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Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
J Sci Food Agric. 2010 Jan 30; 90(2):199-204.JS

Abstract

BACKGROUND

The aim of the present work was to investigate the influence of fruit ripening on oil quality in an attempt to establish an optimum harvesting time for Chétoui olives, the second main olive variety cultivated in Tunisia.

RESULTS

Our results showed that many analytical parameters, i.e., peroxide value, UV absorbance at 232 and 270 nm, chlorophyll pigments, carotenoids and oleic acid contents decreased during ripening, whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index. The trend of oxidative stability, total phenols and o-diphenols, showed an increase at the early stages followed by a reduction at more advanced stages of maturity. The major phenolic compounds, such as hydroxytyrosol, ligstroside aglycon, elenolic acid, acetoxy-pinoresinol and oleuropein aglycon, seemed to have the same behaviour. In the case of tyrosol, a strong decrease was observed directly related with the ripening progress.

CONCLUSION

On the basis of the evolution of the analytical parameters studied, the best stage of Chétoui olive fruits for oil processing seems to be at ripeness index higher than 2.0 and lower than 3.0.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Ben Youssef N
Laboratoire Caractérisation et Qualité de l'huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
Zarrouk W
No affiliation info available
Carrasco-Pancorbo A
No affiliation info available
Ouni Y
No affiliation info available
Segura-Carretero A
No affiliation info available
Fernández-Gutiérrez A
No affiliation info available
Daoud D
No affiliation info available
Zarrouk M
No affiliation info available

MeSH

AgricultureCarotenoidsChlorophyllFruitHydrogen-Ion ConcentrationOleaOleic AcidOlive OilOxidation-ReductionPhenolsPhenylethyl AlcoholPlant OilsUltraviolet Raysalpha-Linolenic Acid

Pub Type(s)

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

Language

eng

PubMed ID

20355031

Citation

Ben Youssef, Nabil, et al. "Effect of Olive Ripeness On Chemical Properties and Phenolic Composition of Chétoui Virgin Olive Oil." Journal of the Science of Food and Agriculture, vol. 90, no. 2, 2010, pp. 199-204.
Ben Youssef N, Zarrouk W, Carrasco-Pancorbo A, et al. Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. J Sci Food Agric. 2010;90(2):199-204.
Ben Youssef, N., Zarrouk, W., Carrasco-Pancorbo, A., Ouni, Y., Segura-Carretero, A., Fernández-Gutiérrez, A., Daoud, D., & Zarrouk, M. (2010). Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. Journal of the Science of Food and Agriculture, 90(2), 199-204. https://doi.org/10.1002/jsfa.3784
Ben Youssef N, et al. Effect of Olive Ripeness On Chemical Properties and Phenolic Composition of Chétoui Virgin Olive Oil. J Sci Food Agric. 2010 Jan 30;90(2):199-204. PubMed PMID: 20355031.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. AU - Ben Youssef,Nabil, AU - Zarrouk,Wissem, AU - Carrasco-Pancorbo,Alegría, AU - Ouni,Youssef, AU - Segura-Carretero,Antonio, AU - Fernández-Gutiérrez,Alberto, AU - Daoud,Douja, AU - Zarrouk,Mokhtar, PY - 2010/4/1/entrez PY - 2010/4/1/pubmed PY - 2010/9/23/medline SP - 199 EP - 204 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 2 N2 - BACKGROUND: The aim of the present work was to investigate the influence of fruit ripening on oil quality in an attempt to establish an optimum harvesting time for Chétoui olives, the second main olive variety cultivated in Tunisia. RESULTS: Our results showed that many analytical parameters, i.e., peroxide value, UV absorbance at 232 and 270 nm, chlorophyll pigments, carotenoids and oleic acid contents decreased during ripening, whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index. The trend of oxidative stability, total phenols and o-diphenols, showed an increase at the early stages followed by a reduction at more advanced stages of maturity. The major phenolic compounds, such as hydroxytyrosol, ligstroside aglycon, elenolic acid, acetoxy-pinoresinol and oleuropein aglycon, seemed to have the same behaviour. In the case of tyrosol, a strong decrease was observed directly related with the ripening progress. CONCLUSION: On the basis of the evolution of the analytical parameters studied, the best stage of Chétoui olive fruits for oil processing seems to be at ripeness index higher than 2.0 and lower than 3.0. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20355031/Effect_of_olive_ripeness_on_chemical_properties_and_phenolic_composition_of_Chétoui_virgin_olive_oil_ L2 - https://doi.org/10.1002/jsfa.3784 DB - PRIME DP - Unbound Medicine ER -