| Title: | Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times |
| Author(s): | Oueslati I; Krichene D; Manai H; Taamalli W; Zarrouk M; Flamini G; |
| Address: | "Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia. Electronic address: imen.oueslati@fst.rnu.tn. Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia. Dipartimento di Scienze Farmaceutiche, sede Chimica Bioorganica e Biofarmacia, via Bonanno 33, 56126 Pisa, Italy" |
| DOI: | 10.1016/j.foodres.2018.06.058 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The virgin olive oils (VOOs) under examination were from the main Tunisian cultivar 'Chemlali'. Olive fruits used for oil production were stored in plastic containers for four weeks at ambient temperature. Hydrophilic bioactive compounds and volatile profiles of the corresponding oils were analyzed. Chemometric analysis showed that VOO obtained from fruits stored during one week is similar to that of freshly harvested fruits. They preserved their bioactive and volatile molecular markers of freshness with the predominance of the secoiridoid aldehydic form of oleuropeine aglycon, and the C(6) lipoxygenase products. However, VOO obtained from fruits stored for a long time, showed degradation of the derivatives of oleuropeine and ligstroside aglycons, a decrease in the lignan, and flavonoid groups, whereas phenolic acids showed a remarkable increase. The volatile profile was characterized by a decrease in the LOX products, and biosynthesis of the volatile molecular markers of oxidation C(7)-C(10) aldehydes (nonanal, decanal, (Z) and (E)-2-heptenal, (E)-2-octenal, and (E,E)-2,4-heptadienal), and hydrocarbons (n-dodecane, and n-tetradecane). Mono and sesquiterpenes showed also an increase over storage time. Consequently, and in order to avoid deterioration of VOO composition, chemometric analysis showed that the olive fruits should be processed as soon as possible after being harvested, with a maximum storage time of one week" |
| Keywords: | Food Storage/*methods *Fruit Humans Hydrophobic and Hydrophilic Interactions Italy Odorants/*analysis *Olea Olive Oil/*analysis Oxidation-Reduction Phenols/*analysis Time Factors Volatile Organic Compounds/*analysis Chemlali cultivar Olive fruit storage P; |
| Notes: | "MedlineOueslati, Imen Krichene, Dhouha Manai, Hedia Taamalli, Wael Zarrouk, Mokhtar Flamini, Guido eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/08/23 Food Res Int. 2018 Oct; 112:425-433. doi: 10.1016/j.foodres.2018.06.058. Epub 2018 Jun 26" |
