Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Lukić, Igor; Krapac, Marin; Horvat, Ivana; Godena, Sara; Kosić, Urška; Bubola, Karolina Brkić

doi:10.1016/j.lwt.2017.08.082

Cited by 24 publications

(39 citation statements)

References 34 publications

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“…The amount of SEC decreases significantly with ripeness, both in organic and conventional systems, as reported in the literature [48,53,54]. The SEC concentration was found to decrease by 31% (92.1–63.0 mg·kg −1 ) between the first and last harvests (maturation index of 2.4–5.6), due to oleuropein degradation during ripening [55].…”

Section: Discussionmentioning

confidence: 65%

“…Reports in the literature on the influence of ripening on flavonoid content are contradictory. The content of flavones (luteolin and apigenin) in olives was observed to increase up to a maturation index close to 4, decreasing thereafter [38], whereas elsewhere this tendency was found at an index of 0.76–1.27 [54]. Furthermore, an increase in flavonoid concentration has been reported in EVOO made from olives at an intermediate ripening stage [57,58].…”

Section: Discussionmentioning

confidence: 99%

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Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

et al. 2019

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Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.

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Section: Discussionmentioning

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

et al. 2019

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“…Consumers demand EVOO with a balanced composition. To achieve a balanced final product, several studies to optimize the extraction conditions and agronomic factors have been conducted [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

et al. 2019

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Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

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“…Lukić et al [ 56 ] studied the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar Istarska bjelica from October to December in the crop season 2015 grown in an unirrigated olive orchard located at the position 45°13′32.99′′ N, 13°35′38′′ E (Poreč, Croatia). They found that TY, HYTY increased during ripening, while other important phenolic compounds were decreased such as a dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA or oleacein), a dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol (p-HPEA-EDA or oleocanthal), and oleuropein and ligstroside aglycones.…”

Section: Resultsmentioning

confidence: 99%

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

Giacometti

Milin

Giacometti³

et al. 2018

Foods

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The aim of this study was the monitoring of the chemical composition of olive oil at different ripening stages to determine the appropriate harvesting time during any given crop season in the northern Adriatic region. For this purpose, from September to November, two Croatian olive cultivars (Drobnica and Buza) were taken from two different olive orchards and for the respective olive oils, prepared on a laboratory scale, the major saponifiable, unsaponifiable and phenolic compounds were determined. Based on the chemical analyses performed, the optimal harvesting time has been set in October for both cultivars. Buza had a higher oleic acid, but lower total sterols, squalene and total alkanols. Compared to the local cultivars, the studied cultivars had a high total phenolic content and antioxidant activity. The antioxidant activity and concentrations of total phenols correlated with α-tocopherol in oil samples taken during the ripening progress. Finally, trace minerals detected in Buza and Drobnica oil differed, which can be an indicator of oxidative stability and authenticity of oils.

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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Cited by 24 publications

References 34 publications

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Characterisation of Monovarietal Olive Oils Obtained from Croatian cvs. Drobnica and Buza during the Ripening Period

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