Changes in Quality and Antioxidant Properties of Virgin Olive Oil of ‘Cornicabra’ According to Fruit Maturation in Longnan, China

• Published in: Journal of Oleo Science Vol. 70; no. 12; pp. 1731 - 1740
• Main Authors: Yang, Lihua, Ma, Junyi, Yan, Huiqiang, Lü, Xiaofei, Guo, Junwei, Kong, Weibao, Deng, Yu
• Format: Journal Article
• Language: English
• Published: Japan Japan Oil Chemists' Society 01.01.2021; Japan Science and Technology Agency
• Subjects: antioxidant properties; Antioxidants; Chemical Phenomena; China; Cornicabra; Fatty acids; Flavonoids; Flavonoids - isolation & purification; Flavonoids - pharmacology; Food Quality; Fruit - chemistry; Fruit - growth & development; Linoleic Acid - analysis; maturity; Olea - chemistry; Olea - growth & development; Oleic acid; Oleic Acid - analysis; Olive oil; Olive Oil - pharmacology; Parameters; Polyphenols; Polyphenols - isolation & purification; Polyphenols - pharmacology; Principal components analysis; quality; virgin olive oil; China; virgin olive oil; antioxidant properties; maturity; Cornicabra; quality
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess20289

This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while ΔK increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52 ± 0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of ‘Cornicabra’ increased with the increase of fruit maturity. The oleic acid (C18:1) content remained above 70 % and reached the maximum of (76.68 ± 0.17) % at M7. The values of monounsaturated fatty acids (MUFA) / polyunsaturated fatty acids (PUFA) and oleic acid (C18:1) / linoleic acid (C18:2) showed a decreasing trend with the maturity stage. Principal component analysis (PCA) showed that the quality of FFA, PV, K232, K270, TP, TF and OS were higher at the 5th maturity (M5), the quality of fatty acid were higher at M7. It can be seen from the analysis that the olive fruit maturity was an important parameter to characterize and distinguish olive oil.