Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Abstract

Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS

“…In all analyzed olive oil samples, secoiridoids were by far the most abundant group of phenolic compounds. This dominance of secoiridoids in the phenolic fraction of the control oil is also reported in literature [ 18 ], [ 45 ]. On the one hand, the addition of increasing amounts of leaf material to oils significantly increased secoiridoids amounts from 84.42 mg kg −1 (0% addition) to 494.32 mg kg −1 (10% addition).…”

“…On another front, lipophilic derivatives of tyrosol and, in particular, esters bearing acyl chains, exhibit an enhanced affinity with lipophilic membrane constituents [15,18]. For this reason and others, these compounds could be important for further application in pharmaceutical and cosmetic fields [15,18]. Some tyrosyl derivatives have been found in diverse natural sources, e.g., the presence of its acetate was reported in virgin olive oil [16].…”

Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

“…The abundance order of 2018 olive oils is in line with some previous findings (Beltrán et al., 2004; Ruiz‐Domínguez et al., 2013) and with Bouymajane et al. (2020) who examined the FAMEs in Moroccan olive oils Picholine Marocaine obtained from olives harvested between October and December 2018. Nevertheless, the abundance order of 2019 olive oils is consistent with Bajoub et al.…”

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

“…Smaller amounts of simpler phenolic compounds—such as caffeic, vanillic, and ferulic acids—have the role of protecting and enhancing the bioavailability of α-tocopherol [ 6 , 7 , 8 , 9 , 12 , 13 , 14 , 33 , 34 ]. See Table S2 for further information regarding antioxidants in the unsaponifiable fraction of EVOO from the main cultivars in the Mediterranean Area [ 17 , 19 , 20 , 21 , 22 , 23 , 25 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 ]. Chlorophyllic and carotenoid pigments.…”