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Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.
Food Chem. 2019 Dec 01; 300:125243.FC

Abstract

Fatty acids, phenolic compounds, and tocopherols of Coratina, Bosana, Semidana, and Tonda di Cagliari virgin olive oils, were measured over a 45-day harvest period. Phenolic composition was the primary factor distinguishing Bosana, Tonda di Cagliari, and Semidana, whereas fatty acids differentiated Coratina and the other cultivars. Harvest period principally influenced oleacein, oleocanthal, oleuropein and ligstroside aglycones, and flavonoids. High phenolic content was observed for Coratina (1039-688 mg/kg) and Bosana (788-592 mg/kg). A drastic decrease in phenolic content was observed in Semidana (529-134 mg/kg) and Tonda di Cagliari (507-142 mg/kg) during the harvest period. These two cultivars also had low MUFA/PUFA (6.0-4.0 and 4.9-3.2 respectively), suggesting that these varieties should be harvested earlier in the season. These results provide information to producers for improved management of the harvesting process, which is strongly affected by varietal factors.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Deiana P
Università degli Studi di Sassari, Dipartimento di Agraria, Viale Italia 39, 07100 Sassari, Italy. Electronic address: pideiana@uniss.it.
Santona M
Università degli Studi di Sassari, Dipartimento di Agraria, Viale Italia 39, 07100 Sassari, Italy. Electronic address: msantona@uniss.it.
Dettori S
Università degli Studi di Sassari, Dipartimento di Agraria, Viale Italia 39, 07100 Sassari, Italy. Electronic address: sdettori@uniss.it.
Culeddu N
CNR - Istituto di Chimica Biomolecolare (ICB), Traversa La Crucca 3, Loc. Baldinca, 07040 Li Punti, Sassari, Italy. Electronic address: nicola.culeddu@icb.cnr.it.
Dore A
CNR - Istituto di Scienze delle Produzioni Alimentari (ISPA), Traversa La Crucca 3, Loc. Baldinca, 07040 Li Punti, Sassari, Italy. Electronic address: antonio.dore@cnr.it.
Molinu MG
CNR - Istituto di Scienze delle Produzioni Alimentari (ISPA), Traversa La Crucca 3, Loc. Baldinca, 07040 Li Punti, Sassari, Italy. Electronic address: mariagiovanna.molinu@cnr.it.

MeSH

AgricultureAldehydesCyclopentane MonoterpenesFatty AcidsFlavonoidsFood AnalysisGlucosidesIridoid GlucosidesIridoidsItalyOleaOlive OilPhenolsPyransSpecies SpecificityTocopherols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31357015

Citation

Deiana, Pierfrancesco, et al. "Multivariate Approach to Assess the Chemical Composition of Italian Virgin Olive Oils as a Function of Variety and Harvest Period." Food Chemistry, vol. 300, 2019, p. 125243.
Deiana P, Santona M, Dettori S, et al. Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period. Food Chem. 2019;300:125243.
Deiana, P., Santona, M., Dettori, S., Culeddu, N., Dore, A., & Molinu, M. G. (2019). Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period. Food Chemistry, 300, 125243. https://doi.org/10.1016/j.foodchem.2019.125243
Deiana P, et al. Multivariate Approach to Assess the Chemical Composition of Italian Virgin Olive Oils as a Function of Variety and Harvest Period. Food Chem. 2019 Dec 1;300:125243. PubMed PMID: 31357015.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period. AU - Deiana,Pierfrancesco, AU - Santona,Mario, AU - Dettori,Sandro, AU - Culeddu,Nicola, AU - Dore,Antonio, AU - Molinu,Maria Giovanna, Y1 - 2019/07/23/ PY - 2019/01/16/received PY - 2019/07/17/revised PY - 2019/07/22/accepted PY - 2019/7/30/pubmed PY - 2019/10/31/medline PY - 2019/7/30/entrez KW - Chemometrics KW - Fatty acids KW - Fruit ripening KW - Orthogonal Projection to Latent Structures KW - Polar phenolic composition KW - Sardinian virgin olive oil KW - Virgin olive oil health properties KW - α-Tocopherol SP - 125243 EP - 125243 JF - Food chemistry JO - Food Chem VL - 300 N2 - Fatty acids, phenolic compounds, and tocopherols of Coratina, Bosana, Semidana, and Tonda di Cagliari virgin olive oils, were measured over a 45-day harvest period. Phenolic composition was the primary factor distinguishing Bosana, Tonda di Cagliari, and Semidana, whereas fatty acids differentiated Coratina and the other cultivars. Harvest period principally influenced oleacein, oleocanthal, oleuropein and ligstroside aglycones, and flavonoids. High phenolic content was observed for Coratina (1039-688 mg/kg) and Bosana (788-592 mg/kg). A drastic decrease in phenolic content was observed in Semidana (529-134 mg/kg) and Tonda di Cagliari (507-142 mg/kg) during the harvest period. These two cultivars also had low MUFA/PUFA (6.0-4.0 and 4.9-3.2 respectively), suggesting that these varieties should be harvested earlier in the season. These results provide information to producers for improved management of the harvesting process, which is strongly affected by varietal factors. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31357015/Multivariate_approach_to_assess_the_chemical_composition_of_Italian_virgin_olive_oils_as_a_function_of_variety_and_harvest_period_ DB - PRIME DP - Unbound Medicine ER -