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Li Y, Sun N, Ma S, Zhang X, Wang Y, Li X. Magnetic thermo-responsive branched polymer for fast extraction and enrichment of phenolic acids in olive oil with tunable and enhanced performance. Anal Chim Acta 2022; 1229:340359. [PMID: 36156232 DOI: 10.1016/j.aca.2022.340359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/16/2022] [Accepted: 09/02/2022] [Indexed: 11/01/2022]
Abstract
Magnetic thermo-responsive branched polymer (Fe3O4@poly(glycidyl methacrylate)@poly(N-isopropylacrylamide)) was fabricated for the first time and applied for microwave-assisted magnetic solid phase extraction of phenolic acids in olive oil samples followed by ultra-high performance liquid chromatography-tandem mass spectrometry analysis in multiple reaction monitoring mode. Owing to the controllable molecular weight of poly(glycidyl methacrylate) synthesized by atom transfer radical polymerization and the thermo-responsive characteristic of poly(N-isopropylacrylamide), extraction performance could be efficiently tuned and enhanced. The whole sample pretreatment process was accomplished within 1 min with the help of the microwave. The nanocomposites were characterized by transmission electron microscope, scanning electron microscope, Fourier transform infrared spectroscopy, thermogravimetric analysis, vibrating sample magnetometer, water contact angles and dynamic light scattering. The adsorption experimental data fitted well with the Freundlich isotherm model and followed the pseudo-second-order kinetic model. The factors affecting the extraction process including adsorbent amount, adsorption time, sample volume, desorption conditions and interferents were investigated and optimized. Under the most favorable conditions, the developed method showed good linearity (R2 ≥ 97.98%) in the range of 0.2-30 μg L-1, low limits of detection (0.005-0.030 μg L-1) and limits of quantification (0.016-0.098 μg L-1) as well as satisfactory precision (RSDs≤4.85%). Our proposed method was successfully used for determination of phenolic acids in olive oil samples and satisfactory recoveries at three spiked concentration levels were in the range of 84.6-108.1% with RSDs less than 9.20%. Coupled with principal component analysis, our developed method proved promising for fast and convenient differentiation between extra virgin olive oils and refined olive oils.
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Affiliation(s)
- Yaping Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China.
| | - Ningning Sun
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Songxin Ma
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xin Zhang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Yingfeng Wang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xingru Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
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Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils. Foods 2022; 11:foods11193004. [PMID: 36230084 PMCID: PMC9562684 DOI: 10.3390/foods11193004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/16/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures and lactones. Besides, the olives harvested during the mornings gave rise to oils with higher values in the green and apple fruit attributes.
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3
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Lü X, Ma J, Yan H, Yang L, Ren X, Guo J, Yong Q, Kong W, Deng Y. Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiaofei Lü
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junyi Ma
- College of Life Science Northwest Normal University Lanzhou P. R. China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants Northwest Normal University Lanzhou P. R. China
| | - Huiqiang Yan
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Lihua Yang
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Xiaoxia Ren
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junwei Guo
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Qiaoning Yong
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
| | - Weibao Kong
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Yu Deng
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
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Ríos‐Reina R, Camacho F, Morales ML, Jiménez‐Herrera B, Callejón RM. Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rocio Ríos‐Reina
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Francisco Camacho
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - M. Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Brígida Jiménez‐Herrera
- Department of Technology, Postharvest, and Food Industries, IFAPA “Cabra” Centre Institute for Research and Training in Agriculture and Fisheries Ctra. Cabra‐Doña Mencía, KM. 2.5 Cabra Córdoba 14940 Spain
| | - Raquel M. Callejón
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
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5
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Melo BG, Dutra MB, Alencar NMM. Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods. J SENS STUD 2021. [DOI: 10.1111/joss.12641] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bruna Guedes Melo
- Sensory Analysis Laboratory Federal Institute of Education, Science, and Technology of South Minas Gerais Inconfidentes Minas Gerais Brazil
| | - Mariana Borges Dutra
- Sensory Analysis Laboratory Federal Institute of Education, Science, and Technology of South Minas Gerais Inconfidentes Minas Gerais Brazil
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6
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Borges TH, Serna A, López LC, Lara L, Nieto R, Seiquer I. Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage. Antioxidants (Basel) 2019; 8:antiox8070217. [PMID: 31373316 PMCID: PMC6681037 DOI: 10.3390/antiox8070217] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/05/2019] [Accepted: 07/07/2019] [Indexed: 12/20/2022] Open
Abstract
The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according to the chemical composition and antioxidant activity analyzed in the present study.
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Affiliation(s)
- Thays Helena Borges
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain
| | - Adriana Serna
- Policlínica de Especialidades Médicas. Federico Medrano 620, San Francisco del Rincón, Guanajuato 36300, Mexico;
| | - Luis Carlos López
- Instituto de Biotecnología, Centro de Investigación Biomédica, Universidad de Granada, Avda. del Conocimiento, 18016 Granada, Spain
| | - Luis Lara
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain
| | - Rosa Nieto
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain
| | - Isabel Seiquer
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain.
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7
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de la Torre‐Robles A, Monteagudo C, Mariscal‐Arcas M, Lorenzo‐Tovar ML, Olea‐Serrano F, Rivas A. Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12198] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Amelia de la Torre‐Robles
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
| | - Celia Monteagudo
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
| | - Miguel Mariscal‐Arcas
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
| | - Maria Luisa Lorenzo‐Tovar
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
| | - Fátima Olea‐Serrano
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
| | - Ana Rivas
- Research Group on Nutrition, Diet and Risk Assessment‐AGR255, Nutrition and Food Science DepartmentUniversity of Granada Campus of Cartuja s/n, 18071 Granada Spain
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Tang G, Huang Y, Zhang T, Wang Q, Crommen J, Fillet M, Jiang Z. Determination of phenolic acids in extra virgin olive oil using supercritical fluid chromatography coupled with single quadrupole mass spectrometry. J Pharm Biomed Anal 2018; 157:217-225. [DOI: 10.1016/j.jpba.2018.05.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 05/16/2018] [Accepted: 05/17/2018] [Indexed: 01/07/2023]
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9
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Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Borges TH, López LC, Pereira JA, Cabrera–Vique C, Seiquer I. Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Jiménez B, Rivas A, Lorenzo ML, Sánchez-Ortiz A. Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3387] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Brígida Jiménez
- Department of Technology, Postharvest, and Food Industries; IFAPA ‘Cabra’ Centre, Institute for Research and Training in Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5, 14940, Cabra Córdoba Spain
| | - Ana Rivas
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - María Luisa Lorenzo
- Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain
| | - Araceli Sánchez-Ortiz
- Department of Technology, Postharvest, and Food Industries, IFAPA ‘Venta del Llano’ Centre; Institute for Research and Training in Agriculture and Fisheries; Ctra. Bailén-Motril, 23620, Km. 18,5, Mengíbar Jaén Spain
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12
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Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2848-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Peres F, Martins LL, Mourato M, Vitorino C, Antunes P, Ferreira-Dias S. Phenolic compounds of 'Galega Vulgar' and 'Cobrançosa' olive oils along early ripening stages. Food Chem 2016; 211:51-8. [PMID: 27283606 DOI: 10.1016/j.foodchem.2016.05.022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 04/19/2016] [Accepted: 05/04/2016] [Indexed: 10/21/2022]
Abstract
In this study, the lipophilic and hydrophilic phenol composition of virgin olive oils (VOO) obtained from olives from two of the most important Portuguese cultivars ('Galega Vulgar' and 'Cobrançosa'), harvested at different ripening stages and under two irrigation schemes (rain fed and irrigated), was evaluated. Phenolic alcohols (hydroxytyrosol and tyrosol), phenolic acids and derivatives and flavonoids (luteolin and apigenin), as well as tocopherols were quantified. Lipophilic (>300mgkg(-1)) and hydrophilic phenols (>600mgkg(-1)) were present in high contents in both VOO, for early ripening stages. Gamma-tocopherol content is higher in 'Galega Vulgar' VOO. Total phenols showed a decrease between ripening index 2.5 and 3.5. The dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), also known as oleacein, was the major phenolic compound identified in both oils. The concentration of free hydroxytyrosol and tyrosol in both VOO is very low while their esterified derivatives, like 3,4-DHPEA-EDA and p-HPEA-EDA, are much more abundant.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Luisa L Martins
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Miguel Mourato
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Conceição Vitorino
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6001-909 Castelo Branco, Portugal
| | - Paulo Antunes
- CATAA, Centro de Apoio Tecnológico Agro-Alimentar de Castelo Branco, 6000-459 Castelo Branco, Portugal
| | - Suzana Ferreira-Dias
- Universidade de Lisboa, Instituto Superior de Agronomia, LEAF, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
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Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions. Int J Mol Sci 2016; 17:337. [PMID: 26959010 PMCID: PMC4813199 DOI: 10.3390/ijms17030337] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 02/10/2016] [Accepted: 02/17/2016] [Indexed: 01/18/2023] Open
Abstract
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate) and for flavonoids (0.18%–0.67% of total transfer rate). ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Lorenzo León
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Raúl De la Rosa
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
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15
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Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400197] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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16
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Jimenez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A. Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Brigida Jimenez
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Cabra Córdoba Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Mengibar Jaén Spain
| | - Maria Luisa Lorenzo
- Faculty of Pharmacy; Campus de Cartuja s/n; University of Granada; Granada Spain
| | - Ana Rivas
- Faculty of Pharmacy; Campus de Cartuja s/n; University of Granada; Granada Spain
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17
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Rivas A, García-Martínez O, Mazzaglia G, Sánchez-Ortiz A, Ocaña-Peinado FM. Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation. GRASAS Y ACEITES 2014. [DOI: 10.3989/gya.0111141] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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18
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de la Torre-Robles A, Rivas A, Lorenzo-Tovar ML, Monteagudo C, Mariscal-Arcas M, Olea-Serrano F. Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1460-9. [PMID: 24945796 DOI: 10.1080/19440049.2014.935961] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The objective of the study was to determine the mean polyphenol composition of different varieties of virgin olive oil (VOO) habitually consumed in the region of southern Spain and to estimate the dietary exposure to olive oil polyphenols in that population. There were statistically significant differences in total polyphenols among varieties, with the Picual variety containing the largest amount with a mean value of 591.8 mg kg(-1). The main phenolic compounds found in the VOOs under study were tyrosol and hydroxytyrosol. The highest amounts of both substances were found in Picual olive oils with concentrations of 2.3-6.6 mg kg(-1). The total intake of polyphenols from VOO ranged between 8.2 mg day(-1) (SD = 4.14) for the under 19 year olds and 21.3 mg day(-1) (SD = 3) for the over 50 year olds. Some polyphenols, including tyrosol and hydroxytyrosol, were consumed principally as olive oil. The intake of these compounds in the studied population was in the range of 88.5-237.4 μg day(-1). This has particular importance as recent studies have demonstrated that hydroxytyrosol helps to improve plasma lipids levels and repair oxidative damage related to cardiovascular disease. There was a greater dietary consumption of polyphenols in olive oil among the participants who more closely followed the Mediterranean diet pattern. A higher consumption of olive oil and therefore a greater exposure to polyphenols was observed in females versus males and in participants of normal weight versus those who were overweight. The total intake of polyphenols from VOO significantly increased with higher age, reflecting the greater intake of this oil by older people, who also show a closer adherence to the Mediterranean diet. The over 50-year-old age group showed the greatest consumption of this olive oil and therefore of phenolic compounds, which are healthy protectors in the human diet that contribute to the acknowledged benefits of the Mediterranean diet.
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Affiliation(s)
- Amelia de la Torre-Robles
- a Research Group on Nutrition, Diet and Risk Assessment - AGR255, Nutrition and Food Science Department , University of Granada , Granada , Spain
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Jiménez B, Sánchez-Ortiz A, Rivas A. Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12592] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brigida Jiménez
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5 Córdoba 14940 Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Bailen-Motril, Km. 18.5 Mengibar 23620 Spain
| | - Ana Rivas
- Faculty of Pharmacy; University of Granada; Campus de Cartuja s/n Granada 18071 Spain
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Jiménez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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