Squalene in virgin olive oil: Screening of variability in olive cultivars

2015 ◽  
Vol 118 (8) ◽  
pp. 1250-1253 ◽  
Author(s):  
Gabriel Beltrán ◽  
Maria E. Bucheli ◽  
Maria P. Aguilera ◽  
Angjelina Belaj ◽  
Antonio Jimenez
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivars

scholarly journals Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Cinzia Montemurro ◽  
Monica Marilena Miazzi ◽  
Antonella Pasqualone ◽  
Valentina Fanelli ◽  
Wilma Sabetta ◽  
...  
Keyword(s):  
High Resolution ◽  
Olive Oil ◽  
High Resolution Melting ◽  
Virgin Olive Oil ◽  
Cost Effective ◽  
Extra Virgin Olive Oil ◽  
Hrm Analysis ◽  
Olive Cultivars ◽  
Pcr Products ◽  
Set Up

The aim of the research was to verify the applicability of microsatellite (SSR) markers in High Resolution Melting (HRM) analysis for the identification of the olive cultivars used in the “Terra di Bari” PDO extra virgin olive oil. A panel of nine cultivars, widespread in Apulia region, was tested with seventeen SSR primer pairs and the PCR products were at first analysed with a Genetic Analyzer automatic sequencer. An identification key was obtained for the nine cultivars, which showed an unambiguous discrimination among the varieties constituting the “Terra di Bari” PDO extra virgin olive oil: Cima di Bitonto, Coratina, and Ogliarola. Subsequently, an SSR based method was set up with the DCA18 marker, coupled with HRM analysis for the distinction of the Terra di Bari olive oil from non-Terra di Bari olive oil using different mixtures. Thus, this analysis enabled the distinction and identification of the PDO mixtures. Hence, this assay provided a flexible, cost-effective, and closed-tube microsatellite genotyping method, well suited to varietal identification and authentication analysis in olive oil.

scholarly journals Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2823
Author(s):  
Pujun Xie ◽  
Lorenzo Cecchi ◽  
Maria Bellumori ◽  
Diletta Balli ◽  
Lisa Giovannelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Dry Extract ◽  
Dependent Relationship ◽  
Colorectal Cancer Cells ◽  
Olive Cultivars ◽  
Hct 116 ◽  
Dose Dependent

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.

Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars

2016 ◽  
Vol 93 (6) ◽  
pp. 837-848 ◽  
Author(s):  
Ioanna Kosma ◽  
Maria Vavoura ◽  
Stavros Kontakos ◽  
Ioannis Karabagias ◽  
Michael Kontominas ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Cultivars

Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia

2005 ◽  
Vol 89 (3) ◽  
pp. 387-391 ◽  
Author(s):  
M.Paz Aguilera ◽  
Gabriel Beltrán ◽  
Domingo Ortega ◽  
Antonia Fernández ◽  
Antonio Jiménez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivars

scholarly journals n-Alkanes and n-Alkenes in Virgin Olive Oil from Calabria (South Italy): The Effects of Cultivar and Harvest Date

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 290
Author(s):  
Angelo Maria Giuffrè
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Harvest Date ◽  
Unsaponifiable Fraction ◽  
Medicinal Products ◽  
Total N ◽  
Additional Tool ◽  
South Italy ◽  
Olive Cultivars ◽  
The One

n-Alkanes and n-alkenes are components of the unsaponifiable fraction of an olive oil. These were analysed by GC on-column analysis and are here proposed as an additional tool to certify the origin, authenticity, traceability and chemical quality of olive oil produced in the Reggio Calabria province (South Italy). Nine cultivars were studied: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the region of Calabria (South Italy). n-Alkanes in the range from 21 to 35 chain carbon atoms and alkenes in the range from 23:1 to 25:1 chain carbon atoms were found with the following elution order: heneicosane (C21), docosane (C22), tricosene (C23:1), tricosane (C23), tetracosene (C24:1), tetracosane (C24), pentacosene (C25:1), pentacosane (C25), hexacosane (C26), eptacosane (C27), octacosane (C28), nonacosane (C29), triacontane (C30), entriacontane (C31), dotriacontane (C32), tritriacontane (C33), tetratriacontane (C34), pentatriacontane (C35). The oil of all cultivars showed a decreasing trend in total n-alkane and n-alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg. Odd-chain alkanes predominated over even-chain n-alkanes, and tricosane, tetracosane and pentacosane were the most represented alkanes. Cultivar and harvest date significantly influenced the n-alkane and n-alkene content. These findings can be useful to distinguish different olive cultivars and to decide the fruit harvest date for the oil of the Reggio Calabria province (South Italy). A daily quantity of 30 g of olive oil of the Sinoplese cv (the one with the highest n-alkane and n-alkene content) was found to be in accordance with the suggestions of the European Agency for the evaluation of medicinal products Committee for veterinary medicinal products and biogenic hydrocarbons intake for the human diet.

Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba

2016 ◽  
Vol 96 (12) ◽  
pp. 4143-4150 ◽  
Author(s):  
Onejda Kyçyk ◽  
Maria Paz Aguilera ◽  
José Juan Gaforio ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sterol Composition ◽  
Germplasm Bank ◽  
World Collection ◽  
The World ◽  
Olive Cultivars

scholarly journals Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 155 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Geographical Area ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Southern Region ◽  
Specific Chemical ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars

The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Sign in / Sign up

Export Citation Format

Share Document