Phenolic profiles of Turkish olives and olive oils

Phenolic compound distribution of Turkish olive cultivars and their matching olive oils together with the influence of growing region were investigated. One hundred and one samples of olives from 18 cultivars were collected during two crop years from west, south and south‐east regions of Turkey. The olives were processed to oils and both olive and olive oil samples were evaluated for their phenolic compound distribution. The results have shown that main phenolics of Turkish olives were tyrosol, oleuropein, p‐coumaric acid, verbascoside, luteolin 7‐O‐glucoside, rutin, trans cinnamic acid, luteolin, apigenin, cyanidin 3‐O‐glucoside and cyanidin 3‐O‐rutinoside. Oleuropein and trans cinnamic acid were present in higher amounts among all phenolics. Principal component analyses showed that the growing region did not have drastic effect on phenolic profile of olives. The major phenolic compounds of olive oils were tyrosol, syringic acid, p‐coumaric acid, luteolin‐7‐O‐glucoside, trans cinnamic acid, luteolin and apigenin. Luteolin is a predominant phenolic compound in almost all oil samples. Total phenol concentrations of Southeast Anatolian oils were found to be lower than those of the other regions.     

A high-field1H nuclear magnetic resonance study of the minor components in virgin olive oils

High-field (600 MHz) nuclear magnetic resonance (NMR) spectroscopy was applied to the direct analysis of virgin olive oil. Minor components were studied to assess oil quality and genuineness. Unsaturated and saturated aldehyde resonances, as well as those related to other volatile compounds, were identified in the low-field region of the spectrum by two-dimensional techniques. Unsaturated aldehydes can be related to the sensory quality of oils. Other unidentified peaks are due to volatile components, because they disappear after nitrogen fluxing. The statistical analysis performed on the intensity of these peaks in several oil samples, obtained from different olive varieties, allows clustering and identification of oils arising from the same olive variety. Diacylglycerols, linolenic acid, other volatile components, water, acetic acid, phenols, and sterols can be detected simulteneously, suggesting a useful application of high-field NMR in the authentication and quality assessment of virgin olive oil.     

Phenolic composition of virgin olive oils from cross breeding segregating populations

The evaluation and characterization of segregating populations is a critical step in olive breeding programs. In this work, phenolic profiles of virgin olive oils (VOOs) from segregating populations obtained by cross breeding in Cordoba (Spain) have been evaluated. Genotypes obtained from open pollination of the cultivar Manzanilla de Sevilla, and from crosses between the cultivars Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana were tested. The phenolic composition was determined after liquid–liquid extraction with 60:40 v/v methanol–water and subsequent chromatographic analysis with ultraviolet (UV) detection of both absorption and fluorescence in a sequential configuration. Results for all studied compounds showed high degree of variability between genotypes, with a higher range of variation than the observed for the genitors. Most of the observed variability was attributable to differences in genotypes within crosses rather than among crosses. Some issues related to breeding strategies are discussed. Practical applications: Phenolic compounds are considered to be of paramount importance for the assessment of virgin olive oil quality due to their contribution to the nutraceutical and sensory profile of this natural food. This study focuses on the evaluation of the content of phenolic compounds in olive oils originated from cross breeding in an olive breeding program (Cordoba, Spain). This step is crucial to determine the range of variation of phenolic compounds and the selection of interesting genotypes with higher composition in total phenols or in an individual phenol targeted at a breeding program.     

Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

The effect of cultivar and ripeness stage on the potential nutritional value of monovarietal extra virgin olive oils (MEVOOs) obtained from Cordovil, Carrasquinha, Verdeal, and Negrinha do Freixo cultivars was investigated. MEVOOs produced were characterized by high oleic acid (72–83%), tocopherol (182–530 mg/kg), and phenolic compounds (326–1110 mg/kg) content and by a similar polyphenolic profile. 1‐Penten‐3‐one was found to be the compound with the highest contribution for the aroma of the four MEVOO, related to bitter, pungent, and leaf attributes. MEVOO from Verdeal cultivar showed the best performance in terms of the composition: the highest yield of oil, the highest content of oleic acid, high tocopherol, polyphenol and sterol content, and the lowest content of linoleic acid. These characteristics give to these MEVOO not only a great oxidative stability but also interesting properties from the health point of view. MEVOO obtained with fruits at the maturity index of around 4 were in general richer in beneficial minor compounds. MEVOO produced were discriminated by variety and ripeness stage, using a stepwise linear discriminant analysis. This discrimination will in the future enable the prevention of adulteration of these monovarietal olive oils with specific nutritional composition with other olive oils. Practical implications: High‐quality MEVOOs have recently been introduced in the market, which for growers is a practical way to differentiate and increase the commercial value of extra virgin olive oil. The quantification of major and minor olive oil compounds in monovarietal olive oils represents an objective way of predicting the sensory characteristics, stability, and potential health benefits of the oils, as well as preventing their adulteration with other olive oils. This study will help in the selection of olive varieties during the maintenance or development of new olive orchards and also to select optimum harvest period for these varieties, in order to obtain MEVOOs with the maximum quality and health benefits for consumers.     

Characterization of virgin olive oil from Southern Tunisia

Fruits from three Tunisian cultivars of Olea europea L. grown in the southeast of Tunisia were harvested at the maturity stage of ripeness and immediately processed with a laboratory mill. There are as yet no data on the chemical composition of virgin olive oils from the southeast of Tunisia, an area characterized by an arid condition of growth for olive trees. Our results showed significant differences in the analytical parameters examined for the three cultivars such as fatty acid composition, total phenols and o‐diphenols, and the content of chlorophylls and carotenoids, confirming the importance of genetic factors in the chemical characteristics of the oil. Headspace solid‐phase microextraction (HS‐SPME) was applied to the analysis of volatile compounds of virgin olive oils. Forty‐eight compounds were isolated and characterized by GC‐RI and GC‐MS, representing 94.1–98.1% of the total amount. (E)‐Hex‐2‐enal, the main compound extracted by SPME, characterized the olive oil headspace for all samples. So, it was clearly shown that there were qualitative and quantitative differences in the proportion of volatile constituents from oils of the various cultivars.     

Fatty acids,volatiles, sterols and triterpenic alcohols of six monovarietal Tunisian virgin olive oils

Fatty acids, volatiles, sterols, aliphatic and triterpenic alcohols of six monovarietal Tunisian virgin olive oils were analyzed. The results suggested that the compositional data concerning the above analytical fractions were effective in discriminating between varieties. The oils were found to contain high levels of oleic acid (up to 71.70% in the Oueslati variety). β‐Sitosterol (up to 85.46% in the Jdallou variety) and Δ5‐avenasterol (up to 30.97% in the El Hor variety) were the principal sterols in all samples; campesterol and stigmasterol were found at low levels. (E)‐2‐Hexenal was the main compound that characterizes the olive oil headspace of all samples. The other compounds identified were mainly C₆ aliphatic components.     

Discriminating power of the hydrocarbon content from virgin olive oil of extremadura cultivars

Samples of virgin olive oils (105) from seven Extremaduran olive varieties (Cacereña, Carrasqueña, Cornezuelo, Corniche, Morisca, Picual, and Verdial de Badajoz) in three stage of maturity (green, semi-ripe, and ripe) were collected and the alkane, alkene, and sesquiterpene contents determined. There were significant differences at the 0.01 probability level in most of the hydrocarbons, both by variety and by state of maturity. Discriminant analysis applied to 70 samples explained 72.3% of the variance between the different groups of varieties and allowed 90% of the samples to be classified according to their variety. The acceptability of the model was verified against the remaining 35 samples, giving a mean level of correct classification of 94%.     

Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils

In recent years, phenolic acids have received considerable attention as they are essential to olive oil quality and nutritional properties. This study aims to validate a rapid and sensitive method based on ultra‐performance liquid chromatography/time‐of‐flight mass spectrometry (UPLC–TOF‐MS) for analyzing the phenolic acid content of olive oil and assessing its impact on virgin olive oil (VOO) sensory attributes. Once this method was validated, we used it to evaluate the phenolic acid composition of several Spanish monovarietal virgin olive oils in relation to nine different olive ripening stages. The results obtained confirm that the methodology developed in this study is valid for extracting and analyzing phenolic acids from VOO. The phenolic acid content of the virgin olive oils sampled was proven to be influenced by the type of cultivar and olive harvest date. Therefore, phenolic acids might be used as potential markers for olive oil cultivar or ripening stage. Finally, the data obtained indicate that the sensory properties of VOO may be differently affected by its phenolic acid content depending on the type of cultivar. Practical applications: The method validated in the present study – based on UPLC‐TOF‐MS – allows experts to assess the phenolic acid content of different VOO cultivars (varieties). This application will probably be very useful to the olive oil industry. The reason is that our study revealed that phenolic acids have an impact on the sensory quality of VOO, which is essential to consumer preferences and choice. In addition, there are phenolic acids that are only found in a particular variety of olive oil obtained from fruits at a specific ripening stage. Consequently, phenolic acids could be used as potential markers for olive oil variety and harvest time.     

Oxidative stability of virgin olive oils

An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto), Coratina, and Leccino varieties, harvested at different times, to assess their oxidation stability. The olive oils were analyzed by means of peroxide, K_232′ and K₂₇₀ values at 1, 6, 12, and 18 mon of storage in green bottles, in the dark, at temperatures ranging from a mean of 6°C in winter to 12°C in summer. A subsample was also oven-tested at 75°C and then analyzed on a weekly basis using the same oxidative parameters. The less ripe the olives (harvested in the same area during 1 mon), the more resistant the olive oils were to forced oxidation. The amount of total phenols in the oils was found to be directly related, even if to a low degree, to the oleuropein content in the olives and inversely related, to the same degree, to (3,4-dihydroxyphenyl)ethanol. The latter is a derivative of oleuropein; (3,4-dihydroxyphenyl)ethanol content increases as the olives ripen, but it is very low in fresh virgin olive oils, owing to the hydrophilic nature of the phenolic alcohol, which goes mainly into the waste-water during processing. Among the varieties considered, Coratina oils showed the highest resistance to forced oxidation because of their high total phenol content.     

Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia

The characterization of virgin olive oils from six Tunisian cultivars, namely Chétoui, Ain Jarboua, Jarboui, Regregui, Rekhami and Neb Jmel, grown in Nebeur (a region of the Kef) was carried out. These cultivars dominate their natural habitats, but with the exception of the Chétoui cultivar they are only scattered throughout the nation. Several analytical parameters were evaluated; these include quality index, fatty acid composition, chlorophylls, carotenoids, sterols, α‐tocopherol and phenolic compounds. Their relationship with oxidative stability was also tested. The main phenols found were tyrosol, hydroxytyrosol, the dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol, oleuropein aglycon and pinoresinol. These phenolic compounds, the colorimetric total phenol content and o‐diphenols showed significant correlations with oxidative stability. Furthermore, most of the analytical parameters of the oils that were determined in this study were greatly influenced by genetic factors (cultivar).