Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan

Xiang, Chunrong; Xu, Zhou; Liu, Jie; Tian, Li; Zeshen, Yang; Ding, Chunbang

doi:10.1016/j.lwt.2016.12.029

Cited by 57 publications

(41 citation statements)

References 42 publications

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“…In the same way, the results from a study comprising 30 Spanish olive cultivars, with total tocopherol contents ranging from 84 to 463 mg/kg (Beltrán et al, ), also showed that the amounts of tocopherols in virgin olive oil were significantly affected by genetics or cultivar. Other works carried out in different countries such as Brazil (Borges et al, ), China (Xiang et al, ), Croatia (Špika et al, ), Greece (Boskou et al, ), Italy (Aguilera et al, ; Condelli et al, ), Spain (Beltrán et al, ; Franco et al, ), Tunisia (Laroussi‐Mezghani et al, ), and Turkey (Arslan and Schreiner, ; Uluata et al, ), reported similar tocopherol ranges.…”

Section: Discussionmentioning

confidence: 63%

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Rodrigues

Casal

Cruz

et al. 2020

J Americ Oil Chem Soc

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Tocopherols are compounds with high biological activity, beneficial for human health that can be found in vegetable oils like olive oil, contributing for its resistance to oxidation. In this work, the tocopherol contents of olive oils extracted from centenarian olive trees of six cultivars (cvs. Lentisca, Madural, Rebolã, Redondal, Verdeal, and Verdeal Transmontana) were evaluated during five consecutive crop seasons (2013)(2014)(2015)(2016)(2017). Three tocopherol isoforms (α-, βand γ-tocopherols) were detected in all analyzed olive oils, and their content varied significantly with the cultivar and year of production. The highest amounts were found in cv. Lentisca (456 AE 122 mg/kg olive oil), while the lowest were observed in cv. Verdeal (179 AE 45 mg/kg olive oil). Crop year was the most influential factor, with the highest contents observed in 2013 and lowest in 2014. Principal component analysis and hierarchical clustering analysis helped differentiate olive oils according to cultivar or production year. These data suggest that tocopherol composition may serve as a chemical marker to distinguish the subject cultivar olive oils from centenarian trees either by olive cultivar or by crop year, being some cultivars identified as potential candidates for guaranteeing the production of olive oils rich in these compounds.Keywords Monovarietal olive oils Á α-Tocopherol Á Crop year Á Vitamin E Á Olive tree germplasm J Am Oil Chem Soc (2020) 97: 497-507.

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Section: Discussionmentioning

confidence: 63%

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Rodrigues

Casal

Cruz

et al. 2020

J Americ Oil Chem Soc

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“…Control samples showed a low EPA content (Table 3), which may come either from phenolics present in the oils employed to form the emulsions (Xiang et al, 2017) or from the interferences in the method that amino acids may cause (Prior, Wu, & Schaich, 2005). As expected, the addition of CT caused a significant increase in EPA and NEPA contents when compared with their counterparts.…”

Section: Effect Of the Emulsifier And The Addition Of Condensed Tanninsmentioning

confidence: 64%

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

Freire

Cofrades

Pérez‐Jiménez

et al. 2018

Food Research International

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The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different emulsifiers (sodium caseinate, SC; whey protein isolate, WPI and isolated soy protein, ISP), were cold gelled after adding a natural extract rich in condensed tannins (CT). The GEs were characterized and their oxidative stability evaluated during storage (4 °C). All GEs formulated presented a solid-like structure showing generally excellent emulsion stability, which improved in GEs with the addition of CT. Non-extractable proanthocyanidins (NEPA) were the main source of polyphenol in samples enriched with CTs. The antioxidant activity of the systems was not affected by the use of different proteins as emulsifiers, but it was improved in GEs containing CT. The oxidation values recorded in the GE systems can generally be regarded as low even considering their enrichment with unsaturated fatty acids, which thus assures their suitability for use as fat replacers.

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“…Several studies have been focused on the characterisation of phenolic content and antioxidant capacity of monovarietal olive oils of different areas from the Mediterranean basin and, more recently, from newly introduced varieties worldwide (Bouarroudj, Tamendjari, & Larbat, 2016;Dabbou et al, 2010;Köseoglu, Sevim, & Kadiroglu, 2016;Uluata, Altuntas ß, & Özçelik, 2016;Xiang et al, 2016). In this regard, Brazil has beginning to cultivate olives and has shown a huge potential to produce olive oil.…”

Section: Introductionmentioning

confidence: 99%

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Borges

Pereira

Cabrera–Vique

et al. 2017

Journal of Functional Foods

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a b s t r a c tA physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results showed an increasing of total phenolic content (TPC) and antioxidant properties promoted by the in vitro digestion. Preincubating Caco-2 cells with bioaccessible fractions of oils counteracted the cytotoxic effect promoted by an oxidising agent (t-BOOH), preserving cell viability and reducing the generation of reactive oxygen species (ROS). The protective effect on ROS production was associated with the antioxidant activity (DPPH assay), but no relation with the TPC of the digested samples was found. Differences in the parameters evaluated were observed among the samples, which were related to climatic characteristics of the production zones. It was concluded that transformations during the digestive process are important for establishing the antioxidant potential of the oils.

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Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan

Cited by 57 publications

References 42 publications

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

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