Influence of olive cultivars and period of harvest on the contents of Cu, Cd, Pb, and Zn in virgin olive oils

Abstract The present study investigated variations in extra virgin olive oils in relation to fatty acid (FA) composition and the characteristics of 10 olive cultivars. The findings demonstrated that their oil yield properties, including refractive index, acid value, peroxide value, saponification value, iodine value, and composition, were significantly different. Moreover, based on GC-MS analysis, the presence of oleic acid [C18:1(9)] was identified as one of the major components. The highest amount of 18:1(9) was found in four major varieties of cultivars, namely Zard, Roghani, Karidolia, and Korfolia. Hierarchical cluster analysis of principal component analysis revealed two distinct categories of cultivars based on their FAs. The first category (cluster I), consisted of Arbequina, Karydolia, Roghani, and Zard cultivars, which can be considered cultivars with good commercial cultivation potential due to their high contents of unsaturated FAs and oil quantities produced.

Download Full-text

Oxidative and Antiradical Stabilities of Two Important Virgin Olive Oils from Ayvalik and Memecik Olive Cultivars in Turkey

International Journal of Food Properties ◽

10.1080/10942912.2011.561464 ◽

2013 ◽

Vol 16 (3) ◽

pp. 649-657 ◽

Cited By ~ 9

Author(s):

Mustafa Kıralan ◽

Ali Bayrak

Keyword(s):

Virgin Olive Oils ◽

Olive Oils ◽

Olive Cultivars

Download Full-text

Sensory and some chemical characteristics of olive oils produced in Libya

Acta periodica technologica ◽

10.2298/apt1950316v ◽

2019 ◽

pp. 316-323

Author(s):

Vesna Vujasinovic ◽

Biljana Rabrenovic ◽

Seddiq Esalami ◽

Sanja Dimic ◽

Dragan Tesanovic ◽

...

Keyword(s):

Olive Oil ◽

Induction Period ◽

Health Benefit ◽

Sensory Profile ◽

Chemical Characteristics ◽

Total Phenols ◽

Virgin Olive Oils ◽

Production Region ◽

Olive Oils ◽

Olive Cultivars

Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans? olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.

Download Full-text

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

Foods ◽

10.3390/foods9020155 ◽

2020 ◽

Vol 9 (2) ◽

pp. 155 ◽

Cited By ~ 1

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.

Download Full-text