Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. cv. Cornicabra) with regard to fruit ripening and irrigation management

被引:147
作者
Gomez-Rico, Aurora
Salvador, M. Desamparados
La Greca, Marta
Fregapane, Giuseppe [1 ]
机构
[1] Univ Castilla La Mancha, Dept Quim Analit & Tecnol Alimentos, E-13071 Ciudad Real, Spain
[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain
关键词
virgin olive oil; phenols; volatiles; ripening; irrigation; Olea europaea L. cv. Cornicabra;
D O I
10.1021/jf060798r
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This study investigated the effect of both the degree of ripening of the olive fruit and irrigation management-rain-fed, two different regulated deficit irrigations ( RDI), the method proposed by the Food and Agriculture Organization of the United Nations ( known as FAO), and 125 FAO ( 125% FAO) son the phenolic and volatile composition of Cornicabra virgin olive oils obtained during two crop seasons. Secoiridoid phenolic derivatives greatly decreased upon increase of both irrigation and ripening, for example, the 3,4-DHPEA-EDA content decreased from 770 to 450 mg/kg through fruit ripening under rain-fed conditions and from 676 to 388 mg/kg from rain-fed conditions to FAO irrigation treatment ( at a ripeness index of approximately 4). Moreover, secoiridoid derivatives of hydroxytyrosol decreased more than those of tyrosol. The levels of major volatile components decreased in the course of ripening but were higher in irrigated olive oils: for example, the E-2-hexenal content ranged between 4.2 and 2.6 mg/kg ( expressed as 4-methyl-2-pentanol) over fruit maturation under rain-fed conditions and between 8.0 and 3.5 mg/kg under FAO scheduling. It is important to note that where water was applied only from the beginning of August (RDI-2), when oil begins to accumulate in the fruit, the resulting virgin olive oil presented a phenol and volatile profile similar to those of the FAO and 125 FAO methods, but with a considerable reduction in the amount of water supplied to the olive orchard.
引用
收藏
页码:7130 / 7136
页数:7
相关论文
共 37 条
[1]  
Angerosa F, 2002, EUR J LIPID SCI TECH, V104, P639, DOI 10.1002/1438-9312(200210)104:9/10<639::AID-EJLT639>3.0.CO
[2]  
2-U
[3]   Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds [J].
Angerosa, F ;
Mostallino, R ;
Basti, C ;
Vito, R .
FOOD CHEMISTRY, 2000, 68 (03) :283-287
[4]   Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars [J].
Angerosa, F ;
Basti, C ;
Vito, R .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (03) :836-839
[5]   Influence of malaxation temperature and time on the quality of virgin olive oils [J].
Angerosa, F ;
Mostallino, R ;
Basti, C ;
Vito, R .
FOOD CHEMISTRY, 2001, 72 (01) :19-28
[6]   Characterization of olive ripeness by green aroma compounds of virgin olive oil [J].
Aparicio, R ;
Morales, MT .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) :1116-1122
[7]  
Aparicio R, 2002, EUR J LIPID SCI TECH, V104, P614, DOI 10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO
[8]  
2-L
[9]   Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil [J].
Baldioli, M ;
Servili, M ;
Perretti, G ;
Montedoro, GF .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1996, 73 (11) :1589-1593
[10]  
Doorenbos J., 1984, Guidelines for predicting crop water requirements