scholarly journals An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

2017 ◽  
Vol 8 ◽  
Author(s):  
David Velázquez-Palmero ◽  
Carmen Romero-Segura ◽  
Rosa García-Rodríguez ◽  
María L. Hernández ◽  
Fabián E. Vaistij ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Phenolic Composition ◽  
Olive Fruit

scholarly journals The effect of olive fruit stoning on virgin olive oil aroma

2004 ◽  
Vol 55 (2) ◽  
Author(s):  
C. Sanz ◽  
P. Luaces ◽  
A. G. Pérez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Fruit

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

2012 ◽  
Vol 114 (5) ◽  
pp. 535-541 ◽  
Author(s):  
Sara Godena ◽  
Alessandra Bendini ◽  
Elisa Giambanelli ◽  
Lorenzo Cerretani ◽  
Damir Ðermić ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Fruit ◽  
Olive Oil Quality ◽  
Leafroll Virus

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

2009 ◽  
Vol 90 (2) ◽  
pp. 199-204 ◽  
Author(s):  
Nabil Ben Youssef ◽  
Wissem Zarrouk ◽  
Alegría Carrasco-Pancorbo ◽  
Youssef Ouni ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Phenolic Composition ◽  
Olive Ripeness

scholarly journals An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 352 ◽  
Author(s):  
Rosario Sánchez ◽  
Lourdes García-Vico ◽  
Carlos Sanz ◽  
Ana G. Pérez
Keyword(s):  
Olive Oil ◽  
Aromatic Aldehyde ◽  
Biochemical Characterization ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Single Step ◽  
Dependent Manner ◽  
Oxidation Reactions ◽  
Olive Fruit ◽  
Amine Oxidation

The phenolic composition of virgin olive oil (VOO) is strongly determined by the content and distribution of secoiridoid phenolic glucosides present in the olive fruit. Among them, oleuropein is the most abundant in olive mesocarp and is characterized by containing an hydroxytyrosol residue in its chemical structure. Hydroxytyrosol-containing molecules are those that exhibit the most important biological activities in virgin olive oil. In this regard, we identified an aromatic aldehyde synthase gene (OeAAS) from an olive transcriptome, which was synthesized, expressed in Eschrichia coli, and purified its encoded protein. The recombinant OeAAS is a bifunctional enzyme catalyzing decarboxylation and amine-oxidation reactions in a single step. OeAAS displays strict substrate specificity for l-DOPA to form 2,4-dihydroxyphenylacetaldehyde, the immediate precursor of hydroxytyrosol. In addition to the biochemical characterization of the enzyme, the expression analysis carried out in different olive cultivars and ripening stages indicate that OeAAS gene is temporally regulated in a cultivar-dependent manner. High correlation coefficients were found between OeAAS expression levels and the phenolic content of olive fruits and oils, which supports a key role for OeAAS in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil.

Influence of zeolitite foliar coating on photosynthesis, VOC emission and quality of extra virgin olive oil

2021 ◽  
Author(s):  
Lucia Morrone ◽  
Luisa Neri ◽  
Osvaldo Facini ◽  
Giulio Galamini ◽  
Valeria Medoro ◽  
...  
Keyword(s):  
Olive Oil ◽  
Photosynthetic Rate ◽  
Virgin Olive Oil ◽  
Fruit Fly ◽  
Tree Canopy ◽  
Plant Responses ◽  
Slight Reduction ◽  
Olive Fruit Fly ◽  
Olive Fruit ◽  
Foliar Treatment

<p>Olive fruit fly (Bactrocera oleae) is the most dangerous pest of olive fruits and strongly impairs both quality and quantity of the resulting olive oil. Organic farms have few tools against this pest and are constantly looking for effective and sustainable products; furthermore, for conventional farms the recent ban on dimethoate use in EU, made the defence from B. oleae very difficult. In this context the use of zeolitites, applied as particle films, began to take hold.</p><p>Since particle film covers the leaves, the organs responsible for gas exchange, a study on the plant responses to zeolite foliar coating was carried out by measuring photosynthetic rates from July to October (harvest) in two orchards located at San Lazzaro di Savena and Montiano in the Emilia Romagna region (Italy), respectively under organic and conventional farming.</p><p>Plant response to foliar treatment was also evaluated by measuring oil quantity in olives fruits. The layer of particle film covering leaves and fruits reduces the attractiveness of visual cues and prevents insects from recognizing and finding the plant parts on which they lay eggs: volatile organic compounds (VOC) emitted from both leaves and olives could act as oviposition promoters and were determined as well. Finally, chemical and sensory analyses on the resulting olive oils were performed. In the San Lazzaro orchard the tested treatments were: natural zeolitite (NZ), natural zeolitite enriched with ammonium (EZ) and Spyntor Fly® (SF), a protein bait based on spinosad for the control of B. oleae. In the Montiano orchard the treatments tested were: Dimethoate (DM), an organophosphate insecticide, natural zeolite with a reduced dose of dimethoate (ZN-DM) and negative control (Test).</p><p>Photosynthetic activity of plants treated with EZ was higher than the other two treatments in all dates, while no differences in photosynthetic rate were found between SF and NZ. In the Montiano orchard a slight reduction in photosynthetic rate was found only on the last two dates. The analyses of the VOC emitted by leaves and fruits allowed to identify respectively 35 and 31 different chemical compounds, belonging mainly to the chemical classes aldehydes, alkanes and alcohol, ketones, esters, ethers and terpenes. Chemical and sensory characteristics of oils were influenced by the incidence of olive fruit fly rather than foliar treatment with zeolite. In the Montiano orchard, subjected to a severe B. oleae attack, the effectiveness of the zeolite against the pest was observed, and the oil from untreated plants showed higher chemical parameters associated with secondary oxidation phenomena. In the San Lazzaro orchard, where  a weak B. oleae attack occurred, sensory differences were recorded between treated (NZ and EZ) and untreated plants. According to the results of this study, the use of zeolite film cover on olive tree canopy do not negatively influence the plant physiology and represents a useful tool against olive fruit fly.</p>

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