Repositori institucional URV
| URV's Author/s: | Aceña Muñoz, Laura / Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Busto Busto, Olga / Mestres Solé, Maria Montserrat / Romero Aroca, Pedro |
| Author, as appears in the article.: | Boudebouz, A; Romero, A; Boqué, R; Aceña, L; Busto, O; Mestres, M |
| Author's mail: | pedro.romero@urv.cat pedro.romero@urv.cat montserrat.mestres@urv.cat montserrat.mestres@urv.cat ricard.boque@urv.cat ricard.boque@urv.cat olga.busto@urv.cat olga.busto@urv.cat laura.acena@urv.cat laura.acena@urv.cat |
| Author identifier: | 0000-0002-7061-8987 0000-0002-7061-8987 0000-0001-9805-3482 0000-0001-9805-3482 0000-0001-7311-4824 0000-0001-7311-4824 0000-0002-2318-6800 0000-0002-2318-6800 0000-0001-5942-9424 0000-0001-5942-9424 |
| Journal publication year: | 2020-05-01 |
| Publication Type: | Journal Publications |
| ISSN: | 00225142 |
| APA: | Boudebouz, A; Romero, A; Boqué, R; Aceña, L; Busto, O; Mestres, M (2020). Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties. Journal Of The Science Of Food And Agriculture, 100(7), 3173-3181. DOI: 10.1002/jsfa.10352 |
| Paper original source: | Journal Of The Science Of Food And Agriculture. 100 (7): 3173-3181 |
| Abstract: | © 2020 Society of Chemical Industry BACKGROUND: The use of healthy olives and their good management along the production process are necessary to obtain the best quality virgin olive oils. One parameter related to the health of the olives is the content of fatty acid alkyl esters. Because these come from the esterification of C16 and C18 free fatty acids with short chain alcohols, the control of methanol, ethanol and acetaldehyde (precursor of ethanol) and their origin (endogenous or from fermentation) is essential. The present study reports the endogenous amount of these compounds in some of the main Spanish olive varieties. For their analyses, headspace solid phase micro-extraction was applied and, to ensure quantitation reliability, the matrix-matched technique was used to build the calibration lines. RESULTS: For healthy and mature olives, the contents of ethanol and methanol are much higher and vary within a wider range than those corresponding to acetaldehyde. Because olives were not directly analyzed but previously homogenized, there was no correlation between the olive size parameters and the contents of the compounds investigated. However, these contents are characteristic of each variety. When comparing healthy and unhealthy olives, significant differences were only observed for ethanol contents. CONCLUSION: Higher contents of short alcohols are not only the result of an unhealthy or poor state of the fruits, but also the variety. Therefore, because these alcohols are precursors of fatty acid alkyl esters, the maximum permissible content of the latter should not be set at a single value for all olive varieties. © 2020 Society of Chemical Industry. |
| Article's DOI: | 10.1002/jsfa.10352 |
| Link to the original source: | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10352 |
| Paper version: | info:eu-repo/semantics/acceptedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Química Analítica i Química Orgànica |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Nutrition and dietetics General medicine Food science & technology Food science Chemistry, applied Biotechnology Biodiversidade Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo |
| Keywords: | Spain Solid-phase microextraction Reliable quantitation Olive variety Olive oil Olea Methanol Fruit Fatty acid alkyl esters Ethanol Esters Esterification Endogenous alcohols Acetaldehyde reliable quantitation olive variety olive oil fatty acid alkyl esters endogenous alcohols |
| Funding program: | Programa estatal de Investigación, Desarrollo e Innovación orientada a los Retos de la Sociedad, en el marco del Plan estatal de investigación científica y técnica y de innovación 2013-2016 |
| Funding program action: | Ciencias y tecnologías de los alimentos |
| Acronym: | EnoPAT |
| Project code: | AGL2015-70106-R, AEI/FEDER, UE |
| Founding program 2: | Consejo Oleícola Internacional (COI) |
| Program founding action 2: | Beca predoctoral |
| Project code 2: | T1/CO-DOCT 1/16 |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2026-05-09 |
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