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Wang Y, Yu L, Shehzad Q, Kong W, Wu G, Jin Q, Zhang H, Wang X. A comprehensive comparison of Chinese olive oils from different cultivars and geographical origins. Food Chem X 2023; 18:100665. [PMID: 37091515 PMCID: PMC10114164 DOI: 10.1016/j.fochx.2023.100665] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/20/2023] [Accepted: 03/26/2023] [Indexed: 03/31/2023] Open
Abstract
China has become increasingly interested in producing olive oil in recent years. In this study, we determined the characteristics of virgin olive oil in five typical cultivars (cv. 'Arbequina,' 'Coratina,' 'Ezhi 8,' 'Frantoio,' and 'Koroneiki') from two of the most suitable production areas for olive cultivation in China. In addition, linear discriminant analysis (LDA) was used to differentiate oils originating from various cultivars and geographical origins. Heatmap was also constructed to describe the differences straightly. Compared to Xichang oils, Longnan oils generally contained higher levels of C18:0, lignans, total esters and total furans, and lower levels of phenolic acids and phenolic alcohols. A variety of cultivars differed in total sterols, hydroxytyrosol derivatives, and volatile compounds. Coratina oils showed excellent properties in two regions. Our findings are closely related to select the optimum olive cultivars in different regions to promote the development of Chinese olive industry scientifically.
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Dewangani HGN, Jayawardena B, Chandrasekara NV, Waliwita WALC. Changes in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2052392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Bimali Jayawardena
- Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka
| | - N. V. Chandrasekara
- Department of Statistics & Computer Science, Faculty of Science, University of Kelaniya, Sri Lanka
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Gugliuzza G, Talluto G, Martinelli F, Farina V, Lo Bianco R. Water Deficit Affects the Growth and Leaf Metabolite Composition of Young Loquat Plants. PLANTS (BASEL, SWITZERLAND) 2020; 9:E274. [PMID: 32093009 PMCID: PMC7076381 DOI: 10.3390/plants9020274] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 01/10/2023]
Abstract
Water scarcity in the Mediterranean area is very common and understanding responses to drought is important for loquat management and production. The objective of this study was to evaluate the effect of drought on the growth and metabolism of loquat. Ninety two-year-old plants of 'Marchetto' loquat grafted on quince were grown in the greenhouse in 12-liter pots and three irrigation regimes were imposed starting on 11 May and lasting until 27 July, 2013. One-third of the plants was irrigated with 100% of the water consumed (well watered, WW), a second group of plants was irrigated with 66% of the water supplied to the WW plants (mild drought, MD), and a third group was irrigated with 33% of the water supplied to the WW plants (severe drought, SD). Minimum water potential levels of -2.0 MPa were recorded in SD plants at the end of May. Photosynthetic rates were reduced according to water supply (WW>MD>SD), especially during the morning hours. By the end of the trial, severe drought reduced all growth parameters and particularly leaf growth. Drought induced early accumulation of sorbitol in leaves, whereas other carbohydrates were not affected. Of over 100 leaf metabolites investigated, 9 (squalene, pelargonic acid, glucose-1-phosphate, palatinol, capric acid, aconitic acid, xylitol, lauric acid, and alanine) were found to be useful to discriminate between the three irrigation groups, suggesting their involvement in loquat metabolism under drought conditions. Loquat behaved as a moderately drought-tolerant species (limited stem water potential and growth reductions) and the accumulation of sorbitol in favor of sucrose in mildly-stressed plants may be considered an early protective mechanism against leaf dehydration and a potential biochemical marker for precise irrigation management.
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Affiliation(s)
- Giovanni Gugliuzza
- CREA—Research Centre for Plant Protection and Certification, SS 113 Km 245.500, 90011 Bagheria, Italy; (G.G.); (G.T.)
| | - Giuseppe Talluto
- CREA—Research Centre for Plant Protection and Certification, SS 113 Km 245.500, 90011 Bagheria, Italy; (G.G.); (G.T.)
| | - Federico Martinelli
- Department of Biology, University of Florence, via Madonna del Piano 6, 50019 Sesto Fiorentino, Italy;
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy;
| | - Riccardo Lo Bianco
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy;
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Martínez-Beamonte R, Sanclemente T, Surra JC, Osada J. Could squalene be an added value to use olive by-products? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:915-925. [PMID: 31670393 DOI: 10.1002/jsfa.10116] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 05/21/2023]
Abstract
Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte-Universidad de Zaragoza, Huesca, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
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Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X. Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12315] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Le Yu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Yongjin Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 P.R. China
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Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2896-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Susamci E, Romero C, Tuncay O, Brenes M. An explanation for the natural de-bittering of Hurma olives during ripening on the tree. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.1161162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree.
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Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8401074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cuminiLam,Solanum nigrumLinn,Inga edulisMart, andHovenia dulcisThunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively.S. cuminipeels contained the most TA (63.31 mg/100 g), whilstH. dulcispulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin.H. dulcisseed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents.
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