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Article

The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils

Institute for Oliveculture, Science and Research Centre Koper, Garibaldijeva 1, 6000 Koper, Slovenia
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Academic Editor: Cristina Forzato
Molecules 2021, 26(1), 95; https://doi.org/10.3390/molecules26010095
Received: 30 November 2020 / Revised: 21 December 2020 / Accepted: 25 December 2020 / Published: 28 December 2020
Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyzed. Oils produced from “Istrska belica” fruit affected by active infestation compared to the oils made from fruit affected by damaging infestation showed higher amounts of total oleuropein biofenols (377.3 versus (vs.) 106.6 mg/kg), total biophenols (755 vs. 377 mg/kg), lignans (85.3 vs. 32.9 mg/kg), the dialdehydic form of decarboxymethyl oleuropein aglycone (DMO-Agl-dA) (148.3 vs. 49.0 mg/kg), its oxidized form (DMO-Agl-dA)ox (35.2 vs. 8.5 mg/kg), the dialdehydic form of oleuropein aglycone (O-Agl-dA) (61.1 vs. 8.0 mg/kg), the dialdehydic form of ligstroside aglycone (L-Agl-dA) (63.5 vs. 28.0 mg/kg), the aldehydic form of oleuropein aglycone (O-Agl-A) (40.6 vs. 8.4 mg/kg), and lower amounts of tyrosol (Tyr) (6.0 vs. 13. 9 mg/kg) and the aldehydic form of ligstroside aglycone (L-Agl-A) (13.8 vs. 40.3 mg/kg). Higher values of stigmasterol (2.99%) and lower values of campesterol (2.25%) were determined in oils affected by damaging infestation; an increase in triterpenic dialcohols was also observed (3.04% for damaging and 1.62% for active infestation). Oils affected by damaging infestation, compared to active infestation, showed lower amounts of oleic acid (73.89 vs. 75.15%) and higher amounts of myristic (0.013 vs. 0.011%), linoleic (7.27 vs. 6.48%), and linolenic (0.74 vs. 0.61%) acids. View Full-Text
Keywords: olive fruit fly; biophenols; sterols; triterpenic dialcohols; fatty acids; “Istrska belica” olive fruit fly; biophenols; sterols; triterpenic dialcohols; fatty acids; “Istrska belica”
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MDPI and ACS Style

Valenčič, V.; Butinar, B.; Podgornik, M.; Bučar-Miklavčič, M. The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils. Molecules 2021, 26, 95. https://doi.org/10.3390/molecules26010095

AMA Style

Valenčič V, Butinar B, Podgornik M, Bučar-Miklavčič M. The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils. Molecules. 2021; 26(1):95. https://doi.org/10.3390/molecules26010095

Chicago/Turabian Style

Valenčič, Vasilij, Bojan Butinar, Maja Podgornik, and Milena Bučar-Miklavčič. 2021. "The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils" Molecules 26, no. 1: 95. https://doi.org/10.3390/molecules26010095

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