Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

Jiménez, Brígida; Sánchez‐Ortíz, Araceli; Lorenzo, M.L.; Rivas, Ana

doi:10.1016/j.foodres.2013.08.016

Cited by 73 publications

(59 citation statements)

References 21 publications

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“…However, the hydroxytyrosol concentration declined by 87% from the first harvest date (D1) to the last one (D3). This data is important due to the reported role of hydroxytyrosol as antioxidant . The loss on its content during ripening could affect the oxidative stability of olive oil.…”

Section: Resultsmentioning

confidence: 94%

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Bakhouche

Lozano‐Sánchez²,

Bengana

et al. 2015

Euro J Lipid Sci & Tech

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The aim of this work was the chemical characterization of Algerian Azeradj extra-virgin olive oil (EVOO) at different harvest dates in terms of oil yield, quality indices, fatty acids, pigments, polyphenols, and oxidative stability, in order to establish the best harvesting period for this variety. For this purpose, Azeradj EVOO samples were taken at three harvest dates corresponding to three ripening stages. Except for K 270 , the analysis of EVOOs showed a significant increase in the values of all quality parameters as olive ripening progresses (free fatty acids, peroxide index, and K 232 ), while no significant variation was found for oil yield. Moreover, a significant decrease was observed for the monounsaturated fatty acid:polyunsaturated fatty acid (MUFA: PUFA) ratio, chlorophyll, carotenoids, total phenols, and oxidative stability in EVOOs produced at the advanced ripening stage. For better monitoring of the behavior of the phenolic fraction in EVOOs during ripening, for the first time in this work, individual phenolic compounds of Azeradj EVOOs was characterized using HPLC-ESI-TOF/MS. A total of 21 phenolic compounds belonging to different families were identified in Azeradj EVOOs. The highest concentrations of secoiridoids and phenolic alcohols were found at the beginning of November (D1); however, lignans and flavones concentrations were higher at the end of November (D2). EVOO obtained at the last harvest date (D3) showed the lowest content on all phenolic families. Finally, according to the results of the analyses performed in this work, early harvesting provides Azeradj EVOO with excellent chemical characteristics.Practical applications: The Algerian olive oil sector is one of the least competitive in the Mediterranean region even if the Algerian olive oil displays some potential assets. Therefore, the chemical characterization of olive oil from one of the main varieties (Azeradj) cultivated in Algeria is of a great importance. The results will be available to all Algerian olive oil producers, and should be helpful in choosing the optimal harvest period to obtain Azeradj EVOO of high chemical quality.

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Section: Resultsmentioning

confidence: 94%

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Bakhouche

Lozano‐Sánchez²,

Bengana

et al. 2015

Euro J Lipid Sci & Tech

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“…In general, the wet oil percentage increased from green to spotted stages of maturation for all the cultivars studied, and there was a slight increase in some cultivars with significant differences up to the ripe stage. Some authors 17 indicate that this increase may be caused by a loss of water from the olives by evaporation in the final stage of maturation, whereas lipid biosynthesis still continues slowly. It should be taken into account that there was an interaction between years and cultivars in the ripe stage of maturation.…”

Section: Olive Fruit Propertiesmentioning

confidence: 99%

“…The Picual cultivar had the lowest values in the green and spotted stages of maturation, and the Verdial de Badajoz cultivar the highest values in the ripe stage of maturation. Some researchers have found that the peroxide index significantly decreases as ripening progresses for the Picudo cultivar 17 .…”

Section: Potential Qualitymentioning

confidence: 99%

Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

Franco

Sánchez²,

Miguel

et al. 2015

J. Oleo Sci.

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“…obtained from Waters. The UPLC‐TOF‐MS methodology was described elsewhere (Jiménez et al, ; Rivas et al, ). Phenolic compounds were identified by comparing retention times and MS spectral data of the EVOO samples with reference standards.…”

Section: Methodsmentioning

confidence: 99%

Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage

Torre-Robles

Monteagudo

Mariscal-Arcas

et al. 2019

J Americ Oil Chem Soc

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Storage conditions influence the maximum time for which the composition and sensory characteristics of olive oils can be guaranteed. The purpose of this research was to study the quality and phenol content of extra virgin olive oil (EVOO) after storage for 1 year in different types of containers under darkness or light. Three Spanish cultivars with quantitatively different phenol contents were selected for the study. Storage under light conditions impaired the physicochemical and sensorial properties of the three cultivars, and reduced total phenolics, but there was an increase in hydroxytyrosol and tyrosol concentrations. It also markedly decreased their total phenolic content, especially when kept in polyethylene containers exposed to light, with reductions ranging from 4.28% for vanillic acid in Picual oils stored in dark glass containers under dark conditions to 97.82% for ferulic acid in Arbequina oils stored in polyethylene containers under light conditions. There was a reduced concentration of flavonoid and lignan concentrations after 1 year of storage, with the greatest decrease (98.01% of initial content) being observed for in the flavonoid apigenin. These results indicate that EVOO should be stored in dark glass containers under dark conditions for the optimal preservation of its quality and phenol content.

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Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils

Cited by 73 publications

References 21 publications

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

Influence of the Fruit’s Ripeness on Virgin Olive Oil Quality

Effect of Light Exposure on the Quality and Phenol Content of Commercial Extra Virgin Olive Oil during 12‐Month Storage

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