Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Navajas-Porras, Beatriz; Pérez-Burillo, Sergio; Morales-Perez, J.; Rufián-Henares, José Ángel; Pastoriza, Silvia

doi:10.1016/j.foodchem.2020.126926

Cited by 40 publications

(37 citation statements)

References 24 publications

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“…The MUFA/PUFA ratio was similar to data of [32,35] that reported a ratio of MUFA/PUFA that ranged from 3.95 to 14.1 and from 8.27 to 17.10, respectively. Furthermore, the ratio MUFA/SFA was similar to Pinelli et al (2003) [35] a range from 4.3 to 6.8 of MUFA/SFA in olive oil obtained from autochthonous cultivars growing in a specific Tuscan area.…”

Section: Fatty Acid Profilesupporting

confidence: 84%

“…Furthermore, the oleic acid and palmitic acid contents were similar to [7] that showing in olive oil derived from cultivar "Ortice" a concentration range from 56.70% to 65.29% for oleic acid and a range between 13.93% and 16.33% for palmitic acid depending on environmental factors. The concentration of linoleic acid, arachidic acid (0.37%) and total PUFA (8.63%) was in accordance with [32] that showed a concentration ranging from 3.78% to 9.91%, from 0.14% to 0.46% and from 4.33% to 10.53% respectively in olive oil obtained by different olive varieties, while the content of oleic acid (74.82%), total MUFA (75.68%) and stearic acid (2.32%) were lower than [32] that showed a concentration that ranged from 78.20% to 81.70%, from 78.54% to 85.20% and from 2.37 to 3.01%, respectively in olive oil obtained by different olive varieties. The concentration of total SFA (15.70%), palmitic acid (12.87%), palmitoleic acid (0,85%) and linolenic acid (0.74%) was higher than [32] that showing a range from 10.23% to 13.45%, from 8.02% to 9.82%, from 0.31 to 0.62% and from 0.48% to 0.66%, respectively.…”

Section: Fatty Acid Profilesupporting

confidence: 65%

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Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Vaio

Graziani

Gaspari

et al. 2021

Plants

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Campania, due to its pedo-climatic conditions and to its large varietal heritage, is able to produce oils with high typicity, each different from the other. In this study a “minor” autochthonous cultivar of Campania “Oliva Bianca” was analyzed. In autumn 2020, on drupes from trees belonging to the Campania germplasm collection a varietal characterization through physical, chemical and chromatic parameters at the harvest was carried out. Phenolic compounds profile, fatty acids composition and volatile organic compounds have been investigated in the resulting oil. Quality indices, organoleptic and sensory qualities (panel test) were also determined on the oil. Drupe weight was 4.31 g, flesh/pit ratio was 3.68 and the accumulation of oil content at harvest in drupes was 18.63% FW. The drupes showed high anthocyanins content equal to 116.10 mg/kg. In the oil studied, the secoiridoids represented the 82.25% of total phenolic compounds, the concentration of oleic acid was 74.82% and the most present volatile compound was trans-2-hexenal (72.30%). High secoiridoid derivatives concentrations such as oleuropein (85.93 mg/kg) and ligstroside (122.43 mg/kg) aglycones were showed. This study showed a good content of qualitative and quantitative parameters of “Oliva Bianca” oil and drupe, that can have important beneficial effects on human health.

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Section: Fatty Acid Profilesupporting

confidence: 84%

Section: Fatty Acid Profilesupporting

confidence: 65%

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Vaio

Graziani

Gaspari

et al. 2021

Plants

View full text Add to dashboard Cite

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“…The spectrophotometric values, K232 and K270, which are typically another measure of olive oil quality, and which measure conjugated dienes and trienes and their secondary oxidation products, do not tend to be clearly associated with olive maturity [8,27]. Previous studies have reported a decrease in K232 in oils according to the greater maturity of the olives, as we observed in the Arbequina, Castellana and Gordera varieties.…”

Section: Resultscontrasting

confidence: 48%

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

et al. 2021

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This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

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“…Similarly, the Picual variety shows a higher content of polyphenols than Manzanilla, and therefore, a higher antioxidant activity. According to these authors, the compounds most influenced by the variety of olive used are fatty acids [167].…”

Section: Effect Of Olive Varietymentioning

confidence: 99%

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

310

235

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(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

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Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Cited by 40 publications

References 24 publications

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

Bioactive Compounds and Quality of Extra Virgin Olive Oil

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