ArticleAntioxidants (Basel, Switzerland)2021
Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Corbella Extra Virgin Olive Oil, Urinary Phenolic Metabolites, and Exploratory Cardiometabolic Outcomes in Healthy Young Adults: The HEVOOC Trial.Antioxidants (Basel, Switzerland) · 2026Article
- Extra-Virgin Olive Oil Phenolics in IBD-Associated Vascular Risk.Molecules (Basel, Switzerland) · 2026Review
- Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective.Foods (Basel, Switzerland) · 2026Review
- Genotypic Effect on Olive (Plants (Basel, Switzerland) · 2025Article
- Functional Olive Oil Production via Emulsions: Evaluation of Phenolic Encapsulation Efficiency, Storage Stability, and Bioavailability.Nutrients · 2024Article
- The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars.Molecules (Basel, Switzerland) · 2024Article
- Alternative Assisted Extraction Methods of Phenolic Compounds Using NaDESs.Antioxidants (Basel, Switzerland) · 2023Review
- The Chemistry Behind the Folin-Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern.Journal of agricultural and food chemistry · 2023Review
- Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2023Article
- Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils.Foods (Basel, Switzerland) · 2023Article
- Impact of Processing on Antioxidant Rich Foods.Antioxidants (Basel, Switzerland) · 2022Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds.Antioxidants (Basel, Switzerland) · 2021Article
- Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
9 authors.
Funding
Abstract
The ancient 'Corbella' olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for 'Corbella' olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.
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