Phenolic profiles of Turkish olives and olive oils

European Journal of Lipid Science and Technology

Volumn 114, Issue 9, 2012, Pages 1083-1093

  Yorulmaz, Asli ^a   Poyrazoglu, Ender S ^b   Ozcan, Mehmet Musa ^c   Tekin, Aziz ^b  

^a ADNAN MENDERES UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

Author keywords

Cultivar; Olive fruit; Olive oil; Phenolic compounds

Indexed keywords

OLEACEAE;

EID: 84866466568     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100186     Document Type: Article

References (50)

1. Kountouri, A. M., Mylona, A., Kaliora, A. C., Andrikopoulos, N. K., Bioavailability of the phenolic compounds of the fruits (drupes) of Olea europaea (olives): Impact on plasma antioxidant status in humans. Phytomedicine 2007, 14, 659-667.
2. Maestro-Duràn, R., Leòn Cabello, R., Ruìz Gutierrez, V., Phenolic compounds from olive (Olea europea). Grasas Aceites 1994, 45, 265-269.
3. Bouaziz, M., Grayer, R., Simmonds, M. S. J., Damak, M., Sayadi, S., Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar Chemlali growing inTunisia. J. Agric. Food Chem. 2005, 53, 236-241.
4. Ryan, D., Antolovich, M., Prenzler, P., Robards, K., Lavee, S., Biotransformations of phenolic compounds in Olea europaea L. Sci. Hort. 2002, 92, 147-176.
5. Soler-Rivas, C., Espín, J. C., Wichers, H. J., Oleuropein and related compounds. J. Sci. Food Agric. 2000, 80, 1013-1023.
6. Servili, M., Montedoro, G. F., Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 602-613.
7. Montedoro, G. F., Servili, M., Baldioli, M., Selvaggini, R. et al., Simple and hydrolyzable compounds in virgin olive oil. Note 3: Spectroscopic characterization of the secoiridoids derivatives. J. Agric. Food Chem. 1993, 41, 2228-2234.
8. Di Giovacchino, L., Sestili, S., Di Vincenzo, D., Influence of olive processing on virgin olive oil quality. Eur. J. Lipid Sci. Technol. 2002, 104, 587-601.
9. Panizzi, L., Scarpati, M. L., Oriente, E. G., Structure of oleuropein, bitter glycoside with hypotensive action of olive oil. Note II. Gazz. Chim. Ital. 1960, 90, 1449-1485.
10. Ucella, N., Olive biophenols: Biomolecular characterization, distribution and phytoalexin histochemical localization in the drupes. Trends Food Sci. Technol. 2001, 11, 315-327.
11. 13C NRM characterization of new oleuropeinaglycones. J. Chem. Soc. Perkin Trans. 1995, 1, 1519-1523.
12. Esti, M., Cinquanta, L., La Notte, E., Phenolic compounds in different olive varieties. J. Agric. Food Chem. 1998, 46, 32-35.
13. Ryan, D., Robards, K., Phenolic compounds in olives. Analyst 1998, 123, 31R- 44R.
14. Garrido Fernández Díez, M. J., Adamos, M. R., Table Olives, Chapman & Hall, London (UK) 1997, pp. 67-109.
15. Mazza, G., Miniati, E., Anthocyanins in Fruits, Vegetables and Grains, CRC Press, Boca Raton 1993, pp. 64-67.
16. Andary, C., Wylde, R., Laffite, C., Privat, G., Winternitz, F., Structure of verbascoside and orobancoside, caffeic acid sugar esters from Orobanche rapum-genistae. Phytochemistry 1982, 21, 1123-1127.
17. Ryan, D., Robards, K., Prenzler, P., Jardine, D. et al., Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea. J. Chromatogr. 1999, 855, 529-537.
18. Vázquez Roncero, A., Graciani Constante, E., Maestro Durán, R., Componentes fenólicos de la aceituna. I. Polifenoles de la pulpa. Grasas Aceites 1974, 25, 269-279.
19. Angerosa, F., d'Alessandro, N., Konstantinou, P., Di Giacinto, L., GC-MS evaluation of phenolic compounds in virgin olive oil. J. Agric. Food Chem. 1995, 43, 1802-1807.
20. Vazquez Roncero, A., Les polyphénols de l'huile d'olive et leur influence sur les caractéristiques de l'huile. Rev. Fr. Corps Gras. 1978, 25, 21-26.
21. Mannino, S., Cosio, M. S., Bertuccioli, M., High performance liquid chromatography of phenolic compounds in virgin olive oil using amperometryc detector. Ital. J. Food Sci. 1993, 4, 363-370.
22. Amiot, M. J., Fleuriet, A., Macheix, J. J., Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 1986, 34, 823-826.
23. Romani, A., Mulinacci, N., Pinelli, P., Vincieri, F., Cimato, A., Polyphenolic content in five tuscany cultivars of Olea europaea L. J. Agric. Food Chem. 1999, 47, 964-967.
24. Rovellini, P., Cortesi, N., Fedeli, E., Analysis of flavonoids from Olea europaea by HPLC-UV and HPLC-electrospray-MS. Riv. Ital. Sostanze Grasse 1997, 74, 273-279.
25. Owen, R. W., Mier, W., Giacosa, A., Hull, W. E. et al., Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 2000, 46, 976-988.
26. Solinas, M., Cichelli, A., Sulla deteminazione delle sostanze fenoliche dell'olio di oliva. Riv. Ital. Sostanze Grasse 1981, 58, 159-164.
27. Bianco, A., Coccioli, F., Guiso, M., Marra, C., The occurrence in olive oil of a new class of phenolic compounds:hydroxy-isochromans. Food Chem. 2001, 77, 405-411.
28. Pinelli, P., Galardia, C., Mulinaccia, N., Vincieria, F. F. et al., Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chem. 2003, 80, 331-336.
29. Amiot, M. J., Fleuriet, A., Macheix, J. J., Accumulation of oleuropein derivatives during olive maturation. Phytochemistry 1989, 28, 67-69.
30. Vinha, A. F., Ferreres, F., Silva, B. M., Valentão, P. et al., Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chem. 2005, 89, 561-568.
31. Tovar, M. J., Motilva, M. J., Romero, M. P., Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L cv. Arbequina) grown under linear irrigation strategies. J. Agric. Food Chem. 2001, 49, 5502-5508.
32. Catalano, P., Caponio, F., Machines for olive paste preparation producing quality virgin olive oil. Fett Lipid 1996, 98, 408-412.
33. Frega, N., Cagliati, L., Mozzon, M., Composizione chimica eparametri di qualità degli oli estratti da olive snocciolate. Riv. Ital. Sostanze Grasse 1997, 74, 241-245.
34. Brenes, M., García, A., García, P., Rios, J. J., Garrido, A., Phenolic compounds in Spanish olive oils. J. Agric. Food Chem. 1999, 47, 3535-3540.
35. Paz Romero, M., Jesús Tovar, M., Ramo, T., José Motilva, M., Effect of crop season on the composition of virgin olive oil with protected designation of origin "Les Garrigues". J. Am. Oil Chem. Soc. 2003, 80, 423-430.
36. Patumi, M., d́ Andria, R., Marsilio, V., Fontanazza, G. et al., Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes. Food Chem. 2002, 77, 27-34.
37. Ismail, A. S., Stavroulakis, G., Metzidakis, J., Effect of irrigation on the quality characteristics of organic olive oil. Acta Hortic. 1999, 474, 687-690.
38. 2 on the quality of virgin olive oil during malaxation. J. Sci. Food Agric. 2006, 86, 2140-2146.
39. Ocakoglu, D., Tokatli, F., Ozen, B., Korel, F., Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem. 2009, 113, 401-410.
40. Nergiz, C., Unal, K., Determination of phenolic acids in virgin olive oil. Food Chem. 1991, 39, 237-240.
41. AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, AOCS Press, Champaign, IL (USA) 1989.
42. Murkovic, M., Lechner, S., Pietzka, A., Bratacos, M., Katzogiannos, E., Analysis of minor components in olive oil. J. Biochem. Biophys. Methods 2004, 61, 155-160.
43. Mateos, R., Espartero, J. L., Trujillo, M., Ríos, J. J. et al., 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, 4, 2185-2192.
44. Vacca, V., Fenu, P., Franco, M. A., Sferlazzo, G., Primoapproccio alla caracterizzazione dei composti fenolici di oli vergini di oliva della Sardegna: Elaborazioni statistiche multiveriate dei risultati in HPLC. Riv. Ital. Sostanze Grasse 1993, 70, 595-599.
45. Gómez-Alonso, S., Salvador, M. D., Fregapane, G., Phenolic compounds profile of cornicabra virgin olive oil. J. Agric. Food Chem. 2002, 50, 6812-6817.
46. Romero, C., Brenes, M., García, P., Garrido, A., Hydroxytyrosol 4-â-D-glucoside, an important phenolic compound in olive fruits and derived products. J. Agric. Food Chem. 2002, 50, 3835-3839.
47. Servili, M., Selvaggini, R., Esposto, S., Taticchi, A. et al., 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. 2004, 1054, 113-127.
48. Gómez-Rico, A., Fregapane, G., Salvador, M. D., Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Res. Int. 2008, 41, 433-440.
49. Tovar, M. J., Romero, M. P., Girona, J., Motilva, M. J., L-Phenylalanineammonia-lyase activity and concentration of phenolics in developing fruit of olive tree (Olea europaea L. cv. Arbequina) grown under different irrigation regimes. J. Sci. Food Agric. 2002, 82, 892-898.
50. García, A., Brenes, M., Romero, C., García, P., Garrido, A., Study of phenolic compounds in virgin olive oils of the Picual variety. Eur. Food Res. Technol. 2002, 215, 407-412.