RT Journal Article
T1 Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey.
A1 Miho, H
A1 Diez, C M
A1 Mena-Bravo, A
A1 Sanchez de Medina, V
A1 Moral, J
A1 Melliou, E
A1 Magiatis, P
A1 Rallo, L
A1 Barranco, D
A1 Priego-Capote, F
K1 Apigenin (PubChem CID: 5280443)
K1 Cultivar
K1 Germplasm
K1 Hydroxytyrosol (PubChem CID: 82755)
K1 LC-MS/MS
K1 Ligstroside aglycon
K1 Luteolin (PubChem CID: 5280445)
K1 Oleacein
K1 Oleacein (3,4-DHPEA-EDA) (PubChem CID: 18684078)
K1 Oleocanthal
K1 Oleocanthal (p-HPEA-EDA) (PubChem CID: 16681728)
K1 Oleuropein aglycon
K1 Oleuropein aglycon (3,4-DHPEA-EA) (PubChem CID: 124202093)
K1 Phenolic compounds
AB Despite the evident influence of the cultivar on olive oil composition, few studies have been devoted to exploring the variability of phenols in a representative number of monovarietal olive oils. In this study, oil samples from 80 cultivars selected for their impact on worldwide oil production were analyzed to compare their phenolic composition by using a method based on LC-MS/MS. Secoiridoid derivatives were the most concentrated phenols in virgin olive oil, showing high variability that was significantly due to the cultivar. Multivariate analysis allowed discrimination between four groups of cultivars through their phenolic profiles: (i) richer in aglycon isomers of oleuropein and ligstroside; (ii) richer in oleocanthal and oleacein; (iii) richer in flavonoids; and (iv) oils with balanced but reduced phenolic concentrations. Additionally, correlation analysis showed no linkage among aglycon isomers and oleocanthal/oleacein, which can be explained by the enzymatic pathways involved in the metabolism of both oleuropein and ligstroside.
PB Elsevier
YR 2018
FD 2018-06-03
LK http://hdl.handle.net/10668/13144
UL http://hdl.handle.net/10668/13144
LA en
NO Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, et al. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey. Food Chem. 2018 Nov 15;266:192-199
NO This research was jointly financed by the Spanish Ministerio de Economía y Competitividad and the Interreg-Med Program through the projects CTQ2015-68813-R and ARISTOIL MED-1033. Both projects are co-funded by the European Regional Development Fund/European Social Fund (“Investing in your future”). H. Miho thanks the International Olive Council (IOOC) for a doctoral fellowship).
DS RISalud
RD Apr 12, 2025