Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Baccouri, Olfa; Guerfel, Mokhtar; Baccouri, Béchir; Cerretani, Lorenzo; Bendini, Alessandra; Lercker, Giovanni; Zarrouk, Mokhtar; Miled, Douja Daoud Ben

doi:10.1016/j.foodchem.2008.01.034

Cited by 229 publications

(313 citation statements)

References 36 publications

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“…As a consequence, for an effective selection of genotypes with an improved VOO phenolic composition in olive breeding programs, fruits must be harvested at the initial stages of ripening. The obtained values for total phenols content and for individual phenols content are comparable to those provided for the corresponding compounds by Brenes et al (1999), Krichene et al (2007), Tura et al (2007), Baccouri et al (2008), and Gómez-Rico et al (2008) with some discrepancies probably originated from differences in the analytical methods or from genetic and other agronomic factors such as irrigation, pedo-climatic conditions, sanitary status of the fruits and/or alternate bearing. Also, the high variability among genotypes for phenolic composition was obtained in other studies (Gallina-Toschi et al, 2005;Torres & Maestri, 2006;Krichene et al, 2007).…”

Section: Discussionsupporting

confidence: 64%

“…Results similar to those obtained in this work have been reported for 3,4-DHPEA-EDA (Brenes et al, 1999;Bonoli et al, 2004;Gallina-Toschi et al, 2005 Bonoli et al, 2004), luteolin and apigenin content (Yousfi et al, 2006). However, different patterns have also been reported on evolution of these compounds during ripening, namely: (a) Gómez-Rico et al (2008) found a significant decrease of tyrosol content in 'Picolimon' cultivar, but a significant increase in the case of 'Picual' and 'Morisca'; (b) several works reported no changes in vanillic acid content during ripening progress (Brenes et al, 1999;Bonoli et al, 2004;Yousfi et al, 2006); and (c) an increase in o-coumaric acid and luteolin during ripening has also been reported (Brenes et al, 1999;Baccouri et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

“…In fact, drastic variability between cultivars was registered (Baccouri O. et al, 2007;Montedoro et al, 2007;Tura et al, 2007;Baccouri et al, 2008;Issaoui et al, 2010). In addition, harvest time, determined by sequential physiological and biochemical changes and influenced by several environmental and cultural practices (Conde et al, 2008), has a considerable effect on the VOO phenolic profile (Yousfi et al, 2006;Baccouri B. et al, 2007;Damak et al, 2008;Gómez-Rico et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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The evaluation of the phenolic composition in advanced selections in breeding programs constitutes the first approach for selecting genotypes with improved olive oil quality. In this work, the influence of genotype and ripening index on the phenolic profile of olive oils from advanced selections in comparison to their genitors was studied. Fruit samples were collected in genotypes from crosses between 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' and 'Frantoio' × 'Picual' at five dates from 1 st October to 26 th November 2009. Characterization of the phenolic profile was performed by liquid-liquid extraction with 60:40 (v/v) methanol-water and subsequent chromatographic analysis with absorption and fluorescence detection in a sequential configuration. A dual effect of genotype and fruit ripening on the phenolic profile has been observed with more pronounced genetic influence in both total (34.73% and 20.45%, respectively) and individual phenols (16.99% to 49.25% and 1.58% to 23.77%, respectively). A higher degree of variability between genotypes at early ripening stages was also observed (p < 0.05). The obtained results allow also the identification of selections with high content of total and individual phenols. These results suggest a strategy based on early harvesting of fruits (at the first three ripening indexes) for better comparison and selection of genotypes in further crosses in olive breeding programs aiming at improving the quality of virgin olive oil.Additional key words: cross-breeding; genetic variability; Olea europaea; phenolic composition; ripening index. ResumenPerfil fenólico de aceites de oliva vírgenes obtenidos de selecciones avanzadas en un programa de mejora La evaluación de la composición fenólica en selecciones avanzadas en programas de mejora constituye el primer paso para la selección de genotipos cuyos aceites son de mejor calidad. Se ha estudiado la influencia del genotipo y del índice de madurez en el perfil fenólico del aceite de oliva de selecciones avanzadas en comparación con sus genitores. Se recogieron muestras de genotipos obtenidos de cruzamientos entre 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' y 'Frantoio' × 'Picual' en cinco fechas entre el 1 de octubre y el 26 noviembre de 2009. Se realizó la caracterización del perfil fenólico por extracción líquido-líquido con metanol-agua al 60:40 (v/v) seguido de un análisis cromatográfico con detección por absorción y fluorescencia en una configuración secuencial. Los resultados obtenidos mostraron un mayor grado de variabilidad entre genotipos en las primeras etapas de maduración de los frutos (p < 0.05), así como el efecto de la madurez de los frutos y del genotipo en el perfil fenólico, con una influencia genética más pronunciada tanto para fenoles totales (34,73% and 20,45%, respectivamente) como individuales (entre 16,99% y 49,25% y entre 1,58% y 23,77%, respectivamente). Los resultados obtenidos han permitido la identificación de selecciones con alto contenido en fenoles totales e individuales. Ambos resultados s...

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Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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“…The obtained values varied between 52.9 ± 0.14 and 95.03 ± 0.04 mg Kg -1 (table 2). Our results were similar to those obtained by Baccouri et al (2008) with local Tunisian varieties. The variance analysis showed a high significant difference (P ≤ 0.001) concerning the variety effect and no significant effect for year (P ≥ 0.05).…”

Section: Total Phenols and O-diphenolssupporting

confidence: 92%

“…Total phenol contributes to the oxidative stability of olive oil to a large extent (Beltran et al, 2000;Gutiérrez et al, 2001;Baccouri et al, 2008). In our study this characterization sign was not influenced by the year (P ≥ 0.05) but the effect of variety effect was clearly underlined (P ≤ 00.001) ( Table 2).…”

Section: Total Phenols and O-diphenolssupporting

confidence: 53%

Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

Douzane¹,

Tamendjari²,

Abdi³

et al. 2013

Grasas y Aceites

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RESUMEN Componentes fenólicos en aceites de oliva vírgenes monovarietales de ArgeliaLa alta estabilidad oxidativa de los aceites de oliva vírge-nes está relacionada con su alta relación de ácidos grasos monoinsaturados/poliinsaturados y con la presencia de componentes antioxidantes, como tocoferoles y polifenoles. En este trabajo se llevó acabo un aislamiento y cuantificación de compuestos fenólicos de aceites de oliva virgenes de variedades argelinas, con el fin de conocer sus potenciales usos y beneficios. La cuantificación de los componentes fenólicos y o-difenólicos se realizó por método tradicional de Folin-Ciocalteu y mediante la reacción con molibdato de sodio, respectivamente. Los compuestos fenólicos individuales cualitativos y cuantitativos en los extractos y en una mezcla estándar fueron determinados por HPLC.Los resultados experimentales muestran que el tirosol, hidroxitirosol y el 4-HBA (ácido 4-hidroxibenzoico) son los principales compuestos fenólicos individuales identificados en el conjunto de la población de las variedades estudiadas.Por otra parte, la población de las variedades con frutos grandes (Grosse du Hamma, Aghenfas, Azeradj, Aguenaou, Aberkane, Bouchouk de Guergour, X-Aghenfas, Rougette de Guelma, Sigoise) se distinguen claramente de las variedades con frutos medios y pequeños. Además, la población de variedades con frutos pequeños (Hamra, Chemlal, Boughenfas, Limli, Aimel y Mekki) presentó el nivel más alto en oleuropeína. PALABRAS CLAVE: Aceite de oliva virgen -Composición química -Compuestos fenólicos -Variedades argelinas. SUMMARY Phenolic compounds in monocultivar extra virgin olive oils from AlgeriaThe high oxidative stability of virgin olive oil is related to its high monounsaturated/polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil from several Algerian varieties was tested and discussed in order to know its potential uses and benefits. Quantification of phenolic and o-diphenolic substances was performed using the traditional Folin-Ciocalteau method and the sodium molybdate reaction, respectively. The qualitative and quantitative characterizations of phenolic compounds were carried out by HPLC.The experimental results show that tyrosol, hydroxytyrosol and 4-HBA (4-hydroxybenzoic acid) are the main individual phenolic compounds identified in the varieties studied. The varieties with large fruits (Grosse du Hamma, Aghenfas, Azeradj, Aguenaou, Aberkane, Bouchouk de Guergour, X-Aghenfas, Rougette de Guelma, Sigoise) are clearly distinguished from the varieties with medium-sized and small fruits by having the highest levels of individual phenolic compounds. Moreover, varieties with small fruits (Hamra, Chemlal, Boughenfas, Limli, Aimel and Mekki) presented the highest levels of oleuropein.

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