Research Article
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Comparison of Some Phenolic Compounds of Organic and Conventional Extra-Virgin Olive Oil

Year 2017, Volume: 22 Issue: 3, 179 - 186, 28.12.2017

Yasemin Şahan , Güler Çelik Esra Doğangün

https://doi.org/10.17482/uumfd.372458

Abstract

Olive oil is an important ingredient of the
Mediterranean diet, because of its nutritional qualities and organoleptic
characteristics. In addition olive oil has positive effects on human health, in
particular to prevent of some types of cancer and cardiovascular diseases and
as regards diabetes, inflammatory and autoimmune diseases. These properties are
related not only to the fatty acid composition of its lipid matrix, but
especially to the presence of the phenolic compounds. The changes in the
phenolic compounds of EVOO can be an important quality control parameter. The
aim of this study was to determine the changes in the some phenolic compounds
of organic and conventional extra-virgin olive oil (EVOO) from Turkey. Five
phenolic compounds oleuropein, hydroxytyrosol, tyrosol, caffeic acid, p-coumaric
acid were quantified LC-DAD and justified by LC-MS. Ten extra virgin olive oils
(organic and conventional extra-virgin olive oil), produced by different brands
were analyzed. Oleuropein were found to be higher than other phenolic
compounds. The amount decreased with the order of tyrosol, hydroxytyrosol,
caffeic acid, p-coumaric acid, respectively. Oleuropein concentration varied
between 3.8-39 mg/kg in organic production of extra virgin olive oils. As a
conclusion, phenolic content are higher in organic products compared to
conventional products of EVOO.

Keywords

Olive oil oleuropein hydroxytyrosol organic production LC-MS

References

  • Bajoub, A., Pacchiarotta, T., Hurtado-Fernández, E., Olmo-García, L., García-Villalba, R., Fernández-Gutiérrez, A., Mayboroda, O.A., Carrasco-Pancorbo, A. (2016) Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective, Journal of Chromatography A, 1428, 267–279. DOI:10.1016/j.chroma.2015.10.059.
  • Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodriguez M.A., Vaızquez-Odeiriz, M.L. (2012) Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva), Journal of Food Composition and Analyses, 28, 23–30. DOI:10.1016/j.jfca.2012.07.004
  • Dagdelen, A., Tümen, G., Özcan, M., Dündar, E. (2013) Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages, Food Chemistry, 136, 41–45. DOI:10.1016/j.foodchem.2012.07.046
  • Franco, M.N., Galeano-Díaz, T., López, Ó., Fernández-Bolaños, J.G., Sánchez, J., De Miguel, C., Gil, M.V., Martín-Vertedor, D. (2014) Phenolic compounds and antioxidant capacity of virgin olive oil, Food Chemistry, 163, 289–298. DOI:10.1016/j.foodchem.2014.04.091
  • Gaudino, S., Goia, I., Borreani, G., Tabacco, E., Sacco, D. (2014) Cropping system intensification grading using an agro-environmental indicator set in northern. Italy, Ecological Indicators, 40, 76–89. DOI:10.1016/j.ecolind.2014.01.004
  • Godoy-Caballero, M.P., Acedo-Valenzuela, M.I., Galeano-Diaz, T. (2012) Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC–DAD–FLD, Talanta, 101, 479–487. DOI:10.1016/j.talanta.2012.09.063
  • Gomiero, T., Pimentel, D., Paletti, M.G. (2011) Environmental impact of different agricultural management practices: conventional vs. organic agriculture, Critical Reviews in Plant Sciences, 30, 95–124. DOI:10.1080/07352689.2011.554355
  • Hbaieb, R.H., Kotti, F., Valli, E., Bendini, A., Toschi, T.G., Gargouria, M. (2017) Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition, Journal of Food Composition and Analysis, 62, 43-50. DOI:10.1016/j.jfca.2017.04.016
  • Huang, C. L., Sumpio, B.E. (2008) Olive oil, the Mediterranean diet, and cardiovascular health, Journal of the American College of Surgeons, 207 (3), 407–416. DOI:10.1016/j.jamcollsurg.2008.02.018
  • IOOC. (2016) Production of Olive oil, International Olive Oil Council.
  • Kotsiou, K., Tasioula-Margari, M. (2015) Changes occurring in the volatile composition of Greek virgin olive oils during storage: Oil variety influences stability, European Journal of Lipid Science and Technology, 117, 514-522. DOI: 10.1002/ejlt.201400231
  • Lozano-Sánchez, J., Segura-Carretero, A., Fernández-Gutiérrez, A. (2011) Characterization of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil, Food Chemistry, 124, 1146–1150. DOI:10.1016/j.foodchem.2010.07.026
  • Martinez, L., Hodaifa, G., Lozano Peña, J. L. (2010) Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness, Journal of the Science of Food and Agriculture, 90, 2393–2398. DOI: 10.1002/jsfa.4097
  • Monaco, G., Officioso, A., D’Angelo, S., La Cara, F., Ionata, E., Marcolongo, L., Squillaci, G., Maurelli, L., Morana, A. (2015) Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile, Food Chemistry, 184, 220–228. DOI: 10.1016/j.foodchem.2015.03.071
  • Montedoro, G., Servili, M., Baldioli, M., Miniati, E. (1992) Simple and hydrolizable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC, Journal of Agricultural and Food Chemistry, 40, 1571–1576. DOI: 10.1021/jf00021a019
  • Murkovic, M., Lechner, S., Pietzka, A., Bratacos, M., Katzogiannos, E. (2004) Analysis of minör components of olive oil, Journal of Biochemical and Biophysical Methods, 64, 155-160. DOI:10.1016/j.jbbm.2004.04.002
  • Olmo-García, L., Bajoub, A., Monasterio, R.P., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A. (2017) Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry, Food Chemistry, 231, 374-385. DOI: 10.1016/j.foodchem.2017.03.139
  • Owen, R.W., Giacosa, A., Hull, W.E., Haubner, B., Spiegelhalder, B., Bartsch, H. (2000) The antioxidant/anticancer potential of phenolic compounds isolated from olive oil, European Journal of Cancer, 36, 1235–1247. DOI:10.1016/S0959-8049(00)00103-9
  • Öztürk, F., Yalçın, M., Dıraman, H. (2009) Türkiye Zeytinyağı Ekonomisine Genel Bir Bakış, Electronic Journal of Food Technologies, 4 (2), 35-51.
  • Romero, M.P., Motilva, M.J., (2010) Effect of Climatic Conditions on Quality of Virgin Olive Oil. Olives and Olive Oil in Health and Disease Prevention, (Ed. by V.R. Preedy and R.R. Watson), Academic Press, 43-51.
  • Sacco, D., Moretti, B., Monaco, S., Grignani, C. (2015) Six-year transition from conventional to organic farming: effects on crop production and soil quality, The European Journal of Agronomy, 69, 10–20. DOI:10.1016/j.eja.2015.05.002
  • Segura-Carretero, A., Menendez-Menendez, J., Fernandez-Gutierrez, A. (2010) Polyphenols in olive oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil. Olives and Olive Oil in Health and Disease Prevention, (Ed. by V.R. Preedy and R.R. Watson), Academic Press, 167-175.
  • Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G., Morozzi, G. (2004) Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil, Journal of Chromatography A, 1054 (1–2), 113–127. DOI:10.1016/j.chroma.2004.08.070
  • Tóth, G., Alberti, Á., Sólyomváry, A., Barabás, C., Boldizsár, I., Noszál, B. (2015) Phenolic profiling of various olive bark-types and leaves: HPLC–ESI/MS study, Industrial Crops and Products, 67, 432-438. DOI: 10.1016/j.indcrop.2015.01.077

ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI

Year 2017, Volume: 22 Issue: 3, 179 - 186, 28.12.2017

Yasemin Şahan , Güler Çelik Esra Doğangün

https://doi.org/10.17482/uumfd.372458

Abstract

Zeytinyağı,
besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir
bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler
hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan
sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna
bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma
zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite
kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik
ve konvansiyonel olarak elde edilmiş EVOO’nın bazı fenolik bileşiklerindeki değişiklikleri
belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol,
kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile
doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı
(organik ve konvansiyonel) analiz edilmiştir. Oleuropein’nin diğer fenolik
bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler
bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol,
kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen
sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir.
Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik
içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek
olduğu saptanmıştır.

Keywords

Zeytinyağı oleuropein hidroksityrosol organik üretim LC-MS

References

  • Bajoub, A., Pacchiarotta, T., Hurtado-Fernández, E., Olmo-García, L., García-Villalba, R., Fernández-Gutiérrez, A., Mayboroda, O.A., Carrasco-Pancorbo, A. (2016) Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective, Journal of Chromatography A, 1428, 267–279. DOI:10.1016/j.chroma.2015.10.059.
  • Crecente-Campo, J., Nunes-Damaceno, M., Romero-Rodriguez M.A., Vaızquez-Odeiriz, M.L. (2012) Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva), Journal of Food Composition and Analyses, 28, 23–30. DOI:10.1016/j.jfca.2012.07.004
  • Dagdelen, A., Tümen, G., Özcan, M., Dündar, E. (2013) Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages, Food Chemistry, 136, 41–45. DOI:10.1016/j.foodchem.2012.07.046
  • Franco, M.N., Galeano-Díaz, T., López, Ó., Fernández-Bolaños, J.G., Sánchez, J., De Miguel, C., Gil, M.V., Martín-Vertedor, D. (2014) Phenolic compounds and antioxidant capacity of virgin olive oil, Food Chemistry, 163, 289–298. DOI:10.1016/j.foodchem.2014.04.091
  • Gaudino, S., Goia, I., Borreani, G., Tabacco, E., Sacco, D. (2014) Cropping system intensification grading using an agro-environmental indicator set in northern. Italy, Ecological Indicators, 40, 76–89. DOI:10.1016/j.ecolind.2014.01.004
  • Godoy-Caballero, M.P., Acedo-Valenzuela, M.I., Galeano-Diaz, T. (2012) Simple quantification of phenolic compounds present in the minor fraction of virgin olive oil by LC–DAD–FLD, Talanta, 101, 479–487. DOI:10.1016/j.talanta.2012.09.063
  • Gomiero, T., Pimentel, D., Paletti, M.G. (2011) Environmental impact of different agricultural management practices: conventional vs. organic agriculture, Critical Reviews in Plant Sciences, 30, 95–124. DOI:10.1080/07352689.2011.554355
  • Hbaieb, R.H., Kotti, F., Valli, E., Bendini, A., Toschi, T.G., Gargouria, M. (2017) Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition, Journal of Food Composition and Analysis, 62, 43-50. DOI:10.1016/j.jfca.2017.04.016
  • Huang, C. L., Sumpio, B.E. (2008) Olive oil, the Mediterranean diet, and cardiovascular health, Journal of the American College of Surgeons, 207 (3), 407–416. DOI:10.1016/j.jamcollsurg.2008.02.018
  • IOOC. (2016) Production of Olive oil, International Olive Oil Council.
  • Kotsiou, K., Tasioula-Margari, M. (2015) Changes occurring in the volatile composition of Greek virgin olive oils during storage: Oil variety influences stability, European Journal of Lipid Science and Technology, 117, 514-522. DOI: 10.1002/ejlt.201400231
  • Lozano-Sánchez, J., Segura-Carretero, A., Fernández-Gutiérrez, A. (2011) Characterization of the phenolic compounds retained in different organic and inorganic filter aids used for filtration of extra virgin olive oil, Food Chemistry, 124, 1146–1150. DOI:10.1016/j.foodchem.2010.07.026
  • Martinez, L., Hodaifa, G., Lozano Peña, J. L. (2010) Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness, Journal of the Science of Food and Agriculture, 90, 2393–2398. DOI: 10.1002/jsfa.4097
  • Monaco, G., Officioso, A., D’Angelo, S., La Cara, F., Ionata, E., Marcolongo, L., Squillaci, G., Maurelli, L., Morana, A. (2015) Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile, Food Chemistry, 184, 220–228. DOI: 10.1016/j.foodchem.2015.03.071
  • Montedoro, G., Servili, M., Baldioli, M., Miniati, E. (1992) Simple and hydrolizable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC, Journal of Agricultural and Food Chemistry, 40, 1571–1576. DOI: 10.1021/jf00021a019
  • Murkovic, M., Lechner, S., Pietzka, A., Bratacos, M., Katzogiannos, E. (2004) Analysis of minör components of olive oil, Journal of Biochemical and Biophysical Methods, 64, 155-160. DOI:10.1016/j.jbbm.2004.04.002
  • Olmo-García, L., Bajoub, A., Monasterio, R.P., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A. (2017) Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry, Food Chemistry, 231, 374-385. DOI: 10.1016/j.foodchem.2017.03.139
  • Owen, R.W., Giacosa, A., Hull, W.E., Haubner, B., Spiegelhalder, B., Bartsch, H. (2000) The antioxidant/anticancer potential of phenolic compounds isolated from olive oil, European Journal of Cancer, 36, 1235–1247. DOI:10.1016/S0959-8049(00)00103-9
  • Öztürk, F., Yalçın, M., Dıraman, H. (2009) Türkiye Zeytinyağı Ekonomisine Genel Bir Bakış, Electronic Journal of Food Technologies, 4 (2), 35-51.
  • Romero, M.P., Motilva, M.J., (2010) Effect of Climatic Conditions on Quality of Virgin Olive Oil. Olives and Olive Oil in Health and Disease Prevention, (Ed. by V.R. Preedy and R.R. Watson), Academic Press, 43-51.
  • Sacco, D., Moretti, B., Monaco, S., Grignani, C. (2015) Six-year transition from conventional to organic farming: effects on crop production and soil quality, The European Journal of Agronomy, 69, 10–20. DOI:10.1016/j.eja.2015.05.002
  • Segura-Carretero, A., Menendez-Menendez, J., Fernandez-Gutierrez, A. (2010) Polyphenols in olive oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil. Olives and Olive Oil in Health and Disease Prevention, (Ed. by V.R. Preedy and R.R. Watson), Academic Press, 167-175.
  • Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G., Morozzi, G. (2004) Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil, Journal of Chromatography A, 1054 (1–2), 113–127. DOI:10.1016/j.chroma.2004.08.070
  • Tóth, G., Alberti, Á., Sólyomváry, A., Barabás, C., Boldizsár, I., Noszál, B. (2015) Phenolic profiling of various olive bark-types and leaves: HPLC–ESI/MS study, Industrial Crops and Products, 67, 432-438. DOI: 10.1016/j.indcrop.2015.01.077
There are 24 citations in total.

Details

Subjects Engineering
Journal Section Research Articles
Authors

Yasemin Şahan

Güler Çelik This is me

Esra Doğangün This is me

Publication Date December 28, 2017
Submission Date December 5, 2016
Acceptance Date December 1, 2017
Published in Issue Year 2017 Volume: 22 Issue: 3

Cite

APA Şahan, Y., Çelik, G., & Doğangün, E. (2017). ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, 22(3), 179-186. https://doi.org/10.17482/uumfd.372458
AMA Şahan Y, Çelik G, Doğangün E. ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. UUJFE. December 2017;22(3):179-186. doi:10.17482/uumfd.372458
Chicago Şahan, Yasemin, Güler Çelik, and Esra Doğangün. “ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI”. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi 22, no. 3 (December 2017): 179-86. https://doi.org/10.17482/uumfd.372458.
EndNote Şahan Y, Çelik G, Doğangün E (December 1, 2017) ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi 22 3 179–186.
IEEE Y. Şahan, G. Çelik, and E. Doğangün, “ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI”, UUJFE, vol. 22, no. 3, pp. 179–186, 2017, doi: 10.17482/uumfd.372458.
ISNAD Şahan, Yasemin et al. “ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI”. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi 22/3 (December 2017), 179-186. https://doi.org/10.17482/uumfd.372458.
JAMA Şahan Y, Çelik G, Doğangün E. ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. UUJFE. 2017;22:179–186.
MLA Şahan, Yasemin et al. “ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI”. Uludağ Üniversitesi Mühendislik Fakültesi Dergisi, vol. 22, no. 3, 2017, pp. 179-86, doi:10.17482/uumfd.372458.
Vancouver Şahan Y, Çelik G, Doğangün E. ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. UUJFE. 2017;22(3):179-86.

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