The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil

Abstract

The present study was performed on olives from two Algerian cultivars (Limli and Rougette de Metidja) with different rates of attack by the Bactrocera oleae fly (0%, not attacked; 100%, all attacked; and real attacked %) and the corresponding olive oils. The aim was to verify the attack effect on quality parameters (free fatty acid, peroxide value, K232 and K270, oxidation stability), bioactive compounds (fatty acids and tocopherols, and total phenols and flavonoids), and on the antioxidant (reducing power, FRAP, β-carotene bleaching inhibition, ABTS and DPPH) and antibacterial (against 8 referenced human enteropathogenic bacteria by the agar disc diffusion method) capacities. Oils from infested olives were downgraded to the virgin olive oil category. Rougette de Metidja, the cultivar with a higher drupe size, was more attacked than Limli. The B. oleae attack causes an important decrease in the total phenolic contents (>30%) but to a lesser degree in the case of tocopherols. Among them, α-tocopherol is the most affected. The antioxidant and antibacterial activities were highly correlated with phenolic levels. The results of this study show the importance of controlling the fly attack because it causes a decrease in the beneficial health effects of olive oils.

Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time

“…This insect pest affects the olive tree cultivation and led to serious qualitative and quantitative consequences with economic impacts and losses. Free fatty acid content, peroxide value, and UV absorbance increased with the degree of olive fly attack, while tocopherol isomers, phenolic compounds, and antioxidant activity of olive oil decreased as compared to undamaged (Mraicha et al, 2010, Medjkouh et al, 2016.…”

“…Their larvae are oligophagous and feed inside the fruit, destroying the pulp and allowing the entry of secondary bacteria and fungi that contribute to rot the fruit and to degrade the oil. Free fatty acid content, peroxide value, and UV absorbance increased with the degree of olive fly attack (Mraicha et al, 2010;Medjkouh et al, 2016).…”

Metarhizium brunneum (Ascomycota; Hypocreales) Treatments Targeting Olive Fly in the Soil for Sustainable Crop Production

“…There is a need to develop effective, economically viable, and environmentally friendly methods for pest control (Nicolopoulou-Stamati et al, 2016 ), which has become even more critical for those insect pests that have developed insecticide-resistance such as the olive fruit fly Bactrocera oleae Rossi (Diptera: Tehphritidae) (Kakani et al, 2010 ; Hsu et al, 2015 ). This monophagous and multivoltine species is the most destructive to the olive crop worldwide (Daane and Johnson, 2010 ), not only reducing crop production, but even more important, olive oil quality (Mraicha et al, 2010 ; Medjkouh et al, 2016 ; Caleca et al, 2017 ). The importance of this insect pest has been aggravated by irrational repeated aerial spray applications of chemical insecticides targeting B. oleae adults for more than 60 years (Haniotakis, 2005 ).…”

Effect of Extraction Method on Organoleptic, Physicochemical Properties and Some Biological Activities of Olive Oil from the Algerian Chemlal Variety

“…The reducing power is probably due to the presence of hydroxyl groups in the phenolic compounds which can serve as electron donors. Several works have proved the presence of high antioxidant activity exerted by phenolic extracts from different olive oil samples, comparable to reference antioxidants such as BHT, using different assay methods (DPPH Test, β-carotene bleaching test, ABTS test, ...) (55)(56)(57). Virgin olive oil is a rich source of natural antioxidants (carotenoids, tocopherols, phenolic compounds) that can act, through different mechanisms, to confer an effective defense system against free radical attack (59).…”