'Cobrançosa' olive oil and drupe: Chemical composition at two ripening stages

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 4, 2014, Pages 599-611

  Sousa, Cláudia ^a   Gouvinhas, Irene ^a   Barreira, Diana ^a   Carvalho, Maria Teresa ^b   Vilela, Alice ^a   Lopes, João ^c   Martins Lopes, Paula ^a   Barros, Ana I ^d  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b Instituto Nacional de Investigac ão Agrária INIA I P   (Portugal)

^c DRAPN Direcção Regional de Agricultura e Pescas Do Norte 133   (Portugal)

^d UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Antioxidant activity; Olive oil; Phenolic composition; Ripening stage; Sensorial parameters

Indexed keywords

CLONING; CULTIVATION; FLAVONOIDS; FRUITS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPOSITIONS; CHEMICAL PARAMETERS; ORGANOLEPTIC CHARACTERISTICS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; RIPENING STAGES; SENSORIAL PARAMETERS;

OLIVE OIL;

EID: 84898004298     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2406-x     Document Type: Article

References (27)

1. Amaral SJ, Mafra I, Oliveira P (2010) Characterization of three Portuguese varietal olive oils based on fatty acids, triacylglycerols, phytosterols and vitamin E profiles: application of chemometrics. In: Preedy VR, Watson RR (eds) Olives and olive oil in health and disease prevention. Academic Press, Oxford, pp 581-589
2. Vaz M (2011) Azeite de Trás-os-Montes: Influência da localização do olival e das cultivares nas características dos azeites, 2nd edn. Instituto Piaget, Lisboa, pp 10-142
3. Nabki A, Issaoui M, Kouba N, Echbili A, Hammami M, Attia N (2010) Evaluation of antioxidant activities of phenolic compounds from to extra virgin olive oils. J Food Compost Anal 23:711-715
4. Visioli F, Poli A, Galli C (2002) Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22:65-75
5. Malheiro R, Sousa A, Casal S, Bento A, Pereira JÁ (2011) Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives. Food Chem Toxicol 49:450-457
6. Vinhas A, Ferreres F, Silva B, Valentão P, Gonçalves A, Pereira JA, Oliveira MBPP, Seabra MR, Andrade BP (2005) Phenolic profiles of Portuguese olive fruits (Olea europaea L.): influences of cultivar and geographical origin. Food Chem 89:61-568
7. Aberoumond A, Deokule SS (2008) Comparison of phenolic compounds of some edible plants of Iran and India. Pak J Nutr 7:582-585
8. Servili M, Selvaggini R, Espostos S, Taticchi A, Montedoro GF, Morozzi G (2004) 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 1054:113-127
9. Servili M, Montero G (2002) Contribution of phenolic compounds to virgin olive oil quality. Eur J Lipid Sci Technol 104:602-613
10. Mailer R, Beckingham C (2006) Testing olive oil quality: chemical and sensory methods. Primefact 231
11. Uceda M, Hermoso M (1998) La calidad del aceite de olive. In: Barranco D, Fernandez-Escobar R, Rallo L (eds) El Cultivo del Olivo Madrid Spain: Junta de Andalucia. Ediciones Mundi-Prensa, Ediciones, pp 547-572
12. Martins-Lopes P, Gomes S, Lima-Brito J, Lopes J, Guedes-Pinto H (2009) Assessment of clonal genetic variability in Olea europaea L 'Cobrançosa' by molecular markers. Sci Hort 123:82-89
13. Martins A, Santos L, Lopes J, Gouveia J (1998) Primeiros resultados da selecção da variedade de oliveira Cobrançosa. Revista de Ciências Agrárias 21:36-41
14. Machado M, Felizardo C, Fernandes-Silva AA, Nunes FM, Barros A (2013) Polyphenolic compounds antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv "Cobrançosa" under different irrigation regimes. Food Res Int 51:412-421
15. Ozgen M, Reese NR, Tulio AZ Jr, Scheerens JC, Miller RA (2006) Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agric Food Chem 54:1151-1157
16. Barros A, Nunes FM, Gonçalves B, Bennett RN, Silva AP (2011) Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill). Food Chem 128:165-172
17. Barros A, Freire I, Gonçalves B, Bacelar F, Gomes S, Lopes J, Guedes-Pinto H, Martins-Lopes P (2012) Evaluation of chemical and phenotypic changes in Blanqueta Cobrançosa and Galega during ripening. CYTA J Food 11:136-141
18. Mateos R, Espartero JL, Trujilho M, Ríos JJ, León-Camacho M, Alcudia F (2001) 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 49:2185-2192
19. Zhishen J, Mengcheng T, Jiamming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559
20. EEC (1991) Characteristics of olive and olive pomace oils and their analytical methods Regulation EEC/2568/1991. Offic J Eur Commun L128:1-82
21. Tovar M, Romero M, Girona J, Motilva M (2002) l-Phenylalanine ammonia-lyase activity and concentration of phenolics in developing olive (Olea europaea L. cv Arbequina) fruit grown under different irrigation regimes. J Sci Food Agric 82:892-898
22. Hajimahmoodi M, Sadeghi N, Jannat B, Oveisi MR, Madani S, Kiayi M, Akrami MR, Ranjbar AM (2008) Antioxidant activity reducing power and total phenolic content of Iranian olive cultivar. J Biol Sci 8:779-783
23. Pires RD (2005) Estudo da Valorização Comercial do Azeite de Trás-os-Montes e Alto Douro. Instituto Politécnico de Bragança, Bragança, pp 32-35
24. Gomes S, Bacelar E, Martins-Lopes P, Carvalho T, Guedes-Pinto H (2012) Infection process of olive fruits by Colletotrichum acutatum and the protective role of the cuticle and epidermis. J Agric Sci 4:104-114
25. Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G (2007) Phenolic molecules in virgin olive oils: a survey of their sensory properties health effects antioxidant activity and analytical methods. Overv Last Decade Mol 12:1679-1719
26. Obied HK, Bedgood DR Jr, Prenzler PD, Robards K (2007) Chemical screening of olive biophenol extracts by hyphenated liquid chromatography. Anal Chim Acta 603:176-189
27. Morelló JR, Romero PM, Ramo T, Motilva MJ (2005) Evaluation of l phenylanine ammonia-lyase activity and phenolic profile in olive drupe (Olea europaea L.) from fruit setting period to harvesting time. Food Sci 168:65-72