α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils

International Journal of Food Sciences and Nutrition

Volumn 68, Issue 5, 2017, Pages 538-545

  Ambra, Roberto ^a   Natella, Fausta ^a   Lucchetti, Sabrina ^a   Forte, Valentina ^a   Pastore, Gianni ^a  

^a Research Center on Agriculture and Economics   (Italy)

Author keywords

Extra virgin monocultivar olive oil; oil extraction technology; phenolic compounds; secoiridoids

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; IRIDOID; OLIVE OIL; SQUALENE; XANTHOPHYLL;

CHEMISTRY; FOOD ANALYSIS; ITALY;

ALPHA-TOCOPHEROL; BETA CAROTENE; FOOD ANALYSIS; IRIDOIDS; ITALY; LUTEIN; OLIVE OIL; SQUALENE;

EID: 85003953002     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2016.1265099     Document Type: Article

References (40)

1. Antonini E, Farina A, Scarpa ES, Frati A, Ninfali P., 2016. Quantity and quality of secoiridoids and lignans in extra virgin olive oils:the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars. Int J Food Sci Nutr. 67:9–15.
2. Aparicio R, Luna G., 2002. Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci Technol. 104:614–627.
3. Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Daoud Ben Miled D., 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem. 109:743–754.
4. Beltrán G, Bucheli ME, Aguilera MP, Belaj A, Jimenez A., 2016. Squalene in virgin olive oil:Screening of variability in olive cultivars. Eur J Lipid Sci Technol. 118:1250–1253.
5. Cicerale S, Conlan XA, Sinclair AJ, Keast RS., 2009. Chemistry and health of olive oil phenolics. Crit Rev Food Sci Nutr. 49:218–236.
6. Covas MI, De la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitò M, Lòpez-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventòs RM, et al. 2006. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in human. Free Radic Biol Med. 40:608–616.
7. Criado MN, Motilva MJ, Goni M, Romero MP., 2007. Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oil from Arbequina and Farga cultivars. Food Chem. 100:748–755.
8. D’Amore S, Vacca M, Cariello M, Graziano G, D’orazio A, Salvia R, Sasso RC, Sabbà C, Palasciano G, Moschetta A., 2016. Genes and miRNA expression signatures in peripheral blood mononuclear cells in healthy subjects and patients with metabolic syndrome after acute intake of extra virgin olive oil. Biochim Biophys Acta. 1861:1671–1680.
9. Dagdelen A, Tumen G, Ozcan MM, Dundar E., 2013. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages. Food Chem. 136:41–45.
10. De la Torre-Carbot K, Jauregui O, Gimeno E, Castellote AI, Lamuela-Raventos RM, Lopez-Sabater MC., 2005. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J Agric Food Chem. 53:4331–4340.
11. Dell’Agli M, Maschi O, Galli GV, Fagnani R, Dal Cero E, Caruso D, Bosisio E., 2008. Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase. Br J Nutr. 99:945–951.
12. Di Giovacchino L, Sestili S, Di Vincenzo D., 2002. Influence of olive processing on virgin olive oil quality. Eur J Lipid Sci Technol. 104:587–601.
13. EEC. 1991. Commission regulation no. 2568/91 on the characteristics of olive oil and olive residue oil and on relevant methods of analyses. (E. Union, Ed.). Brussels, Belgium.
14. EFSA. 2011. Scientific Opinion on the substantiation of health claims related to gamma linolenic acid (GLA) and maintenance of normal blood LDL cholesterol concentrations (ID 2661, 4452, 4453), maintenance of normal blood pressure (ID 2662), reduction of menstrual discomfort (ID 495, 640, 1773, 1775), contribution to normal cognitive function (ID 1770), maintenance of the barrier function of the skin (ID 499, 591, 639, 676, 1554, 2003, 2065), “function of the cell membrane” (ID 1769), maintenance of normal structure, elasticity and appearance of the skin (ID 2660, 4296), and “anti-inflammatory properties” (ID 4454) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 9:2033.
15. EFSA. 2012. Scientific opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to article 13(1) of regulation (EC) no 1924/2006. EFSA J. 10:2848.
16. Estruch R, Martinez-Gonzalez MA, Corella D, Salas-Salvadò J, Ruiz-Gutierrez V, Covas MI, Fiol M, Gòmez-Garcia E, Lòpez-Sabater MC, Vinyoles E, et al. 2006. Effects of a mediterranean-style diet on cardiovascular risk factors:a randomized trial. Ann Intern Med. 145:1–11.
17. Franco MN, Galeano-Díaz T, Sánchez J, De Miguel C, Martín-Vertedor D., 2014. Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain. J Oleo Sci. 63:115–125.
18. Gandul-Rojas B, Minguez-Mosquera MI., 1996. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric. 72:31–39.
19. Gimeno E, Castellote AI, Lamuela-Raventos RM, De la Torre MC, Lopez-Sabater MC., 2002. The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chem. 78:207–211.
20. Gomez-Rico A, Fregapane G, Salvador MD., 2008. Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oil. Food Res Int. 41:433–440.
21. Kalogeropoulos N, Tsimidou MZ., 2014. Antioxidants in Greek virgin olive oils. Antioxidants (Basel). 3:387–413.
22. Kamal-Elding A, Appelqvist L., 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids. 31:671–701.
23. Leòn L, Beltràn G, Aguilera MP, Rallo L, Barranco D, De la Rosa R., 2011. Oil composition of advanced selections from an olive breeding program. Eur J Lipid Sci Technol. 113:870–875.
24. Lopez-Miranda J, Perez-Jimenez F, Ros E, De Caterina R, Badimon L, Covas MI, Escrich E, Ordovàs JM, Soriguer F, Abià R, et al. 2010. Olive oil and health:summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain) 2008. Nutr Metab Cardiovasc Dis. 20:284–294.
25. Manzi P, Panfili G, Esti M, Pizzoferrato L., 1998. Natural antioxidants in the unsaponifiable fraction of virgin Olive oils from different cultivars. J Sci Food Agric. 77:115–120.
26. Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V., 2001. Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system. J Agric Food Chem. 49:3969–3975.
27. Mulinacci N, Giaccherini C, Ieri F, Innocenti M, Romani A, Vincieri FF., 2006. Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes. J Sci Food Agric. 86:757–764.
28. Oueslati I, Anniva C, Daoud D, Tsimidou MZ, Zarrouk M., 2009. Virgin olive oil (VOO) production in Tunisia:the commercial potential of the major olive varieties from the arid Tataouine zone. Food Chem. 112:733–741.
29. Psomiadou E, Tsimidou M., 1999. On the role of squalene in olive oil stability. J Agric Food Chem. 47:4025–4032.
30. Rahmani M, Saari Csallany A., 1998. Role of minor constituents in the photooxidation of virgin olive oil. J Am Oil Chem Soc. 75:837–843.
31. Romero C, Brenes M, Yousfi K, Garcia P, Garcia A, Garrido A., 2004. Effect of cultivar and processing method on the contents of polyphenols in table olives. J Agric Food Chem. 52:479–484.
32. Sakouhi F, Harrabi S, Absalon C, Sbei K, Boukhchina S, Kallel H., 2008. α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.):changes in their composition during ripening and processing. Food Chem. 108:833–839.
33. Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro GF., 2009. Phenolic compounds in olive oil:antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacology. 17:76–84.
34. Servili M, Esposto S, Lodolini E, Selvaggini R, Taticchi A, Urbani S, Montedoro G, Serravalle M, Gucci R. 2007. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. J Agric Food Chem. 55:6609–6618.
35. Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro G, 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. 1054:113–127.
36. Sofi F, Cesari F, Abbate R, Gensini GF, Casini A., 2008. Adherence to Mediterranean diet and health status:meta-analysis. BMJ. 337:a1344.
37. Talhaoui N, Gómez-Caravaca AM, León L, De La Rosa R, Fernández-Gutiérrez A, Segura-Carretero A., 2016. From olive fruits to olive oil:phenolic compound transfer in six different olive cultivars grown under the same agronomical conditions. Int J Mol Sci. 17:337.
38. Tura D, Gigliotti C, Pedò S, Failla O, Bassi D, Serraiocco A., 2007. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and corrrelations with oxidative stability. Sci Hortic. 112:108–119.
39. Velasco J, Dobarganes C., 2002. Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol. 104:661–676.
40. Ye JH, Wijesundera C, Shi M., 2014. Effects of agronomic and oil processing conditions on natural antioxidative phenolics in olive (Olea europea L.). Aust J Nutr Food Sci. 2:1–8.