Effect of phospholipids on extraction of hydrophilic phenols from virgin olive oils

Koprivnjak, Olivera; Majetić, Valerija; Staver, Mladenka Malenica; Lovrić, Alen; Blagović, Branka

doi:10.1016/j.foodchem.2009.07.016

Cited by 13 publications

(11 citation statements)

References 18 publications

(28 reference statements)

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“…Phosphatidylglycerol or PG molecular species in the 55 DAP in sweet one Table 1 . This content is similar to those founded in olive oil 27 . At full maturity, bitter apricot revealed four molecular species of PG m/z 745,747, 749 and 773 with PG C16:0C18:0 13 and PG C18:0C18:0 13 as main compounds Table 4 .…”

Section: Phosphatidylglycerol Pgsupporting

confidence: 87%

“…Similarly, at maturity stage 55 DAP , the same molecular specie was predominant PE C18:1C18:0 22.6 in bitter apricot. Otherwise, in the two grafted ones more molecular were revealed especially in sweet one Table 4 such as PE C18:0C18:3 14 and PE C16:0C18:2 27 identified as main molecular species for semi-sweet and sweet apricots respectively. In apricot oil, α-Linolenic C18:3 , oleic C18:1 and stearic acids C18:0 are the most abundant acids in PE at the two stages of maturity.…”

Section: Phosphatidylethanolamine Pementioning

confidence: 97%

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Screening of Glycerophospholipids Molecular Species Contents in Three North African Apricot (<i>Prunus armeniaca</i> L.) Seed Varieties

Chérif¹,

Person

Messaouda

et al. 2019

J. Oleo Sci.

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Section: Phosphatidylglycerol Pgsupporting

confidence: 87%

Section: Phosphatidylethanolamine Pementioning

confidence: 97%

Screening of Glycerophospholipids Molecular Species Contents in Three North African Apricot (<i>Prunus armeniaca</i> L.) Seed Varieties

Chérif¹,

Person

Messaouda

et al. 2019

J. Oleo Sci.

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“…Liquid–liquid extraction and colorimetric determination of hydrophilic phenols with Folin–Ciocalteau reagent (Merck, Darmstad, Germany) were performed according to the procedure described in our previous paper 27. In brief, 2 g of the oil sample were stirred two times for 5 min in a 20‐mL screwcap test tube with 5 mL of methanol (spectrophotometric grade, Panreac, Barcelona, Spain) diluted with water at 80:20 v/v and centrifuged at 3800 rpm ( d = 32 cm) for 4 min.…”

Section: Methodsmentioning

confidence: 99%

Dynamics of oil quality parameters changes related to olive fruit fly attack

Koprivnjak

Dminić

Kosić

et al. 2010

Euro J Lipid Sci & Tech

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In order to evaluate the role of intrinsic characteristics of olive cultivars on dynamics of oil quality parameters changes related to the olive fruit fly (Bactrocera oleae (Gmelin)) attack, two specific olive cultivars were compared, Istarska bjelica and Buža. I. bjelica is characterised by late ripening, a lower flesh/stone mass ratio and higher oleic/linoleic ratio, the total phenols content and oil mass fraction compared to Buža. Oil samples were obtained at two harvesting dates, from fruit lots with 0, 25, 50, 75 and 100% of infestation degree, expressed by mass. Oil and water content in olive paste, as well as total phenols, fatty acids composition and standard chemical and sensorial oil quality parameters were determined. At equal maturity level, the cultivar with a higher oil (24 AE 1% vs. 16 AE 1%) and lower water content (54 AE 2% vs. 61 AE 4%) was more susceptible to hydrolytic degradation, while the one with the lower total phenols content (231 AE 32 vs. 575 AE 124 mg/kg) and oleic/linoleic fatty acid ratio (5.7 vs. 9.1) was more liable to oxidative deterioration of oil. Lower susceptibility to negative flavours formation could be related to the absence of ripening induced by fly attack and less favourable environment for larvae growth (higher total phenols content, lower water content and flesh/stone mass ratio).Practical applications: Understanding the impact of olive fly attack is the basis of scientific and practical interest in the production of olives and olive oil. Different intrinsic characteristics of olive cultivars could lead to different susceptibility to oil quality deterioration caused by olive fly attack, which opens a possibility to adjust and minimise pesticide treatments. Knowledge about this topic could contribute to the reduction of costs of olive pests control, as well as to the improvement of quality and food safety concept in olive oil production.

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“…However, this increase is not so pronounced like FFA and PV levels ( Figure 1C). This indicates accumulation of primary oxidation products and negligible formation of secondary products, characteristic of the initial phase of oxidative degradation (Koprivnjak et al, 2010). Therefore, the changes in K270 parameter showed formation of ethylenic diketones (Bosque-Sendra et al, 2011).…”

Section: Changes In K270 and K232 Parametersmentioning

confidence: 99%

Impact of packaging material and storage time on olive oil quality

Dabbou¹

2011

Afr. J. Biotechnol.

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Olive oil is very appreciated for its characteristic flavor and its biological and nutritional value which are strongly related to the quality. The effect of packaging materials (stainless, jar, clear polyethylenene terephthalate (PET), clear glass and dark glass bottles) on quality attributes of extra virgin olive oil (EVOO) was studied as a function of storage time (0 to 12 months). The results made it possible to highlight a light influence of time as well as type of container on the acidic composition of oils, although oleic acid slightly increased at the end of the analytical period. Indeed, the least stable oils were those stored in the jars with a progressive increase in quality attributes and the palmitic acid level. A clear reduction in the contents of antioxidants (carotenes, chlorophylls and total phenols) was observed in the oils stored in the earthenware jars and PET. Quality indexes were strongly influenced by the type of packaging material and the time of storage. Overall, the results revealed that the storage of oils in stainless and dark glass appears most adequate, thus supporting the conservation of primarily contents antioxidants with indices of quality indicating an unrefined olive oil lasting storage.

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Effect of phospholipids on extraction of hydrophilic phenols from virgin olive oils

Cited by 13 publications

References 18 publications

Screening of Glycerophospholipids Molecular Species Contents in Three North African Apricot (<i>Prunus armeniaca</i> L.) Seed Varieties

Screening of Glycerophospholipids Molecular Species Contents in Three North African Apricot (<i>Prunus armeniaca</i> L.) Seed Varieties

Dynamics of oil quality parameters changes related to olive fruit fly attack

Impact of packaging material and storage time on olive oil quality

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