Keywords
How to Cite
Abstract
This work reports on the composition and bionutritional value of destoned (vs. whole) virgin olive oil from Olivastra di Seggiano cultivar, one having wild features, which is cultivated in olive areas of Tuscany Region, Italy. Removal of the stone from fruit before processing is an innovative technique that strongly enhanced the already high quality level of this oil variety. There was for this product marked interaction between genetic background and destoning. An in-depth analytical investigation from 2008 to 2010 showed how the innovated olive extraction process led to an improved product standing out for its peculiar features, related mainly to the improved biophenol and volatile composition, as well as to higher concentrations of the lipophilic and vitamin antioxidants (tocopherols and tocotrienols). It had slowly higher levels of oleocanthal (p-HPEA-EDA), which was found to be a nutraceutical factor. Its head-space aroma even displayed new volatile phytomolecules and also had higher levels of green volatiles from the LOX-pathway (having as precursors the polyunsaturated fatty acids containing a cis-cis-1,4-pentadiene system). Among the other bioactives are to be highlighted the significant levels of trans-β-carotene and xanthophylls (lutein, violaxanthin, neoxanthin and other minor carotenoids), whose amount however was not higher with respect to reference oil. Its enhanced bionutritional value was confirmed by the increased intensity of valuable tasting notes, among which stood out the artichoke flavour. Finally it showed higher resistance to autoxidation and longer shelf-life.
References
Lin P, Chen Y, He Y. Identification of geographical origin of olive oil using visible and near-infrared spectroscopy technique combined with chemometrics. Food Biop Tech 2009; 2: 115-22.
Lupi FR, Gabriele D, de Cindio B. Effect of shear rate on crystallisation phenomena in olive oil-based organogels. Food Biopr Tech 2011; 4: 111-17.
Malheiro R, Casal S, Sousa A, et al. Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives. Food Biopr Tech 2011; 4: 37-43.
Malheiro R, Casal S, Teixeira H, Bento A, Pereira JA. Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality. Food Biop Tech 2011; 4: 72-79.
Ranalli A, Lucera L, Contento S, Simone N, Del Re P. Bioactive constituents, flavors and aromas of virgin oils
obtained by processing olives with a natural enzyme extract. Eur J Lipid Sci Tech 2004; 106: 187-97.
http://dx.doi.org/10.1002/ejlt.200300863
Ranalli A, Malfatti A, Lucera L, Contento S, Sotiriou E. Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil. Food Res Inter 2005; 38: 873-78.
http://dx.doi.org/10.1016/j.foodres.2005.02.011
Ranalli A, Benzi M, Gomes T, Delcuratolo D, Marchegiani D, Lucera L. Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives. Innov Food Sci Emerg Tech 2007; 8: 437-42.
http://dx.doi.org/10.1016/j.ifset.2007.03.020
Inarejos-García AM, Fregapane G, Salvador MD. Effect of crushing on olive paste and virgin olive oil minor components. Eur Food Res Tech 2011; 232: 441-51.
http://dx.doi.org/10.1007/s00217-010-1406-4
Ranalli A, Marchegiani D, Pardi D, et al. Evaluation of functional phytochemicals in destoned virgin olive oil. Food Biop Tech 2009; 2: 222-27.
Ranalli A, Contento S. Analytical assessment of destoned and organic-destoned extra-virgin olive oil. Eur Food Res Tech 2011; 230: 965-71.
http://dx.doi.org/10.1007/s00217-010-1245-3
Ranalli A, Contento S, Di Simone G. Levels of lipochromes and other bioactives in virgin olive oil from new olive germplasm. J Food Comp Anal 2011; 24: 845-50.
http://dx.doi.org/10.1016/j.jfca.2011.02.004
Chun J, Lee J, Ye L, Exler J. Eitenmiller RR. Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J Food Comp Anal 2006; 19: 196-204.
http://dx.doi.org/10.1016/j.jfca.2005.08.001
Rovellini P, Azzolini M, Cortesi N. HPLC determination of tocopherols and tocotrienols in vegetable oils and fats. Riv Ital Sost Grasse 1997; 74: 1-5.
Intern Olive Oil Council. Determination of yocopherols in olive oils by HPLC. COI/T.20/Doc No 33-2, 2005.
Intern Olive Oil Council. Determination of biophenols in olive oils by HPLC. COI/T.20/Doc No 29, 2009.
Mínguez-Mosquera MI, Gandul-Rojas B, Garrido-Fernández J, Gallardo-Guerrero L. Pigments present in virgin olive oil. J Am Oil Chem Soc 1990: 67: 192-96.
http://dx.doi.org/10.1007/BF02539624
Mínguez-Mosquera MI, Garrido-Fernández J, Gandul-Rojas B. Quantification of pigments in fermented Manzanilla and Hojiblanca olives. J Agric Food Chem 1990; 38: 1662-66.
http://dx.doi.org/10.1021/jf00098a008
Mínguez-Mosquera MI, Gandul-Rojas B, Montaño-Asquerino A, Garrido-Fernández J. Determination of chlorophylls and carotenoids by high-performance liquid chromatography during olive lactic fermentation. J Chrom 1991; 585: 259-66.
http://dx.doi.org/10.1016/0021-9673(91)85086-U
Cerretani L, Motilva MJ, Romero MP, Bendini A, Lercker G. Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars. Eur Food Res Tech 2008; 226: 1251-58.
http://dx.doi.org/10.1007/s00217-007-0651-7
Giuffrida D, Salvo F, Salvo A, Cossignani L, Dugo G. Pigments profile in monovarietal virgin olive oils from various Italian olive varieties. Food Chem 2011; 124: 1119-23.
http://dx.doi.org/10.1016/j.foodchem.2010.07.012
Serani A, Piacenti D. Analytical system for identifying deodorized oils in virgin olive oils. Note 1. Analysis of chlorophyll pigments in virgin olive oils. Riv Ital Sost Grasse 2001; 78: 459-63.
Alonso-Salces RM, Héberger K, Holland MV, et al. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chem 2010; 118: 956-65.
http://dx.doi.org/10.1016/j.foodchem.2008.09.061
Alonso-Salces RM, Holland MV, Guillou C. 1H-NMR fingerprinting to evaluate the stability of olive oil. Food Control 2011; 22: 2041-46.
http://dx.doi.org/10.1016/j.foodcont.2011.05.026
Garrido-Delgado R, Arce L, Valcárcel M. Multi-capillary column-ion mobility spectrometry: A potential screening system to differentiate virgin olive oils. Anal Bioanal Chem 2011; 22: 121-28.
Kaftan A, Elmaci Y. Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS. Intern Food Proper 2011; 14: 1160-69.
http://dx.doi.org/10.1080/10942910903453371
Impellizzeri J, Lin J. A simple high-performance liquid chromatography method for the determination of throat-burning oleocanthal with probated antiinflammatory activity in extra virgin olive oils. J Agric Food Chem 2006; 54: 3204-208.
http://dx.doi.org/10.1021/jf052870b
Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RSJ. Influence of heat on biological activity and concentration of oleocanthal - A natural anti-inflammatory agent in virgin olive oil. J Agric Food Chem 2009; 57: 1326-30.
http://dx.doi.org/10.1021/jf803154w
Ouni Y, Taamalli A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Zarrouk M. Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chem 2011; 127: 1263-67.
http://dx.doi.org/10.1016/j.foodchem.2011.01.068
Yorulmaz A, Tekin A, Turan S. Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere. Eur J Lip Sci Tech 2011; 113: 637-43.
http://dx.doi.org/10.1002/ejlt.201000481
Colle IJP, Lemmens L, Van Buggenhout S, Van Loey AM, Hendrickx ME. Modeling lycopene degradation and isomerization in the presence of lipids. Food Biop Tech 2011; 4: 11-17.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2012 Federico Ranalli, Alfonso Ranalli, Stefania Contento, Maria Casanovas, Mariangela Antonucci , Guido Di Simone