Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids

Oliveras‐López, María‐Jesús; Innocenti, Marzia; Giaccherini, Catia; Ieri, Francesca; Romani, Annalisa; Mulinacci, Nádia

doi:10.1016/j.talanta.2007.04.045

Cited by 78 publications

(57 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tyrosol was the main phenolic component present in the Blanquette de Guelma variety, with 28 mg·kg -1 (Table 2). The most abundant secoiridoids of the olive oil analyzed were secoiridoid derivatives of oleuropein and ligstroside; these results agree with previous data found for Spanish varieties (Brenes et al, 2000;Oliveras-Lopez et al, 2007) ). Lignans are the main component of the phenolic fraction of the olive seed and are practically absent in the pulp, leaves, and limbs, therefore their presence in the oil must be due to the breaking of the stones when the olives are crushed (Owen et al, 2000).…”

Section: Hplc Profiles Of Phenolssupporting

confidence: 91%

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Laincer¹,

Laribi²,

Tamendjari³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:The phenolic compositions, antioxidant and antimicrobial activities against six bacteria of phenolic extracts of olive oil varieties from eleven Algerian varieties were investigated. The antioxidant activity was assessed by determining the scavenging effect on the DPPH and ABTS .+ radicals. The antimicrobial activity was measured as a zone of inhibition and minimum inhibitory concentration (MIC) on human harmful and foodborne pathogens. The results show that total phenols was significantly (p< 0.05) correlated with DPPH (r = 0.72) and ABTS .+ radicals (r = 0.76). Among the bacteria tested, S. aureus and to a lesser extent B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg·mL -1 and 1.2 to 1.8 mg·mL -1 , respectively. The results reveal that Algerian olive oils may constitute a good source of antioxidant and antimicrobial agents.

show abstract

Section: Hplc Profiles Of Phenolssupporting

confidence: 91%

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Laincer¹,

Laribi²,

Tamendjari³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…Lignans presented also high variation between cultivars [47,109], although with some divergence in the results maybe due to different agronomic factors (production area, ripening degree, etc.). While Brenes et al [47,98] detected pinoresinol and acetoxypinoresinol in all cultivars under study ('Arbequina', 'Empeltre', 'Picual', 'Picudo' and 'Jarduo'), although in a very low concentration in the last three cultivars, Oliveras-Ló pez et al [109] did not detect pinoresinol or acetoxypinoresinol in some 'Picual' oils.…”

Section: Genetic Variability Between Cultivarsmentioning

confidence: 95%

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

Riachy

Priego‐Capote

León

et al. 2011

Eur. J. Lipid Sci. Technol.

View full text Add to dashboard Cite

The biosynthesis of the phenolic fraction of olive fruits during ripening and the transformations occurring in this moiety during virgin olive oil (VOO) extraction are discussed in this paper. The influence of agronomical factors that can significantly affect the phenolic profile of VOO is also discussed. Particularly, it is worth emphasizing the role of genetic factors, cultivation and climatic conditions such as water availability, atmospheric temperature, altitude, health status of the fruits, alternate bearing in the olive, and some processing factors such as crushing, malaxation time and temperature or volume of water added during milling. Among these parameters, special attention has been paid to genetic factors due to the high variability observed among Olea europaea genotypes for all recorded traits. In this context, interesting experimental results have been obtained with cultivated and wild olive trees, and also with segregating populations resulting from olive breeding programs. To the authors' knowledge, reviews evaluating the influence of the main factors that contribute to the profile of hydrophilic phenols have not been previously published. The discussion concerning olive breeding programs is a major and novel aspect to be emphasized considering recent trends to obtain new olive cultivars that confer better organoleptic properties and better quality to VOO.

show abstract

“…The presence of lignans, (+)-1-acetoxypinoresinol and (+)-pinoresinol, has been also highlighted within the phenolic fraction of Spanish (Brenez, Garcia, Garcia, Rios, & Garrido, 1999;Gomez-Alonso, Salvador, & Fregatane, 2002;Mateos et al, 2001) and of Italian EVOOs (Oliveras-Lopez et al, 2007;Servili et al, 2007).…”

Section: Introductionmentioning

confidence: 92%

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Mulinacci¹,

Ieri²,

Ignesti³

et al. 2013

Food Research International

View full text Add to dashboard Cite

The effects of a long storage period on some Tuscan EVOOs filtered and frozen at −23°C in comparison with the same specimens maintained at room temperature in the dark, were evaluated by monitoring the evolution of their phenolic composition and aromatic profile.The oils were analyzed immediately after opening and after 10 days up to 18 months after oil bottling. A non parametric statistical analysis and principal components analysis (PCA) coupled to linear discriminant analysis (LDA) was applied for assessing the differences among the trials. Increments in tyrosol, hydroxytyrosol and % of hydrolysis were observed for EVOOs stored at room temperatures starting from 3-months storage, and increased thereafter. The frozen EVOOs were statistically undistinguishable over time, differently from the correspondent ones at room temperature. All the frozen EVOOs showed negligible differences in aromatic profile until 12 month of storage. Some compounds potentially related to off-odor sensations were significantly increased in the unfrozen specimens only at 18 months.

show abstract

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids

Cited by 78 publications

References 26 publications

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Contact Info

Product

Resources

About