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How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits
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Orientador(es)
Resumo(s)
Olive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are,
respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading
to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the
content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in
olive oils extracted from fruits of ‘Galega Vulgar’ and ‘Cobrançosa’ cultivars, naturally affected by
olive anthracnose and olive fly. The olives, with different damage levels, were harvested from organic
rainfed orchards, located in the center of Portugal, at four harvest times over three years. Galega
oils extracted from olives with a higher anthracnose and olive fly incidence showed no conformity
for the extra virgin olive oil (EVOO) and virgin olive oil (VOO) categories, presenting high acidity
and negative sensory notes accompanied by the disappearance of oleacein. Conversely, no sensory
defects were observed in Cobrançosa oils, regardless of disease and pest incidence levels, and quality
criteria were still in accordance with the EVOO category. The total HYT and tyrosol (TYR) content
(>5 mg/20 g) allows for the use of the “olive oil polyphenols” health claim on the label of all the
analyzed Cobrançosa olive oils.
Descrição
Palavras-chave
Bactrocera oleae Colletotrichum fungi Cobrançosa olive cultivar Galega olive cultivar hydroxytyrosol oleacein polyphenols tyrosol
Contexto Educativo
Citação
Peres, F.; Gouveia, C.; Vitorino, C.; Oliveira, H.; Ferreira-Dias, S. How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits. Foods 2024, 13, 1734. https://doi.org/10.3390/foods13111734
Editora
MDPI