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Article

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

1
Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
2
Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska cesta 25, 10000 Zagreb, Croatia
3
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: Jesús R. Huertas and Alfredo Aires
Antioxidants 2021, 10(5), 689; https://doi.org/10.3390/antiox10050689
Received: 29 March 2021 / Revised: 17 April 2021 / Accepted: 25 April 2021 / Published: 27 April 2021
(This article belongs to the Special Issue Phenolics as Antioxidant Agents)
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar. View Full-Text
Keywords: phenols; fatty acids; C18:1/C18:2; growing conditions; sensory quality; maturity index; Olea europaea L. phenols; fatty acids; C18:1/C18:2; growing conditions; sensory quality; maturity index; Olea europaea L.
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MDPI and ACS Style

Jukić Špika, M.; Perica, S.; Žanetić, M.; Škevin, D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants 2021, 10, 689. https://doi.org/10.3390/antiox10050689

AMA Style

Jukić Špika M, Perica S, Žanetić M, Škevin D. Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect? Antioxidants. 2021; 10(5):689. https://doi.org/10.3390/antiox10050689

Chicago/Turabian Style

Jukić Špika, Maja, Slavko Perica, Mirella Žanetić, and Dubravka Škevin. 2021. "Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?" Antioxidants 10, no. 5: 689. https://doi.org/10.3390/antiox10050689

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