Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Abstract

Numerous olive cultivars have been planted in China, mainly to reap the health benefits of olive oil. This study characterized the quality and investigated the antioxidant activity of olives harvested at three different maturation stages, defined by the skin color of the olives (black, purple, and green), from three newly introduced olive cultivars (Barnea, Manzanilla and Kadesh) grown in China. The oleic acid content of olives from all three olive cultivars decreased significantly during maturation, whereas the linoleic acid content increased. The highest content of total phenols was recorded in Manzanilla cultivar (284.94 mg kg−1), whereas the lowest was recorded in Kadesh cultivar (134.82 mg kg−1). In addition, a total of 13 individual phenolic compounds were obtained, and their concentrations were significantly influenced by the cultivar and maturity (P < 0.05). Secoiridoids were the main group of phenolic compounds, but their quantity decreased during maturation. The content of secoiridoids in the Manzanilla cultivar was significantly higher than that of the Barnea and Kadesh cultivars. In general, a significant decrease (P < 0.05) in the values of antioxidant activity and the contents of pigments, α‐tocopherol, and squalene occurred during maturation. Furthermore, principal component analysis was used to classify the nine olive oil samples according to the cultivar and ripening degree.

Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

“…Increase: Throumbolia [117]; Sarı Hasebi [124]; Buža, Črna, Rosinjola mg/100 g [137]; Edremit [150]; Barnea, Manzanilla, Kadesh [154]; relatively constant: Picual, Hojiblanca [52]; Koroneiki [117]; Memecik [145]; averaged [146]; Ogliarola garganica [149]; Cornicabra [155]; variable: various cultivars [14]; Gemlik, Halhalı [123]; Cobrançosa [131]; Buichret [132]; Chemlali [147]; Koroneiki [153]; mostly decrease: Aghenfas [132]; Picholine [139]; Chemlali [152]; decrease: Koroneiki [12]; averaged [13]; averaged [99]; Gemlik, Halhalı [124]; Verdeal Transmontana [131]; Chemlal, Mekki [132]; Buža, Črna, Rosinjola % [137];…”

“…Ayvalik [145]; Memecik [150]; Oueslati [151]; averaged [156] Increase: Koroneiki [12]; averaged [146]; Barnea [154]; mostly increase: Oueslati [151]; relatively constant: averaged [13]; Picual, Hojiblanca [52]; averaged [99]; Sarı Hasebi, Gemlik [124]; Chemlal, Aghenfas, Mekki [132]; Buža, Črna, Rosinjola % [137]; Memecik [145]; Ogliarola garganica [149]; Memecik, Edremit [150]; Koroneiki [153]; Cornicabra [155]; averaged [156]; variable: various cultivars [14]; Halhalı [123]; Cobrançosa, Madural, Verdeal Transmontana [131]; Buichret [132]; Chemlali [147]; Chemlali [152]; mostly decrease: Picholine [139]; decrease: Throumbolia, Koroneiki [117]; Gemlik [123]; Halhalı [124]; Buža, Črna, Rosinjola mg/100 g [137]; Ayvalik [145]; Manzanilla, Kadesh [154] Sitostanol Increase: Throumbolia [117]; relatively constant: averaged [99]; Koroneiki [117]; averaged [146]; Memecik [150]; variable: Gemlik, Halhalı [123]; Chemlali [147]; Edremit [150]; decrease: Koroneiki …”

“…'Averaged'-values originally reported as averages for several varieties in cited studies. Additional information: [12] Greece, 2 seasons, November-January: unripe, normal, overripe (%); [13] Australia, 3 varieties, 3 dates (RI < 2.0, 2.0-4.0, >4.0) (%); [52] Spain, 6 regions, 6 dates (RI 0.66-5.70) (%); [99] Spain, 3 regions, 7 varieties, green, spotted, ripe (%); [117] Greece, green, purple, black (mg/100 g); [123] Turkey, 2 regions; 2 varieties, September-November: 4 dates (%); [124] Turkey, September-October: green (RI 1.9-2.1), spotted (RI 3.0-3.3) ripe (RI 4.4-4.8) (%); [131] Portugal, 3 varieties, 3 dates October-December: olives redistributed and processed separately according to RI into 5-7 groups (mg/100 g); [132] Algeria, September-January: 8 dates (RI 1.16-4.47) [mg/kg); [137] Croatia, October-December: green (RI 1.4-1.9), spotted (RI 2.8-3.2), ripe (RI 3.8-4.1) (% and mg/100 g); [139] Morocco, August-February: 11 dates (%); [145] Turkey, September-December: 4 dates (RI 0.84-5.3) (%); [146] Spain, 3 seasons, 2 varieties, November-January: green (RI 0-2.5), spotted (RI 2.5-3.5), ripe (RI 3.5-7) (%); [147] Tunisia, 3 regions, November-February: 6 dates (mg/kg); [148], Spain, 3 seasons, 4 regions, November-December: 4 dates (RI 3.10-4.40) (%): [149] Italy, 2 malaxation conditions; October-November: 3 dates (0.88, 2.82, 3.31) (%); [150] Turkey, October-December: 5 dates (RI 2.80-5.69) (mg/kg); [151] Tunisia, 2 seasons, young/adult trees, September-January: green, cherry, black (RI 0.31-4.56) (mg/kg); [152] Tunisia, 3 regions, September-February: 6 dates (RI 1.4-5.9) (%); [153] Greece, November-January: green (RI 2.0), spotty brown (RI 3.0), black (RI 4.5) (mg/100 g); [154] China, August-November: green, purple, and black (RI 2.1-5.3) [mg/kg]; [155], Spain, 4 seasons, 3-5 dates (RI 0.6-5.3) (%); [156] Spain, 4 varieties, analyzed directly in olive fruit flesh and not oil, September-December 4 dates (RI 0.3-3.9) (%).…”

Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment

“…To measure oxidative alterations, we used UV spectrophotometry which is a good index (Wang et al, 2021). Absorption at 232 and 270 of fresh and old olive oil indicated the rise of the K 232 values, which followed the same trend as PV.…”

Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein

“…These effects can be attributed to the ability of the peptides and amino acids present in the hydrolyzed soy protein to release H + ions and provide a greater contribution to reducing the pH of muffins concerning extra virgin olive oil, which had a lower influence on the scale of pH. In addition to free fatty acids, extra virgin olive oil has a high content of phenolic compounds, especially those derived from hydroxybenzoic acids (vanillic acid) and hydroxycinnamic acids (p-coumaric and ferulic acids) (Wang et al, 2021) due to their chemical composition in weak organic acids, which shown lower dissociation of H + ions. During the baking of the muffins, depending on the heat applied, the formation of conjugated or bound phenolic compounds may occur, reducing the ionization of phenolic acids.…”