Olive oil extractability index as a parameter for olive cultivar characterisation

2003 ◽  
Vol 83 (6) ◽  
pp. 503-506 ◽  
Author(s):  
Gabriel Beltrán ◽  
Marino Uceda ◽  
Antonio Jiménez ◽  
Maria P Aguilera
Keyword(s):  
Olive Oil ◽  
Olive Cultivar

scholarly journals Microarray analysis of hepatic genes differentially expressed in the presence of the unsaponifiable fraction of olive oil in apolipoprotein E-deficient mice

2007 ◽  
Vol 97 (4) ◽  
pp. 628-638 ◽  
Author(s):  
Sergio Acín ◽  
María A. Navarro ◽  
Javier S. Perona ◽  
Joaquín C. Surra ◽  
Natalia Guillen ◽  
...  
Keyword(s):  
Gene Expression ◽  
Olive Oil ◽  
Genetic Background ◽  
Dna Microarrays ◽  
Biological Effects ◽  
Hepatic Gene Expression ◽  
Potential Candidate ◽  
Unsaponifiable Fraction ◽  
Olive Cultivar ◽  
Deficient Mice

The hypothesis that the unsaponifiable fraction of olive oil dramatically influences hepatic gene expression was tested in mice. Two olive oils, obtained from the same olive cultivar but by different technological procedures, were characterized to show that they differed mainly in terms of the composition/quantity of this unsaponifiable fraction. Using DNA microarrays, hepatic gene expression was analysed in apoE-deficient mice fed one of two isoenergetic, isonitrogenous diets containing either 10 % (w/w) olive oil or unsaponifiable fraction-enriched olive oil. To provide an initial screening of potential candidate genes involved in a differential response, only genes with remarkably modified expression (signal log2 ratio >3 or < − 3) were further considered. The eleven genes fulfilling these prerequisites were confirmed by quantitative RT–PCR, and then analysed in apoE-deficient mice with a C57BL/6J genetic background. Orosomucoid and serum amyloid A2 were upregulated (to variable extents depending on the genetic background) in the absence of hepatic steatosis and inflammation. Fabp5 and Mt2 were also strongly upregulated. Several proteases were highly suppressed by the unsaponifiable-enriched olive diet, independent of the genetic background. The findings indicate that change in the expression of these genes is a good marker of the intake of the unsaponifiable fraction of olive oil. The results highlight the important biological effects of the unsaponifiable fraction of olive oil. The term ‘monounsaturated fatty acid-enriched oil’ no longer appears appropriate for describing all the oils to which it is currently applied since it does not adequately reflect that they have different biological effects.

Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

2017 ◽  
Vol 57 (5) ◽  
pp. 1925-1946 ◽  
Author(s):  
Angélica Quintero-Flórez ◽  
Gema Pereira-Caro ◽  
Cristina Sánchez-Quezada ◽  
José Manuel Moreno-Rojas ◽  
José J. Gaforio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivar ◽  
Phenolic Fraction

scholarly journals Physico-chemical and sensory evaluation of virgin olive oils from several Algerian olive-growing regions

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 55
Author(s):  
Malika Douzane ◽  
Mohamed-Seghir Daas ◽  
Amel Meribai ◽  
Ahmed-Hani Guezil ◽  
Abdelkrim Abdi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Great Variability ◽  
Olive Cultivar ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Physical Chemical ◽  
Physico Chemical

Olive cultivar diversity is rich in Algeria but most remain unexplored in terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic quality of twenty olive oil samples belonging to four Algerian cultivars (Chemlal, Sigoise, Ronde de Miliana and Rougette de Mitidja) collected throughout the national territory. Physical-chemical and sensory results showed that 60% of the oils belong to the extra virgin category, while 40% were classified as “virgin olive oil”. The results of the principal component analysis (PCA) revealed a great variability in fatty acids composition between the samples depending on the cultivar and origin. Oleic acid was the most abundant and varied between 64.84 and 80.14%. Extra virgin olive oils with quality attributes are eligible for a label. Rougette de Mitidja, Ronde de Miliana and Sigoise from Oran showed great potential.

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 194-202 ◽  
Author(s):  
Igor Lukić ◽  
Marin Krapac ◽  
Ivana Horvat ◽  
Sara Godena ◽  
Urška Kosić ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Cultivar ◽  
Three Factor

scholarly journals Mass Spectroscopic Evaluation of Virgin Olive Oils (VOOs) Fatty Acid Profile in terms of Cultivar, Geographical Origin, Extraction and Packaging Type

2019 ◽  
Vol 7 (5) ◽  
pp. 783 ◽  
Author(s):  
Didar Ucuncuoglu
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Oil Quality ◽  
Geographic Origin ◽  
Analytical Techniques ◽  
Storage Conditions ◽  
Olive Cultivar ◽  
Aegean Region ◽  
Olive Oils ◽  
Dark Glass

Ensuring the olive oil quality and authenticity has become a great importance for both traditional and emerging olive oil producing countries. The chemical composition in olive oil heavily varies depending on the olive cultivar and its growing region, the agronomic applications, the olive oil production methods and the process and storage conditions. With the help of some analytical techniques and data evaluation methods, it is possible to grade olive oils in terms of their differences. This research examines particularly fatty acid composition of commercial olive oils (2017/2018 season) with mass detector coupled with gas chromatography (GC/MS). Results were evaluated for grading of them according to IOC regulations based on cultivar (ripe or unripe Ayvalik and Memecik), production (organic, stone mill, cold press, two or more centrifugation systems, filtered or unfiltered) and packing type (transparent or dark glass bottle and plastic bottle), and also their geographic origin (Ayvalik and Edremit towns, the Cunda Island, North Aegean region or South Aegean Region). According to overall data processing, virgin olive samples could be successfully distinguished in terms of theirs geographic origin and cultivar roots. Moreover, it was also explained that the effect of process and package type for grading of olive oils as ‘extra virgin’ or ‘virgin’.

scholarly journals Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 245
Author(s):  
Antonio Ferracane ◽  
Alessia Tropea ◽  
Fabio Salafia
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Sodium Hydroxide ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Raw Material ◽  
Human Consumption ◽  
High Quality ◽  
Olive Cultivar ◽  
Soap Production

The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

scholarly journals Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Mohamed Ben Mansour ◽  
Youssef Ouni ◽  
Flamini Guido ◽  
Dalenda Boujnah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Major Constituent ◽  
Volatile Fraction ◽  
Olive Cultivar ◽  
Olive Oils

The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232and K270) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

scholarly journals Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 242 ◽  
Author(s):  
Ana G. Pérez ◽  
Lorenzo León ◽  
Mar Pascual ◽  
Raúl de la Rosa ◽  
Angjelina Belaj ◽  
...  
Keyword(s):  
Vitamin E ◽  
Olive Oil ◽  
Fruit Ripening ◽  
Olea Europaea ◽  
Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Olive Cultivar ◽  
Olea Europaea L ◽  
New Cultivars ◽  
Olea Europaéa

Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as tocopherols, which together constitute the vitamin E stock of the oil. The purpose of the present work was to conduct a study on the diversity of the contents of vitamin E in the olive species (Olea europaea L.), and to know how the season climatic conditions and the degree of fruit ripening stage influences the final content of this vitamin in VOO. Data showed that the content of vitamin E in VOO is highly dependent on the olive cultivar, displaying a wide variability (89–1410 mg tocopherol/kg oil) in the olive species, and that is also dependent, to a lesser extent, on the crop year climate and the stage of fruit ripening. In addition, the suitability of cultivar crosses for breeding programs to obtain new cultivars with improved vitamin E content in VOO has been assessed. Our findings demonstrated that a single cross of olive cultivars may provide sufficient variability to be used in the selection of new cultivars.

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