Targeted metabolic profiling of the revived ancient ‘Corbella’ olive cultivar during early maturation

‘Corbella’ is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about its composition. This is the first work studying the metabolic profile of ‘Corbella’ olives during early maturation. Olives with a ripening index (RI) < 1 yielded considerably less oil content (<40%) but had more concentration of phenolic compounds (148.41–219.70 mg/kg), carotenoids (9.61–14.94 mg/kg) and squalene (521.41–624.40 mg/kg). Contrarily, the levels of α-tocopherol were higher at the RI of 1.08 and 1.96 (64.57 and 57.75 mg/kg, respectively). The most abundant phenolic compound was oleuropein aglycone (>50% of the phenolic composition), suggesting a high hydrolytic activity of β-glucosidase in the fruit. The antioxidant capacity was barely affected, while oleic/linoleic ratio reached its highest at RI of 1.96. Therefore, olives with an RI below 2 could be good candidates to produce high-quality olive oils with good level of stability.This work was supported by CDTI [IDI-20210929] and Fundació Bosch-Gimpera [311463].We acknowledge PID2020-114022RB-I00 and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE), Generalitat de Catalunya (GC) [2021-SGR-00334]. INSA-UB is Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE). Alexandra Olmo-Cunillera thanks the Ministry of Science Innovation and Universities for the FPU contract (FPU2018/03119). Mohamed M. Abuhabib is grateful for the predoctoral scholarship FI-SDUR (REU/551/2022) from the Agency of Management of University and Research Grants (AGAUR), Generalitat de Catalunya. Antònia Ninot and Agustí Romero-Aroca acknowledge financial support from the CERCA Program of the Generalitat of Catalonia. Anna Vallverdu-Queralt thanks the Ministry of Science Innovation and Universities for the Ramón y Cajal contract [RYC-2016-19355]. We would also like to thank Oli Migjorn for their collaboration and supplying the ‘Corbella’ olives, and the Scientific and Technological services of the University of Barcelona (CCiT-UB) for the UPLC-MS/MS equipment.info:eu-repo/semantics/publishedVersio

Tomato wastes and by-products: Upcoming sources of polyphenols and carotenoids for food, nutraceutical, and pharma applications

Tomato pomace, a waste product consisting of peels, seeds, rich on fibrous matter, represents an underutilized source of bioactive compounds, such as polyphenols and carotenoids. Here we present a three-pronged review of the circular utilization of tomato waste in line with the United Nations Sustainable Development Goals. First, we explain why tomato waste is important, highlighting the processing techniques that generate it. The bioactive compounds in these by-products are then comprehensively reviewed, focusing especially on phenolic compounds and carotenoids and the methods used for their extraction. Finally, we examine the potential of these bioactive ingredients for application in food systems and pharmaceutical products

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil were improved because of an increase in the concentration of oleacein (56–71%) and oleocanthal (42–67%). Therefore, these two secoiridoids could be crucial for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted. A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability. Additionally, ‘Corbella’ cultivar seems to be a promising candidate for the production of EVOOs with a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility and significance in addressing and enhancing EVOO stability

Targeted metabolic profiling of the revived ancient 'Corbella' olive cultivar during early maturation

'Corbella' is an ancient olive variety whose cultivation has recently been revived. 'Corbella' olives are used to produce extra virgin olive oil (EVOO), but when harvested at the reddish to black ripening stage the resulting oil is unstable and easily degraded. The aim of this work was to study the metabolic profile of 'Corbella' olives with a ripening index (RI) below 2 and to obtain data that could help produce more stable EVOOs. Olives with an RI < 1 yielded considerably less fat. Above an RI of 1, levels of phenolic compounds, carotenoids and squalene were lower, and that of α-tocopherol increased. The most abundant phenolic compounds were oleuropein aglycone and elenolic acid, suggesting a high hydrolytic activity of β-glucosidase in the fruit. At an RI of 1.96, the antioxidant capacity decreased slightly, while MUFA/PUFA and oleic/linoleic ratios were at their highest. A similar level of stability seems likely to be achieved with olives with an RI below 2

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil

Abstract: The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of 'Corbella' EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of a-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols, the antioxidant capacity and oxidative stability of the oil were improved because of an increase in the concentration of oleacein (56-71%) and oleocanthal (42-67%). Therefore, these two secoiridoids could be crucial for better stability and a longer shelf life of EVOOs, and their enhancement should be promoted. A synergistic effect between secoiridoids and carotenoids could also contribute to EVOO stability. Additionally, 'Corbella' cultivar seems to be a promising candidate for the production of EVOOs with a high oleic/linoleic ratio. These findings signify a notable advancement and hold substantial utility and significance in addressing and enhancing EVOO stability