Virgin olive oil phenolic profile and variability in progenies from olive crosses

Riachy, Milad El; Priego-Capote, Feliciano; León, Lorenzo; Castro, M.D. Luque de; Rallo, L.

doi:10.1002/jsfa.5662

Cited by 29 publications

(32 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This cleavage might occur during the decarboxylation of oleuropein aglycon, after deglucosylation, since our previous work showed no significant increases of 3,4-DHPEA acetate in in vitro deglucosylation of oleuropein or demethoxyoleuropein by pure olive β-glucosidase [13]. On the other hand, the content of the two flavonoids identified (apigenin and luteolin) was highly correlated ( r = 0.828), as previously reported for other breeding progenies [25], [26].…”

Section: Resultssupporting

confidence: 79%

See 1 more Smart Citation

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

et al. 2014

Self Cite

View full text Add to dashboard Cite

Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.

show abstract

Section: Resultssupporting

confidence: 79%

“…Previous reports on segregation of the content of phenolic compounds on olive oil had shown only small amount of individuals with higher values than the parents [25], [26]. Actually, data from this progeny showed to have on average a higher content of phenolic compounds than the mentioned works and other breeding selections [8], [27].…”

Section: Resultsmentioning

confidence: 49%

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

et al. 2014

Self Cite

View full text Add to dashboard Cite

show abstract

“…It should be noted that the progeny and progenitors were all grown in the same orchard, under the same edaphoclimatic conditions, and that the oils were extracted in exactly the same way, with no a priori criterion to select the genotypes tested on each of the three sampling years. Indeed, similar results were found when analyzing the phenolic profiles of these progeny oils [27], although it has been possible to detect the differentiation of distinct groups when a reduced number of genotypes from an olive cross were compared over consecutive years [40].…”

Section: Resultssupporting

confidence: 65%

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Pérez

Rosa

Pascual

et al. 2016

Journal of Chromatography A

Self Cite

View full text Add to dashboard Cite

Volatile compounds are responsible for most of the sensory qualities of virgin olive oil and they are synthesized when enzymes and substrates come together as olive fruit is crushed during the industrial process to obtain the oil. Here we have studied the variability among the major volatile compounds in virgin olive oil prepared from the progeny of a cross of Picual and Arbequina olive cultivars (Olea europaea L.). The volatile compounds were isolated by SPME, and analyzed by HRGC-MS and HRGC-FID. Most of the volatile compounds found in the progeny's oil are produced by the enzymes in the so-called lipoxygenase pathway, and they may be clustered into different groups according to their chain length and polyunsaturated fatty acid origin (linoleic and linolenic acids). In addition, a group of compounds derived from amino acid metabolism and two terpenes also contributed significantly to the volatile fraction, some of which had significant odor values in most of the genotypes evaluated. The volatile compound content of the progeny was very varied, widely transgressing the progenitor levels, suggesting that in breeding programs it might be more effective to consider a larger number of individuals within the same cross than using different crosses with fewer individuals. Multivariate analysis allowed genotypes with particularly interesting volatile compositions to be identified and their flavor quality deduced.

show abstract

“…The first part of the chromatogram (see box A), is characterized by the presence of a series of simple phenols, i.e., hydroxytyrosol (peak 1), tyrosol (2), vanillic acid (3), vanillin (4). These compounds were widely described in literature [6,25,26]. The second part of the chromatogram contains numerous peaks corresponding to phenols with higher molecular weight, i.e., 3,4-DHPEA-AC (5), 3,4-DHPEA-EDA (6), p -HPEA-EDA (7), oleuropein (8), lignans (9), and 3,4-DHPEA–EA (10).…”

Section: Resultsmentioning

confidence: 99%

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

Trombetta

Smeriglio

Marcoccia

et al. 2017

IJMS

View full text Add to dashboard Cite

The antioxidant activity and the phenolic and α-tocopherol content of 10 Northern Italian mono- and multi-varietal extra virgin olive oils (EVOOs), after early and late olive harvests, was analyzed. A hierarchical cluster analysis was used to evaluate sample similarity. Secoiridoids (SIDs), lignans and flavonoids were the most abundant phenolic compounds identified. The organic Casaliva (among mono-cultivar) and the organic multi-varietal (among blended oils) EVOOs had the higher total phenol content both in early (263.13 and 326.19 mg/kg, respectively) and late harvest (241.88 and 292.34 mg/kg, respectively) conditions. In comparison to late harvest EVOOs, early harvest EVOOs, in particular the organic mono-cultivar Casaliva, showed both higher antioxidant capacity (up to 1285.97 Oxygen Radicals Absorbance Capacity/ORAC units), probably due to the higher SID fraction (54% vs. 40%), and higher α-tocopherol content (up to 280.67 mg/kg). Overall, these results suggest that SIDs and α-tocopherol mainly contribute to antioxidant properties of the studied EVOOs. In light of this, the authors conclude that early harvest, organic mono-cultivar Casaliva EVOO represents the most interesting candidate to explicate healthy effects ascribed to these functional constituents, particularly regarding oxidative stress-related pathologies.

show abstract

Virgin olive oil phenolic profile and variability in progenies from olive crosses

Cited by 29 publications

References 24 publications

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

Contact Info

Product

Resources

About