Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

López‐Yerena, Anallely; Lozano‐Castellón, Julián; Olmo‐Cunillera, Alexandra; Tresserra‐Rimbau, Anna; Quifer-Rada, Paola; Jiménez, Brígida; Pérez, Maria; Vallverdú‐Queralt, Anna

doi:10.3390/molecules24101986

Cited by 39 publications

(36 citation statements)

References 64 publications

(81 reference statements)

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“…The separation of compounds was achieved using an Acquity UPLC ® BEH C18 Column (2.1 × 50 mm, i.d., 1.7 µm particle size) (Waters Corporation ® , Wexford, Ireland) and an Acquity UPLC ® BEH C18 Pre-Column (2.1 × 5 mm, i.d., 1.7 µm particle size) (Waters Corporation ® , Wexford, Ireland). The exact chromatographic conditions were as detailed elsewhere [28].…”

Section: Polyphenol Analysis By Uplc-esi-qqq-ms/msmentioning

confidence: 99%

“…Ionization was performed using an electrospray (ESI) interface operating in the negative mode [M − H], and all of the compounds were monitored in the multiple reaction monitoring mode (MRM). The exact ionization and spectrometric conditions are detailed in the previous study [28], and the energies and retention times for each analyzed compound are shown in Tables S1 and S2. The system was controlled by Analyst version 1.4.2 software supplied by Applied Biosystems (Waltham, MA, USA).…”

Section: Polyphenol Analysis By Uplc-esi-qqq-ms/msmentioning

confidence: 99%

“…Phenolic alcohols, mainly hydroxytyrosol and hydroxytyrosol acetate, are derivates from oleuropein, like the secoiridoids, but as their chemical behaviors are different, they are classified in a different group [27,28].…”

Section: Phenolic Alcohols and Othersmentioning

confidence: 99%

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Domestic Sautéing with EVOO: Change in the Phenolic Profile

et al. 2020

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(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU’s health claim.

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Section: Polyphenol Analysis By Uplc-esi-qqq-ms/msmentioning

confidence: 99%

Section: Polyphenol Analysis By Uplc-esi-qqq-ms/msmentioning

confidence: 99%

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Domestic Sautéing with EVOO: Change in the Phenolic Profile

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“…Two years later, this methodology was successfully used to quantify the ligstroside aglycone in monovarietal Greek and Californian EVOO by integrating doublets at 9.49 ppm . The technique was recently applied to compare the OLC content of EVOO produced from Hojiblanca olives cultivated under organic and conventional systems …”

Section: Secoiridoidsmentioning

confidence: 99%

“…11 The technique was recently applied to compare the OLC content of EVOO produced from Hojiblanca olives cultivated under organic and conventional systems. 35 NMR quantification of key trace analytes in a complex matrix can be difficult or even impossible when using the classic broad band excitation, owing to the masking effect of very strong signals. These restrictions can be overcome by suppressing selected lipid signals.…”

Section: Tyrosol and Derivativesmentioning

confidence: 99%

NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

et al. 2019

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Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have been identified and quantified by NMR. This review provides an overview of the major developments in the structural elucidation of polyphenol compounds in EVOO. © 2019 Society of Chemical Industry

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Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

Ríos-Reina

Camacho

Morales

et al. 2021

Euro J Lipid Sci & Tech

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A study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to evaluate their influence on quality and added value of extra virgin olive oil (EVOO). Agronomical and physicochemical parameters, polyphenols, tocopherols, and fatty acid composition and volatile and sensory profiles are determined in Hojiblanca and Picual VOOs obtained from different fruit ripening degrees and different cultivation modalities (conventional with and without irrigation, and organic with irrigation). Among volatile compounds, 1-hydroxy-2-propanone, (E)-linalool oxide, and 2-acetylfuran are described for the first time in EVOO. The variable that most influences the chemosensory composition of EVOOs is the variety, followed by the stage of ripeness, and, within each variety, the cultivation modality. Organic irrigation differ from conventional modalities, showing significant differences in acidity, stability, tocopherol and polyphenol contents, fatty acid composition, and sensory attributes. Practical Applications: Results are of great importance, due to their applicability to the EVOO sector, allowing one to know the qualitative, chemical and organoleptic differences between organic and conventional EVOO, and factors that improve the quality and performance of EVOO.

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Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Cited by 39 publications

References 64 publications

Domestic Sautéing with EVOO: Change in the Phenolic Profile

Domestic Sautéing with EVOO: Change in the Phenolic Profile

NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

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