Fruit Quality and Olive Leaf and Stone Addition Affect Picual Virgin Olive Oil Triterpenic Content

• Published in: Journal of agricultural and food chemistry 2009-10, Vol.57 (19), p.8998-9001
• Main Authors: Allouche, Yosra, Uceda, Marino, Jiménez, Antonio, Aguilera, M. Paz, Gaforio, José Juan, Beltrán, Gabriel
• Format: Article
• Language: English
• 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
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf902105h

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.