Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

Torres, Antonia de; Cara, Cristóbal; Moya, Manuel; Alcalá, Sonia; Vidal, Alfonso M.; Castro, Eulógio

doi:10.1016/j.lwt.2017.12.003

Cited by 34 publications

(38 citation statements)

References 39 publications

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“…[3][4][5] The phenolic and volatile compounds of olive oil are found in the fruit. [6][7][8][9] Some changes in olive are related to its maturation stage, which results in differences in the composition of olive oils, as well as differences in the phenolic and volatile compounds. Many factors may affect the chemical composition of olive fruits, such as environmental and agronomic factors.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Vidal

Alcalá

Torres

et al. 2019

Euro J Lipid Sci & Tech

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Olive fruit maturation depends directly on the moment of olive harvest. In addition, the composition of extra virgin olive oil changes depending on the ripening degree of the fruit harvested. Likewise, using different olive cultivars in the extraction, the olive oil obtained has different quality and composition. Superintensive crops own special characteristics such as more trees per hectare than traditional crops. This improves the production of olives by surface; being superintensive more profitable than the traditional cultivar. Three different olive cultivars: Arbequina, Koroneiki, and Arbosana, and from superintensive crops with different irrigation management are used for the extraction. Olive oils are extracted at the laboratory with the Abencor system. Monounsaturated fatty acid (MUFA) content is increased by increasing the maturity index. The highest content of phenolic compounds is obtained from rainfed Koroneiki, with approximately 1 g kg−1. The maximum quantity of total lipoxygenase pathway volatile compounds is 28 mg kg−1, obtained in irrigated Arbequina olives. According to the results obtained, the optimum time of harvest is with a maturity index of approximately 2, when the content of oil, phenols, and MUFA reach their maximum. In addition, higher contents of minor components are obtained for rainfed than irrigated crops. Practical Applications: Determining the optimal stage for harvest the fruit of the olive tree is the main practical application or potential use. Additionally, to predict, approximately, the composition of an olive oil that may have according to some agronomic factors, such as the cultivar used, irrigation management, or the stage of maturation of the olive fruit. Different ripening degrees of the olive fruit, with different irrigation management and with different cultivar of olive trees, from superintensive crops are used to produce an extra virgin olive oil.

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Section: Introductionmentioning

confidence: 99%

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Vidal

Alcalá

Torres

et al. 2019

Euro J Lipid Sci & Tech

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“…Indeed, several minor components also have important bioactive properties contributing to its nutritional value (Khymenets et al, 2011). Among these, polyphenols have recently received great attention (Khoddami, Wilkes, & Roberts, 2013;Shahidi & Ambigaipalan, 2015), as they play a key role in human health, through its protective effects against neurodegenerative and cardiovascular diseases (Olmo-García, Bajoub, 0.7 ± 0.6 0.4 ± 0.4 4.0 ± 4.1 3.4 ± 1.8 2.7 ± 2.4 441 ± 90 Tree 3.5 ± 3.2 0.3 ± 0.2 0.4 ± 0.4 2.1 ± 1.5 4.4 ± 2.6 1.7 ± 1.7 279 ± 98 Tree 2.8 ± 1.5 0.4 ± 0.3 0.3 ± 0.2 2.6 ± 2.6 4.8 ± 2.8 2.4 ± 1.9 376 ± 142 Tree 5.1 ± 4.7 0.6 ± 0.3 0.2 ± 0.1 2.2 ± 2.2 2.2 ± 1.6 2.0 ± 1.9 359 ± 104 Tree 3.1 ± 1.1 0.5 ± 0.2 0.3 ± 0.3 1.9 ± 1.9 2.4 ± 2.0 2.0 ± 1.6 335 ± 110 Tree 3.4 ± 2.6 0.3 ± 0.0 0.3 ± 0.4 1.9 ± 2.0 6.3 ± 3.6 2.2 ± 0.6 285 ± 4 Tree 4.5 ± 3.6 0.6 ± 0.2 0.4 ± 0.5 2.5 ± 2.4 2.7 ± 2.0 2.2 ± 1.9 318 ± 39 Tree 2.0 ± 1.2 0.5 ± 0.3 0.4 ± 0.4 4.1 ± 4.2 2.4 ± 1.5 2.0 ± 1.5 496 ± 100 Tree 3.2 ± 2.2 0.7 ± 0.3 0.5 ± 0.7 2.0 ± 2.0 3.1 ± 1.6 1.8 ± 1.7 271 ± 82 Tree 4.1 ± 2.4 0.7 ± 0.2 0.3 ± 0.5 2.1 ± 2.1 2.4 ± 1.6 2.0 ± 1.8 307 ± 105 Tree 10.8 ± 8.1 0.6 ± 0.2 0.6 ± 0.8 5.0 ± 3.7 4.1 ± 2.9 1.4 ± 1.2 393 ± 100 Tree 4.0 ± 2.8 0.4 ± 0.2 0.3 ± 0.5 3.7 ± 3.7 3.7 ± 2.2 1.6 ± 1.4 376 ± 52 Tree 4.1 ± 2.8 0.4 ± 0.2 0.4 ± 0.6 5.8 ± 4.4 3.7 ± 2.3 1.2 ± 1.3 418 ± 64 Tree 4.4 ± 2.5 0.6 ± 0.2 0.4 ± 0.6 3.9 ± 4.5 1.7 ± 0.7 1.9 ± 1.6 461 ± 165 Tree 3.7 ± 1.7 0.5 ± 0.1 0.3 ± 0.5 1.9 ± 2.1 2.3 ± 1.2 2.0 ± 1.8 322 ± 103 Tree 3.4 ± 2.0 0.5 ± 0.3 0.3 ± 0.4 4.9 ± 4.8 3.2 ± 2.1 1.6 ± 1.4 435 ± 43 Tree 2.1 ± 1.4 0.5 ± 0.3 1.9 ± 2.0 2.7 ± 3.1 4.3 ± 2.8 1.8 ± 1.6 313 ± 168 Tree 2.9 ± 1.7 0.6 ± 0.1 0.3 ± 0.4 2.5 ± 2.7 2.6 ± 1.4 2.1 ± 1.8 340 ± 53 Tree 5.6 ± 3.9 0.6 ± 0.1 0.3 ± 0.5 3.1 ± 3.2 2.2 ± 1.3 1.9 ± 1.5 375 ± 79 Tree 7.0 ± 6.4 0.7 ± 0.2 0.5 ± 0.6 2.7 ± 2.9 2.5 ± 1.4 2.4 ± 2.2 356 ± 84 Tree 2.6 ± 2.0 0.5 ± 0.3 0.8 ± 0.5 7.1 ± 6.4 3.2 ± 2.0 1.0 ± 1.1 410 ± 133 Tree 2.8 ± 1.7 0.5 ± 0.3 0.3 ± 0.3 4.9 ± 3.7 4.4 ± 2.3 2.4 ± 2.4 371 ± 105 Tree 2.3 ± 1.3 0.4 ± 0.3 0.3 ± 0.2 4.3 ± 4.6 5.5 ± 2.5 2.1 ± 1.7 433 ± 108 Tree 8.0 ± 8.9 0.4 ± 0.1 0.3 ± 0.3 7.8 ± 8.6 1.6 ± 1.5 1.2 ± 1.6 611 ± 124 Tree 14.6 ± 7.5 0.7 ± 0.4 0.2 ± 0.4 4.9 ± 5.0 2.5 ± 1.0 1.1 ± 0.9 573 ± 137 Tree 19.3 ± 13.6 0.6 ± 0.2 0.4 ± 0.5 6.0 ± 6.3 2.6 ± 1.4 1.2 ± 0.9 618 ± 140 Tree 4.8 ± 2.5 1.5 ± 1.0 0.1 ± 0.1 1.3 ± 1.9 2.5 ± 1.4 2.3 ± 1.9 226 ± 52 Tree 10.8 ± 5.2 0.3 ± 0.1 0.3 ± 0.3 10.1 ± 8.4 1.1 ± 0.7 1.1 ± 1. the enzymatic hydrolysis of oleuropein, but other hydroxytyrosol derivatives are also found, being these the main contributors for the health claim (Torres et al, 2018). However, the content of phenolic compounds in olive oil (both qualitative and quantitative) is strongly affected by diverse factors, giving rise to olive oils with diverse composition and quality over the years (García-Vico et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Ancient olive trees as a source of olive oils rich in phenolic compounds

et al. 2019

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Olive oil phenolic compounds are receiving increased attention due to its influence on sensory characteristics and to scientific evidences of positive health effects. In this work, 28 ancient olive trees were selected and, during four consecutive seasons (2014-2017), oils were extracted and their phenolic fraction characterized. Hydroxytyrosol and tyrosol secoiridoids were the predominant groups, with contents between 32 and 496 mg of tyrosol equivalents/kg. Based on principal component analysis it could be concluded that the individual phenolic contents enabled the unsupervised grouping of olive oils by crop year. Furthermore, linear discriminant analysis allowed achieving sensitivities greater than 90%. It was shown that some specimens consistently allowed obtaining oils with high phenolic contents (≥500 mg tyrosol equivalents/kg). The identification of centenarian specimens for breeding based on their potential to produce oils with high levels of healthy compounds is of utmost interest, contributing to preserve the genetic heritage.

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“…In previous studies, the content of luteolin found in Picual and Hojiblanca oils (41.3 and 22.69 ± 5.09 mg/kg, respectively) was higher to those found in the present assay. In the same studies, higher concentrations of apigenin were reported reaching concentrations to the 8.72 and 5.51 ± 0.69 mg/kg, respectively [ 27 , 61 ]. Differences in the concentration of both compounds in non-ivory cultivars growing in an identical climate/environment area in Italy also was reported with concentrations between 2.2 ± 0.5–16.7 ± 0.6 mg/kg for the luteolin and 0.2 ± 0.1–9.2 ± 0.3 mg/kg for the apigenin [ 62 ].…”

Section: Resultsmentioning

confidence: 96%

“…The ripening stage is another factor that affects the concentrations of these compounds, increasing the content of luteolin with the maturity index whereas apigenin does not show any definite trend. Moreover, during oil extraction the flavonoids are hardly affected by time and temperature of malaxation [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

et al. 2020

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Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food

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Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

Cited by 34 publications

References 39 publications

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Ancient olive trees as a source of olive oils rich in phenolic compounds

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

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