Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Abstract

A B S T R A C TThere is currently an emerging production of olive oil in Brazil but it is still poorly characterized. In this study, we performed a comparative analysis of minor bioactive constituents (CoQ 10, tocopherols and phenolic compounds) in extra virgin olive oil from different regions of Brazil and Spain, of Arbequina cultivar. Significant variations (P < 0.05) in the concentration of the compounds analyzed were observed among oils from the different growing areas, not only between Spanish and Brazilian samples but also within zones of the same country. All the oils analyzed showed a high content of CoQ 10 , which ranged from 48 to 85 mg/L. The α − tocopherol was the major isomer quantified and three main groups of phenolic compounds were identified: flavonoids (apigenin, luteolin), phenolic acids (naringenin, p-coumaric acid, vanillic acid) and phenolic alcohols (hydroxytyrosol). Climatic and geographic factors of the production zones greatly influenced the minor fraction composition; positive relationships between altitude and the level of CoQ 10 , tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found. Chemometric analyses demonstrated that oils were differentiated by the chemical composition and origin area and that polyphenols (particularly hydroxytyrosol) held the major weight in the oil classification.

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

“…In general, the total contents of tocopherol found (118.4–607.1 mg/kg), as well as those of the different isoforms, are in agreement with the literature values although, in some cases, were higher (Beltrán et al, ; Borges et al, ; Noorali et al, ; Tura et al, ). In this work, α‐tocopherol represented more than 94% of the total tocopherol content in all the evaluated olive oils, which was also in accordance with the literature (Beltrán et al, ).…”

“…In the same way, the results from a study comprising 30 Spanish olive cultivars, with total tocopherol contents ranging from 84 to 463 mg/kg (Beltrán et al, ), also showed that the amounts of tocopherols in virgin olive oil were significantly affected by genetics or cultivar. Other works carried out in different countries such as Brazil (Borges et al, ), China (Xiang et al, ), Croatia (Špika et al, ), Greece (Boskou et al, ), Italy (Aguilera et al, ; Condelli et al, ), Spain (Beltrán et al, ; Franco et al, ), Tunisia (Laroussi‐Mezghani et al, ), and Turkey (Arslan and Schreiner, ; Uluata et al, ), reported similar tocopherol ranges.…”

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

“…As reported and discussed by Borges et al (2017bBorges et al ( , 2017c, it was possible to quantify the concentration of the total phenols content (74-335 mg …”

“…The determination of the individual phenolic fraction of samples was performed after an extraction with methanol/ water (80:20) according to the International Olive Oil Council (IOC, 2009). The extracts were analyzed by UPLC-TOF-MS following the method validated by Rivas, Sanchez-Ortiz, Jimenez, García-Moyano, and Lorenzo (2013) and described by Borges, López, Pereira, Cabrera-Vique, and Seiquer (2017c). Briefly, the UPLC system consisted of a AcQuity UPLC equipped with a binary pump system (Waters, Milford, MA, USA) using a AcQuity UPLC BEH C18 column (1.7 mm, 2.1 mm × 100 mm inner diameter).…”

“…The highest concentrations of these individual compounds are linked to desirable odour descriptors such as green, green astringent, bitter, apple-like, bananalike and fruity (Aparicio & Morales, 1998; García-González, Romero, & Table 2 Predictive capability of the E-tongue-MLR-SA models established to quantify the concentration of the major volatile and phenolic compounds detected in the 11 Arbequina olive oils evaluated, 9 from Spain and 2 from Brazil (n = 33: 11 olive oils × 3 independent samples). a Experimental concentration range levels found in the Arbequina olive oil (Borges et al, 2017c(Borges et al, , 2017b. e Repeated K-fold-CV: cross-validation procedure with 4 folds, ensuring that at least 25% of the original data are used for internal validation, and 10 repetitions.…”