Tags

Type your tag names separated by a space and hit enter

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.
J Agric Food Chem. 2008 Jun 25; 56(12):4577-83.JA

Abstract

The phenolic fraction of virgin olive oil influences both its quality and oxidative stability. One of the principal threats of the quality of olive fruit is the olive fly (Bactrocera oleae) as it alters the chemical composition. The attack of this olive pest has been studied in order to evaluate its influence on the quality of virgin olive oil (free acidity, peroxide value, fatty acid composition, water content, oxidative stability, phenols, and antioxidant power of phenolic fraction). The study was performed using several virgin olive oils obtained from olives with different degrees of fly infestation. They were acquired in different Italian industrial mills from the Abruzzo region. Qualitative and quantitative analyses of phenolic profiles were performed by capillary electrophoresis-diode array detection, and electrochemical evaluation of the antioxidant power of the phenolic fraction was also carried out. These analyses demonstrated that the degree of fly attack was positively correlated with free acidity (r = 0.77, p < 0.05) and oxidized products (r = 0.58, p < 0.05), and negatively related to the oxidative stability index (r = -0.54, p < 0.05) and phenolic content (r = -0.50, p < 0.05), mainly with secoiridoid compounds. However, it has been confirmed that the phenolic fraction of olive oil depends on several parameters and that a clear correlation does not exist between the percentages of fly attack and phenolic content.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Gómez-Caravaca AM
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain.
Cerretani L
No affiliation info available
Bendini A
No affiliation info available
Segura-Carretero A
No affiliation info available
Fernández-Gutiérrez A
No affiliation info available
Del Carlo M
No affiliation info available
Compagnone D
No affiliation info available
Cichelli A
No affiliation info available

MeSH

AnimalsAntioxidantsFruitItalyOleaOlive OilPhenolsPlant DiseasesPlant OilsTephritidae

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18522402

Citation

Gómez-Caravaca, Ana Maria, et al. "Effects of Fly Attack (Bactrocera Oleae) On the Phenolic Profile and Selected Chemical Parameters of Olive Oil." Journal of Agricultural and Food Chemistry, vol. 56, no. 12, 2008, pp. 4577-83.
Gómez-Caravaca AM, Cerretani L, Bendini A, et al. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. J Agric Food Chem. 2008;56(12):4577-83.
Gómez-Caravaca, A. M., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernández-Gutiérrez, A., Del Carlo, M., Compagnone, D., & Cichelli, A. (2008). Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. Journal of Agricultural and Food Chemistry, 56(12), 4577-83. https://doi.org/10.1021/jf800118t
Gómez-Caravaca AM, et al. Effects of Fly Attack (Bactrocera Oleae) On the Phenolic Profile and Selected Chemical Parameters of Olive Oil. J Agric Food Chem. 2008 Jun 25;56(12):4577-83. PubMed PMID: 18522402.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. AU - Gómez-Caravaca,Ana Maria, AU - Cerretani,Lorenzo, AU - Bendini,Alessandra, AU - Segura-Carretero,Antonio, AU - Fernández-Gutiérrez,Alberto, AU - Del Carlo,Michele, AU - Compagnone,Dario, AU - Cichelli,Angelo, Y1 - 2008/06/04/ PY - 2008/6/5/pubmed PY - 2008/9/3/medline PY - 2008/6/5/entrez SP - 4577 EP - 83 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 12 N2 - The phenolic fraction of virgin olive oil influences both its quality and oxidative stability. One of the principal threats of the quality of olive fruit is the olive fly (Bactrocera oleae) as it alters the chemical composition. The attack of this olive pest has been studied in order to evaluate its influence on the quality of virgin olive oil (free acidity, peroxide value, fatty acid composition, water content, oxidative stability, phenols, and antioxidant power of phenolic fraction). The study was performed using several virgin olive oils obtained from olives with different degrees of fly infestation. They were acquired in different Italian industrial mills from the Abruzzo region. Qualitative and quantitative analyses of phenolic profiles were performed by capillary electrophoresis-diode array detection, and electrochemical evaluation of the antioxidant power of the phenolic fraction was also carried out. These analyses demonstrated that the degree of fly attack was positively correlated with free acidity (r = 0.77, p < 0.05) and oxidized products (r = 0.58, p < 0.05), and negatively related to the oxidative stability index (r = -0.54, p < 0.05) and phenolic content (r = -0.50, p < 0.05), mainly with secoiridoid compounds. However, it has been confirmed that the phenolic fraction of olive oil depends on several parameters and that a clear correlation does not exist between the percentages of fly attack and phenolic content. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18522402/Effects_of_fly_attack__Bactrocera_oleae__on_the_phenolic_profile_and_selected_chemical_parameters_of_olive_oil_ DB - PRIME DP - Unbound Medicine ER -