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Miho H, Moral J, Barranco D, Ledesma-Escobar CA, Priego-Capote F, Díez CM. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils. Food Chem 2020; 342:128357. [PMID: 33508902 DOI: 10.1016/j.foodchem.2020.128357] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 11/25/2022]
Abstract
Phenolic compounds in virgin olive oil (VOO) contribute to its health properties, organoleptic features and oxidative stability. In this study, a total of 44 olive tree cultivars categorized by the International Olive Council to be among the most internationally widespread varieties were exhaustively and homogenously evaluated by analysis of the VOO phenolic profile during three consecutive crop seasons. Differences among cultivars resulted in up to 15-fold variations in the total phenol concentration. The 'cultivar' factor contributed the most to the variance (66.8% for total phenolic concentration) for almost all the phenols. However, the 'interannual variability' factor and the interaction 'cultivar x interannual variability' exhibited significant influences on specific phenols. According to the phenolic profile of the VOOs, we determined the presence of three groups of cultivars marked by the predominance of secoiridoid derivatives, which supports the phenolic profile as a criterion to be considered in olive breeding programs.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - D Barranco
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C A Ledesma-Escobar
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
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Miho H, Moral J, López-González MA, Díez CM, Priego-Capote F. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. Food Chem 2020; 314:126183. [PMID: 31972407 DOI: 10.1016/j.foodchem.2020.126183] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 01/08/2020] [Accepted: 01/08/2020] [Indexed: 01/05/2023]
Abstract
Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - M A López-González
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
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Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, Magiatis P, Rallo L, Barranco D, Priego-Capote F. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey. Food Chem 2018; 266:192-199. [PMID: 30381176 DOI: 10.1016/j.foodchem.2018.06.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/25/2018] [Accepted: 06/03/2018] [Indexed: 11/16/2022]
Abstract
Despite the evident influence of the cultivar on olive oil composition, few studies have been devoted to exploring the variability of phenols in a representative number of monovarietal olive oils. In this study, oil samples from 80 cultivars selected for their impact on worldwide oil production were analyzed to compare their phenolic composition by using a method based on LC-MS/MS. Secoiridoid derivatives were the most concentrated phenols in virgin olive oil, showing high variability that was significantly due to the cultivar. Multivariate analysis allowed discrimination between four groups of cultivars through their phenolic profiles: (i) richer in aglycon isomers of oleuropein and ligstroside; (ii) richer in oleocanthal and oleacein; (iii) richer in flavonoids; and (iv) oils with balanced but reduced phenolic concentrations. Additionally, correlation analysis showed no linkage among aglycon isomers and oleocanthal/oleacein, which can be explained by the enzymatic pathways involved in the metabolism of both oleuropein and ligstroside.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - A Mena-Bravo
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain
| | - V Sánchez de Medina
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Plant Pathology Department, University of California Davis, Davis, USA
| | - E Melliou
- Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Greece
| | - P Magiatis
- Laboratory of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, Greece
| | - L Rallo
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - D Barranco
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), Campus of Rabanales, University of Cordoba, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
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