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1.
The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory-tested. The aldehydic form of oleuropein aglycone (AOA) was responsible for this attribute. Correlations
between the sensory bitterness and concentrations of secoiridoid derivatives, analyzed separately or in different combinations,
were obtained for olive oils from different olive varieties. The best correlation obtained corresponds to AOA content (r=0.96; P=1.83×10−17) in the concentration range of 0.03 to 0.5 mmol/kg. AOA concentrations ≥0.5 mmol/kg produce sensory saturation of this attribute.
The correlation with AOA concentration was better than that with the absorbance of the phenolic extract at 225 nm. Therefore,
the equation obtained allows the evaluation of the bitterness in virgin olive oils by HPLC analysis of the phenolic extract
using detection at 280 nm. 相似文献
2.
Giuseppe Gambacorta Michele Faccia Antonio Trani Carmela Lamacchia Tommaso Gomes 《European Journal of Lipid Science and Technology》2012,114(8):958-967
The phenolic composition and antioxidant activity of several monovarietal extra virgin olive oils used as blenders for the production of Collina di Brindisi protected designation of origin (PDO) oil, produced between December 2008 and January 2009 using two‐phases or three‐phases extraction system, were evaluated and compared with other manufacturer products designated as PDO. Oils were taken from the most representative ones industrial oil mills in the PDO geographical area. The parameters assessed were free acidity, peroxide value, K232 and K270 indices, organoleptic characteristics, total phenolic content (TPC), phenolic profile, and antioxidant activity coefficient (AAC). The phenolic contents and profiles of the monovarietal oils showed remarkable differences with respect to PDO oils. The variables that exerted a major influence on phenols concentration were the maturity degree of olives (December>January), followed by the extraction system (two‐phase>three‐phase), and place of growing. The Pearson r correlation index showed that AAC was positively correlated with TPC, p‐coumarate, and 3,4‐DHPEA‐EA, and negatively correlated with peroxide value. Practical applications: The results provide detailed information about: (i) the phenolic composition and the AAC of several monovarietal extra virgin olive oils used as blenders for the production of a PDO oil; (ii) the impact of genetic variability, place of growing, olive maturity degree, and extraction technology on oil phenol compounds; and (iii) the relationships among each phenolic compound and AAC, and their potential utilization as analytical index of antioxidant activity. It is important to study the phenolic compounds and antioxidant activity of monovarietal extra virgin olive oils used to produce PDO oil and to compare with the relative PDO samples in order to define a possible analytical tool able to verify what is stated in the label for consumer information and protection. 相似文献
3.
Effect of natural antioxidants in virgin olive oil on oxidative stability of refined,bleached, and deodorized olive oil 总被引:1,自引:0,他引:1
M. Teresa Satue Shu-Wen Huang Edwin N. Frankel 《Journal of the American Oil Chemists' Society》1995,72(10):1131-1137
The factors influencing the oxidative stability of different commercial olive oils were evaluated. Comparisons were made of
(i) the oxidative stability of commercial olive oils with that of a refined, bleached, and deodorized (RBD) olive oil, and
(ii) the antioxidant activity of a mixture of phenolic compounds extracted from virgin olive oil with that of pure compounds
andα-tocopherol added to RBD olive oil. The progress of oxidation at 60°C was followed by measuring both the formation (peroxide
value, PV) and the decomposition (hexanal and volatiles) of hydroperoxides. The trends in antioxidant activity were different
according to whether PV or hexanal were measured. Although the virgin olive oils contained higher levels of phenolic compounds
than did the refined and RBD oils, their oxidative stability was significantly decreased by their high initial PV. Phenolic
compounds extracted from virgin olive oils increased the oxidative stability of RBD olive oil. On the basis of PV, the phenol
extract had the best antioxidant activity at 50 ppm, as gallic acid equivalents, but on the basis of hexanal formation, better
antioxidant activity was observed at 100 and 200 ppm.α-Tocopherol behaved as a prooxidant at high concentrations (>250 ppm) on the basis of PV, but was more effective than the
other antioxidants in inhibiting hexanal formation in RBD olive oil.o-Diphenols (caffeic acid) and, to a lesser extent, substitutedo-diphenols (ferulic and vanillic acids), showed better antioxidant activity than monophenols (p- ando-coumaric), based on both PV and hexanal formation. This study emphasizes the need to measure at least two oxidation parameters
to better evaluate antioxidants and the oxidative stability of olive oils. The antioxidant effectiveness of phenolic compounds
in virgin olive oils can be significantly diminished in oils if their initial PV are too high. 相似文献
4.
José Ramón Morelló Maria Paz Romero Maria José Motilva 《Journal of the American Oil Chemists' Society》2006,83(8):683-690
The aim of this work was to determine the effect of the climatological conditions of the olive crop season on the composition
of monovarietal virgin olive oils obtained from the Arbequina cultivar with special emphasis on the phenolic fraction, its percent distribution, and related oil quality parameters such
as oxidative stability and bitter index. The main differences were due to freeze injuries caused by low temperatures in December
2001. The levels of chlorophylls and carotenoids in olive oil or pulp from frost-damaged olive trees were lower as a consequence
of faster ripening. The olive oil extracted from frost-damaged olive pulp had lower contents of secoiridoid and especially
lower levels of 3,4-DHPEA-EDA (the dialdehydic form of elenolic acid linked to hydroxytyrosol). In the following crop seasons,
a significant increase in phenolic compounds, especially in secoiridoid derivatives such as 3,4-DHPEA-EDA, was observed. This
increase may be due to the fact that olive trees that suffered frost damage in December 2001 were more sensitive to stress
caused by the water deficit during summer in the subsequent crop seasons, which is usual in this olive-growing region. Moreover,
important correlation coefficients were observed between the main secoiridoid derivative compound (3,4-DHPEA-EDA) and oxidative
stability and the bitter index. 相似文献
5.
The purpose of this investigation was to study differences in the chlorophyll, carotenoid, and phenolic fractions of virgin
olive oils from the Arbequina variety cultivated in different olive growing areas of Spain. Virgin olive oil from Lleida was
less heavily pigmented, and these oils showed more negative values for the ordinate a* (of the CIELAB colorimetric system). Pheophytin a was the major chlorophyll pigment, and lutein was the major component of the carotenoid fraction in all oils analyzed. The
chlorophyll a concentration in virgin olive oils from Lleida was 700 μg kg−1, but was 175 μg kg−1 in oils from Jaén, and 200 μg kg−1 in oils from Tarragona. Finally, the chlorophyll a/chlorophyll b ratio was 9 in oils from Lleida and around 0.6 in the other two Arbequina olive oils. In relation to the phenolic fraction,
the hydroxytyrosol and tyrosol contents were significantly higher in olive oils from Jaén (grown at higher altitude and precipitation
rates). The secoiridoid derivatives showed a significantly higher concentration in olive oils from Tarragona, probably due
to the low altitude where they grow, and finally the ratio of (dialdehydic form of elenolic acid linked to tyrosol)/lignans
had a value of 1.4 in olive oils from Lleida, whereas this value was around 0.7 in the other Arbequina olive oils. 相似文献
6.
M. Baldioli M. Servili G. Perretti G. F. Montedoro 《Journal of the American Oil Chemists' Society》1996,73(11):1589-1593
The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified
olive oil have been evaluated. Total hydrophilic phenols and the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4-DHPEA)
were correlated (r=0.97) with the oxidative stability of virgin olive oil. On the contrary, tocopherols showed low correlation (r=0.05). Purified olive oil with the dialdehydic form of elenolic acid linked to 3,4-DHPEA, an isomer of oleuropeine aglycon,
and 3,4-DHPEA had good oxidative stability. A synergistic effect was observed in the mixture of 3,4-DHPEA and its oleosidic
forms with α-tocopherol in purified olive oil by the Rancimat method at 120°C. 相似文献
7.
Marta Benito José Manuel Lasa Pilar Gracia Rosa Oria María Abenoza Ana Cristina Sánchez‐Gimeno 《European Journal of Lipid Science and Technology》2012,114(5):558-567
Phenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from Arbequina olives from the harvesting in a super‐intensive orchard under a linear irrigation system. In addition, phenolic content, carotenoid and chlorophyllic pigments, and oxidative stability were analyzed. Total phenol content and 3,4‐DHPEA‐EDA increased up to a maximum throughout the ripening process. The simple phenols tyrosol and hydroxytyrosol acetate increased throughout the ripening process, however, there was not found a clear trend in hydroxytyrosol content. Minor constituents such as vanillic acid and p‐coumaric acid increased up to a maximum and then decreased, since vanillin decreased progressively throughout the time of harvest. 3,4‐DHPEA‐EDA and lignans were present in considerable amounts in the studied samples, while oleuropein aglycone was present in a low amount. Total phenol content and oil stability followed the same trend throughout the study, so a very good correlation was established between them. Total secoiridoids and, specifically, 3,4‐DHPEA‐EDA seemed to be responsible for oil stability. The pigment content decreased during ripening, and not a positive correlation was found between pigments and oil stability. Practical applications : The results can be used to determine the best time for harvesting in order to obtain olive oils with different phenols and pigment contents. This is important for sensory characteristics of the olive oils and also for olive oil stability. 相似文献
8.
Olives were collected from various districts of Turkey (North and South Aegean sub-region, Bursa-Akhisar, South East Anatolia
region) harvested over seven (2001–2007) seasons. The aim of this study was to characterize the chemical profiles of the oils
derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils
were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free
fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According
to the FFA results, 46% (11 out of 24 samples) were classified as extra virgin olive oils; whereas using the results of PV
and UV, over 83% (over 19 of the 24 samples) had the extra virgin olive oil classification. Other measured parameters included
oil stability (oxidative stability, chlorophyll pigment, pheophytin-α), cis–trans fatty acid composition and color index. Oxidative stability among oils differed whereas the cis–trans fatty acid values were within the national and international averages. Through the application of two multivariate statistical
methods, Principal component and hierarchical analyses, early harvest virgin olive oil samples were classified according to
the geographical locations categorized in terms of fatty acid profiles. Such statistical clustering gave rise to defined groups.
These data provide evidence of the variation in virgin olive oil quality, especially early harvest and cis–trans isomers of fatty acid profiles from the diverse agronomic conditions in the olive growing regions of Turkey. 相似文献
9.
Vito Sciancalepore Giovanni De Stefano Piera Piacquadio 《European Journal of Lipid Science and Technology》2000,102(11):680-683
The effects of the cold percolation system on the quality of virgin olive oil from two different Italian cultivars (Coratina and Oliarola) were determined. The quality was also compared with that of oil extracted with the current centrifugation system using a two‐phases decanter. Tests were performed in an industrial oil mill equipped with the two extraction systems. The oils extracted with cold percolation system showed, in all cases, lower free acidity, peroxide value, and ultraviolet (UV) absorption (K232 and K270) and higher polyphenol contents in comparison to oils obtained by two‐phases centrifugation. These results were confirmed by the autoxidation stability of the oils examined. 相似文献
10.
Maurizio Servili Maura Baldioli Roberto Selvaggini Enrico Miniati Alceo Macchioni Gianfrancesco Montedoro 《Journal of the American Oil Chemists' Society》1999,76(7):873-882
Phenolic compounds are the most important antioxidants of virgin olive oil. This paper reports on the application of solid
phase extraction (SPE) in the separation of phenolic compounds from olive fruit, olive oil, and by-products of the mechanical
extraction of the oil and the complete spectroscopic characterization by nuclear magnetic resonance of demethyloleuropein
and verbascoside extracted from olive fruit. SPE led to a higher recovery of phenolic compounds from olives than did liquid/liquid
extraction. SPE also was used to separate phenolic compounds from pomaces and vegetation waters. Phenylacid and phenyl-alcohol
concentrations in extracts obtained from SPE and liquid/liquid extraction were not significantly different (P<0.05). The recovery of the dialdehydic form of elenolic acid linked to 3,4-(dihydroxyphenyl)ethanol and an isomer of oleuropein
aglycon, however, was low. 相似文献
11.
L. Cinquanta M. Esti M. Di Matteo 《Journal of the American Oil Chemists' Society》2001,78(12):1197-1202
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,
K232′ 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. 相似文献
12.
Derya Alkan Figen Tokatli Banu Ozen 《Journal of the American Oil Chemists' Society》2012,89(2):261-268
The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal
area of Turkey in terms of their phenolic compositions for two consecutive years to show the classification of oil samples
with respect to harvest year and geography. Forty seven commercial olive oil samples were analyzed with HPLC–DAD, and 17 phenolic
compounds were quantified. Hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, cinnamic acid, luteolin and apigenin were the characteristic phenols observed in all oil samples
for two harvest years. Syringic acid, vanillin and m-coumaric acid were the phenolic compounds appeared in the olive oil depending on the harvest year. Partial least square-discriminant
analysis (PLS-DA) of data revealed that oils from the north Aegean and south Aegean areas had different phenolic profiles.
The phenolic compounds, which played significant roles in the discrimination of the olive oils, were tyrosol, oleuropein aglycon,
cinnamic acid, apigenin and hydroxytyrosol to tyrosol ratio. The Aegean coastal region is the largest olive oil producer and
exporter of Turkey. This study shows that the olive oils from different parts of the region have their own defining characteristics
that can be used in the authentication studies and geographical labeling of Turkish olive oils. 相似文献
13.
Paolino Ninfali Mara Bacchiocca Enrica Biagiotti Maurizio Servili Gianfrancesco Montedoro 《Journal of the American Oil Chemists' Society》2002,79(10):977-982
The induction period (IP), determined using accelerated methods such as the Rancimat test, is a parameter that has been used
to predict the shelf life of virgin olive oil. The oxygen radical absorbance capacity (ORAC) has recently been proposed as
a quality index of virgin olive oil because it measures the efficiency of phenolic compounds in the protection against peroxyl
radicals. This study aims to investigate relationships between the ORAC and IP values and proposes ORAC as a new parameter
of virgin olive oil stability. The concentrations of phenolics, o-diphenols, tocopherol, β-carotene, lutein, and ORAC and IP values were determined in 33 virgin olive oils. Regression analyses
showed that both ORAC and IP values correlate with total phenols and o-diphenols with highly significant indices, whereas the correlations of both ORAC and IP with tocopherols, β-carotene, and
lutein were not significant. The ORAC values correlate with the IP values with low but significant indices (R=0.42; P<0.02). The results confirm the key role of phenolic compounds in accounting for the shelf life of virgin olive oil and suggest
that the ORAC parameter may be used as a new index of quality and stability. 相似文献
14.
Mokhtar Guerfel Youssef Ouni Amani Taamalli Dalenda Boujnah Evagellia Stefanoudaki Mokhtar Zarrouk 《European Journal of Lipid Science and Technology》2009,111(9):926-932
The olive oil content in phenolic compounds depends on the variety of the fruit used for its extraction as well as on the predominant climate conditions in the tree cultivation area. Here, we report on the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivars Chemlali and Chétoui, grown in three different Tunisian locations, Zaghouan (North), Sousse (Center) and Sfax (South). Chétoui olive oil samples obtained from fruits of olive trees cultivated in Zaghouan and Chemlali olive oil samples obtained from fruits of olive trees cultivated in Sousse were found to have a higher mean total phenol content (1004 and 330 mg/kg, respectively). Olive oil samples obtained from fruits of both cultivars had different phenolic profiles and a higher content in 3,4‐DHPEA‐EDA when the olive trees were cultivated in Zaghouan. Both olive cultivars were found to have different responses to environmental conditions. Chétoui olive oil showed decreased oxidative stability when the fruits were obtained from olive trees cultivated in the center of Tunisia (34.8 h) and in Sfax (16.17 h). Furthermore, statistical data showed that the phenolic composition and oxidative stability of Chétoui olive oil varied more by location than those of Chemlali olive oils. 相似文献
15.
Ana G. Pérez Carmen Romero Khaled Yousfi José M. García 《Journal of the American Oil Chemists' Society》2008,85(7):685-691
The use of four concentrations of common salt (NaCl) used as coadjuvant for the extraction of virgin olive oil has been tested
on a laboratory scale and the quality attributes of the oils obtained were compared to those obtained with talc as coadjuvant.
The oils extracted from Picual fruits after NaCl addition were not significantly affected in terms of the physicochemical
requirements established for extra virgin olive oil, the best level of quality of this produce. Addition of NaCl during the
extraction process was positively correlated with the presence of o-diphenol compounds and the stability of the oils obtained. Moreover the use of NaCl resulted in a significant increase in
contents of pigments (β-carotene, lutein and chlorophylls a and b) and volatile compounds in the oils. 相似文献
16.
M. Andjelkovic S. Acun V. Van Hoed R. Verhé J. Van Camp 《Journal of the American Oil Chemists' Society》2009,86(2):135-140
Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available
in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced
from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of
extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive
oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two
consecutive production years. According to the free fatty acids, the absorbance values (K232 and K270), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in
the range of 68–73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and
polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound
(5–77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful
finding for olive oil authentication purposes. 相似文献
17.
Use of high-resolution 13C nuclear magnetic resonance spectroscopy for the screening of virgin olive oils 总被引:2,自引:0,他引:2
Rosario Zamora Virginia Alba Francisco J. Hidalgo 《Journal of the American Oil Chemists' Society》2001,78(1):89-94
13C Nuclear magnetic resonance (NMR) spectra of 104 oil samples were obtained and analyzed in order to study the use of this
technique for routine screening of virgin olive oils. The oils studied included the following: virgin olive oils from different
cultivars and regions of Europe and north Africa, and refined olive, “lampante” olive, refined olive pomace, high-oleic sunflower,
hazelnut, sunflower, corn, soybean, rapeseed, grapeseed, and peanut oils, as well as mixtures of virgin olive oils from different
geographical origins and mixtures of 5–50% hazelnut oil in virgin olive oil. The analysis of the spectra allowed us to distinguish
among virgin olive oils, oils with a high content of oleic acid, and oils with a high content of linoleic acid, by using stepwise
discriminant analysis. This parametric method gave 97.1% correct validated classifications for the oils. In addition, it classified
correctly all the hazelnut oil samples and the mixtures of hazelnut oil in virgin olive oil assayed. All of these results
suggested that 13C NMR may be used satisfactorily for discriminating some specific groups of oils, but to obtain 100% correct classifications
for the different oils and mixtures, more information than that obtained from the direct spectra of the oils is needed. 相似文献
18.
L. Di Giovacchino M. R. Mucciarella N. Costantini M. L. Ferrante G. Surricchio 《Journal of the American Oil Chemists' Society》2002,79(4):339-344
Experiments were carried out to study the possibility of improving the stability of extra virgin olive oil by using nitrogen
as a conditioner gas during storage. With this aim, virgin olive oil samples, obtained from Leccino and Coratina cultivars,
were stored in the dark, in closed bottles conditioned with air or nitrogen at 12–20 and 40°C. Results indicated that the
FFA percentage increased over 1% only when oils were stored at 40°C. The PV and the K
232 value (light absorbance at 232 nm) of oils increased over the limit value allowed by European Union law when the bottles
were only partly filled and air was the conditioner gas. The use of nitrogen as conditioner gas helped to avoid this risk
during 24 mon of storage at 12–20°C. The total phenolic content of both cultivars oils decreased during storage because their
oxidation protected the oils from autoxidation. The content of total volatile compounds in oils decreased continuously during
storage at 12–20°C, whereas it increased over 10 (Coratina cv.) and 15 (Leccino cv.) mon and then diminished when the storage
temperature was 40°C. The same behavior, i.e., increase then decrease, was ascertained for trans-2-hexenal. The hexanal content of oils increased continuously during storage because this compound is formed by the decomposition
of the 13-hydroperoxide of linoleic acid. 相似文献
19.
Evaluation of the polyphenolic content of extra virgin olive oils using an array of voltammetric sensors 总被引:1,自引:0,他引:1
A novel system to evaluate the phenolic content of extra virgin olive oils is reported. The method uses an array of voltammetric electrodes. Such electrodes are chemically modified with electroactive materials (five phthalocyanines and six conducting polymers). The voltammetric responses towards the phenolic fractions extracted from extra virgin olive oils consist in complex voltammograms. Curves show redox processes related to the electrochemical activity of the phenolic fraction under study, and redox peaks associated to the electroactive material. In addition the antioxidant activity of polyphenols influences drastically the electrochemical behaviour of the electrodic material. The pattern of responses provided by the array represents the fingerprint of each sample and can be used to discriminate and evaluate the degree of phenolic content of extra virgin olive oils. Principal component analysis (PCA) conducted using kernel functions has demonstrated the capability of the array of electrodes to discriminate olive oils according to their phenolic content and bitterness index. Using partial least square discriminant analysis (PLS-DA) good correlations between the results obtained using the array of sensors and the polyphenol content, the bitterness index (analysed by chemical methods) and the bitterness degree determined by the panel of experts has been obtained. 相似文献
20.
Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage
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Fátima Peres Luisa L. Martins Miguel Mourato Conceição Vitorino Suzana Ferreira-Dias 《Journal of the American Oil Chemists' Society》2016,93(8):1137-1147
The presence of different bioactive compounds in virgin olive oil affects its nutritional, oxidative and sensorial properties. Phenolic compounds are olive endogenous bioactive compounds highly susceptible to degradation. Olive endogenous oxidoreductases, mainly polyphenol oxidases (PPO) and peroxidases (POD), may play an important role on the profile of bioactive compounds in olive oil by promoting oxidation of phenolic compounds. The aim of this study was to evaluate if changes on PPO and POD activities in olive fruits from two Portuguese cultivars (Olea europaea, cv ‘Cobrançosa’ and cv ‘Galega Vulgar’) are related with the composition of their olive oils, especially phenolic compounds. Pattern recognition techniques [principal component analysis (PCA), cluster analysis (CA), and discriminant analysis (DA)] were used for multivariate data analysis. Olive oils characterized by their FA composition were grouped by cultivar. When olive oils were characterized by their phenolic composition, green pigments, and enzymatic activities in fruits, they could be discriminated by olive ripening stage. Along ripening, PPO activity was only detected in the fruit mesocarp of both cultivars and POD activity was mainly detected in the seeds. The POD activity, as well as vanillin and gamma‐tocopherol contents in olive oil increased with the ripening index. Conversely, higher PPO activity in fruits at early ripening stages together with higher levels of total phenols, green pigments, beta‐tocopherol, hydroxytyrosol and p‐coumaric acid in olive oils were observed. The ripening stage of fruits showed to be a key factor on the amount and profile of bioactive compounds of olive oil. 相似文献