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

•Oleuropein aglycone is the main phenolic compound of the ‘Corbella’ olive variety.•The highest phenolic content is expected to be found in green olives.•Olives with a ripening index below 1 have the highest carotenoid and squalene content.•A ripening index around 2 results in the highest MUFA/PUFA...

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Bibliographic Details
Published in:Food chemistry 2024-01, Vol.430, p.137024-137024, Article 137024
Main Authors: Olmo-Cunillera, Alexandra, Pérez, Maria, López-Yerena, Anallely, Abuhabib, Mohamed M., Ninot, Antònia, Romero-Aroca, Agustí, Vallverdú-Queralt, Anna, Maria Lamuela-Raventós, Rosa
Format: Article
Language:English
Subjects:
Multivariate analysis
Olea europaea
Oleacein
Oleocanthal
Polyphenols
Ripeness
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Summary:•Oleuropein aglycone is the main phenolic compound of the ‘Corbella’ olive variety.•The highest phenolic content is expected to be found in green olives.•Olives with a ripening index below 1 have the highest carotenoid and squalene content.•A ripening index around 2 results in the highest MUFA/PUFA and oleic/linoleic ratios.•Apparently, olives with a ripening index from 0 to 2 have a similar stability. ‘Corbella’ is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about its composition. This is the first work studying the metabolic profile of ‘Corbella’ olives during early maturation. Olives with a ripening index (RI) 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137024