Differences in n-alkane profiles between olives and olive leaves as potential indicators for the assessment of olive leaf presence in virgin olive oils

European Journal of Lipid Science and Technology

Volumn 117, Issue 9, 2015, Pages 1480-1485

  Mihailova, Alina ^a   Abbado, Dimitri ^b   Pedentchouk, Nikolai ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b CASA SPA   (Italy)

Author keywords

n Alkanes; Olive leaf content; Olives; Ripening; Virgin olive oil

Indexed keywords

EID: 84925063946     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400406     Document Type: Article

References (24)

1. Loumou, A., Giourga, C., Olive groves: "The life and identity of the Mediterranean". Agric. Hum. Values 2003, 20, 87-95.
2. Harwood, J. L., Aparicio, R., Handbook of Olive Oil: Analysis and Properties, Aspen Publishers, Inc., Gaithersburg, MD, USA 2000.
3. Conde, C., Delrot, S., Gerós, H., Physiological, biochemical and molecular changes occurring during olive development and ripening. J. Plant Physiol. 2008, 165, 1545-1562.
4. Nouhad, A., Tsimidou, M., Gourmet olive oils: Stability and consumer acceptability studies. Food Res. Int. 1997, 30, 131-136.
5. Gambacorta, G., Faccia, M., Pati, S., Lamacchia, C. et al., Changes in the chemical and sensorial profile of extra virgin olive oils flavoured with herbs and spices during storage. J. Food Lipids 2007, 14, 202-215.
6. Ayadi, M. A., Grati-Kamoun, N., Attia, H., Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants. Food Chem. Toxicol. 2009, 47, 2613-2619.
7. Baiano, A., Terracone, C., Gambacorta, G., Notte, E., Changes in quality indices, phenolic content and antioxidant activity of flavoured olive oils during storage. J. Am. Oil Chem. Soc. 2009, 86, 1083-1092.
8. Nenadis, N., Moutafidou, A., Gerasopoulos, D., Tsimidou, M. Z., Quality characteristics of olive leaf-olive oil preparations. Eur. J. Lipid Sci. Technol. 2010, 112, 1337-1344.
9. Di Giovacchino, L., Angerosa, F., Di Giacinto, L., Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation. J. Am. Oil Chem. Soc. 1996, 73, 371-374.
10. Holloway, P. J., Chemistry of leaf waxes in relation to wetting. J. Sci. Food Agric. 1969, 20, 124-128.
11. Bianchi, G., Murelli, C., Vlahov, G., Surface waxes from olive fruits. Phytochemistry 1992, 31, 3503-3506.
12. Sakouhi, F., Herchi, W., Sbei, K., Absalon, C., Boukhchina, S., Characterisation and accumulation of squalene and n-alkanes in developing Tunisian Olea europaea L. fruits. Int. J. Food Sci. Technol. 2011, 46, 2281-2286.
13. Bianchi, G., Vlahov, G., Anglani, C., Murelli, C., Epicuticular wax of olive leaves. Phytochemistry 1992, 32, 49-52.
14. Guinda, A., Lanzon, A., Albi, T., Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. J. Agric. Food Chem. 1996, 44, 1723-1726.
15. Bueno, E. O., Casas, J. S., Garcia, A. M., Gonzalez, L. G., Discriminating power of the hydrocarbon content from virgin olive oil of Extremadura cultivars. J. Am. Oil Chem. Soc. 2005, 82, 1-6.
16. Koprivnjak, O., Moret, S., Populin, T., Lagazio, C., Conte, L. S., Variety differentiation of virgin olive oil based on n-alkane profile. Food Chem. 2005, 90, 603-608.
17. Webster, L., Simpson, P., Shanks, A. M., Moffat, C. F., The authentication of olive oil on the basis of hydrocarbon concentration and composition. Analyst 2000, 125, 97-104.
18. Bortolomeazzi, R., Berno, P., Pizzale, L., Conte, L. S., Sesquiterpene, alkene, and alkane hydrocarbons in virgin olive oils of different varieties and geographical origins. J. Agric. Food Chem. 2001, 49, 3278-3283.
19. Mihailova, A., Abbado, D., Kelly, S. D., Pedentchouk, N., The impact of environmental factors on molecular and stable isotope compositions of n-alkanes in Mediterranean extra virgin olive oils. Food Chem. 2015, 173, 114-121.
20. Eglinton, G., Hamilton, R. J., Leaf epicuticular waxes. Science 1967, 156, 1322-1335.
21. Bush, R. T., McInerney, F. A., Leaf wax n-alkane distributions in and across modern plants: Implications for paleoecology and chemotaxonomy. Geochim. Cosmochim. Acta 2013, 117, 161-179.
22. Proietti, P., Famiani, F., Tombesi, A., Gas exchange in olive fruit. Photosynthetica 1969, 36, 423-432.
23. Paiva-Martins, F. T., Correia, R., Fe'lix, S., Ferreira, P., Gordon, M. H., Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. J. Agric. Food Chem. 2007, 55, 4139-4143.
24. Salta, F. N., Mylona, A., Chiou, A., Boskou, G., Andrikopoulos, N. K., Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract. Int. J. Food Sci. Technol. 2007, 13, 413-421.