Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Bengana, Mohamed; Bakhouche, Abdelhakim; Lozano‐Sánchez, Jesús; Yazdansepas, Amir; Youyou, A.; Segura‐Carretero, Antonio; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.foodres.2013.08.037

Cited by 104 publications

(115 citation statements)

References 42 publications

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“…Finally, ripening caused a significant decrease in the UFA/ SFA ratio in both varieties, which indicates that the selected PUFA increase was compensated by an SFA increase. The decreasing trend of the MUFA/ PUFA and C18:1ω-9/C18:2ω-6 ratios found during the maturity process is in accordance with the results obtained by other authors (Bengana et al, 2013, Dag et al, 2011.…”

Section: Fatty Acid Profi Lesupporting

confidence: 92%

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos¹,

Batrinou²,

Chatzilazarou³

et al. 2015

Grasas y Aceites

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SUMMARY:Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and Megaritiki) were investigated on the physicochemical characteristics, antioxidant constituent contents and capacity and on the fatty acid profile of olive oil. Ripeness resulted in a decrease (P<0.05) in phenolic and tocopherol contents and the unsaturated/saturated and C18:1ω-9/C18:2ω-6 fatty acid ratios. The pitting technique resulted in a significant increase in phenolic and tocopherol contents, in most cases, without significantly affecting the fatty acid profile and sums. Olive oils from the Koroneiki variety showed significantly higher (P<0.05) monounsaturated/polyunsaturated fatty acid ratios, which are particularly important for the stability of the oil against oxidation. It was concluded that olive oil from pitted olives maintains a high content in bioactive compounds and a high level of antioxidant activity. KEYWORDS: Fatty acids; Koroneiki and Megaritiki varieties; Olive oil; Pitting; Ripening processRESUMEN: Parámetros de calidad de aceites de oliva de las variedades de aceitunas griegas Koroneiki y Megaritiki con hueso y deshuesadas con diferente grado de maduración. El aceite de oliva virgen es un alimento funcional natural cuyo papel como ingrediente esencial de la dieta mediterránea, con propiedades beneficiosas para la salud, ha sido reconocido universalmente. Se ha estudiado el efecto del deshuesado de las aceitunas, grado de maduración y variedad (variedades griegas Koroneiki y Megaritiki) sobre las características físico-químicas, perfil de ácidos grasos y capacidad de los componentes antioxidantes de los aceites de oliva. La maduración ocasionó una disminución (P<0,05) del contenido de fenoles y tocoferoles y de la relación de ácidos insaturados/ saturados así como de la relación de los ácidos C18:1ω-9/C18:2ω6. El deshuesado incrementa significativamente el contenido fenólico y de tocoferoles, sin afectar significativamente, en la mayoría de los casos, al perfil y cantidad de ácidos grasos. Los aceites de oliva de la variedad Koroneiki mostraron relaciones de ácidos grasos monoinsaturados/poliinsaturados significativamente mayores (p<0,05) que son particularmente importantes para la estabilidad del aceite frente a la oxidación. En conclusión, el aceite de oliva deshuesado mantiene un alto contenido de compuestos bioactivos y un alto nivel de actividad antioxidante. PALABRAS CLAVE: Aceite de oliva; Ácidos grasos; Deshuesado; Proceso de maduración; Variedades Koroneiki y MegaritikiCitation/Cómo citar este artículo: Katsoyannos E, Batrinou A, Chatzilazarou A, Bratakos SM, Stamatopoulos K, Sinanoglou VJ. 2015. Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels. Grasas Aceites 66 (1): e067. doi: http://dx

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Section: Fatty Acid Profi Lesupporting

confidence: 92%

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos¹,

Batrinou²,

Chatzilazarou³

et al. 2015

Grasas y Aceites

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“…However, high lipoxygenase activity produces an increase in PV [28,29]. This enzymatic behavior previously described in the literature could explain the result obtained in this work [30].…”

Section: Peroxide Value (Pv)supporting

confidence: 88%

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Irmak¹,

Tokuşoğlu²

2017

J Nutr Food Sci

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In this project assessed the effect of preservation methods on shelf life and quality of table olives which processed two different methods as low salty (2-4%). For this purpose, black olives were processed two kinds of table olive processing techniques, fermented, then packed with Vacuum Pump (VP) and Modified Atmosphere Packaging (MAP), and applied gamma irradiation (1 kGy, 3 kGy, 5 kGy). Then olives stored under normal conditions for 8 months. In this study, gamma irradiation has been applied first time in extending the shelf-life of table olives in the marketing.The Olive oils obtained from less salty black table olives were studied. During storage of table olives, the change of the major fatty acids was determined. Processing methods, salt quantity and storage period have affected almost all the quality parameters of the olive oils which obtained from table olives. The dominating fatty acid of all processing methods was oleic acid with ranged between 70.71-75.59%.Oleic acid quantity wasn't decreased much during processing and storage. In this context, it is determined that the best preservation was performed by modified atmosphere packaging technology.

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“…During the different harvesting dates, the acidity of olive oils varied from 0.1% to 0.2% in Chemlal and Buichret olive oils, and from 0.1% to 0.3% in Aghenfas and Mekki olive oils. A similar slight increase in acidity during the maturation period was found by Bengana et al (2013). In fact, during the olive ripening, there is an increase in lipolytic activity which hydrolyses some triacylglycerols and gives fatty acids, monoacylglycerols and diacylglycerols (Martinez Suarez, 1973).…”

Section: Discussionmentioning

confidence: 59%

Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage

Boulkroune

Lazzez²,

Guissous

et al. 2017

OCL

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-The present study reported for the first time the evolution of some minor compounds (sterols and aliphatic alcohols) composition of four Algerian olive oils according to the cultivar and the maturity stage during the season (2013/2014). Olive samples were collected during eight different harvesting dates. The studied cultivars were Chemlal, Aghenfas, Buichret and Mekki. Ten sterolic compounds, triterpene dialcohols (erythrodiol þ uvaol) and seven fatty alcohols were identified and characterized. The results showed a decreasing level of total sterols, b-sitosterol, triterpenic dialcohols, total aliphatic alcohols, tetracosanol (C24), and an increasing level of D 5 -avenasterol according to the maturity process. Linear discriminant analysis (LDA) enabled the classification of the studied varieties on the basis of analytical data and a correct classification rate of 96.5% and 88.6% was achieved using the original and cross validation method respectively. The most discriminating variables have been: cholesterol, campestanol, D 7 -stigmastenol, D 7 -avenasterol, clerosterol, alcohol C22, alcohol C25, alcohol C27.

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Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Cited by 104 publications

References 42 publications

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage

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