Article

Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils

Journal of Oil & Fat Industries (impact factor: 1.77). 01/2006; 83(8):683-690. DOI:10.1007/s11746-006-5024-z pp.683-690

ABSTRACT The aim of this work was to determine the effect of the climatological conditions of the olive crop season on the composition
of monovarietal virgin olive oils obtained from the Arbequina cultivar with special emphasis on the phenolic fraction, its percent distribution, and related oil quality parameters such
as oxidative stability and bitter index. The main differences were due to freeze injuries caused by low temperatures in December
2001. The levels of chlorophylls and carotenoids in olive oil or pulp from frost-damaged olive trees were lower as a consequence
of faster ripening. The olive oil extracted from frost-damaged olive pulp had lower contents of secoiridoid and especially
lower levels of 3,4-DHPEA-EDA (the dialdehydic form of elenolic acid linked to hydroxytyrosol). In the following crop seasons,
a significant increase in phenolic compounds, especially in secoiridoid derivatives such as 3,4-DHPEA-EDA, was observed. This
increase may be due to the fact that olive trees that suffered frost damage in December 2001 were more sensitive to stress
caused by the water deficit during summer in the subsequent crop seasons, which is usual in this olive-growing region. Moreover,
important correlation coefficients were observed between the main secoiridoid derivative compound (3,4-DHPEA-EDA) and oxidative
stability and the bitter index.

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  • Article: Radical Scavenging, Total Antioxidant Capacity, and Antiproliferative Activity of Phenolic Extracts from Extra Virgin Olive Oil by Cultivar ‘Frantoio’
    Monica Rosa Loizzo, Giuseppe Di Lecce, Emanuele Boselli, Federica Menichini, Natale Giuseppe Frega
    [show abstract] [hide abstract]
    ABSTRACT: The beneficial health effects of extra virgin olive oil are due to both its high content of monounsaturated fatty acids and its high content of phenolic compounds, which have recently attracted research interest. In this context, the aim of this work was to examine the in vitro antioxidant and antiproliferative activities of the phenolic extract obtained from extra virgin olive oil from O. europea cultivar ‘Frantoio’ (samples 1–4), one of the main varieties cultivated in Italy. The total phenolic content was determined by Folin–Ciocalteu method and instead the phenolic profile was obtained by HPLC coupled to a diode array detector and mass spectrometry. Extra virgin olive oil extracts exhibited high antioxidant activity through different mechanisms of action and these activities are related to the phenolic content. Sample 3 demonstrated the strongest free radical scavenging activity with IC50 value of 56.5 μg/mL. The reducing ability measured with FRAP assay revealed that samples ranged from 91.3 to 156 μM Fe(II)/g. The same interesting trend was observed with Trolox equivalent antioxidant capacity value. Moreover, the virgin olive oils showed a good oxidative stability ranging between 19 to 32 h. Antiproliferative activity evaluated by SRB assay revealed that phenolic extracts from the cultivar ‘Frantoio’ showed a strong antiproliferative activity against CORL-23 cell line with an IC50 value of 14.5 and 55.9 μg/mL for samples 3 and 1, respectively, and these results are comparable to the positive control vinblastine. Overall, these results showed that extra virgin olive oils from the cultivar ‘Frantoio’, may represent an interesting source of phenolic compounds as functional components that could be consumed in diets and/or used for the elaboration of functional food and pharmaceutical industries.
    International Journal of Food Properties 11/2012; 15(6):1345-1357. · 0.67 Impact Factor
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Keywords

Arbequina cultivar
 
bitter index
 
dialdehydic form
 
elenolic acid
 
following crop seasons
 
frost-damaged olive pulp
 
frost-damaged olive trees
 
main differences
 
main secoiridoid derivative compound
 
monovarietal virgin olive oils
 
olive crop season
 
olive trees
 
olive-growing region
 
oxidative stability
 
percent distribution
 
phenolic compounds
 
phenolic fraction
 
subsequent crop seasons
 
suffered frost damage
 
water deficit