Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2023 Oct 14

PMID 37836786

Authors

Giulia Vicario

Claudio Cantini

Alessandra Francini

Andrea Raffaelli

Mario Cifelli

Valentina Domenici

Luca Sebastiani

Affiliations

Soon will be listed here.

Abstract

Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.

References

Zhang C, Xin X, Zhang J, Zhu S, Niu E, Zhou Z . Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China. Molecules. 2022; 27(4). PMC: 8878581. DOI: 10.3390/molecules27041292. View

Vicario G, Francini A, Cifelli M, Domenici V, Sebastiani L . Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil. Antioxidants (Basel). 2020; 9(12). PMC: 7764626. DOI: 10.3390/antiox9121245. View

Giuliani A, Cerretani L, Cichelli A . Chlorophylls in olive and in olive oil: chemistry and occurrences. Crit Rev Food Sci Nutr. 2011; 51(7):678-90. DOI: 10.1080/10408391003768199. View

Cepero M . Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. arbequina. J Agric Food Chem. 2000; 47(6):2207-12. DOI: 10.1021/jf981158u. View

Rossi L, Borghi M, Francini A, Lin X, Xie D, Sebastiani L . Salt stress induces differential regulation of the phenylpropanoid pathway in Olea europaea cultivars Frantoio (salt-tolerant) and Leccino (salt-sensitive). J Plant Physiol. 2016; 204:8-15. DOI: 10.1016/j.jplph.2016.07.014. View

Perez A, Leon L, Sanz C, de la Rosa R . Fruit Phenolic Profiling: A New Selection Criterion in Olive Breeding Programs. Front Plant Sci. 2018; 9:241. PMC: 5835234. DOI: 10.3389/fpls.2018.00241. View

Alagna F, Mariotti R, Panara F, Caporali S, Urbani S, Veneziani G . Olive phenolic compounds: metabolic and transcriptional profiling during fruit development. BMC Plant Biol. 2012; 12:162. PMC: 3480905. DOI: 10.1186/1471-2229-12-162. View

Obied H, Prenzler P, Ryan D, Servili M, Taticchi A, Esposto S . Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Nat Prod Rep. 2008; 25(6):1167-79. DOI: 10.1039/b719736e. View

Ghisoni S, Lucini L, Angilletta F, Rocchetti G, Farinelli D, Tombesi S . Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics. Food Res Int. 2019; 121:746-753. DOI: 10.1016/j.foodres.2018.12.052. View

10.

Domenici V, Ancora D, Cifelli M, Serani A, Veracini C, Zandomeneghi M . Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils. J Agric Food Chem. 2014; 62(38):9317-25. DOI: 10.1021/jf503818k. View

11.

Ahmad N, Zuo Y, Lu X, Anwar F, Hameed S . Characterization of free and conjugated phenolic compounds in fruits of selected wild plants. Food Chem. 2015; 190:80-89. DOI: 10.1016/j.foodchem.2015.05.077. View

12.

Ryan D, Antolovich M, Herlt T, Prenzler P, Lavee S, Robards K . Identification of phenolic compounds in tissues of the novel olive cultivar hardy's mammoth. J Agric Food Chem. 2002; 50(23):6716-24. DOI: 10.1021/jf025736p. View

13.

Servili M, Esposto S, Lodolini E, Selvaggini R, Taticchi A, Urbani S . Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino. J Agric Food Chem. 2007; 55(16):6609-18. DOI: 10.1021/jf070599n. View

14.

Karkoula E, Skantzari A, Melliou E, Magiatis P . Direct measurement of oleocanthal and oleacein levels in olive oil by quantitative (1)H NMR. Establishment of a new index for the characterization of extra virgin olive oils. J Agric Food Chem. 2012; 60(47):11696-703. DOI: 10.1021/jf3032765. View

15.

Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro G, Morozzi G . Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J Chromatogr A. 2004; 1054(1-2):113-27. View

16.

Morello J, Romero M, Motilva M . Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. J Agric Food Chem. 2004; 52(19):6002-9. DOI: 10.1021/jf035300p. View

17.

Rigakou A, Diamantakos P, Melliou E, Magiatis P . S-(E)-Elenolide: a new constituent of extra virgin olive oil. J Sci Food Agric. 2019; 99(12):5319-5326. DOI: 10.1002/jsfa.9770. View

18.

Finicelli M, Squillaro T, Galderisi U, Peluso G . Polyphenols, the Healthy Brand of Olive Oil: Insights and Perspectives. Nutrients. 2021; 13(11). PMC: 8624306. DOI: 10.3390/nu13113831. View

19.

Ortega-Garcia F, Peragon J . Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening. J Agric Food Chem. 2009; 57(21):10331-40. DOI: 10.1021/jf901471c. View

20.

Tamasi G, Baratto M, Bonechi C, Byelyakova A, Pardini A, Donati A . Chemical characterization and antioxidant properties of products and by-products from L. Food Sci Nutr. 2019; 7(9):2907-2920. PMC: 6766567. DOI: 10.1002/fsn3.1142. View