Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

Runcio, A.; Sorgonà, L.; Mincione, Antonio; Santacaterina, Simone; Poiana, Marco

doi:10.1016/j.foodchem.2007.06.051

Cited by 44 publications

(17 citation statements)

References 18 publications

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“…La obtención de aceite de oliva calidad requiere la utilización de aceitunas sanas, es decir que no estén afectadas por insectos u organismos pató genos que les causen alteraciones (Runcio et al, 2008). Entre los insectos, destaca la Mosca del olivo que puede causar tanto pérdida de cosecha como de calidad del aceite, debido a la caída de aceitunas y a la galerías de las larvas en la pulpa de los frutos (Andrés, 1991).…”

Section: Influencia Sobre La Calidad Del Aceiteunclassified

“…Recientemente, Runcio et al (2008) han demostrado que los aceites procedentes de aceitunas afectadas por el patógeno muestran un incremento significativo en el contenido de aldehídos, principalmente heptanal, octanal y nonanal que atribuyen a las reacciones de descomposición de hidróxidos peróxidos que se forman durante la auto-oxidación del ácido oleico del aceite (Vichi et al, 2003). Asimismo, la infección por Colletotrichum también afecta a los alcoholes alifáticos y terpénicos y los contenidos de ceras (Mincione et al, 2004).…”

Section: Influencia Sobre La Calidad Del Aceiteunclassified

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La Antracnosis del olivo y su efecto en la calidad del aceite

Moral¹,

Xaviér²,

Roca³

et al. 2014

Grasas y Aceites

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SUMMARY:Olive Anthracnose and its effect on oil quality. Olive (Olea europaea subsp. europaea var. europaea) is one of the first domesticated and cultivated trees that is widely distributed in the Mediterranean regions. The Anthracnose, caused by the two complex fungal species Colletotrichum acutatum and C. gloeosporioides, is the most important disease adversely affecting the olive oil quality. Even so, the effect of Anthracnose on oil quality is largely unknown and many questions remain unanswered. This offers a unique opportunity to study how Colletotrichum species, cultivars, infection type (latent or visible) and severity, and other factors that may affect different parameters of oil quality, such us acidity, peroxide value, K232, K270, phenolic compounds, or alkyl esters. This review focuses on the current knowledge of the biology, epidemiology, and management of Anthracnose and its effect on olive oil quality.KEYWORDS: Oil quality; Olive; Soapy rot; Virgin oil RESUMEN: El olivo (Olea europaea subsp. europaea var. europaea) es uno de los primeros cultivos leñosos domesticados. Actualmente el olivo se encuentra ampliamente distribuido por todas las regiones de clima mediterráneo. La Antracnosis, causada por las especies complejas Colletotrichum acutatum y C. gloeosporioides, es la enfermedad del olivo que más afecta a la calidad del aceite. Aun así, el efecto de la Antracnosis en la calidad del aceite es ampliamente desconocido. Por lo que creemos esencial que se afronten estudios encaminados a dilucidar el efecto de las especies del patógeno, el cultivar de olivo y el tipo (latente o visible) y severidad de las infecciones de la aceituna en los distintos parámetros de calidad del aceite como la acidez, índice de peróxidos, K232, K270, compuestos fenólicos o ésteres alquílicos. Esta revisión presenta los conocimientos actuales sobre la biología, epidemiología, control, y efecto en la calidad del aceite de la Antracnosis del olivo.

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Section: Influencia Sobre La Calidad Del Aceiteunclassified

La Antracnosis del olivo y su efecto en la calidad del aceite

Moral¹,

Xaviér²,

Roca³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

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“…The conditions associated with this extraction procedure were selected taking into account the results reported in previous research involving the analysis of the virgin olive oil volatile fraction [4,43]. In accordance with these results, a divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS, 50/30 m) fibre purchased from Supelco (Bellefonte, PA, USA) was selected.…”

Section: Hs-spmementioning

confidence: 99%

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

Pizarro

Rodríguez-Tecedor

Pérez-del-Notario

et al. 2011

Journal of Chromatography A

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“…Moreover, the rough nature of the region contributes to the characteristics of the microclimate with differences on rainfall and thermal trends in the different Calabrian sites. Studies on the Calabrian olive growing has been conducted since more than 10 years, focused on the qualitative aspects of the olive processing, and on the quality of olive oils from different varieties produced in Calabria …”

Section: Introductionmentioning

confidence: 99%

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Piscopo

Zappia

Bruno

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this work is to evidence the quality of four monovarietal olive oils (Carolea, Grossa di Gerace, Ottobratica, and Sinopolese cv) produced at two crop years and at different harvesting times in Calabria region, located in the South of Italy. Qualitative parameters of oils are evaluated by analysis of major and minor components, in particular: free acidity, peroxide value, fatty acid composition, sterol composition, total polar phenolic compounds and tocopherols, and total pigments. The total antioxidant activity of olive oils is evaluated by DPPH and ABTS assays. Two variables are evaluated in the statistical data elaboration: the cultivar and the harvesting time. Their effect is studied on the chemical parameters and antioxidant components. The harvesting at October and November did not reduce the quality of two monovarietal olive oils (Carolea and Sinopolese) produced in Calabria, whereas Ottobratica and Grossa di Gerace olive oils produced at November have a lower quality. However, a reduction of qualitative parameters is observed in extra virgin olive oils produced from lately harvested olives with some differences among cultivars. Practical Applications: Practical application for the study entitled “Effect of the harvesting time on the quality of olive oils produced in Calabria” regards the study of chemical composition on olive oils produced under a controlled experimental procedure. Varietal characteristics and environmental variables affect in general the quality of the olive productions and the obtained olive oils. The results of this work show that the considered harvesting times did not involve a decay of quality on Carolea and Sinopolese olive oils produced in the South of Italy, obtained following right processing procedures. Under controlled processing procedures, the olive oil quality varies among cultivars mainly from the effect of the considered harvesting periods.

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Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

Cited by 44 publications

References 18 publications

La Antracnosis del olivo y su efecto en la calidad del aceite

La Antracnosis del olivo y su efecto en la calidad del aceite

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

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