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

Abderezak Tamendjari; Franca Angerosa; Soraya Mettouchi; Mohand Mouloud Bellal

doi:10.3989/gya.032209

Autores/as

Abderezak Tamendjari Faculty of Sciences of Nature and the Life. Laboratory of Applied Biochemistry. University of Bejaia
Franca Angerosa Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano
Soraya Mettouchi Faculty of Sciences of Nature and the Life. Food Sciences Departement. University of Bejaia
Mohand Mouloud Bellal Agronomic National Institute of Algiers

DOI:

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

Palabras clave:

Bactrocera oleae, Calidad del aceite de oliva, Compuestos fenólicos, Maduración

Resumen

Se ha estudiado el ataque de las aceitunas por la plaga Bactrocera oleae con el fin de determinar la influencia sobre la calidad del aceite de oliva (acidez libre, índice de peróxidos, extinción UV, calidad sensorial), polifenoles totales e individuales. Este estudio se realizó con el aceite de oliva obtenido a partir de la mayoritaria variedad de Argelia (Chemlal).
El análisis cuantitativo y cualitativo de los compuestos fenólicos se realizó por el método colorimétrico y por cromatografía gaseosa acoplada a la espectomertria de masas respectivamente. Los resultados demostraron que el ataque de la mosca, modifica la calidad del aceite de oliva y se confirmó además la existencia de procesos hidroliticos y, en particular oxidativos, que reducen fuertemente la cantidad de compuestos O-difenólicos. El alcance de la modificación fue mucho mayor cuando las aceitunas fueron atacadas en una fase avanzada de maduración. La recolección temprana podría ser una manera eficaz para limitar el daño causado por B. oleae y mejorar la calidad del aceite de oliva virgen y preservar los compuestos fenólicos.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Angerosa F, Alessandro N, Konstantinou P, Giacinto LG. 1995. GC-MS Evaluation of phenolic compounds in virgin olive oil. J. Agric. Food Chem. 43, 1802-1807. doi:10.1021/jf00055a010

Angerosa F, Basti C, Vito R. 2000. Virgin olive oil volatile compounds from lipoxygenase pathway and characterisation of some Italian cultivars. J. Agric. Food Chem. 47, 836-839. doi:10.1021/jf980911g PMid:10552376

Angerosa F, Di Giacinto L, Solinas M. 1992. Influence of Dacus oleae infestation of flavour of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds. Grasas y Aceites 43, 134-142.

Beltran G, Aguilera MP, Del-Rio C, Sanchez S, Martinez L. 2005. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem. 89, 207-215 doi:10.1016/j.foodchem.2004.02.027

Boskou, D. 2000. Olive oil. Simopoulos A, Visoli F, Eds. Mediterranean diets. World Rev Nut Diet, Karger, Basel 27, 56-77.

Brenes M, Garcia A, Garcia P, Rios J, Garrido A. 1999. Phenolic compounds in Spanish olive oils. J. Agric. Food Chem. 47, 3535-3540. doi:10.1021/jf990009o PMid:10552681

Caponio F, Tommaso G, Pasqualone, A. 2001. Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life. Eur Food Res. Technol. 212, 329 -335. doi:10.1007/s002170000268

Carrasco-Pancorbo A, Cerretani L, Bendini A. 2005. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J. Agric. Food Chem. 53, 8918-8925. doi:10.1021/jf0515680 PMid:16277383

Caruso D, Berra B, Giovani F, Cortesi N, Fedeli E, Galli, G. 1999. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutr. Metab. Cardiovasc. Dis. 9, 102-107.

Delrio G, Lentini A, Vacca V, Serra G. 1995. Effects of Bactrocera oleae (Gmel) infestation on the production and quality of olive oil. Riv. Ital. delle Sost. Grasse 72, 5-9.

EEC 1991. Characteristic of olive oil and olive pomace and their analytical method. Regulation EEC/2568/ 1991. Official Journal European Community, L248, 1- 82.

EEC 2002. Characteristic of olive oil and olive pomace and their analytical method. Regulation EEC/796/ 2002. Official Journal European Community L.128, 8- 22.

Evangelisti F, Zunin P, Calcagno C, Tiscorina E, Petacchi R. 1994. Dacus oleae infestation and its consequences on the phénolics compounds of virgin olive oil. Riv. Ital. delle Sost. Grasse 71, 507-511.

Favati F, Caporale G, Bertuccioli M.1994. Rapid determination of phenol content in extra virgin olive oil. Grasas y Aceites 45, 68-71.

Gaouar N, Debouzie D. 1991. Olive fruit fly, Dacus oleae Gmel (Diptera, Tephritidae) damage in Tlemcen region Algeria. J. Applied Entomology 112, 288-297.

Garcia JM, Seller S, Perez-Camino MC. 1996. Influence of fruit ripening on olive oil quality. J. Agric. Food Chem. 44, 3516-3520. doi:10.1021/jf950585u

Garcia JM, Yousfi K, Mateos R, Olmo M, Cert A. 2001. Reduction of oil bitterness by heating of olive (Olea europaea) fruits. J. Agric. Food Chem. 49, 4231-4235. doi:10.1021/jf001302n PMid:11559116

Gomez-Caravaca AM, Cerretani L, Benidini A, Segura- Carretero A, Fernandez-Gutierrez AA, Del-Carlo M, Compagnone D, Cichelli A. 2008. Effects of fly attack (Bactocera oleae) on the phenolic profile and selected chemical parameters of olive oil. J. Agric. Food Chem. 56, 4577-4583. doi:10.1021/jf800118t PMid:18522402

Gutierrez F, Jimenez B, Ruiz A, Albi MA. 1999. Effect of the olive ripeness and the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J. Agric. Food Chem. 49, 121-127. doi:10.1021/jf980684i PMid:10563859

Kiritsakis AK. 1998. Olive oil from the tree to the table. Trumbull, CT, USA: Food & Nutrition Press, Inc. Morello JR, Romero MP, Moltiva MJ. 2006. Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils. Journal of the Americain Oil Chemists Society 83, 683-690

Pereira JA, Alves MR, Casal S, Oliveira M B P P. 2004. Effect of olive fruit fly infestation on the quality of olive oil from cultivars Cobrancosa, Madural and Verdeal transmontana. Ital. J. Food Sci. 16, 355-365.

Perrin JL 1992. Minor components and natural antioxidants in olives and olive oil. Revue Française des Corps Grass 39, 25-32.

Tamendjari A, Bellal MM, Laribi R, Angerosa F. 2004. Impact of de Bactrocera oleae and storage on oil quality of olives variety chemlal. Riv. Ital. delle Sost. Grasse 81, 23-27.

Torres-Villa LM, Rodriguez-Molina MC, Martinez JA 2003. Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity. Grasas y Aceites 54, 285-294. doi:10.3989/gya.2003.v54.i3.244

Uceda M, Frias L. 1975. Harvest dates Evolution of the fruit oil content, oil composition and oil quality. In Proceedings of the II international oleicol seminar, Cordoba, Spain, pp. 125-130.

Uceda M, Hermoso M. 1997. La calidad del aceite de oliva. In EL cultivo del olivo; Barranco D, R Fernández- Escobar, L Rallo, Eds, Junta de Andalucía: Seville, Spain.

Visioli F, Poli A, Galli C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Medicinal Research Reviews 22, 65-75. doi:10.1002/med.1028 PMid:11746176