Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

Abstract The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

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Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method

Nahrung/Food ◽

10.1002/(sici)1521-3803(199810)42:05<324::aid-food324>3.3.co;2-x ◽

1998 ◽

Vol 42 (05) ◽

pp. 324-325 ◽

Cited By ~ 6

Author(s):

E. Finotti ◽

F. Paoletti ◽

A. Bertone ◽

P. Galassi ◽

G. Quaglia

Keyword(s):

Antioxidant Capacity ◽

Unsaponifiable Fraction ◽

Virgin Olive Oils ◽

Olive Oils ◽

Capacity Determination

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Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

Food Chemistry ◽

10.1016/j.foodchem.2008.02.075 ◽

2008 ◽

Vol 110 (4) ◽

pp. 873-880 ◽

Cited By ~ 71

Author(s):

Maria-Nieves Criado ◽

Maria-Paz Romero ◽

Maria Casanovas ◽

Maria-José Motilva

Keyword(s):

Virgin Olive Oils ◽

Olive Oils ◽

Pigment Profile ◽

Arbequina Cultivar

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Chlorophyll and Carotenoid Profile and Enzymatic Activities (Chlorophyllase and Lipoxygenase) in Olive Drupes from the Fruit-setting Period to Harvest Time

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.131.5.593 ◽

2006 ◽

Vol 131 (5) ◽

pp. 593-600 ◽

Cited By ~ 5

Author(s):

M. Nieves Criado ◽

M. José Motilva ◽

Tomás Ramo ◽

M. Paz Romero

Keyword(s):

International Markets ◽

Enzymatic Activities ◽

Carotenoid Pigment ◽

Harvest Time ◽

Virgin Olive Oils ◽

Olive Oils ◽

Total Pigment ◽

Fruit Setting ◽

Pigment Profile ◽

Carotenoid Profile

The aim of this study was to monitor the pigment profile and chlorophyllase (Chlase) and lipoxygenase (Lox) activities of olive (Olea europaea L.) drupes during the development of the fruit from `Arbequina' and `Farga' in order to find better ways to characterize cultivars such as `Arbequina' that produce virgin olive oils that are highly appreciated in international markets. `Farga' was included as a comparative reference. The total pigment content in olive drupes from the two cultivars studied suffered a decrease when the maturation process began, the rate of chlorophyll degradation being more marked than that of the carotenoid pigment. Chlorophyllides a and b, cis-α-carotene, β-cryptoxanthin, and esterified xanthophylls were detected only in `Arbequina' fruit. The behavior of the Chlase and Lox activities in both cultivars was different. Chlase activity in olives from `Farga' was detected only at the end of the pit hardening period, but in the case of `Arbequina' the presence of dephytilated chlorophyllic derivatives is directly related to a higher Chlase enzymatic activity than that of `Farga' fruit. Although the level of these enzymatic activities decreased when ripening advanced in both cultivars, in `Arbequina' both enzymes showed a slight increase of activity at the latest stages of ripening.

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Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

Journal of the American Oil Chemists Society ◽

10.1007/s11746-015-2629-0 ◽

2015 ◽

Vol 92 (6) ◽

pp. 843-851 ◽

Cited By ~ 23

Author(s):

Cristiano Augusto Ballus ◽

Adriana Dillenburg Meinhart ◽

Francisco Alberto de Souza Campos ◽

Helena Teixeira Godoy

Keyword(s):

Hydrogen Atom ◽

Antioxidant Capacity ◽

Total Phenolics ◽

Hydrogen Atom Transfer ◽

Transfer Mechanism ◽

Atom Transfer ◽

Virgin Olive Oils ◽

Olive Oils

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Chemical characterization and antioxidant capacity of extra/virgin olive oils from Brazil and other countries using electrophoretic, chromatographic and spectrometric techniques

10.47749/t/unicamp.2014.921813 ◽

2014 ◽

Author(s):

Cristiano Augusto Ballus

Keyword(s):

Antioxidant Capacity ◽

Chemical Characterization ◽

Virgin Olive Oils ◽

Olive Oils

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A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

Analytical Methods ◽

10.1039/d0ay01746a ◽

2021 ◽

Author(s):

Hicham Zaroual ◽

El Mestafa El Hadrami ◽

Romdhane Karoui

Keyword(s):

Fluorescence Spectroscopy ◽

Olive Oil ◽

Virgin Olive Oil ◽

Front Face ◽

Virgin Olive Oils ◽

Olive Oils ◽

Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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