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Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
J Agric Food Chem. 2006 Sep 20; 54(19):7130-6.JA

Abstract

This study investigated the effect of both the degree of ripening of the olive fruit and irrigation management-rain-fed, two different regulated deficit irrigations (RDI), the method proposed by the Food and Agriculture Organization of the United Nations (known as FAO), and 125 FAO (125% FAO)-on the phenolic and volatile composition of Cornicabra virgin olive oils obtained during two crop seasons. Secoiridoid phenolic derivatives greatly decreased upon increase of both irrigation and ripening, for example, the 3,4-DHPEA-EDA content decreased from 770 to 450 mg/kg through fruit ripening under rain-fed conditions and from 676 to 388 mg/kg from rain-fed conditions to FAO irrigation treatment (at a ripeness index of approximately 4). Moreover, secoiridoid derivatives of hydroxytyrosol decreased more than those of tyrosol. The levels of major volatile components decreased in the course of ripening but were higher in irrigated olive oils: for example, the E-2-hexenal content ranged between 4.2 and 2.6 mg/kg (expressed as 4-methyl-2-pentanol) over fruit maturation under rain-fed conditions and between 8.0 and 3.5 mg/kg under FAO scheduling. It is important to note that where water was applied only from the beginning of August (RDI-2), when oil begins to accumulate in the fruit, the resulting virgin olive oil presented a phenol and volatile profile similar to those of the FAO and 125 FAO methods, but with a considerable reduction in the amount of water supplied to the olive orchard.

Authors+Show Affiliations

Gómez-Rico A
Departamento de Química Analítica y Tecnología de los Alimentos, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Salvador MD
No affiliation info available
La Greca M
No affiliation info available
Fregapane G
No affiliation info available

MeSH

AgricultureFruitOleaOlive OilPhenolsPlant OilsSpainVolatilizationWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16968073

Citation

Gómez-Rico, Aurora, et al. "Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea Europaea L. Cv. Cornicabra) With Regard to Fruit Ripening and Irrigation Management." Journal of Agricultural and Food Chemistry, vol. 54, no. 19, 2006, pp. 7130-6.
Gómez-Rico A, Salvador MD, La Greca M, et al. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J Agric Food Chem. 2006;54(19):7130-6.
Gómez-Rico, A., Salvador, M. D., La Greca, M., & Fregapane, G. (2006). Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry, 54(19), 7130-6.
Gómez-Rico A, et al. Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea Europaea L. Cv. Cornicabra) With Regard to Fruit Ripening and Irrigation Management. J Agric Food Chem. 2006 Sep 20;54(19):7130-6. PubMed PMID: 16968073.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. AU - Gómez-Rico,Aurora, AU - Salvador,M Desamparados, AU - La Greca,Marta, AU - Fregapane,Giuseppe, PY - 2006/9/14/pubmed PY - 2006/11/3/medline PY - 2006/9/14/entrez SP - 7130 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 19 N2 - This study investigated the effect of both the degree of ripening of the olive fruit and irrigation management-rain-fed, two different regulated deficit irrigations (RDI), the method proposed by the Food and Agriculture Organization of the United Nations (known as FAO), and 125 FAO (125% FAO)-on the phenolic and volatile composition of Cornicabra virgin olive oils obtained during two crop seasons. Secoiridoid phenolic derivatives greatly decreased upon increase of both irrigation and ripening, for example, the 3,4-DHPEA-EDA content decreased from 770 to 450 mg/kg through fruit ripening under rain-fed conditions and from 676 to 388 mg/kg from rain-fed conditions to FAO irrigation treatment (at a ripeness index of approximately 4). Moreover, secoiridoid derivatives of hydroxytyrosol decreased more than those of tyrosol. The levels of major volatile components decreased in the course of ripening but were higher in irrigated olive oils: for example, the E-2-hexenal content ranged between 4.2 and 2.6 mg/kg (expressed as 4-methyl-2-pentanol) over fruit maturation under rain-fed conditions and between 8.0 and 3.5 mg/kg under FAO scheduling. It is important to note that where water was applied only from the beginning of August (RDI-2), when oil begins to accumulate in the fruit, the resulting virgin olive oil presented a phenol and volatile profile similar to those of the FAO and 125 FAO methods, but with a considerable reduction in the amount of water supplied to the olive orchard. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16968073/Phenolic_and_volatile_compounds_of_extra_virgin_olive_oil__Olea_europaea_L__Cv__Cornicabra__with_regard_to_fruit_ripening_and_irrigation_management_ L2 - https://doi.org/10.1021/jf060798r DB - PRIME DP - Unbound Medicine ER -