Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias, Nikolaos; Giurgiulescu, Liviu; Vagelas, Ioannis; Wogiatzi, Eleni; Ntalla, Maria-Nektaria

doi:10.24193/subbchem.2017.2.31

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…With the exception of SI olives, the TP content resulted in general the highest at the second sampling and then decreased after the grower's harvesting period, while the AA was higher in general at the first sampling in accordance with some other reports (Damak et al, 2008;Gougoulias et al, 2017). This shift could be due to the difference in polyphenolic compounds among samplings, as in the first sampling it was probably characterized by a higher content of polyphenols with higher antioxidant activity, with respect to the second sampling.…”

Section: Olive Parameterssupporting

confidence: 90%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. Results on oil evidenced that all the samples fulfilled the requirements of the European community for extra-virgin olive oils and showed a decrease in total chlorophylls and tocopherols, simple phenols and antioxidant activity during ripening, except for Sivigliana da olio oils, which evidenced an increase in simple polyphenols at the last sampling. A total of 17 volatile compounds were found on oils and those responsible for the green notes of the oils increased during ripening. PCA analysis well distinguished Sivigliana da olio olives from the other two cultivars and, in general, the genetic factor better explained variability, with respect to the ripening degree.

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Section: Olive Parameterssupporting

confidence: 90%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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“…However, there is some controversy re garding these changes. For example, in the case of total phenol content, some studies sug gest that their content increases with ripening [7], while others report that these com pounds decrease during the harvest period [32]. These contradictions may be related t the different varieties analysed [8], although a larger number of studies conclude that tota phenol content declines with olive maturity [6,8,27,33,34].…”

Section: Stability Parametersmentioning

confidence: 99%

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

et al. 2021

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This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

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“…Furthermore, visible-near infrared spectroscopy (Vis-NIRS) has been used to predict olive color successfully, failing though in the prediction of firmness [ 31 ]. Finally, as far as olive drupes from Greece are concerned, antioxidant capacity and total phenol content (TPC) are among the main subjects studied so far [ 32 , 33 , 34 ], while phenolic [ 32 , 34 ], organoleptic and microbiological profiles [ 35 , 36 ] have also been investigated. Individual molecules have been studied to some extent as well, mostly focusing on quantification aspects [ 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

NMR-Based Metabolic Profiling of Edible Olives—Determination of Quality Parameters

et al. 2020

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Edible olive drupes (from Olea europaea L.) are a high-value food commodity with an increasing production trend over the past two decades. In an attempt to prevent fraud issues and ensure quality, the International Olive Council (IOC) issued guidelines for their sensory evaluation. However, certain varieties, geographical origins and processing parameters are omitted. The aim of the present study was the development of a method for the quality assessment of edible olives from the Konservolia, Kalamon and Chalkidikis cultivars from different areas of Greece processed with the Spanish or Greek method. A rapid NMR-based untargeted metabolic profiling method was developed along with multivariate analysis (MVA) and applied for the first time in edible olives’ analysis complemented by the aid of statistical total correlation spectroscopy (STOCSY). Specific biomarkers, related to the classification of olives based on different treatments, cultivars and geographical origin, were identified. STOCSY proved to be a valuable aid towards the assignment of biomarkers, a bottleneck in untargeted metabolomic approaches.

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Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Cited by 5 publications

References 21 publications

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

NMR-Based Metabolic Profiling of Edible Olives—Determination of Quality Parameters

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