Grasas y Aceites, Vol 60, No 5 (2009)

The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil


https://doi.org/10.3989/gya.032209

Abderezak Tamendjari
Faculty of Sciences of Nature and the Life. Laboratory of Applied Biochemistry. University of Bejaia, Algeria

Franca Angerosa
Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano, Italy

Soraya Mettouchi
Faculty of Sciences of Nature and the Life. Food Sciences Departement. University of Bejaia, Algeria

Mohand Mouloud Bellal
Agronomic National Institute of Algiers, Algeria

Abstract


The attack on olives by the pest Bactrocera oleae has been studied to determine its influence on the olive oil quality (free acidity, peroxide value, UV extinction, sensorial quality), the total polyphenol and the individual phenolic compounds. The Algerian chemlal olive variety was used in this work. Quantitative and qualitative analyses of phenolic compounds were performed using the colorimetric method and the GC coupled with mass spectrometry. The results demonstrated that the attack modified the quality of olive oil and confirmed the existence of hydrolytic and mostly oxidative processess which strongly reduced the amount of O-diphenolic compounds. The extent of modification was much greater when the olives were attacked and harvested at an advanced stage of maturity. Early harvesting could be an effective way to limit the damage caused by B. oleae and to improve the quality of virgin olive oil.

Keywords


Bactrocera oleae; Olive oil quality; Phenolic compounds; Ripening

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