Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties

Boudebouz A; Romero A; Boqué R; Aceña L; Busto O; Mestres M

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TÍTULO:

Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties - imarina:6162128

Handle:

https://hdl.handle.net/20.500.11797/imarina6162128

Autor/es de la URV:	Aceña Muñoz, Laura / Boqué Martí, Ricard / BOUDEBOUZ, ABDELAZIZ / Busto Busto, Olga / Mestres Solé, Maria Montserrat / Romero Aroca, Pedro
Autor según el artículo:	Boudebouz A; Romero A; Boqué R; Aceña L; Busto O; Mestres M
Direcció de correo del autor:	abdelaziz.boudebouz@urv.cat laura.acena@urv.cat olga.busto@urv.cat ricard.boque@urv.cat montserrat.mestres@urv.cat pedro.romero@urv.cat
Identificador del autor:	0000-0001-5942-9424 0000-0002-2318-6800 0000-0001-7311-4824 0000-0001-9805-3482 0000-0002-7061-8987
Año de publicación de la revista:	2020
Tipo de publicación:	Journal Publications
ISSN:	00225142
Referencia de l'ítem segons les normes 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
Referencia al articulo segun fuente origial:	Journal Of The Science Of Food And Agriculture. 100 (7): 3173-3181
Resumen:	© 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.
DOI del artículo:	10.1002/jsfa.10352
Enlace a la fuente original:	https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10352
Versión del articulo depositado:	info:eu-repo/semantics/acceptedVersion
Acceso a la licencia de uso:	https://creativecommons.org/licenses/by/3.0/es/
Departamento:	Química Analítica i Química Orgànica
URL Documento de licencia:	https://repositori.urv.cat/ca/proteccio-de-dades/
Áreas temáticas:	Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
Palabras clave:	Solid-phase microextraction Reliable quantitation Olive variety Olive oil Fatty acid alkyl esters Esters Endogenous alcohols reliable quantitation olive variety olive oil fatty acid alkyl esters endogenous alcohols
Programa de financiación:	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
Acción del progama de financiación:	Ciencias y tecnologías de los alimentos
Acrónimo:	EnoPAT
Código de proyecto:	AGL2015-70106-R, AEI/FEDER, UE
Programa de financiación 2:	Consejo Oleícola Internacional (COI)
Acción del programa de financiación 2:	Beca predoctoral
Codigo del proyecto 2:	T1/CO-DOCT 1/16
Entidad:	Universitat Rovira i Virgili
Fecha de alta del registro:	2023-12-16

Descripción:	© 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.
Tipo:	Journal Publications
Coautor:	Universitat Rovira i Virgili
Títol:	Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties
Materia:	Agriculture,Agriculture, Multidisciplinary,Agronomy and Crop Science,Biotechnology,Chemistry, Applied,Food Science,Food Science & Technology,Nutrition and Dietetics Solid-phase microextraction Reliable quantitation Olive variety Olive oil Fatty acid alkyl esters Esters Endogenous alcohols reliable quantitation olive variety olive oil fatty acid alkyl esters endogenous alcohols Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
Fecha:	2020
Autor:	Boudebouz A Romero A Boqué R Aceña L Busto O Mestres M
Derechos:	info:eu-repo/semantics/openAccess

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