Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

Caponio, Francesco; Gomes, Tommaso; Pasqualone, Antonella

doi:10.1007/s002170000268

Cited by 114 publications

(75 citation statements)

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“…Thus, the intensity of bitterness and pungency is mainly related to the olives cultivar and the ripening stage and, as reported by many authors, are especially abundant in oils obtained from unripe fruits. For instance, Caponio et al [129] showed that in Coratina and Oliarola Salentina VOO, oleuropein and its aglycon form both decrease as ripening of the olives progressed. From this data, the bitter to pungent taste would appear to be mainly ascribable to oleuropein aglycon since greater amounts of this phenolic compound are present in the Coratina oils with respect to O. Salentina oils, which are known to have a sweet taste.…”

Section: Sensory Properties Elicited By Phenols In Voomentioning

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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Section: Sensory Properties Elicited By Phenols In Voomentioning

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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“…It is already reported that the ripening process makes the fruit more sensitive to pathogenic and mechanical damage and increases enzymatic activity mainly of the lipolytic enzymes, which increase free acidity (Hamidoghli et al, 2008, Baccouri et al, 2008. The peroxide and K232 values presented a significant (P<0.05) increase (Table 1) during ripening progress, probably due to the greater amounts of conjugated acids (Caponio et al, 2001). Spectrophotometric absorption K270 also showed significantly (P<0.05) higher values but only in whole fruit ripe samples as an effect of harvesting time, in accordance with Del Caro et al (2006), but remained statistically unchanged in the case of pitted, ripe fruit samples.…”

Section: Main Quality Parametersmentioning

confidence: 82%

“…DM (dry matter), WO (whole fruit), P (pitted fruit) the tocopherol content is greater in green olive oils and decreases as ripening occurs (Salvador et al, 2001, Beltrán et al, 2005, Hamidoghli et al, 2008. Also, Caponio et al (2001) found a decrease in many EVOO compounds (phenols, tocopherols, pigments) in the case of Coratina and Ogliarola salentina cultivars and also in oxidation stability as ripening proceeded. These authors also noted that phenolic compounds and degree of olive ripeness influenced the organoleptic characteristics and shelf-life of EVOO.…”

Section: Phenols Tocopherols and Antioxidant Activitymentioning

confidence: 89%

“…It is vital to determine the best harvesting time in order to optimize the sensory characteristics, which are improved as ripening progresses and the oxidative stability, which is reduced during ripening due to a decrease in total polyphenol content in ripe fruits (Cecchi et al, 2013, Caponio et al, 2001. Among the processing technologies, an innovative technique is the pitting (P) of the olives before oil extraction, which leads to higher phenol and tocopherol values as well as better aroma characteristics, higher antioxidant activity and consequently greater stability and longer shelf-life than oils from whole olives (WO) (Ranalli et al, 2012, Ranalli et al, 2007, Amirante et al, 2006, Del Caro et al, 2006, Saitta et al, 2003.…”

Section: Introductionmentioning

confidence: 99%

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Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos¹,

Batrinou²,

Chatzilazarou³

et al. 2015

Grasas y Aceites

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SUMMARY:Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and Megaritiki) were investigated on the physicochemical characteristics, antioxidant constituent contents and capacity and on the fatty acid profile of olive oil. Ripeness resulted in a decrease (P<0.05) in phenolic and tocopherol contents and the unsaturated/saturated and C18:1ω-9/C18:2ω-6 fatty acid ratios. The pitting technique resulted in a significant increase in phenolic and tocopherol contents, in most cases, without significantly affecting the fatty acid profile and sums. Olive oils from the Koroneiki variety showed significantly higher (P<0.05) monounsaturated/polyunsaturated fatty acid ratios, which are particularly important for the stability of the oil against oxidation. It was concluded that olive oil from pitted olives maintains a high content in bioactive compounds and a high level of antioxidant activity. KEYWORDS: Fatty acids; Koroneiki and Megaritiki varieties; Olive oil; Pitting; Ripening processRESUMEN: Parámetros de calidad de aceites de oliva de las variedades de aceitunas griegas Koroneiki y Megaritiki con hueso y deshuesadas con diferente grado de maduración. El aceite de oliva virgen es un alimento funcional natural cuyo papel como ingrediente esencial de la dieta mediterránea, con propiedades beneficiosas para la salud, ha sido reconocido universalmente. Se ha estudiado el efecto del deshuesado de las aceitunas, grado de maduración y variedad (variedades griegas Koroneiki y Megaritiki) sobre las características físico-químicas, perfil de ácidos grasos y capacidad de los componentes antioxidantes de los aceites de oliva. La maduración ocasionó una disminución (P<0,05) del contenido de fenoles y tocoferoles y de la relación de ácidos insaturados/ saturados así como de la relación de los ácidos C18:1ω-9/C18:2ω6. El deshuesado incrementa significativamente el contenido fenólico y de tocoferoles, sin afectar significativamente, en la mayoría de los casos, al perfil y cantidad de ácidos grasos. Los aceites de oliva de la variedad Koroneiki mostraron relaciones de ácidos grasos monoinsaturados/poliinsaturados significativamente mayores (p<0,05) que son particularmente importantes para la estabilidad del aceite frente a la oxidación. En conclusión, el aceite de oliva deshuesado mantiene un alto contenido de compuestos bioactivos y un alto nivel de actividad antioxidante. PALABRAS CLAVE: Aceite de oliva; Ácidos grasos; Deshuesado; Proceso de maduración; Variedades Koroneiki y MegaritikiCitation/Cómo citar este artículo: Katsoyannos E, Batrinou A, Chatzilazarou A, Bratakos SM, Stamatopoulos K, Sinanoglou VJ. 2015. Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels. Grasas Aceites 66 (1): e067. doi: http://dx

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“…Cultivars and harvest time must be carefully selected in order to correspond to the optimal level of fruit maturity (Esti et al, 1998;Caponio et al, 2001). Olives ripening is quite important for olive oil final composition.…”

Section: Cultivarsmentioning

confidence: 99%

Olive Oil Composition: Volatile Compounds

Silva¹,

Freitas²,

Cabrita³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

Cited by 114 publications

References 0 publications

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

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

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Olive Oil Composition: Volatile Compounds

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