Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

Esti, Marco; Contini, Marina; Moneta, Elisabetta; Sinesio, Fiorella

doi:10.1016/j.foodchem.2008.08.076

Cited by 56 publications

(48 citation statements)

References 17 publications

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“…The main lignans found in virgin olive oil are (+)-1-acetoxypinoresinol and (+)-1-pinoresinol. Both secoiridoids and lignans affect the quality of the sensory and health properties of virgin olive oil: 3,4-DHPEA-EA, p-HPEA-EA, and, with a minor role, 3,4-DHPEA-EDA are responsible of 'bitter' sensation, while p-HPEA-EDA (oleocanthal) determines 'pungent' sensation (ESTI et al, 2009). During storage in the tanks, the phenolic composition of extra virgin olive oil is modifi ed by the endogenous enzymatic activities contained in the cloudy phase.…”

Section: Resultsmentioning

confidence: 99%

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

Lanza¹,

Serio²,

Giansante³

et al. 2015

Acta Alimentaria

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The quality of monovarietal extra virgin olive oil from cv. 'Taggiasca' is infl uenced by many factors that have impact on shelf-life as well as on sensory and healthy properties of the product. The aim of the work was to recreate the conditions similar to those in consumer sales point (conditions of "shelf"), maintaining the olive oil packaged in dark-green bottles at room temperature (between 18 and 25 °C) under artifi cial light and away from heat sources, monitoring the oils up to 12 months from bottling with quarterly sampling for the main chemical, physico-chemical, and sensory parameters related to the quality. After one year of storage, an organoleptic alteration with reduction of the attributes 'fruity', 'pungent', and 'bitter', as well as the occurrence of 'rancid' defect, was observed. This alteration was found to be accompanied by a decrease in phenolic substances and tocopherols and an increase in primary and secondary oxidation products. The composition of the volatile fraction showed a slight increase of substances related to rancid defect, a constant trend of compounds related to fruitiness, and a slight decrease in alcohols. It can be concluded that the optimum time of storage of the oil under the above-mentioned conditions is approximately 9 months.

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Section: Resultsmentioning

confidence: 99%

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

Lanza¹,

Serio²,

Giansante³

et al. 2015

Acta Alimentaria

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“…Indeed olive oil quality is significantly influenced by storage conditions like time, temperature, type of packing material, exposition to air and/or light [1][2][3][4][5][6]. In fact, during storage the levels of some physicochemical parameters (e.g., free acidity, FA; peroxide values, PV; K 232 and K 270 extinction coefficients) may undesirably increase [1,2,5,[7][8][9], oxidative stability (OS) may decrease, positive olfactory and/or gustatory sensorial attributes may suffer dramatic changes [10,11], resulting in an overall quality decrease that may even lead to the appearance of organoleptic defects [2,12]. These issues may even arise in EVOO stored in dark glass bottles, which several authors pointed out as the most appropriate packing material for olive oils [6,8,13].…”

Section: Introductionmentioning

confidence: 99%

“…Also, recently, Sinesio et al [11] verified that a higher content of phenolic compounds in an olive oil did not result in greater stability of the sensory properties during olive oil storage. Moreover, it has been reported that some tasteactive olive oil phenols may affect negatively bitterness and pungency positive sensory attributes of EVOO during storage [10]. So, the development of fast, simple and low-cost analytical devices to evaluate olive oils storage conditions (storage time and light/dark exposition) would be of great commercial interest for producers and consumers.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

Rodrigues

Dias

Veloso

et al. 2016

Eur Food Res Technol

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gustatory sensorial parameters. Linear discriminant models, based on subsets of 5-8 electronic tongue sensor signals, selected by the meta-heuristic simulated annealing variable selection algorithm, allowed the correct classification of olive oils according to the light exposition conditions and/or storage time (sensitivities and specificities for leave-one-out cross-validation: 82-96 %). The predictive performance of the E-tongue approach was further evaluated using an external independent dataset selected using the Kennard-Stone algorithm and, in general, better classification rates (sensitivities and specificities for external dataset: 67-100 %) were obtained compared to those achieved using physicochemical or sensorial data. So, the work carried out is a proof-of-principle that the proposed electrochemical device could be a practical and versatile tool for, in a single and fast electrochemical assay, successfully discriminate olive oils with different storage times and/or exposed to different light conditions.

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“…This method is one of the most commonly applied and it is considered as a highly sensitivity, practical and fast method. On the other hand, the phenolic compounds are reported as molecules which significantly prevent the oxidation of olive oil even at low concentrations (Esti et al, 2009) because they possess antioxidant capacity. Oxidative stability is a central parameter in the estimation of EVOO quality, since the oxidative degeneration is the main cause of its damage (Del Carlo et al, 2004;Bendini et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

Franco¹,

Galeano-Dı́az²,

Sánchez³

et al. 2014

Grasas y Aceites

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SUMMARY:The characterization of olive oils from seven representative fruit varieties (Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual, and Verdial de Badajoz) from the southwest of Spain is carried out according to antioxidant capacity of the phenolic fraction and oxidative stability in different ripening stages. Antioxidant capacity is measured through the reduction of a 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical cation previously oxidized with peroxidase/hydrogen peroxide. The decrease in absorbance at 730 nm at 3 min was measured. Values like Trolox Equivalents Antioxidant Capacity and oxidative stability varied from 0.6 to 2.5 mmol Trolox·kg -1 oil and 28.3 to 170.9 hours Rancimat respectively. The best positive correlation between total phenolic compounds and antioxidant capacity were in the Carrasqueña and Arbequina varieties. The rest showed moderated correlations. Correlation between antioxidant capacity and oxidative stability was found in a range from 0.66 to 0.97, depending on varieties. KEYWORDS: ABTS radical cation; Antioxidant capacity; Olive oil; Oxidative stability; PhenolicsRESUMEN: Capacidad antioxidante de la fracción fenólica de aceites de variedades de aceitunas del sur-oeste de España y su efecto sobre la estabilidad oxidativa. Se caracterizaron Aceites de Oliva Virgen procedentes de siete variedades de aceitunas (Arbequina, Carrasqueña, Corniche, Manzanilla Cacereña, Morisca, Picual y Verdial de Badajoz) representativas del sur-oeste de España de acuerdo a la capacidad antioxidante de su fracción fenólica y a su estabilidad oxidativa, en diferentes estados de maduración. La capacidad antioxidante se midió por la disminución de absorbancia a 730 nm, producida por la reducción del radical ácido 2,2′azino-bis-3-etilbenzotiazolin-6-ácido sulfónico, a 3 min del inicio de la reacción en presencia del extracto fenólico. Los valores de capacidad antioxidante y de estabilidad oxidativa variaron de 0,6 hasta 2,5 mmol Trolox·Kg -1 y de 28,3 hasta 170,9 horas respectivamente. La mejor correlación entre los compuestos fenólicos y la capacidad antioxidante se observó para las variedades Carrasqueña y Arbequina. Por otro lado, la correlación entre la capacidad antioxidante y la estabilidad oxidativa se encontró dentro de un rango entre 0,66-0,97 dependiendo de la variedad. PALABRAS CLAVE:

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Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

Cited by 56 publications

References 17 publications

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

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