Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health.

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New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

Molecules ◽

10.3390/molecules25102345 ◽

2020 ◽

Vol 25 (10) ◽

pp. 2345 ◽

Cited By ~ 3

Author(s):

Irene Dini ◽

Giulia Graziani ◽

Anna Gaspari ◽

Francesca Luisa Fedele ◽

Andrea Sicari ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Olive Tree ◽

Extra Virgin Olive Oil ◽

Total Phenolic ◽

Phenolic Profile ◽

Antioxidants Activity ◽

Olive Trees ◽

New Strategies

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

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Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography

Electrophoresis ◽

10.1002/elps.200700547 ◽

2008 ◽

Vol 29 (8) ◽

pp. 1643-1650 ◽

Cited By ~ 33

Author(s):

Zeineb Aturki ◽

Salvatore Fanali ◽

Giovanni D'Orazio ◽

Anna Rocco ◽

Chiara Rosati

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Capillary Electrochromatography ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Reversed Phase

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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Molecules ◽

10.3390/molecules24112041 ◽

2019 ◽

Vol 24 (11) ◽

pp. 2041 ◽

Cited By ~ 14

Author(s):

Vasilisa Pedan ◽

Martin Popp ◽

Sascha Rohn ◽

Matthias Nyfeler ◽

Annette Bongartz

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Sensory Properties ◽

Total Phenolic ◽

Sensory Data ◽

Positive Correlations

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

Food Research International ◽

10.1016/j.foodres.2007.02.001 ◽

2007 ◽

Vol 40 (7) ◽

pp. 855-861 ◽

Cited By ~ 25

Author(s):

Maria Teresa Bilancia ◽

Francesco Caponio ◽

Ewa Sikorska ◽

Antonella Pasqualone ◽

Carmine Summo

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Quality Parameters

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Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Journal of Agricultural and Food Chemistry ◽

10.1021/jf202596q ◽

2011 ◽

Vol 59 (21) ◽

pp. 11491-11500 ◽

Cited By ~ 42

Author(s):

Jesus Lozano-Sánchez ◽

Elisa Giambanelli ◽

Rosa Quirantes-Piné ◽

Lorenzo Cerretani ◽

Alessandra Bendini ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Natural Source

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Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽

10.3390/nu10080969 ◽

2018 ◽

Vol 10 (8) ◽

pp. 969 ◽

Cited By ~ 4

Author(s):

Lorena Martínez ◽

Gaspar Ros ◽

Gema Nieto

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Cell Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Chicken Meat ◽

Future Research ◽

Meat Industry ◽

Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

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