2018
DOI: 10.1016/j.lwt.2017.08.082
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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

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Cited by 24 publications
(39 citation statements)
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“…The amount of SEC decreases significantly with ripeness, both in organic and conventional systems, as reported in the literature [48,53,54]. The SEC concentration was found to decrease by 31% (92.1–63.0 mg·kg −1 ) between the first and last harvests (maturation index of 2.4–5.6), due to oleuropein degradation during ripening [55].…”
Section: Discussionmentioning
confidence: 65%
See 1 more Smart Citation
“…The amount of SEC decreases significantly with ripeness, both in organic and conventional systems, as reported in the literature [48,53,54]. The SEC concentration was found to decrease by 31% (92.1–63.0 mg·kg −1 ) between the first and last harvests (maturation index of 2.4–5.6), due to oleuropein degradation during ripening [55].…”
Section: Discussionmentioning
confidence: 65%
“…Reports in the literature on the influence of ripening on flavonoid content are contradictory. The content of flavones (luteolin and apigenin) in olives was observed to increase up to a maturation index close to 4, decreasing thereafter [38], whereas elsewhere this tendency was found at an index of 0.76–1.27 [54]. Furthermore, an increase in flavonoid concentration has been reported in EVOO made from olives at an intermediate ripening stage [57,58].…”
Section: Discussionmentioning
confidence: 99%
“…Consumers demand EVOO with a balanced composition. To achieve a balanced final product, several studies to optimize the extraction conditions and agronomic factors have been conducted [3,4,5].…”
Section: Introductionmentioning
confidence: 99%
“…Lukić et al [ 56 ] studied the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar Istarska bjelica from October to December in the crop season 2015 grown in an unirrigated olive orchard located at the position 45°13′32.99′′ N, 13°35′38′′ E (Poreč, Croatia). They found that TY, HYTY increased during ripening, while other important phenolic compounds were decreased such as a dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA or oleacein), a dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol (p-HPEA-EDA or oleocanthal), and oleuropein and ligstroside aglycones.…”
Section: Resultsmentioning
confidence: 99%