Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals

Fuentes, Edwar; Paucar, Fiorela; Tapia, Francisco Herrera; Ortíz, Jaime; Jiménez, Paula; Romero, Nalda

doi:10.1016/j.foodchem.2017.09.130

Cited by 47 publications

(46 citation statements)

References 32 publications

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“…HXT is a secoiridoid and a potent antioxidant that acts as main component from phenolic fraction of extra virgin olive oil (EVOO). This compound is derivate from hydrolysis of oleuropein and its concentration in EVOO and table olives can change according to several factors: altitude and latitude of olive tree harvest, the variety of olive, the collection time and the processing conditions [ 23 , 24 ]. For example, the HXT concentration in EVOO is 14.32 ± 3.01 mg kg −1 , while in refined virgin oil is 1.74 ± 0.84 mg kg −1 [ 25 ].…”

Section: The Role Of Hxt In Dietmentioning

confidence: 99%

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

2018

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Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol. Due to its molecular structure, its regular consumption has several beneficial effects such as antioxidant, anti-inflammatory, anticancer, and as a protector of skin and eyes, etc. For these reasons, the use of HXT extract is a good strategy for use in meat products to replace synthetics additives. However, this extract has a strong odour and flavour, so it is necessary to previously treat this compound in order to not alter the organoleptic quality of the meat product when is added as ingredient. The present review exposes the health benefits provided by HXT consumption and the latest research about its use on meat. In addition, new trends about the application of HXT in the list of ingredients of healthier meat products will be discussed.

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Section: The Role Of Hxt In Dietmentioning

confidence: 99%

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

2018

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“…According to olive growers' regulations, this oil should consist of a minimum of 10% of the Sevillana del Huasco variety (INAPI 2017b). According to the DO of olive oil from Huasco, variety differentiation is currently based on the particular characteristics of each variety, depending on their total polyphenol content (Fuentes et al, 2018;Romero et al, 2015). Tapia et al (2015) analyzed olive oil blends from mixtures of Arbequina and Frantoio varieties and base varieties of the Sevillana del Huasco, and concluded that these oils yield unique and irreproducible chemical, sensory and functional characteristics that are not found in any other olive-growing area of Chile.…”

Section: Resultsmentioning

confidence: 99%

Genetic Characterization of Centennial Olive Trees From Northern Chile: The Case of Extra Virgin Olive Oil From Huasco in the Process of Designation of Origin

Contreras

Aguayo

Guerra

et al. 2018

Chil. j. agric. anim. sci.

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The olive variety called Sevillana de Azapa and Sevillana del Huasco was introduced in northern Chile more than 350 years ago by the Spaniards. These olive trees are evidence of an important historical production of olives in the Valleys of Azapa and Huasco. However, the genetic differences of this variety in populations of each valley and between olive trees commonly cultivated in Chile are still unknown. In order to obtain Denomination of Origin (DO) certification for the olive products made from this variety, a more accurate quality control method is required to properly distinguish raw material. Based on the use of ISSR and RAPD markers, the results of this study showed that Sevillana has a high genetic variation within each valley, but also a very low diversity between valleys. The high genetic variation within the population suggests that the individuals originated from vegetative parts of different mother plants, or were propagated by seeds. On the other hand, the populations of centennial trees of the Huasco and Azapa valleys are genetically distinct from the most important olive varieties marketed in the rest of Chile. It can be concluded the ISSR and RAPD markers can be used to characterize the raw material of Huasco olive oil with DO so as to differentiate this oil from other varieties established in the rest of the country.

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“…For the polyphenols content, the fitting presented in Figure 5 d is remarkable. This parameter is influenced by many factors such as the variety of fruits, environmental conditions and agronomical practices [ 6 ]. High accuracies of the prediction models for this parameter would indicate the potential to improve the health benefits and the shelf life of the future extracted oil.…”

Section: Resultsmentioning

confidence: 99%

“…Minor compounds include two main groups: polyphenols and pigments, which are responsible for relevant health properties and also for increasing the shelf life [ 5 ]. Polyphenols are the main group, acting as antioxidant and antiradical agents [ 6 ]. These properties have been recognized, in a specific health regulation approved by the European Commission [ 7 ], because of its contribution to protecting blood lipids from oxidative damage.…”

Section: Introductionmentioning

confidence: 99%

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Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision

Soto

Martínez

Gila

et al. 2018

Sensors

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The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill’s reception yard, fruits are visually inspected and separated according to their external appearance. In this way, the process parameters can be better adjusted to improve the quantity and/or quality of olive oil. This paper presents a proposal to automatically determine the oil quality before being produced from a previous inspection of the incoming fruits. Expert assessment of the fruit conditions guided the image processing. The proposal has been validated through the analysis of 74 batches of olives coming from an oil mill. Best correlation results between the image processing and the analytical data were found in the acidity index, peroxide values, ethyl ester, polyphenols, chlorophylls, and carotenoids.

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Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietals

Cited by 47 publications

References 32 publications

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

Genetic Characterization of Centennial Olive Trees From Northern Chile: The Case of Extra Virgin Olive Oil From Huasco in the Process of Designation of Origin

Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision

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