The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

Bianco, Armandodoriano; Coccioli, F.; Guiso, Marcella; Marra, Carolina

doi:10.1016/s0308-8146(01)00366-1

Cited by 86 publications

(64 citation statements)

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“…They have only recently been discovered in VOO [36] and are active in inhibited platelet aggregation and thromboxane release evoked by agonists (sodium arachidonate and collagen) that induce reactive oxygen species-mediated platelet activation [72].…”

Section: Health Aspects Linked To Phenols In Voomentioning

confidence: 99%

“…As suggested by Brenes et al [35], the amount of lignans may be used as varietal marker, and they reported a method to authenticate VOO produced by Picual olives based on the very low content of the lignan (+)-1-acetoxypinoresinol in these oils. A few years ago, Bianco et al [36] investigated the presence of hydroxy-isochromans in VOO. In fact, during the malaxation step of VOO extraction, hydrolytic processes through the activity of glycosidases and esterases augment the quantity of hydroxytyrosol and carbonylic compounds, thus favouring the presence of all compounds necessary for the formation of isochroman derivatives.…”

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confidence: 99%

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Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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Section: Health Aspects Linked To Phenols In Voomentioning

confidence: 99%

mentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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“…Moreover, water availability, cultivation zone and sanitary status of the olive fruits (mainly infestation by Bactrocera olea) have a large effect on the phenolic profile of VOO (Morelló et al, 2005;Gómez-Rico et al, 2007;Servili et al, 2007;Gómez-Caravaca et al, 2008;Ripa et al, 2008;Tura et al, 2008). On the other hand, the extraction process, mainly crushing and malaxation steps, highly affects the phenolic composition of VOO due to the activity of endogenous enzymes of olive fruits, which are released in the paste during these steps (Servili et al, 1998;Bianco et al, 2001;Ranalli et al, 2001;Gómez-Rico et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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The evaluation of the phenolic composition in advanced selections in breeding programs constitutes the first approach for selecting genotypes with improved olive oil quality. In this work, the influence of genotype and ripening index on the phenolic profile of olive oils from advanced selections in comparison to their genitors was studied. Fruit samples were collected in genotypes from crosses between 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' and 'Frantoio' × 'Picual' at five dates from 1 st October to 26 th November 2009. Characterization of the phenolic profile was performed by liquid-liquid extraction with 60:40 (v/v) methanol-water and subsequent chromatographic analysis with absorption and fluorescence detection in a sequential configuration. A dual effect of genotype and fruit ripening on the phenolic profile has been observed with more pronounced genetic influence in both total (34.73% and 20.45%, respectively) and individual phenols (16.99% to 49.25% and 1.58% to 23.77%, respectively). A higher degree of variability between genotypes at early ripening stages was also observed (p < 0.05). The obtained results allow also the identification of selections with high content of total and individual phenols. These results suggest a strategy based on early harvesting of fruits (at the first three ripening indexes) for better comparison and selection of genotypes in further crosses in olive breeding programs aiming at improving the quality of virgin olive oil.Additional key words: cross-breeding; genetic variability; Olea europaea; phenolic composition; ripening index. ResumenPerfil fenólico de aceites de oliva vírgenes obtenidos de selecciones avanzadas en un programa de mejora La evaluación de la composición fenólica en selecciones avanzadas en programas de mejora constituye el primer paso para la selección de genotipos cuyos aceites son de mejor calidad. Se ha estudiado la influencia del genotipo y del índice de madurez en el perfil fenólico del aceite de oliva de selecciones avanzadas en comparación con sus genitores. Se recogieron muestras de genotipos obtenidos de cruzamientos entre 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' y 'Frantoio' × 'Picual' en cinco fechas entre el 1 de octubre y el 26 noviembre de 2009. Se realizó la caracterización del perfil fenólico por extracción líquido-líquido con metanol-agua al 60:40 (v/v) seguido de un análisis cromatográfico con detección por absorción y fluorescencia en una configuración secuencial. Los resultados obtenidos mostraron un mayor grado de variabilidad entre genotipos en las primeras etapas de maduración de los frutos (p < 0.05), así como el efecto de la madurez de los frutos y del genotipo en el perfil fenólico, con una influencia genética más pronunciada tanto para fenoles totales (34,73% and 20,45%, respectivamente) como individuales (entre 16,99% y 49,25% y entre 1,58% y 23,77%, respectivamente). Los resultados obtenidos han permitido la identificación de selecciones con alto contenido en fenoles totales e individuales. Ambos resultados s...

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“…A new technological innovation to produce high quality oils is flushing inert gas into the sealed malaxing tanks to minimize the contact of olive paste with atmospheric oxygen [1][2][3]. This favours the reduction of O 2 level in the paste which promotes the hydrophilic phenol content in the olive paste and VOO [4,5]. The concentration of phenolic compounds is strongly affected by several endogenous enzymes present in the olive drupes such as polyphenoloxidase (PPO), peroxidase (POD) and lipoxygenase (LPO) that are activated during processing [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere

Yorulmaz

Tekin

Turan

2011

Eur. J. Lipid Sci. Technol.

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Effect of destoning and malaxation in nitrogen atmosphere on oxidative stability, fatty acid and sterol composition of extra virgin olive oil (EVOO) were investigated in industrial scale. Olives of 'Edremit yaglik' cultivar were processed with a two phase centrifugal system with or without stones, in nitrogen or air atmosphere. Results have shown that either N 2 flush or destoning did not make any contribution to the sterol and fatty acid composition. Malaxation in nitrogen atmosphere extended induction time, raised phenolic, tocopherol contents and antioxidant potential of oils. Destoning also increased oxidative stability but lowered carotenoid and chlorophyll contents of oils. Among all treatments, the combined effect of destoning and malaxation in nitrogen atmosphere achieved the production of EVOO with the highest quality.

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The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

Cited by 86 publications

References 4 publications

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic profile of virgin olive oil from advanced breeding selections

Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere

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