Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils

Miho, H.; Moral, Juan; Barranco, D.; Ledesma‐Escobar, Carlos A.; Priego‐Capote, Feliciano; Díez, Concepción M.

doi:10.1016/j.foodchem.2020.128357

Cited by 30 publications

(28 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Small-scale statistical data have also been described from other studies [ 29 , 30 , 31 , 32 , 33 , 34 ] but as mentioned in the introduction, the comparison among them presents several problems due to the different methodologies used for the production and the analysis of the olive oil samples. For example, in a previous study, 134 samples from Greece measured by HPLC-DAD showed oleocanthal ranging from 0 to 512 mg/kg [ 30 ], while a study from 32 Italian samples by HPLC and NMR showed oleocanthal up to 266 mg/kg and a total up to 830 mg/kg [ 32 ]; a study of 80 varieties showed oleocanthal up to 2931 mg/kg [ 33 ] and another one with 44 varieties showed total phenolic content up to 4497 mg/kg [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…It is well known that the phenolic profile of the olive oil produced by each olive variety presents significant variability [ 33 , 34 ]. Some varieties are mainly producing decarboxylated secoiridoid derivatives like oleocanthal and oleacein, others are mainly producing oleuropein and ligstroside aglycons and others can produce increased amounts of flavonoids and lignans.…”

Section: Resultsmentioning

confidence: 99%

“…It should be noted that other qNMR methods for measurement of the phenolic ingredients of olive oil have also been recently developed [ 32 ] reporting total phenolic content up to 851 mg/kg from 32 Italian samples. Recently, a study by LCMS on laboratory produced olive oils reported minimum and maximum values of individual phenolic compounds in a study of 160 samples from 80 cultivars [ 33 ] and the most recent study of 44 varieties monitored for three years with the same methodology showed a diverse total phenolic content ranging up to 4497 mg/Kg [ 34 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

Diamantakos

Ioannidis²,

Papanikolaou

et al. 2021

Molecules

View full text Add to dashboard Cite

In the last few years, a new term, “High-phenolic olive oil”, has appeared in scientific literature and in the market. However, there is no available definition of that term regarding the concentration limits of the phenolic ingredients of olive oil. For this purpose, we performed a large-scale screening and statistical evaluation of 5764 olive oil samples from Greece coming from >30 varieties for an eleven-year period with precisely measured phenolic content by qNMR. Although there is a large variation among the different cultivars, the mean concentration of total phenolic content was 483 mg/kg. The maximum concentration recorded in Greece reached 4003 mg/kg. We also observed a statistically significant correlation of the phenolic content with the harvest period and we also identified varieties affording olive oils with higher phenolic content. In addition, we performed a study of phenolic content loss during usual storage and we found an average loss of 46% in 12 months. We propose that the term high-phenolic should be used for olive oils with phenolic content >500 mg/kg that will be able to retain the health claim limit (250 mg/kg) for at least 12 months after bottling. The term exceptionally high phenolic olive oil should be used for olive oil with phenolic content >1200 mg/kg (top 5%).

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

Diamantakos

Ioannidis²,

Papanikolaou

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…Phenolic profiles of virgin olive oil from different varieties and countries obtained by using different agronomic and technological tools have been extensively studied in the literature. In a recent three years study realised by Miho et al [33] on mono-varietal virgin olive oil obtained from 44 cultivars, the results showed a great qualitative variability in the phenolic composition among the studied cultivars. The genotype was responsible of the highest proportion of variance (66.79%) while the inter-annual parameter explained only 3.67% of variance.…”

Section: Genetic Factorsmentioning

confidence: 88%

Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability

Ajal¹,

Chaji²,

Moussafir³

et al. 2022

Olive Oil - New Perspectives and Applications

View full text Add to dashboard Cite

Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability.

show abstract

“…In addition, several analytical factors further complicate the comparison of the phenolic composition between olive oils. These include on one hand the numerous different methods used to determine and quantify the phenols, such as gas chromatography coupled with mass spectrometry; high performance liquid chromatography with electrochemical, mass spectrum (MS), ultraviolet (UV), diode array, or fluorescence detectors; 31 P-NMR (nuclear magnetic resonance) and 1 H-NMR spectroscopy [ 15 , 20 , 21 , 26 , 28 , 29 , 30 ]; and on the other hand, non-uniformity in the concentration units which are reported mainly as caffeic acid equivalents, gallic acid, or tyrosol equivalents. Therefore, the accurate determination of the secoiridoid compounds remains challenging.…”

Section: Introductionmentioning

confidence: 99%

A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers

Kalaboki

Koulougliotis

Kleisiari

et al. 2021

Foods

View full text Add to dashboard Cite

Background: The phenolic fraction of extra virgin olive oil (EVOO) has disease preventive and health-promoting properties which are supported by numerous studies. As such, EVOO is defined as a functional food. The aim of the present study was to characterize the phenolic profile of olive oil from cultivars farmed in the Ionian Islands (Zakynthos, Kefalonia, Lefkada, and Kerkyra) and to investigate the association of phenols to antioxidant activity, which is central to its functionality. Furthermore, the study investigates whether multivariate analyses on the concentration of individual biophenolic compounds and genetic population diversity could classify the olive oil samples based on their geographic origin. Methods: Phenols were determined in 103 samples from different Ionian Island tree populations by 1H nuclear magnetic resonance (NMR), and sample antioxidant activity was measured by their capacity to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl) (DPPH). Genetic diversity was measured by estimating Nei’s population genetic distance using 15 reproducible bands from random amplified polymorphic DNA (RAPD) genotyping. Results: Principal component analysis (PCA) of the secoiridoid concentrations clustered samples according to cultivar. Clustering based on genetic distances is not concordant with phenolic clustering. A cultivar effect was also demonstrated in the association between the concentration of individual phenols with DPPH reducing activity. Conclusions: Taken together, the study shows that the olive oil phenolic content defines “cultivar-specific phenolic profiles” and that environmental factors other than agronomic conditions contribute more to phenotype variance than genetics.

show abstract

Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils

Cited by 30 publications

References 31 publications

A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability

A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers

Contact Info

Product

Resources

About