Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation

'Corbella' is an ancient olive variety whose cultivation has recently been revived. 'Corbella' olives are used to produce extra virgin olive oil (EVOO), but when harvested at the reddish to black ripening stage the resulting oil is unstable and easily degraded. The aim of this wo...

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Detalles Bibliográficos
Autores: Olmo-Cunillera, Alexandra, Pérez Bosch, Maria, López-Yerena, Anallely, Abuhabib, Mohamed M., Ninot, Antònia, Romero Aroca, Agustí J., Vallverdú i Queralt, Anna, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2023
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/205043
Acceso en línea:https://hdl.handle.net/2445/205043
Access Level:acceso abierto
Palabra clave:Oli d'oliva
Polifenols
Olive oil
Polyphenols
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spelling Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturationOlmo-Cunillera, AlexandraPérez Bosch, MariaLópez-Yerena, AnallelyAbuhabib, Mohamed M.Ninot, AntòniaRomero Aroca, Agustí J.Vallverdú i Queralt, AnnaLamuela Raventós, Rosa Ma.Oli d'olivaPolifenolsOlive oilPolyphenols'Corbella' is an ancient olive variety whose cultivation has recently been revived. 'Corbella' olives are used to produce extra virgin olive oil (EVOO), but when harvested at the reddish to black ripening stage the resulting oil is unstable and easily degraded. The aim of this work was to study the metabolic profile of 'Corbella' olives with a ripening index (RI) below 2 and to obtain data that could help produce more stable EVOOs. Olives with an RI < 1 yielded considerably less fat. Above an RI of 1, levels of phenolic compounds, carotenoids and squalene were lower, and that of α-tocopherol increased. The most abundant phenolic compounds were oleuropein aglycone and elenolic acid, suggesting a high hydrolytic activity of β-glucosidase in the fruit. At an RI of 1.96, the antioxidant capacity decreased slightly, while MUFA/PUFA and oleic/linoleic ratios were at their highest. A similar level of stability seems likely to be achieved with olives with an RI below 2.Elsevier B.V.2023202420232023info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion11 p.application/pdfhttps://hdl.handle.net/2445/205043Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a:Food Chemistry, 202310.1016/j.foodchem.2023.137024cc-by-nc-nd (c) Elsevier B.V., 2023http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2050432026-05-29T05:05:01Z
dc.title.none.fl_str_mv Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
title Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
spellingShingle Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
Olmo-Cunillera, Alexandra
Oli d'oliva
Polifenols
Olive oil
Polyphenols
title_short Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
title_full Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
title_fullStr Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
title_full_unstemmed Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
title_sort Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation
dc.creator.none.fl_str_mv Olmo-Cunillera, Alexandra
Pérez Bosch, Maria
López-Yerena, Anallely
Abuhabib, Mohamed M.
Ninot, Antònia
Romero Aroca, Agustí J.
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author Olmo-Cunillera, Alexandra
author_facet Olmo-Cunillera, Alexandra
Pérez Bosch, Maria
López-Yerena, Anallely
Abuhabib, Mohamed M.
Ninot, Antònia
Romero Aroca, Agustí J.
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author_role author
author2 Pérez Bosch, Maria
López-Yerena, Anallely
Abuhabib, Mohamed M.
Ninot, Antònia
Romero Aroca, Agustí J.
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Oli d'oliva
Polifenols
Olive oil
Polyphenols
topic Oli d'oliva
Polifenols
Olive oil
Polyphenols
description 'Corbella' is an ancient olive variety whose cultivation has recently been revived. 'Corbella' olives are used to produce extra virgin olive oil (EVOO), but when harvested at the reddish to black ripening stage the resulting oil is unstable and easily degraded. The aim of this work was to study the metabolic profile of 'Corbella' olives with a ripening index (RI) below 2 and to obtain data that could help produce more stable EVOOs. Olives with an RI < 1 yielded considerably less fat. Above an RI of 1, levels of phenolic compounds, carotenoids and squalene were lower, and that of α-tocopherol increased. The most abundant phenolic compounds were oleuropein aglycone and elenolic acid, suggesting a high hydrolytic activity of β-glucosidase in the fruit. At an RI of 1.96, the antioxidant capacity decreased slightly, while MUFA/PUFA and oleic/linoleic ratios were at their highest. A similar level of stability seems likely to be achieved with olives with an RI below 2.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/205043
url https://hdl.handle.net/2445/205043
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a:
Food Chemistry, 2023
10.1016/j.foodchem.2023.137024
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2023
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2023
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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