Chemical and sensory characterization of Brazilian virgin olive oils

Food Research International

Volumn 126, Issue , 2019, Pages

  Zago, Lilia ^a   Squeo, Giacomo ^b   Bertoncini, Edna Ivani ^c   Difonzo, Graziana ^b   Caponio, Francesco ^b  

^a STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF BARI   (Italy)

^c Sas Paulo Agency of Agribusiness Technology APTA   (Brazil)

Author keywords

Antioxidants; Brazilian VOO; Ethyl esters; Panel test; Phenolic compounds; Volatile compounds; VOO quality

Indexed keywords

ANTIOXIDANTS; DEFECTS; DIGITAL STORAGE; ESTERS; FATTY ACIDS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

BRAZILIAN VOO; ETHYL ESTERS; PANEL TESTS; PHENOLIC COMPOUNDS; VOLATILE COMPOUNDS;

OLIVE OIL;

2-HEXENAL; ALDEHYDE; ANTIOXIDANT; CAROTENOID; FATTY ACID; N-HEXANAL; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL; VOLATILE ORGANIC COMPOUND;

BRAZIL; CHEMISTRY; FOOD ANALYSIS; OLIVE TREE; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE;

ALDEHYDES; ANTIOXIDANTS; BRAZIL; CAROTENOIDS; FATTY ACIDS; FOOD ANALYSIS; OLEA; OLIVE OIL; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE; TOCOPHEROLS; VOLATILE ORGANIC COMPOUNDS;

EID: 85069894132     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108588     Document Type: Article

References (76)

1. Ambra, R., Natella, F., Lucchetti, S., Forte, V., Pastore, G., α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils. International Journal of Food Sciences and Nutrition 68 (2017), 538–545.
2. Amelio, M., Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions. Trends in Food Science & Technology 88 (2019), 567–570.
3. American Oil Chemists' Society, AOCS official method Cc 13i-96. Determination of chlorophyll pigments in crude vegetable oils. Official methods and recommended practices of the AOCS, 7th ed., 2017, AOCS Press, Washington, DC.
4. Angerosa, F., Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. European Journal of Lipid Science and Technology 104 (2002), 639–660.
5. Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G., Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. Journal of Chromatography A 1054 (2004), 17–31.
6. Bajoub, A., Bendini, A., Fernández-gutiérrez, A., Carrasco-Pancorbo, A., Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Critical Reviews in Food Science and Nutrition 58 (2018), 832–857.
7. Ballus, C.A., Meinhart, A.D., de Campos, F.A.S. Jr., da de Silva, L.F.O., de Oliveira, A.F., Godoy, H.T., A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil. Food Research International 62 (2014), 74–83.
8. Ballus, C.A., Meinhart, A.D., de Souza Campos, F.A., Godoy, H.T., Total phenolics of virgin olive oils highly correlate with the hydrogen atom transfer mechanism of antioxidant capacity. Journal of the American Oil Chemists' Society 92 (2015), 843–851.
9. Ballus, C.A., Quirantes-Piné, R., Bakhouche, A., da Silva, L.F., de Oliveira, A.F., Coutinho, E.F., Godoy, H.T., Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC – ESI-TOF-MS). Food Chemistry 170 (2015), 366–377.
10. Bellumori, M., Cecchi, L., Innocenti, M., Clodoveo, M.L., Corbo, F., Mulinacci, N., The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils. Molecules 2 (2019), 1–16.
11. Beltrán, G., Ruano, M.T., Jiménez, A., Uceda, M., Aguilera, M.P., Evaluation of virgin olive oil bitterness by total phenol content analysis. European Journal of Lipid Science and Technology 109 (2007), 193–197.
12. Bernardini, E., Visioli, F., High quality, good health: The case for olive oil. European Journal of Lipid Science and Technology 1500505 (2017), 1–9.
13. Bertoncini, E., Testa, U., Análise sensorial de azeite de oliva. Informe Agropecuário Da Empresa de Pesquisa Agropecuária de Minas Gerais 35 (2014), 58–65.
14. Borges, T.H., López, L.C., Pereira, J.A., Cabrera-Vique, C., Seiquer, I., Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain. Journal of Food Composition and Analysis 63 (2017), 47–54.
15. Borges, T.H., Pereira, J.A., Cabrera-Vique, C., Lara, L., Oliveira, A.F., Seiquer, I., Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chemistry 215 (2017), 454–462.
16. Brasil. Ministério da Agricultura Pecuária e Abastecimento, Instrução Normativa No 1 de janeiro de 2012. 2012, Diário Oficial da União, Brasília.
17. Campestre, C., Angelini, G., Gasbarri, C., Angerosa, F., The compounds responsible for the sensory profile in monovarietal virgin olive oils. Molecules 22 (2017), 1–28.
18. Caponio, F., Alloggio, V., Gomes, T., Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry, 64, 1999.
19. Caponio, F., Squeo, G., Brunetti, L., Pasqualone, A., Summo, C., Paradiso, V.M., Bianchi, B., Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. Journal of the Science of Food and Agriculture 98 (2018), 4279–4286.
20. Caponio, F., Squeo, G., Monteleone, J.I., Paradiso, V.M., Pasqualone, A., Summo, C., First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT - Food Science and Technology 64 (2015), 439–445.
21. Cerretani, L., Salvador, M.D., Bendini, A., Fregapane, G., Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils. Chemosensory Perception 1 (2008), 258–267.
22. Choe, E., Min, D.B., Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 5 (2006), 169–186.
23. Conte, P., Squeo, G., Difonzo, G., Caponio, F., Fadda, C., Del Caro, A., Piga, A., Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars. Emirates Journal of Food and Agriculture 31 (2019), 196–205.
24. Dabbou, S., Issaoui, M., Esposto, S., Sifi, S., Taticchi, A., Servili, M., Hammamia, M., Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia. Journal of the Science of Food and Agriculture 89 (2009), 1314–1325.
25. Di Serio, M.G., Giansante, L., Di Loreto, G., Faberi, A., Ricchetti, L., Di Giacinto, L., Ethyl esters versus fermentative organoleptic defects in virgin olive oil. Food Chemistry 219 (2017), 33–39.
26. Dierkes, G., Krieger, S., Duck, R., Bongartz, A., Schmitz, O.J., Hayen, H., High-performance liquid chromatography − mass spectrometry pro fi ling of phenolic compounds for evaluation of olive oil bitterness and pungency. Journal of Agricultural and Food Chemistry 60 (2012), 7597–7606.
27. Difonzo, G., Pasqualone, A., Silletti, R., Cosmai, L., Summo, C., Paradiso, V.M., Caponio, F., Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Research International 108 (2018), 48–56.
28. Difonzo, G., Russo, A., Trani, A., Paradiso, V.M., Ranieri, M., Pasqualone, A., Caponio, F., Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity. Journal of Functional Foods 31 (2017), 63–70.
29. Favati, F., Condelli, N., Galgano, F., Caruso, M.C., Extra virgin olive oil bitterness evaluation by sensory and chemical analyses. Food Chemistry 139 (2013), 949–954.
30. Fiorini, D., Boarelli, M.C., Conti, P., Alfei, B., Caprioli, G., Ricciutelli, M., Pacetti, D., Chemical and sensory differences between high price and low price extra virgin olive oils. Food Research International 105 (2018), 65–75.
31. Franco, M.N., Galeano-Díaz, T., López, Ó., Fernández-Bolaños, J.G., Sánchez, J., De Miguel, C., Martín-Vertedor, D., Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chemistry 163 (2014), 289–298.
32. Fuentes, E., Paucar, F., Tapia, F., Ortiz, J., Jimenez, P., Romero, N., Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals. Food Chemistry 243 (2018), 285–294.
33. García-Vico, L., Belaj, A., Sánchez-Ortiz, A., Martínez-Rivas, J.M., Pérez, A.G., Sanz, C., Volatile compound profiling by HS-SPME/GC-MS-FID of a core olive cultivar collection as a tool for aroma improvement of virgin olive oil. Molecules 22 (2017), 1–12.
34. Gavahian, M., Khaneghah, A.M., Lorenzo, J.M., Munekata, P.E.S., Garcia-Mantrana, I., Collado, M.C., Barba, F.J., Health bene fi ts of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases. Trends in Food Science & Technology 88 (2019), 220–227.
35. Gliszczynska-Swigło, A., Sikorska, E., Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils. Journal of Chromatography A 1048 (2004), 195–198.
36. Gómez-Coca, R., Moreda, W., Pérez-Camino, M., Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment. Food Chemistry 135 (2012), 1205–1209.
37. Hbaieb, R.H., Kotti, F., Gargouri, M., Msallem, M., Vichi, S., Ripening and storage conditions of Chétoui and Arbequina olives: Part I. effect on olive oils volatiles profile. Food Chemistry 203 (2016), 548–558.
38. Instituto Brasileiro de Olivicultura, Projeção do mercado oleícola para os próximos anos. Retrieved October 2, 2018, from https://www.ibraoliva.com.br, 2018.
39. International Olive Council, Determination of biophenols in olive oils by HPLC. COI/T.20/Doc No 29. 2009.
40. International Olive Council, Determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography COI/T.20/Doc. No 28/Rev. 1. 2010.
41. International Olive Council, Sensory analysis of olive oil method for the organoleptic assessment of virgin olive oil COI/T.20/Doc. No 15/Rev. 8. Madrid. 2015.
42. International Olive Council, Trade standard applying to olive oils and olive-pomace oils COI/T.15/NC No 3/Rev. 8. Madrid. 2015.
43. International Olive Council, World olive oil figures. Retrieved September 14, 2017, from http://www.internationaloliveoil.org/estaticos/view/131-world-olive-oil-figures, 2017.
44. Kalua, C.M., Allen, M.S., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., Robards, K., Olive oil volatile compounds, flavour development and quality: A critical review. Food Chemistry 100 (2007), 273–286.
45. Lukic, I., Carlin, S., Horvat, I., Vrhovsek, U., Combined targeted and untargeted pro fi ling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for di ff erentiation of virgin olive oils according to variety and geographical origin. Food Chemistry 270 (2019), 403–414.
46. Lukic, I., Horvat, I., Godena, S., Krapac, M., Lukic, M., Vrhovsek, U., Bubola, K.B., Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: A case study. Food Research International 112 (2018), 78–89.
47. Makhlouf, F.Z., Squeo, G., Barkat, M., Trani, A., Caponio, F., Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria. Food Research International 114 (2018), 208–213.
48. Mariani, C., Bellan, G., Individuazione di oli di qualità inferiore negli oli di oliva extravergini. Rivista Italiana Sostanze Grasse 82 (2008), 3–20.
49. Martín-Peláez, S., Covas, M.I., Fitó, M., Kusar, A., Pravst, I., Health effects of olive oil polyphenols: Recent advances. Molecular Nutrition & Food Research 57 (2013), 760–771.
50. Morales, M.T., Luna, G., Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils. European Food Research and Technology 211 (2000), 222–228.
51. Morales, M.T., Luna, G., Aparicio, R., Food chemistry comparative study of virgin olive oil sensory defects. Food and Chemical Toxicology 91 (2005), 293–301.
52. Muto, E., Dell'Agli, M., Sangiovanni, E., Mitro, N., Fumagalli, M., Crestani, M., Caruso, D., Olive oil phenolic extract regulates interleukin-8 expression by transcriptional and posttranscriptional mechanisms in Caco-2 cells. Molecular Nutrition & Food Research 59 (2015), 1217–1221.
53. Nocella, C., Cammisotto, V., Fianchini, L., D'Amico, A., Novo, M., Castellani, V., Carnevale, R., Extra virgin olive oil and cardiovascular diseases: Benefits for human health. Endocrine, Metabolic & Immune Disorders Drug Targets 18 (2018), 4–13.
54. Official Journal of the European Communities, Commission regulation (EEC) no 2568/91 of 11 July 1991. 1991, Publications Office of the European Union, Brussels.
55. Official Journal of the European Communities, Council regulation (EC) no 1513/2001 of 23 july 2001. 2001, Publications Office of the European Union, Brussels.
56. Official Journal of the European Communities, Commission regulation (EU) no 61/2011 of 24 January 2011 amending regulation (EEC) no 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. 2011, Publications Office of the European Union.
57. Official Journal of the European Communities, Regulamento (UE) N. o 432/2012 DA COMISSÃO de 16 de maio de 2012. 2012.
58. Official Journal of the European Communities, Commission delegated regulation (EU) 2016/2095 of 26 September 2016 amending regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. 2016.
59. Olías, J.M., Pérez, A.G., Ríos, J.J., Sanz, L.C., Aroma of virgin olive oil: Biogenesis of the “green” odor notes. Journal of Agricultural and Food Chemistry 41 (1993), 2368–2373.
60. de Oliveira, M.C., Ramos, J.D., Pio, R., Cardoso, M. das G., Características fenológicas e físicas e perfil de ácidos graxos em oliveiras no sul de Minas Gerais. Pesquisa Agropecuária Brasileira 47 (2012), 30–35.
61. Owen, R.W., Mier, W., Giacosa, A., Hull, W.E., Spiegelhalder, B., Bartsch, H., Phenolic compounds and squalene in olive oils: The concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food and Chemical Toxicilogy 38 (2000), 647–659.
62. Parkinson, L., Cicerale, S., The health benefiting mechanisms of virgin olive. Molecules 21 (2016), 1–12.
63. Procida, G., Cichelli, A., Lagazio, C., Conte, L.S., Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches Giuseppe Procida, a * Angelo Cichelli, b Corrado Lagazio c and. Journal of the Science of Food and Agriculture 96 (2015), 311–318.
64. Ragusa, A., Centonze, C., Grasso, M., Latronico, M., Mastrangelo, P., Fanizzi, F., Maffia, M., Composition and statistical analysis of biophenols in Apulian Italian EVOOs. Foods 6 (2017), 1–15.
65. Rahmani, M., Csallany, A.S., Role of minor constituents in the photooxidation of virgin olive oil. Journal of the American Oil Chemists' Society 75 (1998), 837–843.
66. Ramos-Escudero, F., Morales, M.T., Asuero, A.G., Characterization of bioactive compounds from monovarietal virgin olive oils: Relationship between phenolic compounds-antioxidant capacities. International Journal of Food Properties 18 (2015), 348–358.
67. Ranalli, A., Tombesi, A., Ferrante, M.L., De Mattia, G., Respiratory rate of olive drupes during their ripening cycle and quality of oil extracted. Journal of the Science of Food and Agriculture 77 (1998), 359–367.
68. Reiners, J., Grosch, W., Odorants of virgin olive oils with different flavor profiles. Journal of Agricultural and Food Chemistry 46 (1998), 2754–2763.
69. Rossi, M., Caruso, F., Kwok, L., Lee, G., Caruso, A., Gionfra, F., Incerpi, S., Protection by extra virgin olive oil against oxidative stress in vitro and in vivo. Chemical and biological studies on the health benefits due to a major component of the Mediterranean diet. PLoS One 12 (2017), 1–21.
70. Siliani, S., Mattei, A., Innocenti, L.B., Zanoni, B., Bitter taste and phenolic compounds in extra virgin olive oil: An empirical relationship. Journal of Food Quality 29 (2006), 431–441.
71. da Silva, L.F.O., de Oliveira, A.F., ZAmbon, C.R., Pio, R., Gonçalves, E.D., Índice de qualidade em amostras de azeite de oliva extraídas de cultivares de oliveiras do Sul de Minas Gerais. Informe Agropecuário Da Empresa de Pesquisa Agropecuária de Minas Gerais 35 (2014), 34–49.
72. Squeo, G., Caponio, F., Paradiso, V.M., Summo, C., Pasqualone, A., Khmelinskii, I., Sikorska, E., Evaluation of total phenolic content in virgin olive oil using fluorescence excitation – Emission spectroscopy coupled with chemometrics. Journal of the Science of Food and Agriculture 99 (2019), 2513–2520.
73. Squeo, G., Grassi, S., Caponio, F., Paradiso, V.M., Alamprese, C., Caponio, F., FT-IR extra virgin olive oil classification based on ethyl ester content. Food Control 102 (2019), 149–156.
74. Tamborrino, A., Squeo, G., Leone, A., Michele, V., Romaniello, R., Summo, C., Caponio, F., Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. Journal of Food Engineering 205 (2017), 34–46.
75. Teramoto, J.R.S., Sachs, R.C.C., Garcia, V.L., Oliveira, A. da S. S. de, Duarte, M.C., Atividade antimicrobiana das folhas de duas variedades de oliveira e a contextualização deste coproduto da produção paulista e mundial de azeite de oliva. Revista Intellectus 1 (2017), 63–83.
76. Valli, E., Bendini, A., Maggio, R.M., Cerretani, L., Toschi, T.G., Casiraghi, E., Lercker, G., Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: A preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach. International Journal of Food Science and Technology 48 (2013), 548–555.