Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Piscopo, Amalia; Zappia, Angela; Bruno, Alessandra De; Poiana, Marco

doi:10.1002/ejlt.201700304

Cited by 25 publications

(26 citation statements)

References 45 publications

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“…Moreover, different values were found in literature studies for three‐phase olive wastewaters: De Marco et al () reported a value of 3,481 mg/L of extract, while other authors detected a range of values between 6,110 and 9,820 mg/L of extract for OMWW collected from semi‐modern and modern three‐phase processes (El‐Abbassi, Khayet, & Hafidi, ). In addition, the differences in total phenolic content can be explained by the impact of geographic and climatic conditions (Piscopo, Bruno, Zappia, Ventre, & Poiana, ), period of harvest (Piscopo, Zappia, Bruno, & Poiana, ), and olive variety (Aggoun et al, ; Dermeche, Nadour, Larroche, Moulti‐Mati, & Michaud, ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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Agro food industry generates significant amounts of by‐products, as olive oil mill waste waters (OMWW), which could be valorize for their extraordinary content of bioactive compounds. The aim of this work was to evaluate the antioxidant stability of a hydrophilic model system with the possibility to create a functional beverage. The study was divided into different steps: extraction of phenolic compounds (PCs) from olive oil waste waters, formulation of enriched water fortified with phenolic extract (PE) (50 and 100 mg tyrosol/L), and evaluation of its physicochemical and antioxidant parameters during storage. Ultra‐high performance liquid chromatography was used for the evaluation of single phenols present in the extract, and the highest content was observed for tyrosol (12.9 g/L). The results of this study showed that antioxidant capacity measured by diphenyl‐1‐picrylhydrazyl and ABTS assays is relatively stable during the storage in the samples enriched with lower concentration of PE (50 mg tyrosol/L). Practical applications The olive oil industry generates huge quantities of waste, with shown significant amounts of by‐products that are discarded and can be a serious environmental problem. This food by‐products are an extraordinary source of bioactive compounds, which can be recovered in order to produce valuable metabolites via chemical and biotechnological processes. The study demonstrated that the OMWW have a high concentration of PC and antioxidant activity. These antioxidant compounds can be used in the food industry for the production of beverages and/or enriched foods.

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Section: Resultsmentioning

confidence: 99%

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Romeo

Bruno

Imeneo

et al. 2019

J Food Process Preserv

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“…[24] In 'Ottobratica' the total contents in chlorophyll pigments (3.79-4.13 mg kg À1 ) and in total carotenoids (2.72-3.16 mg kg À1 ), in both healthy and infected oils, had similar values to that reported on same cultivar extracted by a press mill. [25] In www.advancedsciencenews.com www.ejlst.com addition to varietal variables, higher pigment contents have been found in oils obtained from continuous extraction plants compared to oils produced by traditional pressure systems. [26] This could justify (beyond the varietal variables) the differences observed between the two cultivars, Leccino and Ottobratica.…”

Section: Resultsmentioning

confidence: 99%

“…High incidences of virus infections as 97.9% in California, [2] 86.3% in Tunisia, [3] from 32.8% [4] to 73.4% [5] in Italy, 51% in Siria, [6] and 34% in Lebanon [7] were found; while a low incidence of 19.4% was detected in Croatian Istria. [8] Some olive viruses have been identified with a frequency of 33.3% and 29.2% for Cherry leaf roll virus (CLRV) and Strawberry latent ring spot virus (SLRSV), respectively, [9] 34.3% for Olive latent virus-1 (OLV-1), 25.7% or 34.7% for Cucumber mosaic virus (CMV). [2,3] Olive leaf yellowing associated virus (OLYaV) is the virus that has been found with the highest incidence of 93.8% in California.…”

Section: Introductionmentioning

confidence: 99%

Impact of Olive Leaf Yellowing Associated Virus on Olive (Olea europaea L.) Oil

Fontana

Piscopo

Bruno

et al. 2019

Euro J Lipid Sci & Tech

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Among the 15 virus species detected in olive trees, Olive leaf yellowing associated virus (OLYaV) is found with high incidence and frequency in Southern Italy in particular. Effects of OLYaV on virgin olive oil yield and quality of Leccino and Ottobratica cultivars in the Calabria region (Southern Italy) are analyzed. Oil yield, free acidity, number of peroxides, spectrophotometric indices, total content of chlorophylls and carotenoids, total phenol content, composition of the fatty acids, total tocopherols, and total sterols content are determined on oil obtained from olive fruits collected in healthy/virus‐free and OYLaV‐infected trees. Almost all analyzed oil parameters are not statistically different with some exceptions. Oils derived from ‘Ottobratica’ OLYaV‐infected plants have free acidity significantly lower than oil from healthy plants. K232 of oil from virus‐free ‘Leccino’ trees is significantly lower than oil from infected trees. Even though some quality parameter differences between healthy and OLYaV‐infected oils are found, it is important to highlight that all oils can be considered in extra virgin olive oil category, within the UE maximum limit acceptance range. Results suggest a no negative interference by OYLaV in oil yield and quality, except for K232 values, whereas surprisingly suggest a positive effect of virus infection on free acidity parameter. Practical Applications: Based on the evidence that OYLaV does not interfere negatively in oil yield and quality parameters, it seems appropriate that the European Union Council Directives (2014/96/EU, 2014/97/EU, 2014/98/EU) introduced in the last olive certification scheme only ArMV, CLRV, and SLRSV. The application of compulsory EU directive, in Italy as in other countries, will improve the facilities of olive plants commercialization, guaranteeing enough their sanitary status. The findings here reported support the suggestion that the Italian Ministry of Agriculture could be less restrictive in voluntary Italian regulation (D.M. 20/11/2006). Olive leaf yellowing associated virus (OLYaV) is found with high incidence and frequency especially in Southern Italy. Effects of OLYaV on virgin olive oil yield and quality of Leccino and Ottobratica cultivars in the Calabria region (Southern Italy) are analyzed, including free acidity, number of peroxides, spectrophotometric indexes, total content of chlorophylls, carotenoids and phenol, composition of the fatty acids, total tocopherols and total sterols.

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“…The mean values (SD) of 12 fatty acids identified ( Figure S1, Supporting Information), including their sum and/ or ratios, as principle components of the olive oils-quality, are presented in Table 2. [4][5][6][7]23] The www.advancedsciencenews.com www.ejlst.com establishment of characteristic "morphotypes" for each oil variety. As can be seen, the sum of oleic (C18:1) and linoleic acid (C18:2) accounts for approximately 80% of the total fatty acids.…”

Section: Characterization Of Studied Evoos: Fa Compositionmentioning

confidence: 99%

Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) Fatty Acids by Fourier‐Transform Near‐Infrared Spectroscopy (FT‐NIRS)

Milinović

García

Rato

et al. 2019

Euro J Lipid Sci & Tech

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A rapid method for the evaluation of fatty acids (FA) of monovarietal Portuguese extra virgin olive oils (EVOOs) (n = 82) from Alentejo, south‐central region of Portugal, is developed based on Fourier‐transform near‐infrared spectroscopy (FT‐NIRS). The contents of FA‐components (previously determined per conventional gas chromatography) are correlated with FT‐NIRS data (independent variable), by means of full cross‐validation partial least squares regression (CVPLSR). CVPLSR is run using standard normal variate (SNV) data pre‐processing and the nonlinear iterative partial least squares (NIPALS) algorithm. Obtained correlation models are characterized with good statistics: high correlation coefficients (R > 0.85) and low root mean square errors (RMSE < 2.04). Obtained values of the residual predictive deviation (RPD) of CVPLSR‐model, higher than 5.0 (C18:1, C18:2, MUFA, PUFA) confirm the FT‐NIRS as a potential method for rapid quality control of EVOO's FA. Practical Applications: In this work for the first time, fatty acid (FA) profile of monovarietal extra virgin olive oil (EVOO) samples of the greatest olive region in Portugal—Alentejo—is analyzed by Fourier‐transform near‐infrared spectroscopy (FT‐NIRS) and chemometrics. Obtained high‐quality results allow one to recommend this technique from monitoring to quality control analysis of FA (in particular, of representative unsaturated FA), in a great number of olive oil samples, in near‐real time. Quality of olive oil can be assessed by target or non‐target analysis and it is of mandatory importance. Fourier‐transform near‐infrared spectroscopy (FT‐NIRS), combined with chemometrics, for the analysis of the fatty acid profile of varietal olive oils from Alentejo (Portugal) can be a useful technique for quality control. Furthermore, FT‐NIRS is rapid, non‐destructive, and a more environmental friendly technique.

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Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Cited by 25 publications

References 45 publications

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

Impact of Olive Leaf Yellowing Associated Virus on Olive (Olea europaea L.) Oil

Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) Fatty Acids by Fourier‐Transform Near‐Infrared Spectroscopy (FT‐NIRS)

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