Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content
The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-10, Vol.57 (19), p.8998-9001 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 9001 |
|---|---|
| container_issue | 19 |
| container_start_page | 8998 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 57 |
| creator | Allouche, Yosra Uceda, Marino Jiménez, Antonio Aguilera, M. Paz Gaforio, José Juan Beltrán, Gabriel |
| description | The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed. |
| doi_str_mv | 10.1021/jf902105h |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_734075847</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>734075847</sourcerecordid><originalsourceid>FETCH-LOGICAL-a368t-b4c4e99ceaf12d319e05303d6ad1fa97103cf42591479c856104aa229d1af6373</originalsourceid><addsrcrecordid>eNptkMFu1DAQhi1ERZfCgRcAXyrUQ2DGjuP4uFpRqLTSgtpyjbyOXbzKOovtVOrbk7DR9tLDaDSjb_6Z-Qn5gPAFgeHXnVNjAvHnFVmgYFAIxPo1WcDYLWpR4Tl5m9IOAGoh4Q05RyWBMckWZHsdB5_pr0F3Pj9RHVq66fyjpWur3f_yNvfB0mXb-uz7QJfOWZPpT2_GEfrbxwcf5pGN7-hd9NnGgw3e0FUfsg35HTlzukv2_ZwvyP31t7vVj2K9-X6zWq4Lzas6F9vSlFYpM-5F1nJUFgQH3la6RaeVRODGlUwoLKUy01dQas2YalG7ikt-QT4fdQ-x_zvYlJu9T8Z2nQ62H1IjeQlS1OVEXh1JE_uUonXNIfq9jk8NQjM52pwcHdmPs-qw3dv2mZwtHIHLGdDJ6M5FHYxPJ44xkIBiWvrpyDndN_ohjsz9LQPkgJXiU5yUtEnNrh9iGO164aR_lA2RXA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>734075847</pqid></control><display><type>article</type><title>Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content</title><source>ACS Publications</source><source>MEDLINE</source><creator>Allouche, Yosra ; Uceda, Marino ; Jiménez, Antonio ; Aguilera, M. Paz ; Gaforio, José Juan ; Beltrán, Gabriel</creator><creatorcontrib>Allouche, Yosra ; Uceda, Marino ; Jiménez, Antonio ; Aguilera, M. Paz ; Gaforio, José Juan ; Beltrán, Gabriel</creatorcontrib><description>The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf902105h</identifier><identifier>PMID: 19702272</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alcohols ; Biological and medical sciences ; Chemical Changes Induced by Processing/Storage ; erythrodiol ; Fat industries ; food composition ; Food Handling - methods ; Food industries ; Fruit - chemistry ; Fruit - growth & development ; Fruit and vegetable industries ; fruit resting on ground ; Fundamental and applied biological sciences. Psychology ; harvesting ; leaves ; maslinic acid ; Olea - chemistry ; oleanolic acid ; Olive Oil ; organic acids and salts ; Plant Leaves - chemistry ; Plant Oils - chemistry ; Plant Oils - isolation & purification ; seeds ; Seeds - chemistry ; Triterpenes - analysis ; triterpenic dialcohols ; triterpenoids</subject><ispartof>Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.8998-9001</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a368t-b4c4e99ceaf12d319e05303d6ad1fa97103cf42591479c856104aa229d1af6373</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf902105h$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf902105h$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22070157$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19702272$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Allouche, Yosra</creatorcontrib><creatorcontrib>Uceda, Marino</creatorcontrib><creatorcontrib>Jiménez, Antonio</creatorcontrib><creatorcontrib>Aguilera, M. Paz</creatorcontrib><creatorcontrib>Gaforio, José Juan</creatorcontrib><creatorcontrib>Beltrán, Gabriel</creatorcontrib><title>Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.</description><subject>alcohols</subject><subject>Biological and medical sciences</subject><subject>Chemical Changes Induced by Processing/Storage</subject><subject>erythrodiol</subject><subject>Fat industries</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit - growth & development</subject><subject>Fruit and vegetable industries</subject><subject>fruit resting on ground</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>harvesting</subject><subject>leaves</subject><subject>maslinic acid</subject><subject>Olea - chemistry</subject><subject>oleanolic acid</subject><subject>Olive Oil</subject><subject>organic acids and salts</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - isolation & purification</subject><subject>seeds</subject><subject>Seeds - chemistry</subject><subject>Triterpenes - analysis</subject><subject>triterpenic dialcohols</subject><subject>triterpenoids</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkMFu1DAQhi1ERZfCgRcAXyrUQ2DGjuP4uFpRqLTSgtpyjbyOXbzKOovtVOrbk7DR9tLDaDSjb_6Z-Qn5gPAFgeHXnVNjAvHnFVmgYFAIxPo1WcDYLWpR4Tl5m9IOAGoh4Q05RyWBMckWZHsdB5_pr0F3Pj9RHVq66fyjpWur3f_yNvfB0mXb-uz7QJfOWZPpT2_GEfrbxwcf5pGN7-hd9NnGgw3e0FUfsg35HTlzukv2_ZwvyP31t7vVj2K9-X6zWq4Lzas6F9vSlFYpM-5F1nJUFgQH3la6RaeVRODGlUwoLKUy01dQas2YalG7ikt-QT4fdQ-x_zvYlJu9T8Z2nQ62H1IjeQlS1OVEXh1JE_uUonXNIfq9jk8NQjM52pwcHdmPs-qw3dv2mZwtHIHLGdDJ6M5FHYxPJ44xkIBiWvrpyDndN_ohjsz9LQPkgJXiU5yUtEnNrh9iGO164aR_lA2RXA</recordid><startdate>20091014</startdate><enddate>20091014</enddate><creator>Allouche, Yosra</creator><creator>Uceda, Marino</creator><creator>Jiménez, Antonio</creator><creator>Aguilera, M. Paz</creator><creator>Gaforio, José Juan</creator><creator>Beltrán, Gabriel</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20091014</creationdate><title>Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content</title><author>Allouche, Yosra ; Uceda, Marino ; Jiménez, Antonio ; Aguilera, M. Paz ; Gaforio, José Juan ; Beltrán, Gabriel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a368t-b4c4e99ceaf12d319e05303d6ad1fa97103cf42591479c856104aa229d1af6373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>alcohols</topic><topic>Biological and medical sciences</topic><topic>Chemical Changes Induced by Processing/Storage</topic><topic>erythrodiol</topic><topic>Fat industries</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit - growth & development</topic><topic>Fruit and vegetable industries</topic><topic>fruit resting on ground</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>harvesting</topic><topic>leaves</topic><topic>maslinic acid</topic><topic>Olea - chemistry</topic><topic>oleanolic acid</topic><topic>Olive Oil</topic><topic>organic acids and salts</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - isolation & purification</topic><topic>seeds</topic><topic>Seeds - chemistry</topic><topic>Triterpenes - analysis</topic><topic>triterpenic dialcohols</topic><topic>triterpenoids</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Allouche, Yosra</creatorcontrib><creatorcontrib>Uceda, Marino</creatorcontrib><creatorcontrib>Jiménez, Antonio</creatorcontrib><creatorcontrib>Aguilera, M. Paz</creatorcontrib><creatorcontrib>Gaforio, José Juan</creatorcontrib><creatorcontrib>Beltrán, Gabriel</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Allouche, Yosra</au><au>Uceda, Marino</au><au>Jiménez, Antonio</au><au>Aguilera, M. Paz</au><au>Gaforio, José Juan</au><au>Beltrán, Gabriel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-10-14</date><risdate>2009</risdate><volume>57</volume><issue>19</issue><spage>8998</spage><epage>9001</epage><pages>8998-9001</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively. During fruit resting on the ground, olive oils showed no differences in uvaol content, a slight increase in erythrodiol, and a gradual increase in both oleanolic and maslinic acids, obtaining at the end of the experiment contents nearly 10- and 3-fold higher than control oils. These results confirm that olive oil triterpenic composition is modified by the factors analyzed.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19702272</pmid><doi>10.1021/jf902105h</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.8998-9001 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_734075847 |
| source | ACS Publications; MEDLINE |
| subjects | alcohols Biological and medical sciences Chemical Changes Induced by Processing/Storage erythrodiol Fat industries food composition Food Handling - methods Food industries Fruit - chemistry Fruit - growth & development Fruit and vegetable industries fruit resting on ground Fundamental and applied biological sciences. Psychology harvesting leaves maslinic acid Olea - chemistry oleanolic acid Olive Oil organic acids and salts Plant Leaves - chemistry Plant Oils - chemistry Plant Oils - isolation & purification seeds Seeds - chemistry Triterpenes - analysis triterpenic dialcohols triterpenoids |
| title | Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-15T14%3A30%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fruit%20Quality%20and%20Olive%20Leaf%20and%20Stone%20Addition%20Affect%20Picual%20Virgin%20Olive%20Oil%20Triterpenic%20Content&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Allouche,%20Yosra&rft.date=2009-10-14&rft.volume=57&rft.issue=19&rft.spage=8998&rft.epage=9001&rft.pages=8998-9001&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf902105h&rft_dat=%3Cproquest_cross%3E734075847%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=734075847&rft_id=info:pmid/19702272&rfr_iscdi=true |