Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 13, 2008, Pages 5181-5187

  Andjelkovic, Mirjana ^a   Van Camp, John ^a   Pedra, Marta ^a   Renders, Katrien ^a   Socaciu, Carmen ^b   Verhé, Roland ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

Correlations; Olive oil; Partial least squares regression analysis; Phenolic compounds

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; 4-HYDROXYPHENYLETHANOL; ALPHA TOCOPHEROL; DRUG DERIVATIVE; HYDROXYTYROSOL; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; TYROSOL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRANCE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; REGRESSION ANALYSIS; SPAIN;

ALPHA-TOCOPHEROL; CHROMATOGRAPHY, LIQUID; FRANCE; MASS SPECTROMETRY; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; REGRESSION ANALYSIS; SPAIN;

EID: 47849087127     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0724419     Document Type: Article

References (31)

1. Mateos, R.; Espartero, J. L.; Trujillo, M.; Rios, J. J.; Leon-Camacho, M.; Alcudia, F.; Cert, A. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J. Agric. Food Chem. 2001, 49, 2185-2192.
2. Torre-Carbot, K.; Jauregui, O.; Gimeno, E.; Castellote, A. I.; Lamuela-Raventos, R. M.; Lopez-Sabater, M. C. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J. Agric. Food Chem. 2005, 53, 4331-4340.
3. Christophoridou, S.; Dais, P.; Tseng, L. H.; Spraul, M. Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). J. Agric. Food Chem. 2005, 53, 4667-4679.
4. Servili, M.; Montedoro, G. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 602-613.
5. Blekas, G.; Psomiadou, E.; Tsimidou, M.; Boskou, D. On the importance of total polar phenols to monitor the stability of Greek virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104, 340-346.
6. Del Carlo, M.; Sacchetti, G.; Di Mattia, C.; Compagnone, D.; Mastrocola, D.; Liberatore, L.; Cichelli, A. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. J. Agric. Food Chem. 2004, 52, 4072-4079.
7. Aguilera, M. P.; Beltran, G.; Ortega, D.; Fernandez, A.; Jimenez, A.; Uceda, M. Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. Food Chem. 2005, 89, 387-391.
8. Garcia, A.; Ruiz-Mendez, M. V.; Romero, C.; Manuel, B. Effect of refining on the phenolic composition of crude olive oils. J. Am. Oil Chem. Soc. 2006, V83, 159-164.
9. Beltran, G.; Aguilera, M. P.; Del Rio, C.; Sanchez, S.; Martinez, L. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem. 2005, 89, 207-215.
10. Brenes, M.; Garcia, A.; Dobarganes, M. C.; Velasco, J.; Romero, C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. J. Agric. Food Chem. 2002, 50, 5962-5967.
11. Morello, J. R.; Romero, M. R.; Motilva, M. J. Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils. J. Am. Oil Chem. Soc. 2006, 83, 683-690.
12. Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gomez-Caravaca, A. M.; Segura-Carretero, A.; Fernandez-Gutierrez, A.; Lercker, G. 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. Molecules 2007, 12, 1679-1719.
13. Salvador, M. D.; Aranda, F.; Gomez-Alonso, S.; Fregapane, G. Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chem. 2001, 74, 267-274.
14. Beltran, G.; Aguilera, M. P.; Rio, C. D.; Sanchez, S.; Martinez, L. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem. 2005, 89, 207-215.
15. Gomez-Rico, A.; Salvador, M. D.; Moriana, A.; Perez, D.; Olmedilla, N.; Ribas, F.; Fregapane, G. Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality. Food Chem. 2007, 100, 568-578.
16. Aparicio, R.; Ferreiro, L.; Alonso, V. Effect of climate on the chemical-composition of virgin olive oil. Anal. Chim. Acta 1994, 292, 235-241.
17. Singleton, V. L.; Orthofer, R.; Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxid. Antioxid., Part A 1999, 299, 152-178.
18. Firestone, D. Fats and oils. J. AOAC Int. 1998, 81, 154-157.
19. Gomez-Alonso, S.; Salvador, M. D.; Fregapane, G. Phenolic compounds profile of Cornicabra virgin olive oil. J. Agric. Food Chem. 2002, 50, 6812-6817.
20. Baldioli, M.; Servili, M.; Perretti, G.; Montedoro, G. F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 1996, 73, 1589-1593.
21. Garcia, A.; Brenes, M.; Romero, C.; Garcia, P.; Garrido, A. Study of phenolic compounds in virgin olive oils of the Picual variety. Eur. Food Res. Technol. 2002, 215, 407-412.
22. Gang, D. R.; Kasahara, H.; Xia, Z. Q.; Vander Mijnsbrugge, K.; Bauw, G.; Boerjan, W.; Van Montagu, M.; Davin, L. B.; Lewis, N. G. Evolution of plant defense mechanisms. Relationships of phenylcoumaran benzylic ether reductases to pinoresinol - lariciresinol and isoflavone reductases. J. Biol. Chem. 1999, 274, 7516-7527.
23. Milder, I. E. J.; Arts, I. C. W.; van de Putte, B.; Venema, D. P.; Hollman, P. C. H. Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. Br. J. Nutr. 2005, 93, 393-402.
24. Brenes, M.; Garcia, A.; Garcia, P.; Garrido, A. Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil. J. Agric. Food Chem. 2001, 49, 5609-5614.
25. Romani, A.; Lapucci, C.; Cantini, C.; Ieri, F.; Mulinacci, N.; Visioli, F. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil. J. Agric. Food Chem. 2007, 55, 1315-1320.
26. Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G.; Morozzi, G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr., A 2004, 1054, 113-127.
27. Salvador, M. D.; Aranda, F.; Fregapane, G. Influence of fruit ripening on Cornicabra virgin olive oil quality. A study of four successive crop seasons. Food Chem. 2001, 73, 45-53.
28. Aguilera, M. P.; Beltran, G.; Ortega, D.; Fernandez, A.; Jimenez, A.; Uceda, M. Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. Food Chem. 2005, 89, 387-391.
29. Cerretani, L.; Bendini, A.; Del Caro, A.; Piga, A.; Vacca, V.; Caboni, M. F.; Toschi, T. G. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. Eur. Food Res. Technol. 2006, 222, 354-361.
30. Dupuy, N.; Le Dreau, Y.; Ollivier, D.; Artaud, J.; Pinatel, C.; Kister, J. Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra. J. Agric. Food Chem. 2005, 53, 9361-9368.
31. Bonoli, M.; Bendini, A.; Cerretani, L.; Lercker, G.; Toschi, T. G. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oil as a function of the ripening degree of olive fruits by different analytical techniques. J. Agric. Food Chem. 2004, 52, 7026-7032.