Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety
| Autor: | Omar H. Dib, Christophe B.Y. Cordella, Hussein Dib, Ali Bassal, Nathalie Locquet, Rita Yaacoub, Luc Eveleigh |
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| Rok vydání: | 2021 |
| Předmět: |
0209 industrial biotechnology
Stigmasterol Linoleic acid 02 engineering and technology Avenasterol Palmitic acid chemistry.chemical_compound 020901 industrial engineering & automation chemistry Polyphenol 0202 electrical engineering electronic engineering information engineering 020201 artificial intelligence & image processing Cultivar Food science Food quality Olive oil |
| Zdroj: | Journal of Food Research. 10:39 |
| ISSN: | 1927-0895 1927-0887 |
| Popis: | The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil. |
| Databáze: | OpenAIRE |
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