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Cecchi L, Conticelli F, Zanoni B, Breschi C, Bellumori M, Mulinacci N. Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional Value. Molecules 2024; 29:525. [PMID: 38276603 PMCID: PMC10818574 DOI: 10.3390/molecules29020525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemical composition in terms of macro- and micronutrients (including phenolic compounds and tocopherols). The aim of this study was to propose a scoring algorithm to rank the nutritional value of EVOO samples, considering their chemical composition in macro- and micronutrients and their sensitivity to oxidation phenomena. Data from more than 1000 EVOO samples were used to assess the variability of the data, considering the selected negative parameters (free acidity, peroxide value, spectrophotometric indices) and positive components (composition in tocopherols via HPLC-DAD, phenolic compounds via HPLC-DAD, and fatty acids via GC-MS) so as to ensure the universal validity of the scoring algorithm. The dataset included samples from the main producing countries worldwide, in addition to Australia, across several production years; data were selected to represent different production realities. A mathematical model was set up for each chemical component, resulting in six variable values. By combining these values with a dimensionless constant value, the algorithm for computing the nutritional value score (NVS) was defined. It allows the nutritional value of an oil to be ranked on a scale of 0 to 100 based on its chemical composition. The algorithm was then successfully tested using chemical data from about 300 EVOO samples obtained from laboratories from different Italian regions. The proposed NVS is a simple and objective tool for scoring the nutritional value of an EVOO, easy to understand for both producers and consumers.
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Affiliation(s)
- Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | | | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Carlotta Breschi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy; (B.Z.); (C.B.)
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.B.); (N.M.)
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Hernández ML, Muñoz-Ocaña C, Posada P, Sicardo MD, Hornero-Méndez D, Gómez-Coca RB, Belaj A, Moreda W, Martínez-Rivas JM. Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15701-15712. [PMID: 37815987 PMCID: PMC10723762 DOI: 10.1021/acs.jafc.3c05322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/12/2023] [Accepted: 09/25/2023] [Indexed: 10/12/2023]
Abstract
The release of new olive cultivars with an increased squalene content in their virgin olive oil is considered an important target in olive breeding programs. In this work, the variability of the squalene content in a core collection of 36 olive cultivars was first studied, revealing two olive cultivars, 'Dokkar' and 'Klon-14', with extremely low and high squalene contents in their oils, respectively. Next, four cDNA sequences encoding squalene synthases (SQS) were cloned from olive. Sequence analysis and functional expression in bacteria confirmed that they encode squalene synthases. Transcriptional analysis in distinct olive tissues and cultivars indicated that expression levels of these four SQS genes are spatially and temporally regulated in a cultivar-dependent manner and pointed to OeSQS2 as the gene mainly involved in squalene biosynthesis in olive mesocarp and, therefore, in the olive oil. In addition, the biosynthesis of squalene appears to be transcriptionally regulated in water-stressed olive mesocarp.
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Affiliation(s)
- M. Luisa Hernández
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Cristina Muñoz-Ocaña
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Pilar Posada
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - M. Dolores Sicardo
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Dámaso Hornero-Méndez
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Raquel B. Gómez-Coca
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - Angjelina Belaj
- IFAPA
Centro Alameda del Obispo, Avda. Menéndez Pidal s/n, 14080 Córdoba, Spain
| | - Wenceslao Moreda
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
| | - José M. Martínez-Rivas
- Instituto
de la Grasa (IG-CSIC), Campus Universitario Pablo de Olavide, Building 46, Ctra. Utrera Km.1, 41013 Sevilla, Spain
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Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules 2023; 28:molecules28104247. [PMID: 37241988 DOI: 10.3390/molecules28104247] [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: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.
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Affiliation(s)
- Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Monika Fedko
- Division of Fat and Oils and Food Concentrates Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-787 Warsaw, Poland
| | - Justyna Małecka
- Liberado Justyna Małecka Oliwny Raj, 233 Dąbrowskiego St., 60-406 Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Passeri V, Sammut C, Mifsud D, Domesi A, Stanzione V, Baldoni L, Mousavi S, Mariotti R, Pandolfi S, Cinosi N, Famiani F, Bufacchi M. The Ancient Olive Trees ( Olea europaea L.) of the Maltese Islands: A Rich and Unexplored Patrimony to Enhance Oliviculture. PLANTS (BASEL, SWITZERLAND) 2023; 12:1988. [PMID: 37653905 PMCID: PMC10221224 DOI: 10.3390/plants12101988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 09/02/2023]
Abstract
A prospecting campaign in the Maltese Islands has ensured the survival of several ancient olive trees (Olea europaea L.), genetically distant from known cultivars. Most of these plants were abandoned or partially cultivated. A two-year evaluation of fruit characteristics and compositions was performed on samples collected from the main representatives of these indigenous genotypes. Analyses were carried out using Gas Chromatography, High-Performance Liquid Chromatography and Near Infrared Spectrometry. Among the fruit samples, a wide range of variations was observed. Some of the genotypes showed fruit traits suitable for table olive production. This is the case of samples with a pulp/pit ratio higher than four, such as 1Wardija, 1Caritas, 1Plattini, 1Bingemma Malta and 3Loretu, whilst 1Bidni, 1Mellieha, 2Qnotta, 3Loretu, 1Bingemma Malta and 1Caritas were suitable for dual purpose. The total phenol content ranged from 6.3 (1Wardija) to 117.9 (2Mtarfa) g/kg of fresh pulp. The average percentage of MUFA was quite low for most of the varieties. These genotypes, which presumably originated in the Maltese Islands and are well adapted to the local pedo-climatic conditions, are being propagated for the following evaluation of their bio-agronomical performance (production, suitability to intensive cultivation, environmental sustainability, product quality, etc.). The purpose is to select, among these local genotypes, the most outstanding varieties, in terms of phenolic and FA profile and agronomical potential, to spread into cultivation, thereby contributing to an increase in the quality of the local table and olive oil production, strongly linked to the territory.
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Affiliation(s)
- Valentina Passeri
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Clayton Sammut
- Institute of Earth Systems, Division of Rural Sciences and Food Systems, University of Malta, 2080 Msida, MSD, Malta
| | - David Mifsud
- Institute of Earth Systems, Division of Rural Sciences and Food Systems, University of Malta, 2080 Msida, MSD, Malta
| | - Andrea Domesi
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
| | - Nicola Cinosi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy (F.F.)
| | - Franco Famiani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 06121 Perugia, Italy (F.F.)
| | - Marina Bufacchi
- Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, 06128 Perugia, Italy
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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6
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Rey-Giménez R, Vázquez Ayala S, Laya Reig D, Sánchez-Gimeno AC. Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain). Foods 2023; 12:foods12040803. [PMID: 36832878 PMCID: PMC9957061 DOI: 10.3390/foods12040803] [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: 01/08/2023] [Revised: 02/02/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed.
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Affiliation(s)
- Raquel Rey-Giménez
- Laboratorio Agroambiental, Gobierno de Aragón, Avda, Montañana 1005, 50071 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
| | - Sergio Vázquez Ayala
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Diego Laya Reig
- Unidad de Cultivos Leñosos, Centro de Transferencia Agroalimentaria, Gobierno de Aragón, Avda, Montañana 930, 50059 Zaragoza, Spain
| | - Ana Cristina Sánchez-Gimeno
- Instituto Agroalimentario de Aragón-IA2, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence: (R.R.-G.); (A.C.S.-G.)
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7
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Gunduz G, Konuskan DB. Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening. J Oleo Sci 2023; 72:79-85. [PMID: 36624059 DOI: 10.5650/jos.ess22239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
This study was conducted in crop season of 2018 and the olive fruits from three Turkish varieties Saurani, Karamani and Halhalı under the same pedoclimatic conditions (with no irrigation and no fertilization) were assessed. Oil content, fatty acid, and sterol compositions of three monovarietal 'Halhalı', 'Karamani', and 'Saurani' virgin olive oils were examined at green, spotted and ripe olives. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was observed in the ripe Karamani variety. In terms of fatty acids, the lowest oleic acid values were found in the ripe period of Karamani variety (59.78%), and the highest oleic acid values in the green period of Halhalı variety (69.97%). The oleic and palmitic acid contents decreased, while linoleic and stearic acid contents increased with olive ripening. Total sterol amounts of olive oils varied between 946-1782 mg/kg and showed a significant increase with ripening (p < 0.05). The highest β-sitosterol amount was detected in the green period of Saurani variety (91.66%), and the lowest β-sitosterol amount in the spotted period of Halhalı variety (86.16%). The highest ∆5-avenasterol amounts were detected in the ripe period of Saurani variety (6.54%), the lowest ∆5-avenasterol amounts were detected in the green period of Halhalı variety (2.36%). Total β-sitosterol, stigmasterol and erythrodiol+uvaol contents of olive oils are changed with ripening. Accordingly, these results showed that fatty acid and sterol compositions can be used as indicators of variety and ripening degree among monovarietal virgin olive oils.
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Affiliation(s)
- Gulcin Gunduz
- Faculty of Agriculture, Food Engineering Department, Hatay Mustafa Kemal University
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Sevim D, Köseoğlu O, Özdemir D, Hakan M, Büyükgök EB, Uslu H, Dursun Ö, Savran MK, Eralp Ö, Kaptan S, Köktürk H, Asker Ö, Pazarlı S, Ayaztek M, Akbaş N, Yalçın S, Topdemir PÇ. Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Didar Sevim
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Oya Köseoğlu
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Durmuş Özdemir
- Department of Chemistry İzmir Institute of Technology Faculty of Science Izmir Turkey
| | - Mehmet Hakan
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Elif B. Büyükgök
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Hatice Uslu
- Ministry of Agriculture and Forestry General Directorate of Food And Control Ankara Turkey
| | - Özgür Dursun
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - M. Kerem Savran
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Önder Eralp
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Serkan Kaptan
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Halil Köktürk
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Özlem Asker
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Sibel Pazarlı
- Ministry of Agriculture and Forestry Ankara Food Control Laboratory Directorate Ankara Turkey
| | - Melike Ayaztek
- Ministry of Agriculture and Forestry Ankara Food Control Laboratory Directorate Ankara Turkey
| | - Nurdan Akbaş
- Ministry of Agriculture and Forestry Central Research Instıtute of Food And Feed Control Bursa Turkey
| | - Serkan Yalçın
- Ministry of Agriculture and Forestry Hatay Food Control Laboratory Directorate Hatay Turkey
| | - Pınar Çakır Topdemir
- Ministry of Agriculture and Forestry İzmir Food Control Laboratory Directorate Izmir Turkey
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9
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Rey‐Giménez R, Sánchez‐Gimeno AC. Crop year, harvest date and clone effects on fruit characteristics, chemical composition and olive oil stability from an Empeltre clonal selection grown in Aragon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5778-5786. [PMID: 35398902 PMCID: PMC9541516 DOI: 10.1002/jsfa.11927] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the effects of crop year, harvest date and clone on the fruit characteristics and chemical composition of Empeltre olive oils were evaluated. For this purpose, the weight and oil content of fruit and the fatty acid composition, polyphenol content and oxidative stability of the olive oil was analysed throughout ripening during three successive seasons. RESULTS The weight and moisture in the fruit, as well as the fatty acids and polyphenol content in the olive oil, were mainly affected by crop year. In contrast, the stability was strongly influenced by the harvest date. Both factors had an influence on the fruit's oil content. The clone was not a substantial component in terms of variability, although the interaction with crop year was notable for some of the characteristics. The oil content increased significantly along with the harvest date and reached maximum values in the last period (44.9%). Conversely, stability and polyphenols decreased significantly (depending on the year, by 30-70%) from October to December, reaching the highest mean values between 1 October and 10 November (15.5 h; 500 mg caffeic acid kg-1 ). Oleic acid and monounsaturated/polyunsaturated fatty acids (MUFA/PUFA) did not show significant differences depending on the harvest date, but between years, with 2018 having the highest percentage of oleic acid (72.72%) and MUFA/PUFA (8.38). CONCLUSION Early harvesting of Empeltre olives would provide considerably more stable olive oils, regardless of the clone selected, with higher phenolic content. It would not affect the MUFA/PUFA ratio, mainly influenced by the crop year. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - A. Cristina Sánchez‐Gimeno
- Tecnología de los Alimentos, Facultad de VeterinariaUniversidad de Zaragoza, Instituto Agroalimentario de Aragón – IA2ZaragozaSpain
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10
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Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition. Foods 2022; 11:foods11172587. [PMID: 36076773 PMCID: PMC9455585 DOI: 10.3390/foods11172587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 01/18/2023] Open
Abstract
Sterol composition is used as a “fingerprint” to demonstrate the authenticity of olive oils. Our study’s objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period in 2017, 2018, and 2019. We likewise assessed the influence of crop year, fruit ripening, and clonal selection on the oils’ regulatory compliance in terms of sterol composition. Empeltre olive oils were shown to have medium-range β-sitosterol and Δ5-avenasterol content, along with elevated amounts of campesterol and Δ7-stigmastenol. A total of 26% and 12% of the samples were non-compliant in terms of apparent β-sitosterol and Δ7-stigmastenol, respectively. Crop year was the most influential factor in the case of most sterols. Clone type was the least influential factor, except in the case of campesterol. Olive maturity was only significant for Δ7-sterols. We likewise applied a discriminant analysis, with “crop year” as the grouping variable: 94.9% of the oils were thereby classified correctly.
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11
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Aydin S, Ozkan G, Yorulmaz A. Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sedef Aydin
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Gulcan Ozkan
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Asli Yorulmaz
- Department of Food Engineering Aydın Adnan Menderes University Faculty of Engineering Aydın 09100 Turkey
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12
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Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype. Antioxidants (Basel) 2022; 11:antiox11040672. [PMID: 35453357 PMCID: PMC9032303 DOI: 10.3390/antiox11040672] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/20/2022] [Accepted: 03/28/2022] [Indexed: 01/08/2023] Open
Abstract
The health, therapeutic, and organoleptic characteristics of olive oil depend on functional bioactive compounds, such as phenols, tocopherols, squalene, and sterols. Genotype plays a key role in the diversity and concentration of secondary compounds peculiar to olive. In this study, the most important bioactive compounds of olive fruit were studied in numerous international olive cultivars during two consecutive seasons. A large variability was measured for each studied metabolite in all 61 olive cultivars. Total phenol content varied on a scale of 1–10 (3831–39,252 mg kg−1) in the studied cultivars. Squalene values fluctuated over an even wider range (1–15), with values of 274 to 4351 mg kg−1. Total sterols ranged from 119 to 969 mg kg−1, and total tocopherols varied from 135 to 579 mg kg−1 in fruit pulp. In the present study, the linkage among the most important quality traits highlighted the scarcity of cultivars with high content of at least three traits together. This work provided sound information on the fruit metabolite profile of a wide range of cultivars, which will facilitate the studies on the genomic regulation of plant metabolites and development of new olive genotypes through genomics-assisted breeding.
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Hmida RB, Gargouri B, Bouaziz M. Chemical Changes Occur in Extra-Virgin Olive Oil during Fruits Ripeness of Zalmati Cultivar Planted in Warm Desert Climate. J Oleo Sci 2022; 71:469-479. [DOI: 10.5650/jos.ess21342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Rania Ben Hmida
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax
| | - Mohamed Bouaziz
- Institut supérieur de Biotechnologie de Sfax, Université de Sfax
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14
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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15
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On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil. Molecules 2021; 26:molecules26196007. [PMID: 34641552 PMCID: PMC8512499 DOI: 10.3390/molecules26196007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 01/17/2023] Open
Abstract
This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (n = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, n = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.
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Otero P, Garcia-Oliveira P, Carpena M, Barral-Martinez M, Chamorro F, Echave J, Garcia-Perez P, Cao H, Xiao J, Simal-Gandara J, Prieto M. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods 2021; 10:foods10081945. [PMID: 34441722 PMCID: PMC8391879 DOI: 10.3390/foods10081945] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022] Open
Abstract
The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 and 36 months, analyzing the main metabolites at six time points. The results showed that low temperatures are able to maintain all three EVOOs within the legal limits established by the current EU regulations for most compounds up to 36 months. Oleocanthal, squalene, and total phenols were affected by storage temperatures more than other compounds and degradation of squalene and α-tocopherol was inhibited only by low temperatures. The best temperature for 3-year conservation was 4 °C, but −18 °C represented the optimum temperature to preserve the organoleptic properties. The present study provided new insights that should guide EVOO manufacturers and traders to apply the most efficient storage methods to maintain the characteristics of the freshly extracted oils for a long conservation time.
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Affiliation(s)
- Soraya Mousavi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Roberto Mariotti
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
- Correspondence: ; Tel.: +39-075-5014809
| | - Vitale Stanzione
- Institute for Agricultural and Forest Systems of the Mediterranean, National Research Council, 06128 Perugia, Italy;
| | - Saverio Pandolfi
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Valerio Mastio
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ing. Marcos Zalazar (Calle 11) y Vidart. Villa Aberastain, Pocito, San Juan 5427, Argentina;
| | - Luciana Baldoni
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
| | - Nicolò G. M. Cultrera
- Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy; (S.M.); (S.P.); (L.B.); (N.G.M.C.)
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Karagiannis E, Michailidis M, Skodra C, Stamatakis G, Dasenaki M, Ganopoulos I, Samiotaki M, Thomaidis NS, Molassiotis A, Tanou G. Proteo-metabolomic journey across olive drupe development and maturation. Food Chem 2021; 363:130339. [PMID: 34147896 DOI: 10.1016/j.foodchem.2021.130339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/31/2021] [Accepted: 06/05/2021] [Indexed: 12/20/2022]
Abstract
Maturity is one of the most important factors associated with the quality of olive products, however the molecular events underlying olive drupe development remain poorly characterized. Using proteomic and metabolomic approaches, this study investigated the changes in the olive drupes (cv. Chondrolia Chalkidikis) across six developmental stages (S1-S6) that characterize the dynamics of fruit growth and color. Primary metabolites, including carbohydrates and organic acids (i.e., xylose, malic acid), showed significant accumulation in the black maturation stage. Temporal changes in various secondary metabolites (e.g., oleuropein, oleacin and tyrosol) were also observed. Proteins involved in oxidation-reduction (i.e., LOX1/5), carbohydrate metabolism (i.e., GLUA, PG) and photosynthesis (i.e., chlorophyll a-b binding proteins) significantly altered in the turning black compared to the green mature stage. By providing the first proteometabolomic study of olive drupe development, this investigation offers a novel framework for further studies on this economically relevant crop.
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Affiliation(s)
- Evangelos Karagiannis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - George Stamatakis
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
| | - Martina Samiotaki
- Biomedical Sciences Research Center "Alexander Fleming", Vari 16672, Greece.
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001, Thessaloniki-Thermi, Greece.
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki-Thermi 57001, Greece.
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19
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Skodra C, Titeli VS, Michailidis M, Bazakos C, Ganopoulos I, Molassiotis A, Tanou G. Olive Fruit Development and Ripening: Break on through to the "-Omics" Side. Int J Mol Sci 2021; 22:ijms22115806. [PMID: 34071656 PMCID: PMC8198582 DOI: 10.3390/ijms22115806] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/27/2021] [Accepted: 05/27/2021] [Indexed: 01/11/2023] Open
Abstract
The olive tree (Olea europaea L. subsp. europaea) is the most important perennial crop in the Mediterranean region, producing table olives and oil, both appreciated for their nutraceutical value. Although olive oil quality traits have been extensively studied, much less attention has been paid to olive drupe. Olive drupe ripening is an extremely complex process involving numerous physiological and molecular changes that are unique in this fruit crop species. This review underlines the contribution of "-omics" techniques and of the recent advances in bioinformatics and analytical tools, notably next-generation sequencing and mass spectrometry, for the characterization of the olive ripening syndrome. The usage of high-dimensional datasets, such as transcriptomics, proteomics, and metabolomics, will provide a systematical description of the molecular-specific processes regulating olive fruit development and ripening. However, the incomplete sequence of the O. europaea L. reference genome has largely hampered the utilization of omics tools towards olive drupe research. Due to this disadvantage, the most reported -omics studies on fruit trees concern metabolomics and only a few transcriptomics and proteomics. In this review, up-to-date applications of -omics technologies towards olive drupe biology are addressed, and future perspectives in olive fruit research are highlighted.
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Affiliation(s)
- Christina Skodra
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Vaia Styliani Titeli
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Christos Bazakos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece; (C.B.); (I.G.)
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thessaloniki-Thermi, Greece; (C.S.); (V.S.T.); (M.M.); (A.M.)
| | - Georgia Tanou
- Institute of Soil and Water Resources, Hellenic Agricultural Organization—‘Demeter’ (ELGO-Demeter), 57001 Thessaloniki-Thermi, Greece
- Correspondence:
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20
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Combined Metabolome and Transcriptome Profiling Reveal Optimal Harvest Strategy Model Based on Different Production Purposes in Olive. Foods 2021; 10:foods10020360. [PMID: 33562421 PMCID: PMC7915097 DOI: 10.3390/foods10020360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
Olive oil has been favored as high-quality edible oil because it contains balanced fatty acids (FAs) and high levels of minor components. The contents of FAs and minor components are variable in olive fruits of different color at harvest time, which render it difficult to determine the optimal harvest strategy for olive oil producing. Here, we combined metabolome, Pacbio Iso-seq, and Illumina RNA-seq transcriptome to investigate the association between metabolites and gene expression of olive fruits at harvest time. A total of 34 FAs, 12 minor components, and 181 other metabolites (including organic acids, polyols, amino acids, and sugars) were identified in this study. Moreover, we proposed optimal olive harvesting strategy models based on different production purposes. In addition, we used the combined Pacbio Iso-seq and Illumina RNA-seq gene expression data to identify genes related to the biosynthetic pathways of hydroxytyrosol and oleuropein. These data lay the foundation for future investigations of olive fruit metabolism and gene expression patterns, and provide a method to obtain olive harvesting strategies for different production purposes.
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21
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Wang Y, Yu L, Zhao A, Karrar E, Zhang H, Jin Q, Wu G, Yang X, Chen L, Wang X. Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12449] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Anni Zhao
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Emad Karrar
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China
| | - Li Chen
- Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China
- National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China
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22
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Arbonés A, Sastre B, Pérez MA, De Lorenzo C, Pascual M, Benito A, Villar JM, Rufat J. Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0795191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of this work was to evaluate the influence of irrigation and fertilization with nitrogen and potassium on the sterol and triterpene dialcohol contents in two trials of cv. Arbequina in super-intensive orchards in Madrid and Lleida (Spain), using a completely randomized block design. No significant differences in total sterols between deficit and full irrigation treatments were observed. Under very dry conditions, the sterol levels from fully irrigated trees were higher than from rain-fed treatments and the triterpene dialcohol erythrodiol+ uvaol content was lower in the irrigated treatments in Lleida. In the fertilizer trial with full irrigation, total sterols were higher in the two N treatments compared to the unfertilized one; while erythrodiol + uvaol decreased. The application of K fertilizer had no effect on total sterol or triterpene dialcohol contents. A proper fertilization and irrigation are vital to obtain high quality EVOOs that meet the regulatory range in sterol and erythrodiol + uvaol contents.
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Criado-Navarro I, López-Bascón MA, Priego-Capote F. Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9070-9080. [PMID: 32806109 DOI: 10.1021/acs.jafc.0c02380] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The health benefits of extra virgin olive oil (EVOO) are associated to its fatty acids profile (with predominance of oleic acid) and to the minor components that include phenols, among others. Phenols are responsible for the only health claim of olive oil reported in the Commission Regulation (EU) 432/2012. Here, we have applied a liquid chromatography-tandem mass spectrometry method to determine the most abundant phenols included in the health claim (with special emphasis on secoiridoids) in 1239 EVOO samples produced in two consecutive agronomical seasons. The predominant cultivars in Spain ("Picual", "Arbequina", "Hojiblanca", and "Cornicabra") were evaluated. We also studied the influence of harvesting date and orchard location on the EVOO phenolic concentration. A great variability in phenolic content, from 1 to 2850 mg/kg, was found in these EVOOs, and not all of them (4.6 and 23.1% in the two seasons) reported a concentration above 250 mg/kg to certify the health claim.
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Affiliation(s)
- Inmaculada Criado-Navarro
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - María Asunción López-Bascón
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, University of Córdoba, Córdoba E-14071, Spain
- Nanochemistry University Institute (IUNAN), University of Córdoba, Córdoba E-14071, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba E-14071, Spain
- CIBER of Frailty and Healthy Ageing (CIBERFES), Carlos III Health Institute, Madrid 28029, Spain
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24
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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Martínez-Beamonte R, Sanclemente T, Surra JC, Osada J. Could squalene be an added value to use olive by-products? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:915-925. [PMID: 31670393 DOI: 10.1002/jsfa.10116] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 05/21/2023]
Abstract
Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte-Universidad de Zaragoza, Huesca, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
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Inês C, Corbacho J, Paredes MA, Labrador J, Cordeiro AM, Gomez-Jimenez MC. Regulation of sterol content and biosynthetic gene expression during flower opening and early fruit development in olive. PHYSIOLOGIA PLANTARUM 2019; 167:526-539. [PMID: 30912149 DOI: 10.1111/ppl.12969] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/21/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
Phytosterols are lipophilic membrane components essential not only for diverse cellular functions but also are biosynthetic precursors of the plant hormone, brassinosteroid (BR). However, the interaction between phytosterol and BR during early fleshy-fruit growth remains largely uncharacterized. In olive, phytosterols are important lipids because they affect oil quality, but phytosterol composition during flowering and early fruit development has not been explored. Here, we first investigated the temporal changes in phytosterol composition, and biosynthetic gene expression that occurred during olive flower opening and early fruit growth. Next, we analyzed the interrelationship between phytosterol and BR, whose levels we manipulated through the application of exogenous BRs (24-epibrassinolide, EBR) or a BR biosynthesis inhibitor (brassinazole, Brz). In this report, the profiling of phytosterol measurement revealed that β-sitosterol is the most abundant in olive reproductive organs. Our data demonstrate that both OeCYP51 and OeSMT2 genes are upregulated during floral anthesis in good agreement with the rise in cholesterol and β-sitosterol contents in olive flower. By contrast, the OeCYP51 and OeSMT2 genes displayed different expression patterns during early olive-fruit development. Furthermore, our data show that exogenous EBR enhanced the early olive-fruit growth, as well as the OeSMT2 transcript and β-sitosterol levels, but decreased the OeCYP51 transcript, squalene, campesterol and cholesterol levels, whereas the Brz treatment exerted the opposite effect. Overall, our findings indicate an up-regulation of β-sitosterol biosynthesis by BR at the transcriptional level during early olive-fruit growth, providing a valuable tool to unravel the physiological function of SMT2 in future studies.
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Affiliation(s)
- Carla Inês
- Plant Physiology, Faculty of Science, University of Extremadura, Badajoz, 06006, Spain
| | - Jorge Corbacho
- Plant Physiology, Faculty of Science, University of Extremadura, Badajoz, 06006, Spain
| | - Miguel A Paredes
- Plant Physiology, Faculty of Science, University of Extremadura, Badajoz, 06006, Spain
| | - Juana Labrador
- Plant Physiology, Faculty of Science, University of Extremadura, Badajoz, 06006, Spain
| | - António M Cordeiro
- Instituto Nacional de Investigação Agrária e Veterinária, I.P., UEIS Biotecnologia e Recursos Genéticos, Elvas, 7351-901, Portugal
| | - Maria C Gomez-Jimenez
- Plant Physiology, Faculty of Science, University of Extremadura, Badajoz, 06006, Spain
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Sayago A, González-Domínguez R, Urbano J, Fernández-Recamales Á. Combination of vintage and new-fashioned analytical approaches for varietal and geographical traceability of olive oils. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Shi T, Zhu M, Zhou X, Huo X, Long Y, Zeng X, Chen Y. 1H NMR combined with PLS for the rapid determination of squalene and sterols in vegetable oils. Food Chem 2019; 287:46-54. [DOI: 10.1016/j.foodchem.2019.02.072] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 02/16/2019] [Accepted: 02/17/2019] [Indexed: 11/30/2022]
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Rekik O, Ben Mansour A, Jabeur H, Rodriguez Gutierrez G, Bouaziz M. Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800490] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ons Rekik
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Amir Ben Mansour
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Laboratoire de l'Office National de l'Huile àSfax 3000, SfaxTunisia
| | - Guillermo Rodriguez Gutierrez
- Instituto de la Grasa (C.S.I.C.), Edificio 46Campus Universitario Pablo de OlavideCtra. de Utrera, Km. 141013SevillaSpain
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et EnvironnementEcole Nationale d'Ingénieurs de SfaxUniversité de SfaxBP «1173» 3038 SfaxTunisia
- Institut Supérieur de Biotechnologie de SfaxUniversité de SfaxBP «1175» 3038SfaxTunisia
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Characterization of rare virgin olive oils cultivated in southern Tunisia during fruits development process: major compounds and oxidative state in tandem with chemometrics. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03230-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Giacometti J, Milin Č, Giacometti F, Ciganj Z. Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period. Foods 2018; 7:foods7110188. [PMID: 30428616 PMCID: PMC6262327 DOI: 10.3390/foods7110188] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.
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Affiliation(s)
- Jasminka Giacometti
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000 Rijeka, Croatia.
| | - Čedomila Milin
- Faculty of Medicine, Department of Chemistry and Biochemistry, University of Rijeka, Braće Branchetta 20, HR-51000 Rijeka, Croatia.
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Deiana P, Santona M, Dettori S, Molinu MG, Dore A, Culeddu N, Azara E, Naziri E, Tsimidou MZ. Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil? EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800135] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pierfrancesco Deiana
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Mario Santona
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Sandro Dettori
- Department of Agriculture; University of Sassari; Sassari 07100 Italy
| | - Maria G. Molinu
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Antonio Dore
- Institute of Sciences of Food Production; National Council of Research; Sassari 07100 Italy
| | - Nicola Culeddu
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Emanuela Azara
- Institute of Biological Chemistry; National Council of Research; Sassari 07100 Italy
| | - Eleni Naziri
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
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Biochemical and molecular profiling of unknown olive genotypes from central Italy: determination of major and minor components. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3142-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Culeddu N, Chessa M, Bandino G, Sedda P, Zurru R, Anedda R, Motroni A, Molinu MG, Dettori S, Santona M. Classification of Monovarietal Sardinian Extra Virgin Olive Oils by 1
H NMR Metabolomic. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Nicola Culeddu
- Institute of Biological Chemistry - National Council of Research; Sassari Italy
| | - Matilde Chessa
- Institute of Biological Chemistry - National Council of Research; Sassari Italy
| | - Giovanni Bandino
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Piergiorgio Sedda
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Roberto Zurru
- AGRIS Sardegna Agricultural Research Agency of Sardinia Department for research on Wood and Fruit tree; Cagliari Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, SP 55 Porto Conte/Capo Caccia Tramariglio-Alghero, SS; Cagliari Italy
| | - Andrea Motroni
- ARPAS - Sardinia Environmental Protection Agency Department of Meteorology and Climatology; Sassari Italy
| | - Maria Giovanna Molinu
- Institute of Sciences of Food Production − National Council of Research; Sassari Italy
| | - Sandro Dettori
- Department of Science for Nature and Environmental Resources; University of Sassari, DIPNET; Sassari Italy
| | - Mario Santona
- Department of Science for Nature and Environmental Resources; University of Sassari, DIPNET; Sassari Italy
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Yorulmaz HO, Konuskan DB. Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. Journal of Food Science and Technology 2017; 54:4067-4077. [PMID: 29085150 DOI: 10.1007/s13197-017-2879-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2017] [Accepted: 09/19/2017] [Indexed: 11/28/2022]
Abstract
This study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (Sarı Hasebi, Gemlik and Halhalı) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. Halhalı oil had the lowest oleic acid content (67.28%), while Sarı Hasebi oil had the highest (75.61%). Total phenolic content varied between 163.02 mg GAE/kg oil and 749.28 mg GAE/kg oil. Halhalı oil showed the highest antioxidant activity (IC50 = 66 µg/ml) whereas Sarı Hasebi oil showed the lowest one (IC50 = 2617 µg/ml). The total content of sterols in olive oils ranged from 358 mg/kg in Sarı Hasebi to 1092.33 mg/kg in Halhalı. The β-sitosterol content of olive oils varied between 80.72 (Sarı Hasebi) and 87.81% (Halhalı). ∆-5-avenasterol content ranged between 3.34 (Halhalı) and 7.30% (Gemlik). Variety and ripening degree significantly affected the β-sitosterol, ∆-5-avenasterol and erythrodiol + uvaol contents of oils. Finally, these results showed that sterol and fatty acid compositions can be used as indicators of variety and ripening degree among virgin olive oils.
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Affiliation(s)
- Hasan Ozkan Yorulmaz
- Faculty of Agriculture Food Engineering Department, Mustafa Kemal University, Hatay, Turkey
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Chtourou F, Jabeur H, Lazzez A, Bouaziz M. Characterization and Discrimination of Oueslati Virgin Olive Oils from Adult and Young Trees in Different Ripening Stages Using Sterols, Pigments, and Alcohols in Tandem with Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3512-3522. [PMID: 28301152 DOI: 10.1021/acs.jafc.6b04122] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Dynamics of squalene, sterol, aliphatic alcohol, pigment, and triterpenic diol accumulations in olive oils from adult and young trees of the Oueslati cultivar were studied for two consecutive years, 2013-2014 and 2014-2015. Data were compared statistically for differences by age of trees, maturation of olive, and year of harvesting. Results showed that the mean campesterol content in olive oil from adult trees at the green stage of maturation was significantly (p < 0.02) above the limit established by IOC legislation. However, the mean values of campesterol and Δ-7-stigmastenol were significantly (p < 0.01) above the limits in oils from young trees at the black stage of ripening. Principal component analysis was applied to alcohols, squalene, pigments, and sterols having noncompliance with the legislation. Then, data of 36 samples were subjected to a discriminant analysis with "maturation" as grouping variable and principal components as input variables. The model revealed clear discrimination of each tree age/maturation stage group.
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Affiliation(s)
- Fatma Chtourou
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
| | - Ayda Lazzez
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax , B.P. 1175, 3038 Sfax, Tunisia
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Chtourou F, Valli E, Bendini A, Lazzez A, Toschi TG, Bouaziz M. Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2947-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Ben Mansour A, Gargouri B, Melliou E, Magiatis P, Bouaziz M. Oil quality parameters and quantitative measurement of major secoiridoid derivatives in Neb Jmel olive oil from various Tunisian origins using qNMR. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4432-4439. [PMID: 26841137 DOI: 10.1002/jsfa.7654] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 01/26/2016] [Accepted: 01/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Olive oil contains compounds with interesting biological activities which are influenced by the cultivar, the geographic origin and other factors. The aims of this work were to (1) investigate these factors in Neb Jmel olive oil from various Tunisian origins; (2) determine the influence of geographic conditions on phenolic composition of Neb Jmel olive oil and consequently on the antioxidant compounds; and (3) verify whether oils could be discriminated based on geographical origin. RESULTS The characterisation of extra-virgin Neb Jmel olive oil produced in its original location has been conducted. Owing to the effect of the genotype and environmental, agronomic and technological factors on the chemical composition of olive oil and its quality, all studied olives were collected at the same season, and their oil obtained under the same processing technique. Many analyses were carried out to characterise the different olive oils: free acidity, peroxide value, fatty acid composition, Rancimat assay, pigments content and phenolic compounds by (1) H NMR. A recently developed method for the direct measurement of the oleocanthal and oleacein levels in olive oil by quantitative (1) H NMR was applied. The method was applied to the study of four Neb Jmel olive oils samples, and a broad variation of concentrations of all four secoiridoids was recorded. The concentration of each ranged from 55 to 529 mg kg(-1) and the sum of the four major secoiridoids (known as D3) ranged from 436 to 1063 mg kg(-1) . CONCLUSION The quantification of major phenolic compounds of olive oil by NMR indicated that environmental conditions influence the production of qualitative phenolic fractions. All these compounds can be used as base 'markers' to characterise and differentiate these olive oil on geographic origin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Amir Ben Mansour
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
| | - Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
| | - Eleni Melliou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Prokopios Magiatis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP «1173» 3038, Université de Sfax, Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP «1175» 3038, Sfax, Tunisia
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Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2904-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2613-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Metabolomics of Olive Fruit: A Focus on the Secondary Metabolites. COMPENDIUM OF PLANT GENOMES 2016. [DOI: 10.1007/978-3-319-48887-5_8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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de la Rosa R, Arias-Calderón R, Velasco L, León L. Early selection for oil quality components in olive breeding progenies. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500425] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Velasco L, De la Rosa R, León L. Advanced olive selections with enhanced quality for minor constituents. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0227151] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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