Targeted metabolic profiling of the revived ancient ‘Corbella’ olive cultivar during early maturation

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil

“…Among the secoiridoids, which are the major group of phenolic compounds in olive oil, oleuropein aglycone is predominant in ‘Corbella’ olives and EVOOs [ 7 , 11 ]. The effect of the duration of malaxation on secoiridoids differed with the temperature.…”

“…The olive orchard is in Valls de Torroella (Barcelona, Catalonia, Spain) which is sited at latitude 41°52′12.9″ N and longitude 1°44′35.9″ E at 400 m altitude and 87 km from Barcelona. More information about the orchard and the environmental and agronomical conditions are detailed elsewhere [ 11 ]. Before the oil production, the olives were washed with water.…”

“…The physical characterization of olives was carried out by the IRTA (Mas Bové) on the same day as the EVOO production, i.e., the characterization was performed twice, on 13 and 14 October. The RI was evaluated following the methodology described in Olmo-Cunillera et al [ 11 ]. The weight of the olives was measured by gravimetric analysis.…”

“…The DPPH radical scavenging activity assay was performed based on the reduction of the DPPH• radical by antioxidants, as described in Olmo-Cunillera et al [ 11 ]. Results were expressed as µg of Trolox equivalents (TE) per g of oil for DPPH.…”

“…In a previous pilot study using an ABENCOR system (Abengoa S.A., Seville, Spain), the effect of the RI and malaxation conditions on the phenolic content of ‘Corbella’ EVOOs was evaluated [ 7 ]. Additionally, a targeted metabolic profiling of this ancient olive cultivar was conducted to determine the composition of olives at an early maturation stage [ 11 ]. As a continuation of this research, with the aim of understanding and improving oil stability and shelf life, the present study analyzed ‘Corbella’ EVOOs produced in an industrial mill under different malaxation conditions using olives of a similar RI (1 to 1.5).…”