1
|
Bufacchi M, Famiani F, Passeri V, Domesi A, Rosati A, Paoletti A. Canopy Architectural Characteristics of Ten New Olive ( Olea europaea L.) Genotypes and Their Potential for Cultivation in Super-High-Density Orchards. PLANTS (BASEL, SWITZERLAND) 2024; 13:1399. [PMID: 38794469 PMCID: PMC11125062 DOI: 10.3390/plants13101399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 05/09/2024] [Accepted: 05/12/2024] [Indexed: 05/26/2024]
Abstract
In recent years, there has been growing interest in olive genotypes (Olea europaea L.) suitable for super-high-density (SHD > 1200 trees/hectare) orchards. To date, only a few cultivars are considered fitting for such cultivation system. In this study, the first results on the architectural characteristics of the canopy of ten new olive genotypes are presented. Their suitability for SHD orchards was evaluated and compared with the cultivar 'Arbequina', which is considered suitable for SHD olive orchards and, for this reason, was used as the control. Several canopy measurements were taken, and some architectural parameters, such as branching frequency, branching density, and branch diameter/stem diameter ratio were calculated. The branching frequency value was greater than 0.20 in 'Arbequina' and in only four of the genotypes. The branching density in five genotypes was similar to 'Arbequina'. 'Arbequina' had the lowest value for the branch diameter/stem diameter ratio, and only three genotypes had similar values. These initial results showed that only one genotype has all canopy architectural characteristics comparable to those of the cv. 'Arbequina'. Further studies are needed to evaluate the production traits of these new genotypes and complete their characterization.
Collapse
Affiliation(s)
- Marina Bufacchi
- Istituto per i Sistemi Agricoli e Forestali del Mediterraneo, Consiglio Nazionale delle Ricerche, Via della Madonna Alta 128, 06128 Perugia, PG, Italy; (M.B.); (V.P.); (A.D.)
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno 74, 06121 Perugia, PG, Italy
| | - Valentina Passeri
- Istituto per i Sistemi Agricoli e Forestali del Mediterraneo, Consiglio Nazionale delle Ricerche, Via della Madonna Alta 128, 06128 Perugia, PG, Italy; (M.B.); (V.P.); (A.D.)
| | - Andrea Domesi
- Istituto per i Sistemi Agricoli e Forestali del Mediterraneo, Consiglio Nazionale delle Ricerche, Via della Madonna Alta 128, 06128 Perugia, PG, Italy; (M.B.); (V.P.); (A.D.)
| | - Adolfo Rosati
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Nursina 2, 06049 Spoleto, PG, Italy; (A.R.); (A.P.)
| | - Andrea Paoletti
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Nursina 2, 06049 Spoleto, PG, Italy; (A.R.); (A.P.)
| |
Collapse
|
2
|
Beltrán Maza G, Gila Beltrán AM, Herrera MPA, Jiménez Márquez A, Sánchez-Ortiz A. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods 2023; 12:foods12112170. [PMID: 37297415 DOI: 10.3390/foods12112170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and enzymatic (the activity of oxidative, endogenous enzymes from the polyphenol oxidase and peroxidase olive fruit type), of essential components during the extraction and conservation of EVOO. In the bibliography, oxygen reduction during the malaxation process and oil storage has been studied in different ways. However, research concerning oxygen reduction in the crushing of the olive fruit or the malaxation of the paste, or both, in the "real extraction condition" is scarce. Oxygen reduction has been compared to control conditions (the concentration of atmospheric oxygen (21%)). Batches of 200 kg of the olive fruit, 'Picual' cultivar, were used and the following treatments were applied: Control (21% O2 Mill-21% O2 Mixer), "IC-NM": Inerted crushing -Normal malaxation (6.25% O2 Mill-21% O2 Mixer), "NC-IM": Normal crushing-Inerted malaxation (21% O2 Mill-4.39% O2 Mixer) and "IC-IM": Inerted crushing -Inerted malaxation (5.5% O2 Mill-10.5% O2 Mixer). The parameters of commercial quality covered by regulation (free acidity, peroxide value and absorbency in ultra-violet (K232 and K270)) did not suffer any change concerning the control, and so the oils belong to the commercial category of "Extra Virgin Olive Oil". The phenolic compounds of the olives involved in the distinctive bitter and pungent taste, health properties, and oxidative stability are increased with the downsizing amounts of oxygen in the IC-NM, NC-IM, and IC-IM treatments with an average of 4, 10, and 20%, respectively. In contrast, the total amount of volatile compounds decreases by 10-20% in all oxygen reduction treatments. The volatile compounds arising from the lipoxygenase pathway, which are responsible for the green and fruity notes of EVOO, also decreased in concentration with the treatments by 15-20%. The results show how oxygen reduction in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids, and chlorophyll pigments in the EVOO to avoid the degradation of the compound with sensorial and nutritional interest.
Collapse
Affiliation(s)
- Gabriel Beltrán Maza
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Abraham M Gila Beltrán
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - María Paz Aguilera Herrera
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Antonio Jiménez Márquez
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| | - Araceli Sánchez-Ortiz
- Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Agro-Industry and Food Quality Area, Center IFAPA Venta Del Llano, Mengíbar, 23620 Jaén, Spain
| |
Collapse
|
3
|
Lima AF, da Silva Oliveira W, de Oliveira Garcia A, Vicente E, Godoy HT. Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools. Food Res Int 2023; 167:112697. [PMID: 37087263 DOI: 10.1016/j.foodres.2023.112697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/27/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.
Collapse
|
4
|
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils. Foods 2023; 12:foods12030612. [PMID: 36766141 PMCID: PMC9914216 DOI: 10.3390/foods12030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
Collapse
|
5
|
Athanasiadis V, Chatzimitakos T, Bozinou E, Makris DP, Dourtoglou VG, Lalas SI. Olive Oil Produced from Olives Stored under CO 2 Atmosphere: Volatile and Physicochemical Characterization. Antioxidants (Basel) 2022; 12:antiox12010030. [PMID: 36670892 PMCID: PMC9854864 DOI: 10.3390/antiox12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds' analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids' profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
Collapse
Affiliation(s)
- Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
- Correspondence: ; Tel.: +30-24410-64783; Fax: +30-24410-64781
| | | | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
| | - Stavros I. Lalas
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| |
Collapse
|
6
|
Marx ÍMG, Casal S, Rodrigues N, Cruz R, Peres F, Veloso ACA, Pereira JA, Peres AM. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles. Food Chem 2022; 393:133327. [PMID: 35653996 DOI: 10.1016/j.foodchem.2022.133327] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 05/25/2022] [Indexed: 11/04/2022]
Abstract
Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed the impacts on the phenolics and volatiles formation enzymatic pathways. Leaves addition contributed to a significant decrease (P-value < 0.05) of the contents of secoiridoids (-11%), C6-aldehydes (-16%), and ester compounds (-22%). This could be tentatively related to a reduction of the enzymatic activity of secoiridoids biosynthesis and lipoxygenase pathways, promoted by the leaves' addition. Moreover, in the presence of leaves, the oils' total contents of phenolics and volatiles were significantly reduced (-7 and -17%, respectively). Contrary, the incorporation of leaves significantly increased (P-value < 0.05) the contents of C6-alcohols (+37%) and the intensities of the green fruity (+25%) and apple (+30%) sensations.
Collapse
Affiliation(s)
- Ítala M G Marx
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rebeca Cruz
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal; LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - José A Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
| |
Collapse
|
7
|
Krause S, Asamoah EA, Huc-Mathis D, Moulin G, Jakobi R, Rega B, Bonazzi C. Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties. Food Chem 2022; 386:132653. [PMID: 35349901 DOI: 10.1016/j.foodchem.2022.132653] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 02/10/2022] [Accepted: 03/05/2022] [Indexed: 11/15/2022]
Abstract
This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.
Collapse
Affiliation(s)
- Svenja Krause
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | | | - Delphine Huc-Mathis
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Gabrielle Moulin
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Ralf Jakobi
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Barbara Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - Catherine Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| |
Collapse
|
8
|
Krause S, Asamoah EA, Moulin G, Bonazzi C, Rega B. Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
9
|
Cerezo S, Hernández ML, Palomo-Ríos E, Gouffi N, García-Vico L, Sicardo MD, Sanz C, Mercado JA, Pliego-Alfaro F, Martínez-Rivas JM. Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 313:111083. [PMID: 34763868 DOI: 10.1016/j.plantsci.2021.111083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/17/2021] [Accepted: 10/02/2021] [Indexed: 06/13/2023]
Abstract
The C6 aldehydes, alcohols, and the corresponding esters are the most important compounds of virgin olive oil aroma. These C6 volatile compounds are synthesized via the 13-hydroperoxide lyase (13-HPL) branch of the lipoxygenase pathway. In this investigation, a functional analysis of the olive (Olea europaea L.) 13-HPL gene by its overexpression and silencing in olive transgenic lines was carried out. With this aim, sense and RNAi constructs of the olive 13-HPL gene were generated and used for the transformation of embryogenic olive cultures. Leaves from overexpressing lines showed a slight increase in 13-HPL gene expression, whereas RNAi lines exhibited a strong decrease in their transcript levels. Quantification of 13-HPL activity in two overexpressing and two RNAi lines showed a positive correlation with levels of transcripts. Interestingly, RNAi lines showed a high decrease in the content of C6 volatiles linked to a strong increase of C5 volatile compounds, altering the volatile profile in the leaves. In addition, the silencing of the 13-HPL gene severely affected plant growth and development. This investigation demonstrates the role of the 13-HPL gene in the biogenesis of olive volatile compounds and constitutes a functional genomics study in olive related to virgin olive oil quality.
Collapse
Affiliation(s)
- Sergio Cerezo
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - M Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Elena Palomo-Ríos
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Naima Gouffi
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - M Dolores Sicardo
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - José A Mercado
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Fernando Pliego-Alfaro
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain.
| |
Collapse
|
10
|
Žanetić M, Jukić Špika M, Ožić MM, Brkić Bubola K. Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10101995. [PMID: 34685804 PMCID: PMC8537805 DOI: 10.3390/plants10101995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 06/01/2023]
Abstract
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars-Oblica, Lastovka, Levantinka, and Krvavica-were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.
Collapse
Affiliation(s)
- Mirella Žanetić
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
| | - Maja Jukić Špika
- Institute of Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, HR-10000 Zagreb, Croatia
| | - Mia Mirjana Ožić
- Education and Teacher Training Agency, Tolstojeva 32, HR-21000 Split, Croatia;
| | | |
Collapse
|
11
|
Jia X, Deng Q, Yang Y, Xiang X, Zhou X, Tan C, Zhou Q, Huang F. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil ( Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9043-9055. [PMID: 33523671 DOI: 10.1021/acs.jafc.0c07321] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.
Collapse
Affiliation(s)
- Xiao Jia
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Yini Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xia Xiang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xinping Zhou
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Chuanbo Tan
- Hunan Great Sanxiang Camellia Oil Company, Limited, Hengyang, Hunan 421141, People's Republic of China
| | - Qi Zhou
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| |
Collapse
|
12
|
González-Mas N, Gutiérrez-Sánchez F, Sánchez-Ortiz A, Grandi L, Turlings TCJ, Manuel Muñoz-Redondo J, Moreno-Rojas JM, Quesada-Moraga E. Endophytic Colonization by the Entomopathogenic Fungus Beauveria Bassiana Affects Plant Volatile Emissions in the Presence or Absence of Chewing and Sap-Sucking Insects. FRONTIERS IN PLANT SCIENCE 2021; 12:660460. [PMID: 34381470 PMCID: PMC8350324 DOI: 10.3389/fpls.2021.660460] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Accepted: 06/11/2021] [Indexed: 05/31/2023]
Abstract
Entomopathogenic fungi are gaining acceptance in Integrated Pest Management (IPM) systems as effective and environmental safety biological control agents to protect a great variety of crops against pest insects. Many of these insect-pathogenic fungi can establish themselves as endophytes and thereby may induce the plant immune system. The activation of plant defenses by the fungal endophytic colonization can have a direct impact on herbivores and plant pathogens. An integral component of many plant defense responses is also the release of volatile organic compounds, which may serve as an indirect defense by attracting the natural enemies of herbivores. Here we investigated the effect of endophytic colonization by the entomopathogenic fungus Beauveria bassiana on the volatile emission by melon and cotton plants, either unharmed or after being damaged by sap-sucking aphids or leaf chewing caterpillars. We found that when the plants are colonized by B. bassiana they emit a different blend of volatile compounds compared to uncolonized control plants. Some of the emitted compounds have been reported previously to be released in response to herbivory and have been implicated in natural enemy attraction. Several of the compounds are also known to have antimicrobial properties. Therefore, endophytic colonization by B. bassiana might help to not only direct control insect pests but also increase the resistance of plants against agronomically important pests and phytopathogens.
Collapse
Affiliation(s)
- Natalia González-Mas
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica y de Montes (ETSIAM), Universidad de Córdoba, ceiA3, Campus Rabanales, Córdoba, Spain
| | - Fernando Gutiérrez-Sánchez
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica y de Montes (ETSIAM), Universidad de Córdoba, ceiA3, Campus Rabanales, Córdoba, Spain
| | - Araceli Sánchez-Ortiz
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Ctr Venta del Llano, Jaén, Spain
| | - Luca Grandi
- Fundamental and Applied Research in Chemical Ecology (FARCE Lab), Institute of Biology, University of Neuchâtel, Neuchâtel, Switzerland
| | - Ted C. J. Turlings
- Fundamental and Applied Research in Chemical Ecology (FARCE Lab), Institute of Biology, University of Neuchâtel, Neuchâtel, Switzerland
| | - José Manuel Muñoz-Redondo
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain
| | - Enrique Quesada-Moraga
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica y de Montes (ETSIAM), Universidad de Córdoba, ceiA3, Campus Rabanales, Córdoba, Spain
| |
Collapse
|
13
|
Macaluso M, Taglieri I, Venturi F, Sanmartin C, Bianchi A, De Leo M, Braca A, Quartacci MF, Zinnai A. Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Monica Macaluso
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Isabella Taglieri
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Francesca Venturi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Chiara Sanmartin
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Alessandro Bianchi
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Marinella De Leo
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Alessandra Braca
- Department of Pharmacy University of Pisa Via Bonanno Pisano Pisa 656126 Italy
| | - Mike Frank Quartacci
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| | - Angela Zinnai
- Department of Agriculture Food and Environment University of Pisa Via del Borghetto 80 Pisa 56124 Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health,” University of Pisa Via del Borghetto 80 Pisa 56124 Italy
| |
Collapse
|
14
|
Serrano A, Rosa R, Sánchez‐Ortiz A, León L. Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alicia Serrano
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Raúl Rosa
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| | - Araceli Sánchez‐Ortiz
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Venta del Llano” Center Ctra. Bailén‐Motril km 18.5 Mengíbar Jaén 23620 Spain
| | - Lorenzo León
- The Institute of Agricultural and Fishery Research and Training (IFAPA) “Alameda del Obispo” Center Avda. Menéndez Pidal s/n Córdoba 14004 Spain
| |
Collapse
|
15
|
Ding K, Zheng C, Sun L, Liu X, Yin Y, Wang L. NIR light-induced tumor phototherapy using ICG delivery system based on platelet-membrane-camouflaged hollow bismuth selenide nanoparticles. CHINESE CHEM LETT 2020. [DOI: 10.1016/j.cclet.2019.10.040] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Wang L, Chen Z, Han B, Wu W, Zhao Q, Wei C, Liu W. Comprehensive analysis of volatile compounds in cold-pressed safflower seed oil from Xinjiang, China. Food Sci Nutr 2020; 8:903-914. [PMID: 32148799 PMCID: PMC7020304 DOI: 10.1002/fsn3.1369] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/19/2019] [Accepted: 11/06/2019] [Indexed: 11/07/2022] Open
Abstract
Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid-phase micro-extraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n-pentanal, and heptanal were newly identified in SSO as aroma-active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)-6-nonenal, and (E)-2,4-decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC-1) and the second principal component (PC-2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.
Collapse
Affiliation(s)
- Lin Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of EducationShihezi UniversityShiheziChina
| | - Wenxia Wu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| | - Qiaoling Zhao
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
- Post‐Doctoral Research Station of Xinjiang Sailimu Modern Agriculture Co.BoleChina
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and UtilizationMinistry of EducationShihezi UniversityShiheziChina
| |
Collapse
|
17
|
Sakouhi F, Saadi C, Luigi CP, Boukhchina S. Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of
Ouslati
and
Chemlali
Olive Fruits. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Faouzi Sakouhi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Chaima Saadi
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| | - Cioni Pier Luigi
- Dipartimento di Chimica Bioorganica e BiofarmaciaUniversita di Pisa Via Bonanno 33 561266 Pisa Italy
| | - Sadok Boukhchina
- Faculté des Sciences de TunisDépartement de BiologieUniversité Tunis El Manar Laboratoire de recherche LR18ES03 2092 El Manar I Tunisia
| |
Collapse
|
18
|
Cherfaoui M, Cecchi T, Keciri S, Boudriche L. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars. Chem Biodivers 2019; 16:e1900297. [PMID: 31545549 DOI: 10.1002/cbdv.201900297] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Accepted: 09/23/2019] [Indexed: 01/06/2023]
Abstract
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were obtained using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and a panel test, respectively. A total of 14 and 10 volatile compounds belonging to different chemical classes were identified and quantified in the Souidi and Zeletni EVOOs, respectively. Zeletni EVOO contains 2.07 times more (E)-2-hexenal than Souidi EVOO. In addition, the amounts of C6 compounds from LA and LnA, as well as the total amount of the compounds of the LOX pathway were higher in Zeletni than in the Souidi EVOO. Another important finding was the predominance of sesquiterpene β-ocimene in the composition of the volatile fraction of Souidi EVOO. The sensory profiles of the EVOOs analyzed were characterized by fruity, bitter and pungent sensory positive attributes, perceived at medium intensity in both oils studied.
Collapse
Affiliation(s)
- Maya Cherfaoui
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| | - Teresa Cecchi
- Istituto Tecnico Tecnologico Montani, Chemistry Department, Via Montani 7, 63900, Fermo, Italy
| | - Sonia Keciri
- Département Expérimentation et Recherche, Institut Technique d'Arboriculture Fruitière et de la vigne, Ferme de démonstration de Takerietz, N26 Takerietz, 06770, Béjaïa, Algeria
| | - Lilya Boudriche
- Division des Produits Naturels et Sciences des Aliments, Center de Recherche Scientifique et Technique en Analyses Physico-Chimiques, BP 384 Bou-Ismaïl, RP42004, Tipaza, Algeria
| |
Collapse
|
19
|
Vidal AM, Alcalá S, De Torres A, Moya M, Espínola JM, Espínola F. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules 2019; 24:E3587. [PMID: 31590381 PMCID: PMC6804064 DOI: 10.3390/molecules24193587] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 09/30/2019] [Accepted: 10/03/2019] [Indexed: 11/30/2022] Open
Abstract
Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.
Collapse
Affiliation(s)
- Alfonso M Vidal
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Antonia De Torres
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Juan M Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| |
Collapse
|
20
|
González-Mas N, Sánchez-Ortiz A, Valverde-García P, Quesada-Moraga E. Effects of Endophytic Entomopathogenic Ascomycetes on the Life-History Traits of Aphis gossypii Glover and Its Interactions with Melon Plants. INSECTS 2019; 10:insects10060165. [PMID: 31185669 PMCID: PMC6627330 DOI: 10.3390/insects10060165] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 06/01/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022]
Abstract
Entomopathogenic fungi are sprayed commercially for aphid control in greenhouses. Recently, their ability to grow endophytically within plants was discovered, offering the opportunity for systemic biological control. Endophytic colonization of host plants could also influence life-table parameters and behavior of herbivores. We investigated lethal and pre-mortality effects of Beauveria bassiana and Metarhizium brunneum on Aphis gossypii; aphids either received inoculum while feeding on recently sprayed leaves (surface inoculum and endophytically-colonized) or while feeding on unsprayed but endophytically-colonized leaves. We used choice assays to identify any preferences for endophytically-colonized or control plants. Volatile emissions from endophytically-colonized plants and control plants were also compared. Aphid mortality rates ranged between 48.2 and 56.9% on sprayed leaves, and between 37.7 and 50.0 on endophytically-colonized leaves. There was a significant effect of endophytic colonization on the rate of nymph production, but this did not result in an overall increase in the aphid population. Endophytic colonization did not influence host-plant selection even though there were qualitative and quantitative differences in the blend of volatiles released by endophytically-colonized and control plants. Although endophytic colonization did not change herbivore behavior, plants still benefit via indirect defense, resistance to plant pathogens or abiotic stress tolerance.
Collapse
Affiliation(s)
- Natalia González-Mas
- Departamento de Agronomía, Universidad de Córdoba, ETSIAM, Campus Rabanales, Edificio C4 Celestino Mutis, E-14071 Córdoba, Spain.
| | | | - Pablo Valverde-García
- Departamento de Agronomía, Universidad de Córdoba, ETSIAM, Campus Rabanales, Edificio C4 Celestino Mutis, E-14071 Córdoba, Spain.
| | - Enrique Quesada-Moraga
- Departamento de Agronomía, Universidad de Córdoba, ETSIAM, Campus Rabanales, Edificio C4 Celestino Mutis, E-14071 Córdoba, Spain.
| |
Collapse
|
21
|
Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation. Molecules 2019; 24:molecules24081512. [PMID: 30999650 PMCID: PMC6515362 DOI: 10.3390/molecules24081512] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/15/2019] [Accepted: 04/15/2019] [Indexed: 12/05/2022] Open
Abstract
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.
Collapse
|
22
|
Zhou Q, Liu S, Liu Y, Song H. Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils. ROYAL SOCIETY OPEN SCIENCE 2019; 6:190002. [PMID: 31032057 PMCID: PMC6458368 DOI: 10.1098/rsos.190002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 02/19/2019] [Indexed: 05/05/2023]
Abstract
Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextraction-gas chromatography-mass spectrometry corresponding to 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-heptenal, nonanal and α-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.
Collapse
Affiliation(s)
- Qi Zhou
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan, Hubei 430062, People's Republic of China
| | - Shaomin Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
- Author for correspondence: Ye Liu e-mail:
| | - Huanlu Song
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| |
Collapse
|
23
|
Genovese A, Yang N, Linforth R, Sacchi R, Fisk I. The role of phenolic compounds on olive oil aroma release. Food Res Int 2018; 112:319-327. [DOI: 10.1016/j.foodres.2018.06.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 10/28/2022]
|
24
|
Bejaoui MA, Sánchez-Ortiz A, Aguilera MP, Ruiz-Moreno MJ, Sánchez S, Jiménez A, Beltrán G. High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
25
|
"Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process". Food Res Int 2018; 111:220-228. [PMID: 30007680 DOI: 10.1016/j.foodres.2018.05.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/24/2018] [Accepted: 05/09/2018] [Indexed: 12/26/2022]
Abstract
The approach of this research was to describe the biochemical transformations of minor components of virgin olive oil with high impact on its sensory quality, specifically "volatile compounds" during its extraction process. For this purpose `Picual´, `Arbequina´ and `Hojiblanca´ cultivars were processed at three different harvesting times. Their volatile profiles and levels of enzymatic activity of "hydroperoxide lyase", responsible for the biosynthesis of C6 aldehydes related to "green and fruity notes", were monitored and identified in mesocarp, paste before kneading and paste after kneading based on the catalytic action of crude enzyme extracts. Both of them, volatiles and HPL, were analyzed by incubating with their corresponding substrates and reaction products formed were analyzed by Solid Phase Microextraction-Gas Chromatography and Mass Spectrometry. The results obtained in the present research can be useful in order to develop new markers biochemical whereby improved aroma quality in olive breeding programs or in the design of new protocol of VOO extraction.
Collapse
|
26
|
Cold storage of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ mill olives from super-high density orchards. Food Chem 2017; 237:1216-1225. [DOI: 10.1016/j.foodchem.2017.06.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 06/07/2017] [Accepted: 06/09/2017] [Indexed: 11/21/2022]
|
27
|
Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
Jiménez B, Rivas A, Lorenzo ML, Sánchez-Ortiz A. Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3387] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Brígida Jiménez
- Department of Technology, Postharvest, and Food Industries; IFAPA ‘Cabra’ Centre, Institute for Research and Training in Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5, 14940, Cabra Córdoba Spain
| | - Ana Rivas
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - María Luisa Lorenzo
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - Araceli Sánchez-Ortiz
- Department of Technology, Postharvest, and Food Industries, IFAPA ‘Venta del Llano’ Centre; Institute for Research and Training in Agriculture and Fisheries; Ctra. Bailén-Motril, 23620, Km. 18,5, Mengíbar Jaén Spain
| |
Collapse
|
29
|
Essid F, Sifi S, Beltrán G, Sánchez S, Raïes A. Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from ‘Chétoui’ Cultivar. J Oleo Sci 2016; 65:533-42. [DOI: 10.5650/jos.ess15297] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Affiliation(s)
- Faten Essid
- Laboratory of Tunisian Board of Olive Oil (ONH)
- Research Group “Bioprocesses (TEP-138, ‘Junta de Andalucía’) Department of Chemical, Environmental and Materials Engineering, Jaén University
- Laboratory of Micro-organisms and Active Bio-molecules (LR03ES03) Department of Biology, Faculty of Science of Tunis, Tunis El Manar University
| | - Samira Sifi
- Laboratory of Tunisian Board of Olive Oil (ONH)
| | | | - Sebastián Sánchez
- Research Group “Bioprocesses (TEP-138, ‘Junta de Andalucía’) Department of Chemical, Environmental and Materials Engineering, Jaén University
| | - Aly Raïes
- Laboratory of Micro-organisms and Active Bio-molecules (LR03ES03) Department of Biology, Faculty of Science of Tunis, Tunis El Manar University
| |
Collapse
|
30
|
Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
31
|
Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars. J Chromatogr A 2015. [PMID: 26199104 DOI: 10.1016/j.chroma.2015.07.055] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.
Collapse
|
32
|
|
33
|
Bejaoui MA, Beltrán G, Sánchez-Ortiz A, Sánchez S, Jiménez A. Continuous high power ultrasound treatment before malaxation, a laboratory scale approach: Effect on virgin olive oil quality criteria and yield. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500020] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Gabriel Beltrán
- IFAPA Centro Venta del Llano; Government of Andalucía, Ctra.; Jaén Spain
| | | | - Sebastian Sánchez
- Department of Chemical, Environmental and Materials Engineering; University of Jaén, Campus ‘Las Lagunillas’; Jaén Spain
| | - Antonio Jiménez
- IFAPA Centro Venta del Llano; Government of Andalucía, Ctra.; Jaén Spain
| |
Collapse
|
34
|
Hachicha Hbaieb R, Kotti F, García-Rodríguez R, Gargouri M, Sanz C, Pérez AG. Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles. Food Chem 2015; 174:240-7. [DOI: 10.1016/j.foodchem.2014.11.033] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 10/28/2014] [Accepted: 11/05/2014] [Indexed: 10/24/2022]
|
35
|
In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|