Phenolic profile of virgin olive oil from advanced breeding selections

Riachy, Milad El; Priego-Capote, Feliciano; Rallo, L.; Castro, M. D. Luque de; León, Lorenzo

doi:10.5424/sjar/2012102-264-11

Cited by 34 publications

(33 citation statements)

References 46 publications

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“…The extensive genetic patrimony of the olive tree is currently used in different olive breeding programs, but only recently includes the sensory properties of VOO as main traits, in addition to the agronomic traits [25,27,30]. Regarding these sensory properties, the natural variation of aroma compounds in VOO was studied using the WOGC olive cultivar collection.…”

Section: Resultsmentioning

confidence: 99%

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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Virgin olive oil is unique among plant oils for its high levels of oleic acid, and the presence of a wide range of minor components, which are responsible for both its health-promoting properties and characteristic aroma, and only produced when olives are crushed during the industrial process used for oil production. The genetic variability of the major volatile compounds comprising the oil aroma was studied in a representative sample of olive cultivars from the World Olive Germplasm Collection (IFAPA, Cordoba, Spain), by means of the headspace solid-phase microextraction/gas chromatography-mass spectrometry-flame ionization detection (HS-SPME/GC-MS-FID). The analytical data demonstrated that a high variability is found for the content of volatile compounds in olive species, and that most of the volatile compounds found in the oils were synthesized by the enzymes included in the so-called lipoxygenase pathway. Multivariate analysis allowed the identification of cultivars that are particularly interesting, in terms of volatile composition and presumed organoleptic quality, which can be used both to identify old olive cultivars that give rise to oils with a high organoleptic quality, and in parent selection for olive breeding programs.

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Section: Resultsmentioning

confidence: 99%

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

et al. 2018

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“…All trees were grown in the same edaphoclimatic conditions at the experimental orchards of IFAPA (Alameda del Obispo, Cór-doba, Spain). Fruit was picked by hand on three consecutive years (2008-2010) when it reached an average ripening index of 2.5 (turning stage) to better compare the genotypes (according to El Riachy et al [24]). …”

Section: Plant Materialsmentioning

confidence: 99%

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Pérez

Rosa

Pascual

et al. 2016

Journal of Chromatography A

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Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.

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“…A limited number of LC-FL methods in the field of olive oil analysis have been published, and they have been mainly focused on the determination of few compounds belonging to some particular families such as lignans [15,16], phenyl alcohols and phenolic acids [17,18,19,20] or phenyl alcohols and secoiridoid derivatives [21,22,23,24]. In fact, the use of additional detectors was imperative in most of the cases to determine a major number of phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

Monasterio

Olmo-García

Bajoub

et al. 2016

IJMS

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A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).

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Phenolic profile of virgin olive oil from advanced breeding selections

Cited by 34 publications

References 46 publications

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

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