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Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition

2022Journal article Restricted access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorBaptista, Paula
dc.contributor.authorCasal, Susana
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCruz, Rebeca
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-07T15:35:20Z
dc.date.available2023-02-07T15:35:20Z
dc.date.issued2022
dc.description.abstractCv. Arbequina fruits were inoculated during one day with suspensions of Aureobasidium pullulans, Epicoccum nigrum or both species ( 104 spores/g olives), isolated from olive leaves, aiming to increase the phenolic content of the olive oils. Oils were extracted from non-inoculated (control) and inoculated olives, being evaluated for their oxidative stability, and phenolic composition. Compared to the control oils, those extracted from inoculated olives showed higher oxidative stability (+ 16–29%), phenolic acids contents (up to + 37%), phenolic alcohols (up to + 101%), flavonoids (up to + 154%) and secoiridoid derivatives (up to + 12%). These positive effects could be attributed to the hydrolytic activity of enzymes secreted by the studied fungi on the fruit cellular membranes and extracted phenolics, increasing the extractability and, consequently, altering the phenolic concentration. Considering the two fungi species, E. nigrum inoculation had a more significant positive impact on the contents of tyrosol, oleuropein, and ligstroside derivatives, showing an inhibition effect regarding the oleacein formation. Contrary, A. pullulans inoculation mainly resulted into an accentuated increase of luteolin and oleacein contents (3 and 12-times higher compared with control oils, respectively). Overall, no enhanced positive synergetic effect could be attributed to the inoculation with a suspension containing both fungi. The significant changes observed on the phenolic contents, due to the fungal inoculation, allowed the successful discrimination of the four types of extracted oils using an electronic tongue. This device acts as an artificial taste device allowing anticipating an impact at the oils’ basic taste sensations due to the fungi inoculation.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and U IDP/00690/2020), CEB (UIDB/04469/2020), REQUIMTE-LAQV (UIDB/50006/2020) units and SusTEC (LA/P/0007/2020); to Project “GreenHealth—Digital strategies in biological assets to improve wellbeing and promote green health” (Norte-01–0145-FEDER-000042) and to Project AgriFood XXI (NORTE-01–0145-FEDER-000041), funded by the European Regional Development Fund under the scope of Norte2020 ‐ Programa Operacional Regional do Norte. Ítala M.G. Marx acknowledges the Ph.D. grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks to National funding by FCTFoundation for Science and Technology, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Baptista, Paula; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C.A.: Pereira, J.A.; Peres, António M. (2022). Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition. European Food Research and Technology. ISSN 1438-2377. 248:11, p. 2799-2808pt_PT
dc.identifier.doi10.1007/s00217-022-04090-zpt_PT
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10198/26776
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Naturept_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPhenolic profilept_PT
dc.subjectFungal suspensionpt_PT
dc.subjectAureobasidium pullulanspt_PT
dc.subjectEnzymatic activitypt_PT
dc.titleInoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related compositionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.endPage2808pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage2799pt_PT
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume248pt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameBaptista
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNamePaula
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
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person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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