LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish <i>cv</i>. Nizip Yaglik olive oils from different maturity olives

Amanpour, Asghar; Kelebek, Haşim; Selli, Serkan

doi:10.1002/jms.4326

Cited by 16 publications

(14 citation statements)

References 41 publications

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“…The amount of SEC decreases significantly with ripeness, both in organic and conventional systems, as reported in the literature [48,53,54]. The SEC concentration was found to decrease by 31% (92.1–63.0 mg·kg −1 ) between the first and last harvests (maturation index of 2.4–5.6), due to oleuropein degradation during ripening [55].…”

Section: Discussionmentioning

confidence: 65%

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

et al. 2019

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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.

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Section: Discussionmentioning

confidence: 65%

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

et al. 2019

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“…Ligstroside and oleuropein aglycones and their decarboxymethylated forms, namely oleocanthal (DCL) and oleacin (DCO) are the most common secoiridoids in olive oils. Oleuropein aglycone and oleacin are hydroxytyrosol esters, while the other two are tyrosol derivatives [39,40]. Following the European Union recommendation, secoiridoids are important compounds in the health claim for olive oil [27].…”

Section: Resultsmentioning

confidence: 99%

“…Except for one COO sample and two EVOO samples, the sum of aglycones was greater than the sum of DCO and DCL. Besides, hydroxytyrosol derivatives are more abundant than tyrosol derivatives in all cases, which is advantageous because hydroxytyrosol and its derivatives have higher antioxidant power than tyrosol [39]. Oleuropein aglycone was the most common secoiridoid in olive oil ranging from 39.5 to 1785.9 mg kg −1 for EVOOs and from 116.7 to 736.8 mg kg −1 for COOs.…”

Section: Resultsmentioning

confidence: 99%

“…On this basis, the content of secoiridoids can be considered as a potential indicator of the quality or geographical origin of olive oil. This may be due to the fact that the profile of secoiridoids is influenced not only by climatic but also by technological factors [39,41].…”

Section: Resultsmentioning

confidence: 99%

“…of olive oil. This may be due to the fact that the profile of secoiridoids is influenced not only by climatic but also by technological factors [39,41].…”

Section: Hca (Hierarchical Cluster Analysis)mentioning

confidence: 99%

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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Różańska

Russo

Cacciola

et al. 2020

Foods

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High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.

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Study of the olive β‐glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil

et al. 2021

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BACKGROUND: Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive ⊎-glucosidase gene family in seven olive cultivars selected by their different phenolic profiles.RESULTS: Eight ⊎-glucosidase genes have been identified by in silico analysis of an olive transcriptome. Their expression levels were analyzed by reverse transcription quantitative polymerase chain reaction in olive fruits at different ripening stages: I, green fruits, 16-19 weeks after flowering (WAF); II, yellow-green fruits, 22-25 WAF; III, turning fruits, 28-31 WAF; and IV, fully ripe fruits, 35-40 WAF. Gene expression was compared with the level of ⊎-glucosidase activity in the fruit and with the phenolic composition of fruits and oils from different olive cultivars. Phylogenetic analysis of the encoded proteins and differences found among the ⊎-glucosidase genes based on Gene Ontology enrichment analysis data suggests maximum involvement of two genes, OeBGLU1A and OeBGLU1B, in the phenolic composition of virgin olive oil. Positive correlation coefficients were found within each olive cultivar between OeBGLU1A and OeBGLU1B gene expression data and the phenolic content of the oil. CONCLUSION:The results obtained suggest that the expression pattern of specific ⊎-glucosidase genes may be an accurate predictor for the phenolic content of virgin olive oil that could be used in olive breeding programs.

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LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

Cited by 16 publications

References 41 publications

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Study of the olive β‐glucosidase gene family putatively involved in the synthesis of phenolic compounds of virgin olive oil

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