Accumulation of oleuropein derivatives during olive maturation

Amiot, Marie-Josèphe; Fleuriet, Annie; Macheix, Jean‐Jacques

doi:10.1016/0031-9422(89)85009-5

Cited by 224 publications

(211 citation statements)

References 11 publications

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“…This decrease was most likely correlated with the increased activity of hydrolytic enzymes observed during ripening (Amiot et al, 1989). Similar results have been obtained in this work, with a significant decrease in total phenols content during the ripening period (Table 4).…”

Section: Discussionsupporting

confidence: 90%

Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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The evaluation of the phenolic composition in advanced selections in breeding programs constitutes the first approach for selecting genotypes with improved olive oil quality. In this work, the influence of genotype and ripening index on the phenolic profile of olive oils from advanced selections in comparison to their genitors was studied. Fruit samples were collected in genotypes from crosses between 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' and 'Frantoio' × 'Picual' at five dates from 1 st October to 26 th November 2009. Characterization of the phenolic profile was performed by liquid-liquid extraction with 60:40 (v/v) methanol-water and subsequent chromatographic analysis with absorption and fluorescence detection in a sequential configuration. A dual effect of genotype and fruit ripening on the phenolic profile has been observed with more pronounced genetic influence in both total (34.73% and 20.45%, respectively) and individual phenols (16.99% to 49.25% and 1.58% to 23.77%, respectively). A higher degree of variability between genotypes at early ripening stages was also observed (p < 0.05). The obtained results allow also the identification of selections with high content of total and individual phenols. These results suggest a strategy based on early harvesting of fruits (at the first three ripening indexes) for better comparison and selection of genotypes in further crosses in olive breeding programs aiming at improving the quality of virgin olive oil.Additional key words: cross-breeding; genetic variability; Olea europaea; phenolic composition; ripening index. ResumenPerfil fenólico de aceites de oliva vírgenes obtenidos de selecciones avanzadas en un programa de mejora La evaluación de la composición fenólica en selecciones avanzadas en programas de mejora constituye el primer paso para la selección de genotipos cuyos aceites son de mejor calidad. Se ha estudiado la influencia del genotipo y del índice de madurez en el perfil fenólico del aceite de oliva de selecciones avanzadas en comparación con sus genitores. Se recogieron muestras de genotipos obtenidos de cruzamientos entre 'Arbequina' × 'Picual', 'Picual' × 'Arbequina' y 'Frantoio' × 'Picual' en cinco fechas entre el 1 de octubre y el 26 noviembre de 2009. Se realizó la caracterización del perfil fenólico por extracción líquido-líquido con metanol-agua al 60:40 (v/v) seguido de un análisis cromatográfico con detección por absorción y fluorescencia en una configuración secuencial. Los resultados obtenidos mostraron un mayor grado de variabilidad entre genotipos en las primeras etapas de maduración de los frutos (p < 0.05), así como el efecto de la madurez de los frutos y del genotipo en el perfil fenólico, con una influencia genética más pronunciada tanto para fenoles totales (34,73% and 20,45%, respectivamente) como individuales (entre 16,99% y 49,25% y entre 1,58% y 23,77%, respectivamente). Los resultados obtenidos han permitido la identificación de selecciones con alto contenido en fenoles totales e individuales. Ambos resultados s...

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Section: Discussionsupporting

confidence: 90%

Phenolic profile of virgin olive oil from advanced breeding selections

Riachy

Priego-Capote

Rallo

et al. 2012

Span. j. agric. res.

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“…Secondly, the presence of the dihydroxy-phenyl-ethyl alcohol, whose concentration increases with the maturation, could be derived from the ester bond hydrolysis of the oleuropein catalyzed by esterase 4 or from enzymatic hydrolysis, catalyzed by β-glucosidase, of the sugar on the phenolic glucoside 8.…”

Section: Methodsmentioning

confidence: 99%

“…This datum is in connection with the increase of the activity of the hydrolytic enzymes with the progress of the maturation, particularly to the activity of the esterases, responsible of the hydrolysis of the two ester bonds of the oleuropein. 4 Other hydrolytic enzymes, such as the glycosidases, increase their activity with the maturation and therefore they are responsible, for instance, of the presence of meaningful quantity of dihydroxy-phenyl-ethanol in the mature olive. Moreover, other compounds structurally correlated to the oleuropein 1 are present in the olive plant.…”

Section: Olive and Olive Oil 11 Glucoside Components In The Olive (Lmentioning

confidence: 99%

Molecular composition and quality/taste of olive oil: monoterpenes and natural phenols

Bianco¹,

Serrilli²,

Melchioni³

2006

Arkivoc

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This article deals with the monoterpenic and phenolic micro-components present in olives and the manner in which these compounds are transferred into the olive oil. Of particular interest is the molecular structure of the isolated compounds and the transformations of oleuropein during the technological process of olive oil preparation. The existing relationship between the quality/taste of the olive oil and these micro-components are also discussed.

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“…Oleuropein content is changed between increased from 20-150 mg g −1 (expressed as mg equivalents phenol per gram dry mass) during maturation [17]. Elenolic acid glucoside and demethyloleuropein are glycosylated derivatives of oleuropein which accumulate during olive (Olea europaea) maturation.These compounds appear simultaneously with a fall in oleuropein content and an increase in esterase activity [18]. Olives when green are in their most bitter state because of the high levels of phenolic compounds, oleuropein in particular.…”

Section: Characteristics Of Oleuropeinmentioning

confidence: 99%

Understanding the Characteristics of Oleuropein for Table Olive Processing

Öztürk¹

2014

J Food Process Technol

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Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because olive fruits can only be consumed after de-bittering procedures. Oleuropein accumulates during fruit growth and is slowly converted to elenolic acid glucoside and demethyloleuropein as the fruit ripens. Harvest maturation affects the table olive processing factors, according to change on oleuropein content of olive fruits. More severe applications are required for processing of olive which has high oleuropein content. Also oleuropein and its hydrolysis end products (elenolic acid and aglycone) inhibit the activity of a number of microorganisms involved in the lactic fermentation of olives. Oleuropein was significantly affected by both acid and base treatment, resulted in the liberation of hydroxytyrosol. Bitter taste of olive fruit can be eliminated by removing the oleuropein out of the olive or chemical or enzymatic hydrolysis of oleuropein in table olive processes. Understanding the characteristics of oleuropein for table olive processing helps manufacturer to produce high quality table olives and researchers to develop innovative methods for table olive production. So that this research was aimed to explore the characteristics of oleuropein and its effects on table olive processes.

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Accumulation of oleuropein derivatives during olive maturation

Cited by 224 publications

References 11 publications

Phenolic profile of virgin olive oil from advanced breeding selections

Phenolic profile of virgin olive oil from advanced breeding selections

Molecular composition and quality/taste of olive oil: monoterpenes and natural phenols

Understanding the Characteristics of Oleuropein for Table Olive Processing

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