Phenolic Compounds in Spanish Olive Oils

Brenes, Manuel; García, Aránzazu; Garcı́a, Pedro; Ríos, José Julián; Garrido, António

doi:10.1021/jf990009o

Cited by 329 publications

(311 citation statements)

References 17 publications

(26 reference statements)

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“…By considering only the ripeness, a maximum value of their concentration is observed in oils from the first stage; it decreased gradually in the oil extracted from healthy olives as ripening degree advanced. This loss, in relation to samples S 1 , in agreement with results of Brenes et al (1999); Gutierrez et al, (1999) Table 2 Analytical characteristics of the oils produced at different olive sampling times (mean The attack on olives by B. oleae caused important losses in the total amount of phenolic compounds, particularly in oils from olives in advanced stages of ripeness. The reduction of the phenolic concentration in oils from olives totally attacked at stages 1, 2 and 3, in relation to corresponding samples from healthy fruits, was about 34, 46 and 49 % respectively.…”

Section: Total Phenolic Compoundssupporting

confidence: 83%

“…Tyrosol and Hydroxytyrosol tended to increase with maturation. On the contrary, both the dialdehydic form and elenolic acid linked to tyrosol or hydroxytyrosol and the oleuropein or ligstroside GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 507-513, 2009 (Brenes et al, 1999). Studies concerning the simultaneous action of maturity and the attack by B. Oleae on oil quality and phenolic compounds do not exist.…”

Section: Introductionmentioning

confidence: 99%

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The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil

Tamendjari¹,

Angerosa²,

Mettouchi³

et al. 2009

Grasas y Aceites

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RESUMENEfecto del ataque de la mosca (Bactrocera oleae) sobre la calidad y contenido en compuestos polifenolicos de aceites procedentes de aceitunas de la variedad Chemlal.Se ha estudiado el ataque de las aceitunas por la plaga Bactrocera oleae con el fin de determinar la influencia sobre la calidad del aceite de oliva (acidez libre, índice de peróxidos, extinción UV, calidad sensorial), polifenoles totales e individuales. Este estudio se realizó con el aceite de oliva obtenido a partir de la mayoritaria variedad de Argelia (Chemlal).El análisis cuantitativo y cualitativo de los compuestos fenólicos se realizó por el método colorimétrico y por cromatografía gaseosa acoplada a la espectomertria de masas respectivamente. Los resultados demostraron que el ataque de la mosca, modifica la calidad del aceite de oliva y se confirmó además la existencia de procesos hidroliticos y, en particular oxidativos, que reducen fuertemente la cantidad de compuestos O-difenólicos. El alcance de la modificación fue mucho mayor cuando las aceitunas fueron atacadas en una fase avanzada de maduración. La recolección temprana podría ser una manera eficaz para limitar el daño causado por B. oleae y mejorar la calidad del aceite de oliva virgen y preservar los compuestos fenólicos.PALABRAS CLAVE: Bactrocera oleae -Calidad del aceite de oliva -Compuestos fenólicos -Maduración. SUMMARYThe effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil.The attack on olives by the pest Bactrocera oleae has been studied to determine its influence on the olive oil quality (free acidity, peroxide value, UV extinction, sensorial quality), the total polyphenol and the individual phenolic compounds. The Algerian chemlal olive variety was used in this work. Quantitative and qualitative analyses of phenolic compounds were performed using the colorimetric method and the GC coupled with mass spectrometry. The results demonstrated that the attack modified the quality of olive oil and confirmed the existence of hydrolytic and mostly oxidative processess which strongly reduced the amount of O-diphenolic compounds. The extent of modification was much greater when the olives were attacked and harvested at an advanced stage of maturity. Early harvesting could be an effective way to limit the damage caused by B. oleae and to improve the quality of virgin olive oil. KEY-WORDS: Bactrocera oleae -Olive oil qualityPhenolic compounds -Ripening.

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Section: Total Phenolic Compoundssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil

Tamendjari¹,

Angerosa²,

Mettouchi³

et al. 2009

Grasas y Aceites

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“…Table 2 provides an overview of methodologies based on LC-tandem mass spectrometry used for the analysis of phenolic compounds in olive oil. The table does not include several publications in which the analysis of olive fruit, leaves, pulp and pomace, olive tree wood, as well as olive oil waste waters were carried out by using HPLC-MS [14,49,156,[161][162][163][164][165][166][167][168]. Other important issues are the presence of phenolic metabolites of VOO in the human low density lipoprotein fraction [169][170].…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

“…Flavonoid aglycones are subdivided into flavones, flavonols, flavanones, and flavanols depending upon the presence of a carbonyl carbon at C-4, an OH group at C-3, a saturated single bond between C-2 and C-3, and a combination of no carbonyl at C-4 with an OH group at C-3, respectively. Several authors have reported that flavonoids such as luteolin and apigenin are also phenolic components of VOO [41][42][43][44][45][46]. Luteolin may originate from rutin or luteolin-7-glucoside, and apigenin from apigenin glucosides.…”

mentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…Vanillin is naturally obtained from vanilla beans, however, the beans are expensive; therefore, the compound is either extracted from lignin waste or from eugenol (a readily available ingredient) or guaiacol. Lignin-based vanillin is said to have a richer flavor profile than oilbased flavoring mainly due to the presence of acetovanillone in the lignin-derived product [9]. Production of vanillin from guaiacol is synthesized through electrophilic aromation substitution on reaction with glycoxylic acid; which results in synthesis of vanillylmandelic acid which is then converted 4-hydroxy-3-methoxyphenylglyoxylic acid and vanillin by oxidative decarboxylation [10].…”

Section: Introductionmentioning

confidence: 99%

2-Hydroxy-4-Methoxybenzaldehyde, an Astounding Food Flavoring Metabolite: A Review

Rathi¹,

Harwalkar²,

Jayashree³

et al. 2017

Asian J Pharm Clin Res

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Objective: Rich endowment of traditional knowledge plays a critical role in health care, food security, culture, environment and development. Traditional knowledge is also widely used by the aromatic, flavoring, food and health industries. Plant-based traditional medicine has often been used to identify and fast-track the development of modern food and drugs. Plants synthesize such wide array of secondary metabolites that includes alkaloids, glucosinolates, terpenoids and phenylpropanoids. This study is aimed to review on indigenous and exotic medicinal plants containing an astounding food flavoring metabolite; 2-hydroxy-4-methoxybenzaldehyde (HMB). Material and Method:The review focuses on the isomer of vanillin, 2-hydroxy-4-methoxybenzaldehyde, also called MBALD, HMB, or 2H4MB, a flavor compound that is generally found in the roots and rhizomes of medicinal plants. This food flavoring phenylpropenoid is one of the least investigated isomers of vanillin. HMB is known to exhibit a wide array of medicinal properties. Though the molecular role of these metabolites remains largely unknown, they are known to play a key role in plant-environment interactions/stress response/defence signaling and application in pharmaceutical and nutraceutical industries. Discussion and Conclusion:One of the key secondary metabolites is the group of phenylproponoids synthesized either through shikimic acid pathway or the malonate/acetate pathway. Phenylalanine ammonia lyase (PAL) is the enzyme involved in phenylpropanoid pathway catalysing the deamination of phenylalanine to synthesize cinnamic acid that subsequently synthesizes variety of phenylpropanoid products. Inspite of its medicinal importance, the regulatory molecular mechanism underlying the biosynthetic pathway is largely unknown.

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Phenolic Compounds in Spanish Olive Oils

Cited by 329 publications

References 17 publications

The effect of fly attack (<i>Bactrocera oleae</i>) on the quality and phenolic content of <i>Chemlal</i> olive oil

The effect of fly attack (<i>Bactrocera oleae</i>) on the quality and phenolic content of <i>Chemlal</i> olive oil

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

2-Hydroxy-4-Methoxybenzaldehyde, an Astounding Food Flavoring Metabolite: A Review

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