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Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening.
Food Chem Toxicol. 2010 Nov; 48(11):3235-41.FC

Abstract

Olive fruits are seriously deteriorated by pre and post harvest damage due to the attack of insects, such as Bactrocera olaea, which strongly alters the quality of olives. Olives from Chemlali cultivar were collected and divided into different groups according to the presence or absence of infestation (0%, 5%, 10%, 15% and 100%) by the olive fruit fly (B. olaea). The infestation of this pest has been studied to evaluate its influence on virgin olive oil quality (free acidity, K(232) and K(270), fatty acids composition, pigment concentration, organoleptic characteristics, phenolic content, and antioxidant power). Results showed that both attacks by B. oleae and maturity process affected the quantitative and qualitative composition of the oil. These analyses demonstrated that the degree of fly attack was positively correlated with free acidity, the values of this parameter increase from 0.6 to 1.5 and 3.4, at the infestation levels 10%, 15% and 100%, respectively (R(2)=0.7418, P<0.05), and negatively related to the phenolic content which was always lower at the 100% infestation level (R(2)=0.9155, P<0.05), and consequently, the organoleptic characteristics. In addition, the infestation by olive fly did not cause an important change in the fatty acid composition while it is clear that fatty acids levels change in relation to the fruit repining stage. The antioxidant activity decreased during maturation, it was correlated to the total phenol content and the fruit infestation level.

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Authors+Show Affiliations

Mraicha F
Institut de l'Olivier, BP 1087, 3000-Sfax, Tunisia.
Ksantini M
No affiliation info available
Zouch O
No affiliation info available
Ayadi M
No affiliation info available
Sayadi S
No affiliation info available
Bouaziz M
No affiliation info available

MeSH

AnimalsAntioxidantsCarotenoidsChlorophyllFatty AcidsFlavonoidsFood ContaminationFree RadicalsOleaOlive OilPhenolsPlant DiseasesPlant OilsTephritidaeTunisia

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20804813

Citation

Mraicha, Faten, et al. "Effect of Olive Fruit Fly Infestation On the Quality of Olive Oil From Chemlali Cultivar During Ripening." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 11, 2010, pp. 3235-41.
Mraicha F, Ksantini M, Zouch O, et al. Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food Chem Toxicol. 2010;48(11):3235-41.
Mraicha, F., Ksantini, M., Zouch, O., Ayadi, M., Sayadi, S., & Bouaziz, M. (2010). Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(11), 3235-41. https://doi.org/10.1016/j.fct.2010.08.031
Mraicha F, et al. Effect of Olive Fruit Fly Infestation On the Quality of Olive Oil From Chemlali Cultivar During Ripening. Food Chem Toxicol. 2010;48(11):3235-41. PubMed PMID: 20804813.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. AU - Mraicha,Faten, AU - Ksantini,Mohieddine, AU - Zouch,Olfa, AU - Ayadi,Mohamed, AU - Sayadi,Sami, AU - Bouaziz,Mohamed, Y1 - 2010/09/04/ PY - 2010/03/10/received PY - 2010/07/01/revised PY - 2010/08/20/accepted PY - 2010/9/1/entrez PY - 2010/9/2/pubmed PY - 2011/1/28/medline SP - 3235 EP - 41 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 48 IS - 11 N2 - Olive fruits are seriously deteriorated by pre and post harvest damage due to the attack of insects, such as Bactrocera olaea, which strongly alters the quality of olives. Olives from Chemlali cultivar were collected and divided into different groups according to the presence or absence of infestation (0%, 5%, 10%, 15% and 100%) by the olive fruit fly (B. olaea). The infestation of this pest has been studied to evaluate its influence on virgin olive oil quality (free acidity, K(232) and K(270), fatty acids composition, pigment concentration, organoleptic characteristics, phenolic content, and antioxidant power). Results showed that both attacks by B. oleae and maturity process affected the quantitative and qualitative composition of the oil. These analyses demonstrated that the degree of fly attack was positively correlated with free acidity, the values of this parameter increase from 0.6 to 1.5 and 3.4, at the infestation levels 10%, 15% and 100%, respectively (R(2)=0.7418, P<0.05), and negatively related to the phenolic content which was always lower at the 100% infestation level (R(2)=0.9155, P<0.05), and consequently, the organoleptic characteristics. In addition, the infestation by olive fly did not cause an important change in the fatty acid composition while it is clear that fatty acids levels change in relation to the fruit repining stage. The antioxidant activity decreased during maturation, it was correlated to the total phenol content and the fruit infestation level. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/20804813/Effect_of_olive_fruit_fly_infestation_on_the_quality_of_olive_oil_from_Chemlali_cultivar_during_ripening_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(10)00541-7 DB - PRIME DP - Unbound Medicine ER -