Quality parameters of olive oils at different ripening periods as affected by olive fruit fly infestation and olive anthracnose

Ângelo Rodrigues M, Coelho V, Arrobas M, Gouveia E, Raimundo S, Correia CM, Bento A (2019) The effect of nitrogen fertilization on the incidence of olive fruit fly, olive leaf spot and olive anthracnose in two olive cultivars grown in rainfed conditions. Sci Hortic 256:108658. https://doi.org/10.1016/j.scienta.2019.108658 Angerosa F, Di Giacinto L, Solinas M (1992) Influence of Dacus oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds. Grasas Aceites 43(3):134–142 Anonymous (2015) Determination of fatty acid methyl esters in vegetable oils by GC-FID. Application Note. G002. Ant Teknik (a distributer firm of Shimadzu in Turkey) AOCS (2000) Official and recommended methods of the American Oil Chemist’s Society. American Oil Chemist’s Society Press, Champaign Cacciola SO, Faedda R, Sinatra F, Agosteo GE, Schena L, Frisullo S, di San Lio GM (2012) Olive anthracnose. J Plant Pathol 94:29–44 Carvalho MT, Simões-Lopes P, Monteiro da Silva MJ (2004) Influence of different olive infection rates of Colletotrichum acutatum on some important olive oil chemical parameters. In V International Symposium on Olive Growing 791. pp. 555–558 Cerretani L, Bendini A, Rotondi A, Lercker G, Toschi TG (2005) Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill. Eur J Lipid Sci Technol 107(2):93–100 da Silva FCV (2016) Olive anthracnose: passive defense of tolerant and susceptible Portuguese Olea europaea L. cultivars and its effect on olive oil quality. Dissertation, Instituto Politécnico de Bragança, p 70 Embaby EM, Layla FH, Mohamed OAM, Talaat IES, Lobna RAA (2014) Anthracnose disease (Colletotrichum sp.) affecting olive fruit quality and its control in Egypt. J Agric Technol 10(5):1289–1306 Giunti G, Campolo O, Laudani F, Massimo Algeri G, Palmeri V (2020) Olive fruit volatiles route intraspecific interactions and chemotaxis in Bactrocera oleae (Rossi) (Diptera: Tephritidae) females. Sci Rep 10:1666 Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del Carlo M, Cichelli A (2008) Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. J Agric Food Chem 56(12):4577–4583 Gucci R, Caruso G, Canale A, Loni A, Raspi A, Urbani S, Servili M (2012) Qualitative changes of olive oils obtained from fruits damaged by Bactrocera oleae (Rossi). HortScience 47(2):301–306 Ilyasoğlu H, Özçelik B, Van Hoed V, Verhe R (2010) Characterization of Aegean olive oils by their minor compounds. J Am Oil Chem Soc 87(6):627–636 International Olive Oil Council (2019) Trade standard applying to olive oil and olive pomace oil. In: (COI/T.15/NC No 3/Rev. 14). Accessed 5 Apr 2021 IOOC (2020) International Olive Oil Council. http://www.internationaloliveoil.org. Accessed 5 Apr 2021 Jiménez B, Sánchez-Ortiz A, Lorenzo ML, Rivas A (2013) Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Res Int 54(2):1860–1867 Jolayemi OS, Tokatli F, Ozen B (2016) Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food Chem 211:776–783 Kalantzakis G, Blekas G, Pegklidou K, Boskou D (2006) Stability and radical-scavenging activity of heated olive oil and other vegetable oils. Eur J Lipid Sci Technol 108(4):329–335 Karagoz SG, Yilmazer M, Ozkan G, Carbonell-Barrachina AA, Kiralan M, Ramadan MF (2017) Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur Food Res Technol 243:1193–1200. https://doi.org/10.1007/s00217-016-2833-7 Koprivnjak O, Dminić I, Kosić U, Majetić V, Godena S, Valenčič V (2010) Dynamics of oil quality parameters changes related to olive fruit fly attack. Eur J Lipid Sci Technol 112(9):1033–1040 Leoni C, Bruzzone J, Villamil JJ, Martínez C, Montelongo MJ, Bentancur O, Conde-Innamorato P (2018) Percentage of anthracnose (Colletotrichum acutatum ss) acceptable in olives for the production of extra virgin olive oil. Crop Prot 108:47–53 Medjkouh L, Tamendjari A, Keciri S, Santos J, Nunes MA, Oliveira MBPP (2016) The effect of the olive fruit fly (Bactrocera oleae) on quality parameters and antioxidant and antibacterial activities of olive oil. Food Funct 7(6):2780–2788 Medjkouh L, Tamendjari AC, Alves R, Laribi R, Olivera MBPP (2018) Phenolic profiles of eight olive cultivars from Algeria: effect of Bactrocera oleae attack. Food Funct 2018(9):890–897 Moral J, Xaviér C, Roca LF, Romero J, Moreda W, Trapero A (2014) Olive Anthracnose and its effect on oil quality. Grasas Aceites 65(2):028 Mraicha F, Ksantini M, Zouch O, Ayadi M, Sayadi S, Bouaziz M (2010) Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food Chem Toxicol 48(11):3235–3241 Pereira JA, Alves MR, Casal S, Oliveira MBPP (2004) Effect of olive fruit fly infestation on the quality of olive oil from cultivars Cobrançosa, Madural and Verdeal Transmontana. Ital J Food Sci 16(3):355–365 Petruccelli R, Giordano C, Salvatici MC et al (2021) Characterization and conservation of “Olivo della strega”: an ancient olive tree, precious resource for natural and cultural heritage. Rend Fis Acc Lincei 32:311–324. https://doi.org/10.1007/s12210-021-00989-z Rallo L, Díez CM, Morales-Sillero A, Miho H, Priego-Capote F, Rallo P (2018) Quality of olives: a focus on agricultural preharvest factors. Sci Hortic 233:491–509. https://doi.org/10.1016/j.scienta.2017.12.034 Ramadan MF, Khider M, Elbanna K et al (2022) Rediscovery of cold pressed cardamom (Elettaria cardamomum L.) oil: a good source of fat-soluble bioactives with functional and health-enhancing traits. Rend Fis Acc Lincei 33:631–642. https://doi.org/10.1007/s12210-022-01081-w Rashed SA, Saad TI, El-Darier SM (2022) Potential aptitude of four olive cultivars as anticancer and antioxidant agents: oleuropein content. Rend Fis Acc Lincei 33:195–203. https://doi.org/10.1007/s12210-022-01056-x Runcio A, Sorgonà L, Mincione A, Santacaterina S, Poiana M (2008) Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.: effect of processing methods, cultivar, stone removal, and antracnose attack. Food Chem 106(2):735–740 Salvador MD, Aranda F, Fregapane G (2001) Influence of fruit ripening on ‘Cornicabra’virgin olive oil quality a study of four successive crop seasons. Food Chem 73(1):45–53 Škevin D, Rade D, Štrucelj D, Mokrovšak Ž, Neđeral S, Benčić Đ (2003) The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Technol 105(9):536–541 Sönmez A, Özdikicierler O, Gümüşkesen AS (2018) Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach. Riv Ital Sostanze Gr 95:173–181 Talhinhas P, Mota-Capitão C, Martins S, Ramos AP, Neves-Martins J, GuerraGuimarães L, Várzea V, Silva MC, Sreenivasaprasad S, Oliveira H (2011) Epidemiology, histopathology and aetiology of olive anthracnose caused by Colletotrichum acutatum and C. gloeosporioides in Portugal. Plant Pathol 60:483–495 Talhinhas P, Loureiro A, Oliveira H (2018) Olive anthracnose: a yield-and oil quality-degrading disease caused by several species of Colletotrichum that differ in virulence, host preference and geographical distribution. Mol Plant Pathol 19(8):1797–1807 Tamendjari A, Angerosa F, Mettouchi S, Bellal MM (2009) The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil. Grasas Aceites 60(5):509–515 Toker C, Aksoy U, Ertaş H (2016) The effect of fruit ripening, altitude and harvest year on volatile compounds of virgin olive oil obtained from the Ayvalık variety. Flavour Fragr J 31(3):195–205 Topuz H, Durmuşoğlu E (2012) Effects of harvest timing on infestation of Bactrocera oleae (Gmelin, 1790)(Diptera: Tephritidae), olive oil yield and quality. Türkiye Entomoloji Dergisi 36(3):345–362 Topuz H, Meriç Ş, Bozkurt G, Durmuşoğlu E (2012) Ayvalık, Memecik ve Erkence Zeytin Çeşitlerinde Hasat Zamanı ve Zeytin Sineği Zararının, Zeytinyağı Yağ Asitleri Bileşimi Üzerine Etkisi. Zeytin Bilimi 3(2):107–113 Uceda M, Frías L (1975) Harvest dates. Evolution of the fruit oil content, oil composition and oil quality. Proceedings II. Seminario Oleícola Internacional. COI. Córdoba, 125–128 Zellama MS, Chahdoura H, Zairi A et al (2022) Chemical characterization and nutritional quality investigations of healthy extra virgin olive oil flavored with chili pepper. Environ Sci Pollut Res 29:16392–16403. https://doi.org/10.1007/s11356-021-16645-w