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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).
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Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants (Basel) 2021; 10:antiox10050689. [PMID: 33925722 PMCID: PMC8144995 DOI: 10.3390/antiox10050689] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/17/2021] [Accepted: 04/25/2021] [Indexed: 01/18/2023] Open
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
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Affiliation(s)
- Maja Jukić Špika
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-21-434-482
| | - Slavko Perica
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Mirella Žanetić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia; (S.P.); (M.Ž.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Lombardo L, Grasso F, Lanciano F, Loria S, Monetti E. Broad-Spectrum Health Protection of Extra Virgin Olive Oil Compounds. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/b978-0-444-64057-4.00002-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2023]
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The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils. Molecules 2017; 22:molecules22111833. [PMID: 29077048 PMCID: PMC6150176 DOI: 10.3390/molecules22111833] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 10/24/2017] [Accepted: 10/25/2017] [Indexed: 01/18/2023] Open
Abstract
Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours. The formation of these compounds is briefly illustrated and the influence of the agronomic and technological factors that affect their concentrations in the oil is examined. The relationships between compounds responsible for the olive oil flavour and sensory attributes are discussed. Several approaches for the varietal differentiation of monovarietal virgin olive oils are also overviewed.
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Saida B, B eacute chir BR, Camposeo S, Maria LC. Effect of the seasonal climatic variations on the composition and quality of Chemlali virgin olive oil. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajar2014.9162] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Sánchez de Medina V, Calderón‐Santiago M, El Riachy M, Priego‐Capote F, Luque de Castro MD. Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical ChemistryCampus of RabanalesUniversity of CórdobaCórdobaSpain
- University of Córdoba Agroalimentary Excellence Campus (ceiA3)CórdobaSpain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía HospitalUniversity of CórdobaCórdobaSpain
| | - Mónica Calderón‐Santiago
- Department of Analytical ChemistryCampus of RabanalesUniversity of CórdobaCórdobaSpain
- University of Córdoba Agroalimentary Excellence Campus (ceiA3)CórdobaSpain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía HospitalUniversity of CórdobaCórdobaSpain
| | | | - Feliciano Priego‐Capote
- Department of Analytical ChemistryCampus of RabanalesUniversity of CórdobaCórdobaSpain
- University of Córdoba Agroalimentary Excellence Campus (ceiA3)CórdobaSpain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía HospitalUniversity of CórdobaCórdobaSpain
| | - María Dolores Luque de Castro
- Department of Analytical ChemistryCampus of RabanalesUniversity of CórdobaCórdobaSpain
- University of Córdoba Agroalimentary Excellence Campus (ceiA3)CórdobaSpain
- Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía HospitalUniversity of CórdobaCórdobaSpain
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Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.022] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Monteleone JI, Zuritz CA, Gascón AD, Morábito JA. Efecto del riego y la poda en el contenido de componentes menores y ácidos grasos del aceite de oliva virgen varietal Farga. GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.119812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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ISSAOUI MANEL, FLAMINI GUIDO, CHEHAB HECHMI, CIONI PIERLUIGI, BRAHAM MOHAMED, HAMMAMI MOHAMED. IRRIGATION REGIMES AND GROWING AREA EFFECTS ON CHÉTOUI OLIVE OIL QUALITY. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00623.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Dabbou S, Brahmi F, Selvaggini R, Chehab H, Dabbou S, Taticchi A, Servili M, Hammami M. Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02708.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Dabbou S, Dabbou S, Chehab H, Brahmi F, Taticchi A, Servili M, Hammami M. Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02520.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.05.003] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Stefanoudaki E, Williams M, Chartzoulakis K, Harwood J. Effect of irrigation on quality attributes of olive oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7048-55. [PMID: 19722583 DOI: 10.1021/jf900862w] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Two irrigation treatments were applied to olive trees of the major commercial Cretan variety cv. Koroneiki, (a) irrigation with 0.4 evaporation class "A" pan and (b) rain-feed only, in two successive crop years to assess the effect of irrigation on olive oil quality. Olive fruits were harvested at their semiblack maturity stage. Data obtained indicated that irrigation increased fruit weight and oil content, but the standard quality indices (free fatty acids, peroxide value, K(232), and K(270)) of the oil were not affected significantly. However, irrigation affected some aspects of olive oil composition. There were changes in the proportions of polyunsaturated fatty acids (PUFAs), triacylglycerol molecular species, sterols, and aliphatic alcohols. Furthermore, the concentrations of the dialdehydic form of elenolic acid linked to 3,4-DHPEA (3,4-DHPEA-EDA) and the isomer of oleuropeine aglycon (3,4-DHPEA-EA) were higher in oils from non-irrigated trees. Tocopherol and total volatiles were higher in the oil produced from the non-irrigated trees. Such oil was graded more pungent when compared to oils produced from fruits of irrigated trees, although both oils were graded satisfactory by consumers.
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Affiliation(s)
- Evagelia Stefanoudaki
- National Agricultural Research Foundation (NAGREF), Institute of Olive Trees and Subtropical Plants, 73100 Chania, Crete, Greece.
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Gracia MS, Royo A, Guillén M. Composición química de aceites de las variedades Arbequina y Empeltre cultivadas en regadío. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.097008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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BEDBABIS SAIDA, PALESE ASSUNTAMARIA, ROUINA BÉCHIRBEN, RHOUMA ALI, GARGOURI KAMEL, BOUKHRIS MAKKI. THE EFFECT OF IRRIGATION WITH TREATED WASTEWATER ON “CHEMLALI” OLIVE OIL QUALITY. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00242.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Baccouri O, Cerretani L, Bendini A, Caboni MF, Zarrouk M, Pirrone L, Miled DDB. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200700132] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Gómez-Rico A, Salvador MD, Moriana A, Pérez D, Olmedilla N, Ribas F, Fregapane G. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.075] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.02.027] [Citation(s) in RCA: 154] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Beltrán G, Del Rio C, Sánchez S, Martínez L. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:3434-40. [PMID: 15161211 DOI: 10.1021/jf049894n] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In this study was analyzed the effect of crop year and harvesting time on the fatty acid composition of cv. Picual virgin olive oil. The study was carried out during the fruit ripening period for three crop seasons. The mean fatty acid composition of Picual oils was determined. The oils contained palmitic acid (11.9%), oleic acid (79.3%), and linoleic acid (2.95%). The content of palmitic acid and saturated fatty acids decreased during fruit ripening while oleic and linoleic acids increased. The amount of stearic and linolenic acids decreased. The amount of saturated acids, palmitic and stearic, and the polyunsaturated acids linoleic and linolenic was dependent on the time of harvest, whereas the amount of oleic acid varied with the crop year. The differences observed between crop years for both palmitic and linoleic acid may be explained by the differences in the temperature during oil biosynthesis and by the amount of summer rainfall for oleic acid content. A significant relationship was observed between the MUFA/PUFA ratio and the oxidative stability measured by the Rancimat method.
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Affiliation(s)
- Gabriel Beltrán
- Estación de Olivicultura y Elaiotecnia, CIFA 'Venta del Llano', Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Junta de Andalucía, PO Box 50, E-23620 Mengíbar, Jaén, Spain.
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The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00399-5] [Citation(s) in RCA: 141] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Patumi M, d'Andria R, Marsilio V, Fontanazza G, Morelli G, Lanza B. Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00317-x] [Citation(s) in RCA: 115] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Tovar MJ, Motilva MJ, Romero MP. Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5502-5508. [PMID: 11714351 DOI: 10.1021/jf0102416] [Citation(s) in RCA: 116] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This study reports the HPLC profiles of phenolic compounds of virgin olive oils obtained from young olive trees (Olea europaea L. cv. Arbequina) and how the application of a linear irrigation strategy affected these. Hydroxytyrosol, tyrosol, vanillic acid, vanillin, 4-(acetoxyethyl)-1,2-dihydroxybenzene, p-coumaric acid, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, lignans, and the oleuropein aglycon were found in all the oils. Hydroxytyrosol, tyrosol, vanillic acid, and p-coumaric acid contents in the oils were unaffected by linear irrigation. The concentration of lignans was lower in the oils from the least irrigated treatment and the concentration of vanillin increased as the amount of irrigation water applied to olive trees increased. However, 4-(acetoxyethyl)-1,2-dihydroxybenzene, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, and the oleuropein aglycon, all of them hydroxyphenyl derivatives, decreased as the level of irrigation water increased. The latter three compounds represented the most considerable part of the phenolic fraction of the oils and they were shown to be correlated to the oxidative stability, the bitter index (K(225)), and the bitter, pungent, and sweet sensory attributes. Linear irrigation strategy changed the profile of the oil phenolic compounds and, therefore, changed both the organoleptic properties and the antioxidant capacity of the product.
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Affiliation(s)
- M J Tovar
- Food Technology Department, Unitat de Tecnologia de Productes Vegetals, Centre de Referència en Tecnologia d'Aliments de la Generalitat de Catalunya, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Spain
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Analytical characteristics of virgin olive oil from young trees (arbequina cultivar) growing under linear irrigation strategies. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11746-001-0353-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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