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Article

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

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Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
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Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Svetošimunska Cesta 25, 10000 Zagreb, Croatia
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Department of Biology, Faculty of Science, University of Zagreb, Marulićev Trg 9a, 10000 Zagreb, Croatia
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Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, 70126 Bari, Italy
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Spin Off Sinagri s.r.l., University of Bari Aldo Moro, 70125 Bari, Italy
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Support Unit Bari, Institute for Sustainable Plant Protection, National Research Council of Italy (CNR), 70125 Bari, Italy
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Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia
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Faculty of Chemical Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
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Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Academic Editor: Alfredo Aires
Antioxidants 2022, 11(3), 594; https://doi.org/10.3390/antiox11030594
Received: 25 February 2022 / Revised: 17 March 2022 / Accepted: 18 March 2022 / Published: 20 March 2022
(This article belongs to the Special Issue Phenolics as Antioxidant Agents)
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves. View Full-Text
Keywords: phenolic profile; secoiridoids; Olea europaea L.; environmental conditions; principal component analysis; molecular identification; DNA; traceability; cv. Oblica; cv. Leccino phenolic profile; secoiridoids; Olea europaea L.; environmental conditions; principal component analysis; molecular identification; DNA; traceability; cv. Oblica; cv. Leccino
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MDPI and ACS Style

Jukić Špika, M.; Liber, Z.; Montemurro, C.; Miazzi, M.M.; Ljubenkov, I.; Soldo, B.; Žanetić, M.; Vitanović, E.; Politeo, O.; Škevin, D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants 2022, 11, 594. https://doi.org/10.3390/antiox11030594

AMA Style

Jukić Špika M, Liber Z, Montemurro C, Miazzi MM, Ljubenkov I, Soldo B, Žanetić M, Vitanović E, Politeo O, Škevin D. Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability. Antioxidants. 2022; 11(3):594. https://doi.org/10.3390/antiox11030594

Chicago/Turabian Style

Jukić Špika, Maja, Zlatko Liber, Cinzia Montemurro, Monica M. Miazzi, Ivica Ljubenkov, Barbara Soldo, Mirella Žanetić, Elda Vitanović, Olivera Politeo, and Dubravka Škevin. 2022. "Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability" Antioxidants 11, no. 3: 594. https://doi.org/10.3390/antiox11030594

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