1
|
Psathas D, Lioupi A, Rebholz AM, Zinoviadou K, Tsaftaris A, Theodoridis G, Papoti VT. Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage. Eur Food Res Technol 2022; 248:1977-1990. [PMID: 35462632 PMCID: PMC9016700 DOI: 10.1007/s00217-022-04020-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 03/24/2022] [Accepted: 03/26/2022] [Indexed: 11/24/2022]
Abstract
Among the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic and extrinsic factors. Therefore, its determination necessitates thorough examination of each case. The present study explores the impact of six harvest times on volatile profile and quality attributes of olive oils from “Chondrolia Chalkidikis” Greek cultivar. All samples examined were classified “Virgin Olive Oils” (VOOs) according to findings of acidity, peroxide, and K values. The low values for the principal official quality indices, the high oleic acid percentages (76–78%), the high oxidative stabilities (up to 36 h induction period), and phenols content (606–290 mg/kg) were considered nutritionally promising. Total phenols, carotenoids and chlorophylls contents, as well as oxidative stability (induction period values) decreased with ripening. Harvest time had a strong impact on HS-SPME–GC–MS volatile fingerprint. Optimal volatile profiles were related to intermediate examined ripening stages. Fatty acid composition did not show remarkable trends. Chondrolia Chalkidikis VOOs perform as interesting candidates of high quality. Findings of the study may support existing databases with scientific records for Chondrolia Chalkidikis VOOs, boost their competitiveness in the global market, and encourage worldwide exploitation of VOOs from similar cultivars (table olives oriented).
Collapse
|
2
|
Yang L, Ma J, Yan H, Lü X, Guo J, Kong W, Deng Y. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China. J Oleo Sci 2021; 70:1731-1740. [PMID: 34759107 DOI: 10.5650/jos.ess20289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of 'Cornicabra' increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.
Collapse
Affiliation(s)
- Lihua Yang
- College of Life Science, Northwest Normal University
| | - Junyi Ma
- College of Life Science, Northwest Normal University
| | - Huiqiang Yan
- College of Life Science, Northwest Normal University
| | - Xiaofei Lü
- College of Life Science, Northwest Normal University
| | - Junwei Guo
- College of Life Science, Northwest Normal University
| | - Weibao Kong
- College of Life Science, Northwest Normal University
| | - Yu Deng
- Institute of Olive, Longnan Academy of Economic Forestry
| |
Collapse
|
3
|
Cabrera-Bañegil M, Martín-Vertedor D, Lodolini EM, Durán-Merás I. Fluorescence Study of Four Olive Varieties Paste According to Sampling Dates and the Control in the Elaboration of Table Olives of “Ascolana tenera”. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01882-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
4
|
An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800129] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
5
|
Malheiro R, Casal S, Pinheiro L, Baptista P, Pereira JA. Olive cultivar and maturation process on the oviposition preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae). BULLETIN OF ENTOMOLOGICAL RESEARCH 2019; 109:43-53. [PMID: 29463321 DOI: 10.1017/s0007485318000135] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae), is a key-pest in the main olives producing areas worldwide, and displays distinct preference to different olive cultivars. The present work intended to study oviposition preference towards three Portuguese cultivars (Cobrançosa, Madural, and Verdeal Transmontana) at different maturation indexes. Multiple oviposition bioassays (multiple-choice and no-choice) were conducted to assess cultivar preference. No-choice bioassays were conducted to assess the influence of different maturation indexes (MI 2; MI 3, and MI 4) in single cultivars. The longevity of olive fly adults according to the cultivar in which its larvae developed was also evaluated through survival assays.Cultivar and maturation are crucial aspects in olive fly preference. Field and laboratory assays revealed a preference towards cv. Verdeal Transmontana olives and a lower susceptibility to cv. Cobrançosa olives. A higher preference was observed for olives at MI 2 and MI 3. The slower maturation process in cv. Verdeal Transmontana (still green while the other cultivars are reddish or at black stage) seems to have an attractive effect on olive fly females, thus increasing its infestation levels. Olive fly adults from both sexes live longer if emerged from pupae developed from cv. Verdeal Transmontana fruits and live less if emerged from cv. Cobrançosa. Therefore, olive cultivar and maturation process are crucial aspects in olive fly preference, also influencing the longevity of adults.
Collapse
Affiliation(s)
- R Malheiro
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança,Campus de Santa Apolónia, 5300-253 Bragança,Portugal
| | - S Casal
- REQUIMTE/LAQV/Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia,Universidade do Porto,Porto,Portugal
| | - L Pinheiro
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança,Campus de Santa Apolónia, 5300-253 Bragança,Portugal
| | - P Baptista
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança,Campus de Santa Apolónia, 5300-253 Bragança,Portugal
| | - J A Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança,Campus de Santa Apolónia, 5300-253 Bragança,Portugal
| |
Collapse
|
6
|
Cabrera-Bañegil M, Pérez-Nevado F, Montaño A, Pleite R, Martín-Vertedor D. The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
7
|
Gouvinhas I, Machado N, Sobreira C, Domínguez-Perles R, Gomes S, Rosa E, Barros AIRNA. Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 2017; 22:E1986. [PMID: 29144445 PMCID: PMC6150410 DOI: 10.3390/molecules22111986] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 12/13/2022] Open
Abstract
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure-activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
Collapse
Affiliation(s)
- Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Carla Sobreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Sónia Gomes
- University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, Campo Grande, Lisboa, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| |
Collapse
|
8
|
Maalej A, Bouallagui Z, Hadrich F, Isoda H, Sayadi S. Assessment of Olea europaea L. fruit extracts: Phytochemical characterization and anticancer pathway investigation. Biomed Pharmacother 2017; 90:179-186. [DOI: 10.1016/j.biopha.2017.03.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/05/2017] [Accepted: 03/14/2017] [Indexed: 01/23/2023] Open
|
9
|
Rodrigues N, Dias LG, Veloso AC, Pereira JA, Peres AM. Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
10
|
Toker C, Aksoy U, Ertaş H. The effect of fruit ripening, altitude and harvest year on volatile compounds of virgin olive oil obtained from the Ayvalık variety. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3300] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Cem Toker
- Olive Research Institute; Bornova-Izmir 35040 Turkey
| | - Uygun Aksoy
- Ege University, Faculty of Agriculture; Department of Hurticulture; Bornova-Izmir 35100 Turkey
| | - Hasan Ertaş
- Ege University, Science Faculty; Department of Chemistry; Bornova-Izmir 35100 Turkey
| |
Collapse
|