Harvesting Period and Variations in Tuscan Olive Oil Composition: A Multivariate Approach.

Alessandri, Stefano; Cimato, A.; Mattei, A.; Modi, G.

doi:10.17660/actahortic.1994.356.50

Cited by 3 publications

(1 citation statement)

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“…A considerable amount of data has been amassed on the phenolic content of olive oil using high resolution techniques ( Cimato et al ., 1990 ; Alessandri et al ., 1994 ; Deidda et al ., 1994 ; Garcia et al ., 1996 ). Significantly less work has been conducted on the phenolic composition of the fruit ( Ryan & Robards, 1998) and yet it is the fruit which is fundamentally the more important.…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic content of olive during maturation

Ryan

Robards

Lavee

1999

Int J of Food Sci Tech

118

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Summary Qualitative and quantitative data are presented for the phenolic content of cvs Manzanillo and Cucco based on separation by high performance liquid chromatography, HPLC, with ultraviolet, fluorescence and mass spectrometric detection. Oleuropein is the principal phenolic compound in olive and its concentration changed significantly during fruit development. Changes in the content of tyrosol, ligstroside and verbascoside were also observed but these were relatively smaller.

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Section: Introductionmentioning

confidence: 99%

Changes in phenolic content of olive during maturation

Ryan

Robards

Lavee

1999

Int J of Food Sci Tech

118

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Determination of phenolic compounds in olives by reversed-phase chromatography and mass spectrometry

Ryan

Robards

Lavee

1999

Journal of Chromatography A

111

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Health Promoting Constituents in Plant Derived Edible Oils

Beardsell

Francis

Ridley

et al. 2002

Journal of Food Lipids

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Of all the edible oils, only that produced from olives has had its health attributes studied in detail. For maximum nutritional benefit, an edible oil should contain minimal levels of saturated fats, especially lauric and myristic acids and minimal levels of trans fatty acids. If the oils are not to be heated repeatedly and if they contain high levels of antioxidants, they should contain omega‐3 and possibly omega‐6 polyunsaturated fatty acids. The fatty acid profile should be dominated by monounsaturated fatty acids. Secondary products which act as antioxidants including polyphenols, proanthocyanidins, tocopherols and carotenoids increase the shelf‐life of oils, reportedly reduce cardiovascular disease and provide some anticarcinogenic properties. More research is also required, but there is evidence that phytosterols and squalene are also beneficial components of edible oils. Selection and breeding can be used to increase the desirable components of edible oils. Geographic, culture and environmental factors can influence the properties of the oil produced by crops, and methods of processing can greatly reduce the levels of health promoting components. Despite the current anti‐GMO sentiments, biotechnology should be used both in the development of plant cultivars which produce nutritional oils and in processing to maximize the desirable components.

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Harvesting Period and Variations in Tuscan Olive Oil Composition: A Multivariate Approach.

Cited by 3 publications

References 0 publications

Changes in phenolic content of olive during maturation

Changes in phenolic content of olive during maturation

Determination of phenolic compounds in olives by reversed-phase chromatography and mass spectrometry

Health Promoting Constituents in Plant Derived Edible Oils

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