Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

Abstract

A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

“…With the ongoing FA accumulation, the metabolism of other olive phytochemicals takes place, including phenols, sterols, and triterpenes (Yu et al., 2021). Phenolic compounds have been shown to have potent antioxidant activity in olive oil (Jukić Špika et al., 2022), which could scavenge reactive oxygen species and contribute to the bitterness and pungency in VOOs. Phenol could be grouped into four main categories: phenolic acids (e.g., caffeic acid, vanillic acid), flavonoids (e.g., apigenin, luteolin), phenolic alcohols (e.g., tyrosol, hydroxytyrosol), and secoiridoids.…”

“…Virgin olive oil (VOO) offers a range of distinctive aroma, flavors, and bioactive merits and is highly valued as a unique and nutraceutical component in the Mediterranean diet (Jiménez‐Sánchez et al., 2022; Olmo‐Cunillera et al., 2022). It has a desirable proportion of monounsaturated fatty acids (MUFAs) and is a natural source of antioxidants which would remove radicals that cause oxidative stress in human body, globally credited to have beneficial effects of preventing cardiovascular diseases, breast cancers, and even new threats, such as COVID 19 and related pandemic diseases (Garcia‐Guasch et al., 2022; Jukić Špika et al., 2022; Psathas et al., 2022).…”

“…. It has a desirable proportion of monounsaturated fatty acids (MUFAs) and is a natural source of antioxidants which would remove radicals that cause oxidative stress in human body, globally credited to have beneficial effects of preventing cardiovascular diseases, breast cancers, and even new threats, such as COVID 19 and related pandemic diseases (Garcia-Guasch et al, 2022;Jukić Špika et al, 2022;Psathas et al, 2022).…”

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

“…Secoiridoids are olive oil-specific phenolic compounds originating from oleuropein and ligstroside, i.e., the oleuropein aglicone mono-aldehyde (3,4-DHPEA-EA), the ligstroside aglicone mono-aldehyde (p-HPEA-EA), the dialdehydic form of elenolic acid linked to Hy (3,4-DHPEA-EDA or oleacin) and the dialdehydic form of elenolic acid linked to Ty (p-HPEA-EDA, or oleocanthal) [ 21 , 22 , 23 ]. Phenolic compounds from VOO have been shown to have potent antioxidant activity that can directly scavenge some radical species and minimize the amount reactive oxygen species (ROS) generated by fatty acid peroxidation [ 24 ].…”

Morphological and Eco-Geographic Variation in Algerian Wild Olives

“…aeuropea L.) is an evergreen tree belonging to the Oleaceae family. In the Mediterranean Basin, it has high social and economic importance, being a fundamental nutritional source due to olive oil’s high levels of monosaturated fatty acids and phenolic compounds [ 1 ]. Six subspecies are known: cuspidata , guanchica , cerasiformis , laperrinei , maroccana , and europaea .…”