1
|
Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars. Molecules 2024; 29:1696. [PMID: 38675515 PMCID: PMC11051971 DOI: 10.3390/molecules29081696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the autochthonous Dalmatian olive cultivars Oblica, Levantinka and Lastovka was studied. The analysis of the primary oxidation products of linoleic acid in the studied cultivars showed that LOX synthesises a mixture of 9- and 13-hydroperoxides of octadecenoic acid in a ratio of about 1:2, which makes it a non-traditional plant LOX. By processing the fruits of MI~3, we obtained VOOs with the highest concentration of desirable C6 volatile compounds among the cultivars studied. We confirmed a positive correlation between MI, the enzyme activity LOX and the concentration of hexyl acetate and hexanol in cultivars Oblica and Lastovka, while no positive correlation with hexanol was observed in the cultivar Levantinka. A significant negative correlation was found between total phenolic compounds in VOO and LOX enzyme activity, followed by an increase in the MI of fruits. This article contributes to the selection of the optimal harvest time for the production of VOOs with the desired aromatic properties and to the knowledge of the varietal characteristics of VOOs.
Collapse
Affiliation(s)
- Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Maja Jukić Špika
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Igor Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
- Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, HR-51000 Rijeka, Croatia
| | - Elma Vuko
- Department of Biology, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| | - Marija Polić Pasković
- Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; (I.P.); (M.P.P.)
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia;
| |
Collapse
|
2
|
Rashvand M, Altieri G, Genovese F, Matera A, Mammadov O, li Z, Di Renzo GC. Potential of finite element method to optimize the olive harvester machine (hand‐held rotary harvester). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Mahdi Rashvand
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Giuseppe Altieri
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Francesco Genovese
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Attilio Matera
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Orkhan Mammadov
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Zhiguo li
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling China
| | - Giovanni Carlo Di Renzo
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| |
Collapse
|
3
|
Tang F, Li C, Yang X, Lei J, Chen H, Zhang C, Wang C. Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China). Foods 2022; 12:foods12010007. [PMID: 36613224 PMCID: PMC9818180 DOI: 10.3390/foods12010007] [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: 10/31/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the 'Koroneiki' group and 'Manzanilla' group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The 'Koroneiki' group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of 'Ascolana tenera, Arbequina and Zhongshan24' group, but brought the risk of shortening the shelf-life. The 'Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual' group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.
Collapse
Affiliation(s)
- Fengxia Tang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chuan Li
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xiaoran Yang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Jiandu Lei
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongxia Chen
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Changwei Zhang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Chengzhang Wang
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
- Correspondence:
| |
Collapse
|
4
|
In-field hyperspectral imaging dataset of Manzanilla and Gordal olive varieties throughout the season. Data Brief 2022; 46:108812. [PMID: 36582987 PMCID: PMC9792359 DOI: 10.1016/j.dib.2022.108812] [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: 10/13/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Because spectral technology has exhibited benefits in food-related applications, an increasing amount of effort is being dedicated to develop new food-related spectral technologies. In recent years, the use of remote sensing or unmanned aerial vehicles for precision agriculture has increased. As spectral technology continues to improve, portable spectral devices become available in the market, offering the possibility of realising in-field monitoring. This study demonstrates hyperspectral imaging and spectral olive signatures of the Manzanilla and Gordal cultivars analysed throughout the table-olive season from May to September. The data were acquired using an in-field technique and sampled via a non-destructive approach. The olives were monitored periodically during the season using a hyperspectral camera. A white reference was used to normalise the illumination variability in the spectra. The acquired data were saved in files named raw, normalised, and processed data. The normalised data were calculated by the sensor by correcting the white and black levels using the acquired reflectance values. The olive spectral signature of the images is saved in the processed data files. The images were labelled and processed using an algorithm to retrieve the olive spectral signatures. The results were stored as a chart with 204 columns and 'n' rows. Each row represents the pixel of an olive in the image, and the columns contain the reflectance information at that specific band. These data provide information about two olive cultivars during the season, which can be used for various research purposes. Statistical and artificial intelligence approaches correlate spectral signatures with olive characteristics such as growth level, organoleptic properties, or even cultivar classification.
Collapse
|
5
|
Ben Hmida R, Gargouri B, Chtourou F, Abichou M, Sevim D, Bouaziz M. Study on the Effect of Climate Changes on the Composition and Quality Parameters of Virgin Olive Oil "Zalmati" Harvested at Three Consecutive Crop Seasons: Chemometric Discrimination. ACS OMEGA 2022; 7:40078-40090. [PMID: 36385850 PMCID: PMC9647867 DOI: 10.1021/acsomega.2c04813] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 10/14/2022] [Indexed: 05/27/2023]
Abstract
Trees of the olive (Olea europaea L.) cultivar Zalmati grown in Zarzis (Mednine) with different main climate traits (temperature, precipitation, humidity, and wind) were studied for 3 years to evaluate the impact of climate on the quality of olive oil. The effect on quality indices, free fatty acids, peroxide value, UV spectrophotometry, pigment content, and phenol and O-diphenol concentrations, of the three harvesting periods was considered. Linking to the purity parameters (fatty acid, triacylglycerol, total phenols, and tocopherols composition), our results showed a trivial reduction in fatty acid composition and polyphenols content caused by the high temperature. In fact, precipitation strongly affects the pigment content, which showed a significant decrease during rainy seasons. Nevertheless, principal component analysis allowed us to highlight the correlation between parameters and indicates that 57.8% of the variation of monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), MUFA/PUFA, α-tocopherol, C 18:1, and C 18:2 amounts was explained by the mean temperature.
Collapse
Affiliation(s)
- Rania Ben Hmida
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia
| | - Boutheina Gargouri
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia
| | - Fatma Chtourou
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia
| | | | - Didar Sevim
- Department
of Food Technologies, Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Bornova, Izmir 43 35100, Turkey
| | - Mohamed Bouaziz
- Laboratory
of Electrochemistry and Environment, National School of Engineers
of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia
- Higher
Institute of Biotechnology of Sfax, University
of Sfax, BP1175, Sfax 3038, Tunisia
| |
Collapse
|
6
|
Quintanilla-Casas B, Rinnan Å, Romero A, Guardiola F, Tres A, Vichi S, Bro R. Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study. Food Chem 2022; 395:133602. [DOI: 10.1016/j.foodchem.2022.133602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 05/30/2022] [Accepted: 06/27/2022] [Indexed: 11/29/2022]
|
7
|
Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils. Foods 2022; 11:foods11193004. [PMID: 36230084 PMCID: PMC9562684 DOI: 10.3390/foods11193004] [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: 08/18/2022] [Revised: 09/16/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures and lactones. Besides, the olives harvested during the mornings gave rise to oils with higher values in the green and apple fruit attributes.
Collapse
|
8
|
Violino S, Moscovini L, Costa C, Re PD, Giansante L, Toscano P, Tocci F, Vasta S, Manganiello R, Ortenzi L, Pallottino F. Superior EVOO Quality Production: An RGB Sorting Machine for Olive Classification. Foods 2022; 11:foods11182917. [PMID: 36141045 PMCID: PMC9498511 DOI: 10.3390/foods11182917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/26/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and organoleptic characteristics. The olives ripeness and the choice of harvest time according to their color and size, strongly influences the quality of the EVOO. The physical sorting of olives with machines performing rapid and objective optical selection, impossible by hand, can improve the quality of the final product. The aim of this study concerns the classification of olives into two qualitative classes, based on the maturity stage and the presence of external defects, through an industrial RGB optical sorting prototype, evaluating its performance and comparing the results with those obtained visually by trained operators. EVOOs obtained from classified olives were characterized through chemical, physical-chemical analysis and sensory profile. For the first time, the optoelectronic technologies in an industrial system was tested on olives to produce superior quality EVOO. The selection allows late harvest, obtaining oils with good characteristics from fully ripe and unripe fruits together, separating defective olives with appropriate calibration and training. Optoelectronic selection creates the opportunity to blend the obtained oils destined to different applications according to the needs of the consumer or producer, using a vanguard technology at low cost.
Collapse
Affiliation(s)
- Simona Violino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Lavinia Moscovini
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Corrado Costa
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Paolo Del Re
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, 65012 Cepagatti, Italy
| | - Lucia Giansante
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Viale Lombardia C.da Bucceri, 65012 Cepagatti, Italy
| | - Pietro Toscano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Milano 43, 24047 Treviglio, Italy
| | - Francesco Tocci
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Simone Vasta
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Rossella Manganiello
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Luciano Ortenzi
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
| | - Federico Pallottino
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Della Pascolare 16, 00015 Monterotondo, Italy
- Correspondence: ; Tel.: +39-06-906-75-268
| |
Collapse
|
9
|
Medina G, Sanz C, León L, Pérez A, De la Rosa R. Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1002202] [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
In the present work, we compared the phenol content and composition of fruit from the ‘Arbequina’ cultivar in four Mediterranean (in Andalucía, Southern Iberian Peninsula) and two Sub-Tropical (Canary Islands) locations throughout the harvest period. Two Mediterranean and two Sub-Tropical locations were maintained with drip irrigation, while the remaining two Mediterranean locations were in dry farming. Water availability and harvest date seemed to play more important roles than air temperature on the phenolic content and most of the studied components. The variability associated with location was a result of the high values observed in the two Mediterranean locations in dry farming, with respect to the other four maintained with drip irrigation. Few differences were found among the four drip-irrigated locations, despite the fact that two were Mediterranean and the other two Sub-Tropical. In addition, a sharp decrease was observed during the harvest period for phenolic content and most of the phenolic compounds.
Collapse
|
10
|
Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03947-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
11
|
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
| |
Collapse
|
12
|
Yang L, Ma J, Yan H, Lü X, Guo J, Kong W, Deng Y. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China. J Oleo Sci 2021; 70:1731-1740. [PMID: 34759107 DOI: 10.5650/jos.ess20289] [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: 01/18/2023] Open
Abstract
This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of 'Cornicabra' increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.
Collapse
Affiliation(s)
- Lihua Yang
- College of Life Science, Northwest Normal University
| | - Junyi Ma
- College of Life Science, Northwest Normal University
| | - Huiqiang Yan
- College of Life Science, Northwest Normal University
| | - Xiaofei Lü
- College of Life Science, Northwest Normal University
| | - Junwei Guo
- College of Life Science, Northwest Normal University
| | - Weibao Kong
- College of Life Science, Northwest Normal University
| | - Yu Deng
- Institute of Olive, Longnan Academy of Economic Forestry
| |
Collapse
|
13
|
Faci M, Douzane M, Hedjal M, Daas MS, Fougere L, Lesellier E. Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation. PLoS One 2021; 16:e0260182. [PMID: 34784391 PMCID: PMC8594848 DOI: 10.1371/journal.pone.0260182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Accepted: 11/03/2021] [Indexed: 11/18/2022] Open
Abstract
Wild varieties in nature are known to be better adapted to climate change and more resistant to arid conditions common in some regions of the world. Oil samples of two cultivated varieties, Chemlal and Lemli, and one sylvestris variety were collected at four different harvesting periods in the semi-arid region of Bouira, Algeria. The aim of this study was to determine the influence of the genetic and maturity factors on the quality indices (acidity, peroxides value, and the parameters K232, K270), fatty acids profile, phenolic composition, and antioxidant activity of monovarietal olive oils. The study showed that early harvest dates of the fruits produced oils richer in pigments and phenolic compounds, with high antioxidant activity registered in both wild and cultivated varieties. Moreover, all oil samples showed high values of secoiridoids exceeding 60–90% of total biophenols, with higher values found in oleaster oils, which are correlated with high resistance to oxidation attacks. UHPLC-DAD and UHPLC-HRMS analyses showed that the secoiridoids composition is dominated by a profile rich in several isomers of oleuropein and ligstroside aglycons, which in turn represent more than 60% of the total secoiridoids in olive and Oleaster oils. Furthermore, chemometric analysis on the data allowed a better appreciation of the sensitivity of the virgin olive oil composition to the changes in genetic and ripening factors. According to the principal component analysis, phenolic and fatty acid profiles were the most important components contributing to the discrimination between olive oil samples.
Collapse
Affiliation(s)
- Massinissa Faci
- Department of Biological sciences, Mouloud Mammeri University of Tizi-Ouzou, Tizi-Ouzou, Algeria
| | - Malika Douzane
- Agri-Food Technologies Research Division, National Institute of Agronomic Research of Algeria, Algiers, Algeria
| | - Mariem Hedjal
- Department of Biological sciences, Mouloud Mammeri University of Tizi-Ouzou, Tizi-Ouzou, Algeria
| | - Mohamed Seghir Daas
- Agri-Food Technologies Research Division, National Institute of Agronomic Research of Algeria, Algiers, Algeria
| | - Laëtitia Fougere
- Institute of Organic and Analytical Chemistry, University of Orleans, National Centre for Scientific Research, Orleans, France
| | - Eric Lesellier
- Institute of Organic and Analytical Chemistry, University of Orleans, National Centre for Scientific Research, Orleans, France
- * E-mail:
| |
Collapse
|
14
|
Di Serio MG, Giansante L, Del Re P, Pollastri L, Panni F, Valli E, Di Giacinto L. Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6074-6082. [PMID: 33899234 DOI: 10.1002/jsfa.11264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Lucia Giansante
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Paolo Del Re
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | | | - Filippo Panni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences and Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| |
Collapse
|
15
|
Flamminii F, Marone E, Neri L, Pollastri L, Cichelli A, Di Mattia CD. The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Luciano Pollastri
- Department of Agriculture of Abruzzo Region Via Nazionale 38 C/O Mercato Agroalimentare MOF Ex Arssa Villanova Di Cepagatti (PE) 65012 Italy
| | - Angelo Cichelli
- Department of Medical Oral and Biotechnological Science University “G. d'Annunzio” of Chieti‐Pescara Via dei Vestini Chieti Scalo 66100 Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| |
Collapse
|
16
|
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]
|
17
|
Effect of Elevated CO 2 on Seed Yield, Essential Oil Metabolism, Nutritive Value, and Biological Activity of Pimpinella anisum L. Accessions at Different Seed Maturity Stages. BIOLOGY 2021; 10:biology10100979. [PMID: 34681078 PMCID: PMC8533523 DOI: 10.3390/biology10100979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 09/16/2021] [Accepted: 09/18/2021] [Indexed: 11/17/2022]
Abstract
Simple Summary This study was conducted to investigate whether the positive impact of elevated CO2 (eCO2) on the chemical composition of aniseed (Pimpinella anisum L.) seeds is dependent on seed developmental stages and origin. To this end, we investigated the biochemical changes in eCO2-treated aniseed accessions from Tunisia, Syria, Turkey, Morocco, Yemen, and Egypt during three developmental stages (immature, premature, and mature). The highest dry weight percentages and seed yields were recorded for the Egypt and Morocco accessions. eCO2 has inducing properties on the nutritive and biological values of aniseeds, yet its effectiveness is related to seed maturity and provenances. For instance, seed maturation increased the nutrients and antioxidant metabolites in most eCO2-treated accessions. Conversely, essential oil metabolism was decreased by seed maturation but this effect was significantly reduced by the use of eCO2. The enhanced accumulation of bioactive compounds in eCO2-treated seeds was accompanied by improved health benefits. In this regard, eCO2 induces the antioxidant and hypocholesterolemic activities of aniseeds, particularly at mature stages. Thus, the present study confirms that there are significant interactions between eCO2 exposure, aniseed maturity, and origin on the chemical composition and pharmaceutical properties of aniseed. Abstract Besides the lack of studies regarding applying elevated CO2 (eCO2) as a strategy to improve the chemical composition of anise (Pimpinella anisum L.) seeds, studies on its interaction with seed developmental stages and origin are very limited. The seed yield, chemical composition, and biological activity of 6 aniseed accessions (Egypt, Tunisia, Syria, Turkey, Yemen, and Morocco) were investigated during three developmental stages (immature, premature, and mature) under control and elevated CO2 conditions. Mature seeds from all aniseed accessions had significantly higher (p < 0.05) dry weight (DW) percentages than premature and immature seeds. The highest DW percentages were recorded in Egypt and Morocco accessions. Seed maturation increased nutrients and antioxidant metabolites in most eCO2-treated accessions. In contrast, essential oils were decreased by seed maturation, while eCO2 reversed this effect. Essential oil-related precursors (e.g., phenylalanine) and enzyme activities (3-Deoxy-d-arabino-heptulosonate-7-phosphate synthase (DAHPS) and O–methyltransferase) decreased with seed maturity. However, high CO2 reduced this impact and further induced the other essential oil-related precursors (shikimic and cinnamic acids). Consequently, eCO2 provoked changes in the antioxidant and hypocholesterolemic activities of aniseeds, particularly at mature stages. Overall, eCO2 application, as an efficient way to improve aniseed growth, essential oil metabolism, and chemical composition, was affected by seed maturation and origin. Future studies of eCO2-treated aniseeds as a nutraceutical and pharmaceutical product are suggested.
Collapse
|
18
|
Lechhab T, Salmoun F, Lechhab W, El Majdoub YO, Russo M, Camillo MRT, Trovato E, Dugo P, Mondello L, Cacciola F. Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03842-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
19
|
Characterization of kabylian virgin olive oils according to fatty alcohols, waxes, and fatty acid alkyl esters. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01063-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
20
|
Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil. Antioxidants (Basel) 2021; 10:antiox10060877. [PMID: 34070852 PMCID: PMC8229988 DOI: 10.3390/antiox10060877] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/09/2023] Open
Abstract
The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for ‘Corbella’ olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.
Collapse
|
21
|
Faci M, Hedjal M, Douzane M, Sevim D, Köseoğlu O, Tamendjari A. Locations Effects on the Quality of
Chemlal
and
Azeradj
Olives Grown in Algeria. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12485] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Massinissa Faci
- Department of Biological Sciences Mouloud Mammeri University of Tizi‐Ouzou Tizi‐Ouzou 15000 Algeria
| | - Mariam Hedjal
- Department of Biological Sciences Mouloud Mammeri University of Tizi‐Ouzou Tizi‐Ouzou 15000 Algeria
| | - Malika Douzane
- Agri‐Food Technologies Research Division National Institute of Agronomic Research of Algeria, El Harrach Algiers 16004 Algeria
| | - Didar Sevim
- Food Technology Department Olive Research Institute, Bornova Izmir 35100 Turkey
| | - Oya Köseoğlu
- Food Technology Department Olive Research Institute, Bornova Izmir 35100 Turkey
| | - Abderezak Tamendjari
- Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences University of Bejaia Bejaia 06000 Algeria
| |
Collapse
|
22
|
Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants (Basel) 2021; 10:antiox10050689. [PMID: 33925722 PMCID: PMC8144995 DOI: 10.3390/antiox10050689] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/17/2021] [Accepted: 04/25/2021] [Indexed: 01/18/2023] Open
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
Collapse
Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-434-482
| | - Slavko Perica
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| |
Collapse
|
23
|
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
| |
Collapse
|
24
|
Omri A, Abdelhamid S, Ayadi M, Araouki A, Gharsallaoui M, Gouiaa M, Benincasa C. The investigation of minor and rare Tunisian olive cultivars to enrich and diversify the olive genetic resources of the country. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
25
|
Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil. Antioxidants (Basel) 2020; 9:antiox9121245. [PMID: 33302468 PMCID: PMC7764626 DOI: 10.3390/antiox9121245] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/03/2020] [Accepted: 12/05/2020] [Indexed: 01/28/2023] Open
Abstract
Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.
Collapse
|
26
|
Yıldırım F, Yıldırım AN, Özkan G, Şan B, Polat M, Aşık H, Karakurt Y, Ercişli S. Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. 'Ayvalık', 'Memecik' and 'Topakaşı'. Biochem Genet 2020; 58:981-992. [PMID: 33230659 DOI: 10.1007/s10528-020-10008-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 10/16/2020] [Indexed: 10/22/2022]
Abstract
The study was conducted to determine the effects of cultivar, harvest period and their interaction on the hydrophilic phenolic components extra virgin olive oils of the cultivars 'Ayvalık', 'Memecik' and 'Topakaşı'. Olives were collected at three different harvesting periods; (1) early harvest period-1 (Beginning of spotting), (2) early harvest period-2 (End of spotting), and (3) optimum harvest period. Oils were extracted using an abencor system. HPLC (High-performance liquid chromatograph) technique was used to quantify The phenolic compounds including: tyrosol (p-HPEA), hydroxytyrosol (3,4-DHPEA), luteolin, rutin, quercetin, catechin, sinapinic acid, p-coumaric acid, cinnamic acid, vanillin, vanillic acid, ferulic acid and gallic acid were quantified using HPLC. The results indicated that the effects of harvest period on the phenolic components were variety dependent. At the early harvest period-1, 'Memecik' and 'Topakaşı' had the highest efficiency in luteolin, cinnamic acid, vanillic acid, and ferulic acid contents, while 'Ayvalık' had the highest efficiency in hydroxytyrosol, sinapinic acid, p-coumaric, vanillin and ferulic acid contents. At the optimum harvest period, 'Ayvalık' had the highest efficiency in luteolin, tyrosol and gallic acid contents, while 'Topakaşı' had the highest efficiency in tyrosol, hydroxytyrosol and rutin content. The highest phenolic content was detected in the early harvest period-1. The content of tyrosol linearly increased with the progress of maturity harvest period, whereas the contents of the sinapinic acid, vanillin, vanilic acid and ferulic acid decreased. The oils of 'Memecik' variety had significantly higher phenolic content than those of 'Ayvalık' and 'Topakaşı' varieties.
Collapse
Affiliation(s)
- Fatma Yıldırım
- Horticultural Sciences Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey.
| | - Adnan Nurhan Yıldırım
- Horticultural Sciences Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey
| | - Gülcan Özkan
- Food Engineering Department, Faculty of Engineering, Suleyman Demirel University, 32260, Isparta, Turkey
| | - Bekir Şan
- Horticultural Sciences Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey
| | - Mehmet Polat
- Horticultural Sciences Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey
| | - Hatice Aşık
- Food Engineering Department, Faculty of Engineering, Suleyman Demirel University, 32260, Isparta, Turkey
| | - Yaşar Karakurt
- Agricultural Biotechnology Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey
| | - Sezai Ercişli
- Horticultural Science, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| |
Collapse
|
27
|
Crizel RL, Hoffmann JF, Zandoná GP, Lobo PMS, Jorge RO, Chaves FC. Characterization of Extra Virgin Olive Oil from Southern Brazil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900347] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rosane Lopes Crizel
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | - Jessica Fernanda Hoffmann
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | - Giovana Paula Zandoná
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| | | | | | - Fabio Clasen Chaves
- Universidade Federal de PelotasFaculdade de Agronomia “Eliseu Maciel,” Departamento de Ciência e Tecnologia Agroindustrial, Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Caixa postal 354 CEP 96010‐900 Pelotas Brazil
| |
Collapse
|
28
|
Huang S, Wang Q, Wang Y, Ying R, Fan G, Huang M, Agyemang M. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00447-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
29
|
Trentacoste ER, Banco AP, Piccoli PN, Monasterio RP. Olive oil characterization of cv. 'Arauco' harvested at different times in areas with early frost in Mendoza, Argentina. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:953-960. [PMID: 31512245 DOI: 10.1002/jsfa.10029] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 09/07/2019] [Accepted: 09/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND 'Arauco' is the only autochthonous olive cultivar from Argentina. Little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives harvested over a wide range of dates and seasons are reported for this cultivar at two sites in Mendoza province in central west Argentina. RESULTS During the harvest periods studied, fruit oil content on a dry basis remained at its maximum and was stable, but fruit oil content on fresh basis increased as water content decreased with delay in harvest date. Harvest date affected the maturity index of fruits as well as the oxidative stability and phenolic content of oil. In contrast, the fatty acid profile was not consistently affected by harvest date. Environmental conditions, mainly the occurrence and intensity of frosts, strongly influenced oil quality as well as maturity with delay in harvest date. CONCLUSION The most appropriate harvest time to obtain Arauco oil with a high oil yield and good chemical quality was before mid-May and with maturity index lower than 2. Fruits harvested after mid-May were exposed to minimum temperatures between -1.2 °C and - 4.0 °C, producing oil with low phenolic compounds and oxidative stability. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Eduardo R Trentacoste
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Adriana P Banco
- Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina
| | - Patricia N Piccoli
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), FCA - UNCuyo, CONICET, Mendoza, Argentina
| | - Romina P Monasterio
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), FCA - UNCuyo, CONICET, Mendoza, Argentina
| |
Collapse
|
30
|
Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1854539] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
Collapse
|
31
|
Flori L, Donnini S, Calderone V, Zinnai A, Taglieri I, Venturi F, Testai L. The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage. Nutrients 2019; 11:nu11091962. [PMID: 31438562 PMCID: PMC6770508 DOI: 10.3390/nu11091962] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/14/2019] [Accepted: 08/17/2019] [Indexed: 12/14/2022] Open
Abstract
Cardiovascular diseases represent the principal cause of morbidity and mortality worldwide. It is well-known that oxidative stress and inflammatory processes are strongly implicated in their pathogenesis; therefore, anti-oxidant and anti-inflammatory agents can represent effective tools. In recent years a large number of scientific reports have pointed out the nutraceutical and nutritional value of extra virgin olive oils (EVOO), strongholds of the Mediterranean diet, endowed with a high nutritional quality and defined as functional foods. In regard to EVOO, it is a food composed of a major saponifiable fraction, represented by oleic acid, and a minor unsaponifiable fraction, including a high number of vitamins, polyphenols, and squalene. Several reports suggest that the beneficial effects of EVOO are linked to the minor components, but recently, further studies have shed light on the health effects of the fatty fraction and the other constituents of the unsaponifiable fraction. In the first part of this review, an analysis of the clinical and preclinical evidence of the cardiovascular beneficial effects of each constituent is carried out. The second part of this review is dedicated to the main operating conditions during production and/or storage that can directly influence the shelf life of olive oil in terms of both nutraceutical properties and sensory quality.
Collapse
Affiliation(s)
- Lorenzo Flori
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
| | - Sandra Donnini
- Department of Life Sciences, University of Siena, Via A. Moro 2, 53100 Siena, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Francesca Venturi
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Lara Testai
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy.
- Interdepartmental Research Centre, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| |
Collapse
|
32
|
Grilo F, Caruso T, Wang SC. Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4319-4330. [PMID: 30847923 DOI: 10.1002/jsfa.9665] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Revised: 02/26/2019] [Accepted: 02/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND While both maturity and light exposure are important factors determining olive fruit physiology, the relationship between maturity, canopy position and optimal harvesting time has not been well-studied. To understand the interaction of these factors, olive fruits from upper and lower layers of the canopy were harvested from September to January. Maturity, moisture and fat content of the fruit as well as the quality and minor components of the oil extracted were measured. RESULTS Lower light interception at the lower canopy positions resulted in differences in the fruits and oil extracted between canopy layers. Upper layer presented 60% of the overall production; fruit had one unit more of maturity index, 3% less moisture and 5% more fat content. Oil extracted from the upper layers presented higher concentration of oleuropein and ligstroside aglycone. Fruits from upper layers at maturity index of two had higher fat content and more total phenols in the oil extracted when compared with fruits from lower layer with the same maturity index. CONCLUSIONS Differences in oil composition between layers do not correlate with differences in the fruit maturity index; instead, fruit position is a determining factor for physiological processes related to fruit growth and oil composition. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Filipa Grilo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
| | - Tiziano Caruso
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
| | - Selina C Wang
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy
- Department of Food Science and Technology, University of California Davis, Davis, CA, USA
| |
Collapse
|
33
|
López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019; 24:E1986. [PMID: 31126122 PMCID: PMC6572524 DOI: 10.3390/molecules24101986] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/26/2022] Open
Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.
Collapse
Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Tresserra-Rimbau
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain.
| | - Brígida Jiménez
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, Spain.
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| |
Collapse
|
34
|
Amanpour A, Kelebek H, Selli S. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:227-238. [PMID: 30593706 DOI: 10.1002/jms.4326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/12/2018] [Accepted: 12/17/2018] [Indexed: 06/09/2023]
Abstract
The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.
Collapse
Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| |
Collapse
|
35
|
Amanpour A, Kelebek H, Selli S. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:726-740. [PMID: 30003540 DOI: 10.1002/jsfa.9241] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 07/03/2018] [Accepted: 07/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study aimed to investigate how olive maturity indices (MI) (2.5, 3.5 and 4.5 MI) affect the aroma, aroma-active compounds, fatty acid profiles and color properties of cv. Nizip Yaglik olive oils. Various techniques for extracting volatiles from oil materials are available in the literature. Aroma compounds were extracted by the solvent-assisted flavor evaporation extraction method for the first time in olive oil. RESULTS The type and number of aroma-active compounds varied according to maturity periods of olives. A total of 22, 21 and 20 different key odorants were found in aromatic extracts of samples with 2.5, 3.5 and 4.5 MI, respectively. The most potent aroma-active compounds based on flavor dilution (FD) factor values were hexanal (green) for 2.5 MI (FD: 1024) and 3.5 MI (FD: 512), as well as 1-penten-3-ol (green-leafy) for 4.5 MI (FD: 512). CONCLUSION Overall, olive oils obtained from unripe and medium-ripe olives had stronger green and fruity odours compared to ripe olives. Principal component analysis demonstrated that oils were clearly discriminated according to their general physicochemical analysis, fatty acids, aroma profiles and key odorants. The results of the present study show that the olive maturity period has a significant influence on the quality parameters of olive oil. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Asghar Amanpour
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
| |
Collapse
|
36
|
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]
|
37
|
Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’. SUSTAINABILITY 2018. [DOI: 10.3390/su10124630] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.
Collapse
|
38
|
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.
Collapse
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.
| | | | | |
Collapse
|
39
|
Yakhlef W, Arhab R, Romero C, Brenes M, de Castro A, Medina E. Phenolic composition and antimicrobial activity of Algerian olive products and by-products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.044] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
40
|
Boudria A, Hammoui Y, Adjeroud N, Djerrada N, Madani K. Effect of filler load and high-energy ball milling process on properties of plasticized wheat gluten/olive pomace biocomposite. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2018.02.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
41
|
de Torres A, Espínola F, Moya M, Alcalá S, Vidal AM, Castro E. Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
42
|
Morrone L, Neri L, Cantini C, Alfei B, Rotondi A. Study of the combined effects of ripeness and production area on Bosana oil’s quality. Food Chem 2018; 245:1098-1104. [DOI: 10.1016/j.foodchem.2017.11.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 10/17/2017] [Accepted: 11/15/2017] [Indexed: 10/18/2022]
|
43
|
Belbaki A, Louaer W, Meniai AH. Supercritical CO 2 extraction of oil from Crushed Algerian olives. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.08.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
44
|
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.
Collapse
Affiliation(s)
- Hasan Ozkan Yorulmaz
- Faculty of Agriculture Food Engineering Department, Mustafa Kemal University, Hatay, Turkey
| | | |
Collapse
|
45
|
Cheng Z, Zhan M, Yang Z, Zumstein K, Chen H, Huang Q. The Major Qualitative Characteristics of Olive ( Olea europaea L.) Cultivated in Southwest China. FRONTIERS IN PLANT SCIENCE 2017; 8:559. [PMID: 28579990 PMCID: PMC5437209 DOI: 10.3389/fpls.2017.00559] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Accepted: 03/28/2017] [Indexed: 06/07/2023]
Abstract
Olive trees, originated from Mediterranean, have been cultivated in China for decades and show great adaption to local environment. However, research on this topic is limited. In this study, the major qualitative characteristics and changes of olive grown in southwest China were investigated. The results showed that oil accumulated during fruit development and reached its maximum value when fruit had fully ripened. Phenolic and flavonoid contents increase rapidly in the early growth stage (0-90 DAFB) and then begin to decrease as fruit ripens. Compared with olive from the Mediterranean, olive from China has special characteristics: higher moisture content in the fruit combined with lower percentages of unsaturated fatty acids and oil content. This is due to southwest China's climate which is wetter and cooler compared to the Mediterranean. Our study suggests that southwest China's higher annual rainfall might contribute to higher fruit moisture content while its low temperatures would be conducive to higher unsaturated fatty acid levels in the fruit.
Collapse
Affiliation(s)
- Zizhang Cheng
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Mingming Zhan
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Zeshen Yang
- Sichuan Liangshan New Technology Development Co., Ltd.Xichang, China
| | - Kristina Zumstein
- Department of Plant Biology, University of California, DavisDavis, CA, USA
| | - Huaping Chen
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| | - Qianming Huang
- Department of Biochemistry, College of Science, Sichuan Agricultural UniversityYaan, China
| |
Collapse
|
46
|
Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2896-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
47
|
Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2971-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
48
|
Morrone L, Pupillo S, Neri L, Bertazza G, Magli M, Rotondi A. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1443-1450. [PMID: 27380828 DOI: 10.1002/jsfa.7883] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 06/24/2016] [Accepted: 06/29/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In this study, two types of crusher, hammer and blade, were used to produce olive oils from cv. Correggiolo olives at four stages of ripeness, to analyse the effect of these two factors on oil quality indices (free acidity, peroxide value, UV absorption), on phenolic compounds content and sensory profiles. Differences in chemical and sensory data were analysed by two-way ANOVA. RESULTS Ripeness exerted a stronger influence than the crushing equipment on quality indices, phenolic content and sensory evaluation; moreover the statistical significance of interaction between the factors considered suggests that they are intertwined. Differences in the texture of olive pastes obtained by squashing and crushing were clearly evident at the first stage of ripeness via observation with a scanning electron microscope. The stronger mechanical action of the hammer crusher also produced smaller pit fragments compared to the blade crusher, as shown by particle size analysis of the kernels fragments. CONCLUSION Knowledge about the interaction between ripening and crushing will allow olive oil producers to pursue a product of the quality most suitable for a particular type of consumer. For example, bitterness and pungency, characters recently connected with health effects because sensory markers of extra virgin olive oil (EVOO) polyphenols, do not have a great sensory appeal for most consumers; however, there is a niche of gourmet estimators interested in these peculiar flavours and ready to pay a premium price for them. The producer will be able to customise the EVOO by modulating its chemical and sensory characteristics, especially the phenolic fraction, thus addressing the needs of consumers with different tastes. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lucia Morrone
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Sabrina Pupillo
- Department of Food Science, University of Parma, Parco Area delle Scienze, 59/a, 43124, Parma, Italy
| | - Luisa Neri
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Giampaolo Bertazza
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Massimiliano Magli
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| | - Annalisa Rotondi
- Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129, Bologna, Italy
| |
Collapse
|
49
|
RETRACTED ARTICLE: Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. ‘Ayvalık,’ ‘Memecik,’ and ‘Topakaşı’. Biochem Genet 2016; 58:823. [DOI: 10.1007/s10528-016-9784-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
|
50
|
Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2760-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|