Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Food Chemistry

Volumn 325, Issue , 2020, Pages

  Navajas Porras, B ^a   Perez Burillo S ^a   Morales Perez J ^a   Rufian Henares J A ^a   Pastoriza, S ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant capacity; Harvest; In vitro digestion; In vitro fermentation; Olive oil; Polyphenols

Indexed keywords

ANTIOXIDANTS; OLIVE OIL; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

ANTIOXIDANT CAPACITY; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; IN-VITRO DIGESTIONS; PHYSIOLOGICAL CONDITION; QUALITY PARAMETERS; STATISTICAL APPROACH; TOTAL PHENOLIC CONTENT;

MONOUNSATURATED FATTY ACIDS;

EXTRA VIRGIN OLIVE OIL; MONOUNSATURATED FATTY ACID; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIGESTION; ENZYME ACTIVITY; FRUIT RIPENING; IN VITRO STUDY; INTESTINE FLORA; LIPID COMPOSITION; MASS FRAGMENTOGRAPHY; MEDITERRANEAN DIET; OLIVE TREE;

EID: 85084174333     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2020.126926     Document Type: Article

References (30)

1. Bakhouche, A., Lozano-Sánchez, J., Bengana, M., Fernández-Gutiérrez, A., Segura-Carretero, A., Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening. European Journal of Lipid Science and Technology 117:3 (2015), 389–397.
2. Benzie, I.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239:1 (1996), 70–76.
3. Deiana, P., Santona, M., Dettori, S., Culeddu, N., Dore, A., Molinu, M.G., Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period. Food Chemistry, 300, 2019, 125243.
4. European Community (2001). Council Regulation No. 1513/2001 of 23 July 2001 amending Regulations No. 136/66/EEC and (EC) No. 1638/98 as regards the extension of the period of validity of the aid scheme and the quality strategy for olive oil. Off J Eur Comm., L201, 4–7.
5. Franco, M.N., Sánchez, J., Miguel, C.D., Martínez, M., Martín-Vertedor, D., Influence of the fruit's ripeness on virgin olive oil quality. Journal of Oleo Science 64:3 (2015), 263–273.
6. Gómez-González, S., Ruiz-Jiménez, J., de Castro, M.D.L., Oil content and fatty acid profile of Spanish cultivars during olive fruit ripening. Journal of the American Oil Chemists’ Society 88:11 (2011), 1737–1745.
7. Gougoulias, N., Giurgiulescu, L., Vagelas, I., Wogiatzi, E., Ntalla, M.-N., Changes in total phenol content and antioxidant activity of Greek table olive cultivar amfissis during maturation. Studia Universitatis Babeș-Bolyai Chemia 62:2 (2017), 387–396.
8. International olive oil council (2001). Method of analysis. COI/T.20/Doc. no24, 2001. Retrieved from http://www.internationaloliveoil.org/downloads/ orga6.pdf.
9. Jiménez-Zamora, A., Delgado-Andrade, C., Rufián-Henares, J.A., Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion. Food Chemistry 119 (2016), 339–346.
10. Klikarová, J., Rotondo, A., Cacciola, F., Česlová, L., Dugo, P., Mondello, L., Rigano, F., The phenolic fraction of Italian extra virgin olive oils: Elucidation through combined liquid chromatography and NMR approaches. Food Analytical Methods 12:8 (2019), 1759–1770.
11. Konuskan, D.B., Mungan, B., Effects of variety, maturation and growing region on chemical properties, fatty acid and sterol compositions of virgin olive oils. Journal of the American Oil Chemists’ Society 93:11 (2016), 1499–1508.
12. Köseoğlu, O., Sevim, D., Kadiroğlu, P., Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry 212 (2016), 628–634.
13. Marfil, R., Giménez, R., Martínez, O., Bouzas, P.R., Rufián-Henares, J.A., Mesías, M., Cabrera-Vique, C., Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels). European Journal of Lipid Science & Technology 113 (2011), 886–893.
14. Marín, L., Miguélez, E.M., Villar, C.J., Lombó, F., Bioavailability of dietary polyphenols and gut microbiota metabolism: Antimicrobial properties. BioMed Research International, 2015, 905215.
15. Mercasa. La alimentación en España (2019). Available in https://alimentacionenespaña2019.es/ae18/. Accessed on December 12th, 2019.
16. Nsir, H., Taamalli, A., Valli, E., Bendini, A., Toschi, T.G., Zarrouk, M., Chemical composition and sensory quality of Tunisian “Sayali” virgin olive oils as affected by fruit ripening: toward an appropriate harvesting time. Journal of the American Oil Chemists Society 94:7 (2017), 913–922.
17. Ouni, Y., Flamini, G., Zarrouk, M., The chemical properties and volatile compounds of virgin olive oil from oueslati variety: Influence of maturity stages in olives. Journal of the American Oil Chemists’ Society 93:9 (2016), 1265–1273.
18. Pastoriza, S., Delgado-Andrade, C., Haro, A., Rufián-Henares, J.A., A physiologic approach to test the global antioxidant response of foods. The GAR method. Food Chemistry 129 (2011), 1926–1932.
19. Pérez-Burillo, S., Rufián-Henares, J.A., Pastoriza, S., Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method. Food Chemistry 239:Supplement C (2018), 1253–1262.
20. Pérez-Burillo, S., Rufián-Henares, J.A., Pastoriza, S., Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods. Food Chemistry 239:Supplement C (2018), 1263–1272.
21. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26:9–10 (1999), 1231–1237.
22. Rowland, I., Gibson, G., Heinken, A., Scott, K., Swann, J., Thiele, I., Tuohy, K., Gut microbiota functions: Metabolism of nutrients and other food components. European Journal of Nutrition 57:1 (2018), 1–24.
23. Salvador i Castells, G. (2000). Tabla de medidas caseras de alimentos. In J. Salas-Salvadó, A. Bonada, R. Trallero & M.E. Saló (Eds.), Nutrición y Dietética Clínica. (pp. 557-570, Annex 4). Barcelona: Elsevier-Masson, Barcelona.
24. Saura-Calixto, F., Goñi, I., Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry 94:3 (2006), 442–447.
25. Selma, M.V., Espín, J.C., Tomás-Barberán, F.A., Interaction between phenolics and gut microbiota: Role in human health. Journal of Agricultural and Food Chemistry 57:15 (2009), 6485–6501.
26. SENC, Guías alimentarias para la población española. Nutrición Hospitalaria 33:8 (2016), 2–48.
27. Sicari, V., Antioxidant potential of extra virgin olive oils extracted from three different varieties cultivated in the Italian province of Reggio Calabria. Journal of Applied Botany and Food Quality 90 (2017), 76–82.
28. Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:3 (1965), 144–158.
29. Yen, G.-C., Chen, H.-Y., Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43:1 (1995), 27–32.
30. Yun, J.-M., Surh, J., Fatty acid composition as a predictor for the oxidation stability of Korean vegetable oils with or without induced oxidative stress. Preventive Nutrition and Food Science 17:2 (2012), 158–165.