Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

Overview

Journal Antioxidants (Basel)

Date 2022 Mar 25

PMID 35326244

Authors

Maja Jukic Spika

Zlatko Liber

Cinzia Montemurro

Monica Marilena Miazzi

Ivica Ljubenkov

Barbara Soldo

Mirella Zanetic

Elda Vitanovic

Olivera Politeo

Dubravka Skevin

Affiliations

Soon will be listed here.

Abstract

A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.

Citing Articles

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.

Klisovic D, Novoselic A, Lukic M, Kraljic K, Brkic Bubola K Foods. 2024; 13(21).

PMID: 39517309 PMC: 11545581. DOI: 10.3390/foods13213525.

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars.

Soldo B, Jukic Spika M, Paskovic I, Vuko E, Polic Paskovic M, Ljubenkov I Molecules. 2024; 29(8).

PMID: 38675515 PMC: 11051971. DOI: 10.3390/molecules29081696.

Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil.

Liu Y, Li L, Xia Q, Lin L Foods. 2023; 12(4).

PMID: 36832768 PMC: 9955488. DOI: 10.3390/foods12040693.

Relationship between Phenolic Compounds and Antioxidant Activity in Berries and Leaves of Raspberry Genotypes and Their Genotyping by SSR Markers.

Lebedev V, Lebedeva T, Vidyagina E, Sorokopudov V, Popova A, Shestibratov K Antioxidants (Basel). 2022; 11(10).

PMID: 36290690 PMC: 9599021. DOI: 10.3390/antiox11101961.

Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile.

Jukic Spika M, Romic D, Zanetic M, Zovko M, Klepo T, Strikic F Foods. 2022; 11(18).

PMID: 36141049 PMC: 9498773. DOI: 10.3390/foods11182923.

References

Majetic Germek V, Koprivnjak O, Butinar B, Pizzale L, Bucar-Miklavcic M, Conte L . Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil. J Agric Food Chem. 2013; 61(25):5921-7. DOI: 10.1021/jf400692m. View

Yu L, Wang Y, Wu G, Jin J, Jin Q, Wang X . Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China. Food Res Int. 2021; 140:109987. DOI: 10.1016/j.foodres.2020.109987. View

Auten R, Davis J . Oxygen toxicity and reactive oxygen species: the devil is in the details. Pediatr Res. 2009; 66(2):121-7. DOI: 10.1203/PDR.0b013e3181a9eafb. View

Esposto S, Selvaggini R, Taticchi A, Veneziani G, Sordini B, Servili M . Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chem. 2019; 311:126044. DOI: 10.1016/j.foodchem.2019.126044. View

Cipriani G, Marrazzo M, Marconi R, Cimato A, Testolin R . Microsatellite markers isolated in olive ( Olea europaea L.) are suitable for individual fingerprinting and reveal polymorphism within ancient cultivars. Theor Appl Genet. 2003; 104(2-3):223-228. DOI: 10.1007/s001220100685. View

Breton C, Claux D, Metton I, Skorski G, Berville A . Comparative study of methods for DNA preparation from olive oil samples to identify cultivar SSR alleles in commercial oil samples: possible forensic applications. J Agric Food Chem. 2004; 52(3):531-7. DOI: 10.1021/jf034588f. View

Deiana P, Molinu M, Dore A, Culeddu N, Dettori S, Santona M . Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status. Nat Prod Res. 2022; 37(14):2437-2441. DOI: 10.1080/14786419.2022.2042813. View

Jukic Spika M, Zanetic M, Kraljic K, Soldo B, Ljubenkov I, Politeo O . Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils. J Food Sci. 2019; 84(4):877-885. DOI: 10.1111/1750-3841.14494. View

BRENES M, Garcia A, Garcia P, Garrido A . Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil. J Agric Food Chem. 2001; 49(11):5609-14. DOI: 10.1021/jf0107860. View

10.

Jukic Spika M, Perica S, Zanetic M, Skevin D . Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?. Antioxidants (Basel). 2021; 10(5). PMC: 8144995. DOI: 10.3390/antiox10050689. View

11.

Yeates C, Gillings M, Davison A, Altavilla N, Veal D . Methods for microbial DNA extraction from soil for PCR amplification. Biol Proced Online. 2003; 1:40-47. PMC: 140122. DOI: 10.1251/bpo6. View

12.

Quintanilla-Casas B, Torres-Cobos B, Guardiola F, Servili M, Alonso-Salces R, Valli E . Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration. Food Chem. 2022; 378:132104. DOI: 10.1016/j.foodchem.2022.132104. View

13.

Gallina-Toschi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G . Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques. J Sep Sci. 2005; 28(9-10):859-70. DOI: 10.1002/jssc.200500044. View

14.

Olmo-Garcia L, Bajoub A, Monasterio R, Fernandez-Gutierrez A, Carrasco-Pancorbo A . Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry. Food Chem. 2017; 231:374-385. DOI: 10.1016/j.foodchem.2017.03.139. View

15.

Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T . Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J Agric Food Chem. 2005; 53(23):8918-25. DOI: 10.1021/jf0515680. View

16.

Servili M, Sordini B, Esposto S, Urbani S, Veneziani G, Di Maio I . Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Antioxidants (Basel). 2016; 3(1):1-23. PMC: 4665453. DOI: 10.3390/antiox3010001. View

17.

Diamantakos P, Ioannidis K, Papanikolaou C, Tsolakou A, Rigakou A, Melliou E . A New Definition of the Term "High-Phenolic Olive Oil" Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR. Molecules. 2021; 26(4). PMC: 7923275. DOI: 10.3390/molecules26041115. View

18.

Pasqualone A, Montemurro C, di Rienzo V, Summo C, Paradiso V, Caponio F . Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers. J Sci Food Agric. 2016; 96(11):3642-57. DOI: 10.1002/jsfa.7711. View

19.

Lukic I, Zanetic M, Jukic Spika M, Lukic M, Koprivnjak O, Brkic Bubola K . Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chem. 2017; 232:610-620. DOI: 10.1016/j.foodchem.2017.04.047. View

20.

Celano R, Piccinelli A, Pugliese A, Carabetta S, Di Sanzo R, Rastrelli L . Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil. J Agric Food Chem. 2018; 66(24):6053-6063. DOI: 10.1021/acs.jafc.8b01751. View