Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Servili, Maurizio; Selvaggini, Roberto; Esposto, Sonia; Taticchi, Agnese; Montedoro, Gian Francesco; Morozzi, Guido

doi:10.1016/j.chroma.2004.08.070

Cited by 298 publications

(465 citation statements)

References 112 publications

(199 reference statements)

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“…Phenols components are transferred into the oil during the olive processing, but their concentration is dramatically reduced during storage (Okogeri andTasioula-Margari, 2002 andServili et al, 2004).…”

Section: Oil Stability Parametersmentioning

confidence: 99%

Morphological, Agronomical and Genetic Characterization of Egyptian Olive Clones Compared with the International Cultivars

2014

NIDOC-ASRT

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Section: Oil Stability Parametersmentioning

confidence: 99%

Morphological, Agronomical and Genetic Characterization of Egyptian Olive Clones Compared with the International Cultivars

2014

NIDOC-ASRT

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“…However, its composition is affected by factors such as cultivar, location, ripening, harvest period, processing and storage Servili et al, 2004). Oils obtained from greener olives normally contain larger amounts of antioxidants than those from more mature olives, such as total polyphenols, including oleouropein, hydroxytyrosol and hydroxytyrosol derivatives, and tocopherols (Škevin et al, 2003;Yousfi et al, 2006;Conde et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

Olivero-David

Mena²,

Sánchez-Muniz³

et al. 2018

Grasas y Aceites

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The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

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“…Oleuropein is the ester that consists of elenoic acid with 2-3,4-dihydroxyphenyl ethanol, and ligstroside is an ester of elenoic acid with 2-4-hydroxyphenyl ethanol. Demethyloleuropein, oleuropein aglycone, and elenoic acid are oleuropein derivatives; verbascoside is the main hydroxycinnamic derivative (Morelló, Romero, & Motilva, 2004;Romani et al, 1999;Servili et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

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The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compounds in olive flesh methanolic extracts was done by high performance liquid chromatography (HPLC) analysis. The total phenolic content and antioxidant activity values were estimated using Folin-Ciocalteu reagent and 2,2-diphenyl-1-picodrylhydrazyl reagent methods, respectively. Among 11 phenolic compounds identified, vanillic acid and hydroxytyrosol are the most abundant ones. In general, olive fruits from the Umurbey location had higher levels of phenolic compounds. The antioxidant activities of the olives were related to their phenolic content, and the olive fruits from the Umurbey location had a mean antioxidant activity 66.52% higher than that of other olives. There were differences among the quantities of phenolic compounds, the total phenolic contents, and the antioxidant activities of the olive fruits depending on HDs and location.Keywords: olive fruits; phenolic compounds; harvesting dates; vanillic acid Para esta investigación, se analizó la presencia de compuestos fenólicos, el contenido total de fenólicos y la actividad antioxidante de aceitunas tipo Gemlik obtenidas de cuatro lugares diferentes de Turquía en cinco fechas de cosecha (FC) distintas. Para determinar los compuestos fenólicos presentes en los extractos metanólicos de la pulpa de aceituna se utilizó el análisis con cromatografía líquida de alta resolución (HPLC). El contenido fenólico total y los valores asociados a la actividad antioxidante fueron estimados usando los métodos reactivos Folin-Ciocalteu y 2,2-diphenyl-1-picodrylhydrazyl, respectivamente. Entre los once compuestos fenólicos identificados, los más abundantes fueron ácido vanílico y hidroxitirosol. En general, las aceitunas cosechadas en Umurbey mostraron niveles más elevados de compuestos fenólicos. Asimismo, se observó que las actividades antioxidantes de las aceitunas se relacionan con su contenido fenólico. En este sentido, la actividad antioxidante promedio de las aceitunas de Umurbey fue 66,52% más elevada que la de las demás aceitunas. A partir de esta investigación puede concluirse que existen diferencias en lo que respecta a las cantidades de compuestos fenólicos, los contenidos totales de fenólicos y las actividades antioxidantes de las aceitunas, vinculadas a su FC y a su lugar de origen.

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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Cited by 298 publications

References 112 publications

Morphological, Agronomical and Genetic Characterization of Egyptian Olive Clones Compared with the International Cultivars

Morphological, Agronomical and Genetic Characterization of Egyptian Olive Clones Compared with the International Cultivars

Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

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