Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization

2021 ◽  
Author(s):  
Fatma Chtourou ◽  
Enrico Valli ◽  
Amir Ben Mansour ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Tocopherol Content ◽  
Good Discrimination ◽  
Virgin Olive Oils ◽  
Sidi Bouzid ◽  
Olive Oils

AbstractSeveral compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties.

scholarly journals CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
E. Ghanbari Shendia ◽  
D. Sivri Ozaya ◽  
M. Ozkayab
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Processing Unit ◽  
Oleic Acid Content ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Significant Difference

In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. Local olive varieties “Beylik, Tavşan Yüreği, Uslu and Saurani in Antalya, Manisa, and Hatay provinces of Turkey were investigated in the present study. EVOO was stored before and after paper filtration. Generally, no significant change was observed in fatty acid composition during 60 days of storing and filtration had no detectable effect, but there was significant difference among EVOOs which was obtained from different cultivars. Results of this study showed that fatty acid profile of EVOOs was good method for classification of Turkish olive oils. Beylik and Tavşan Yüreği had higher oleic acid content than other cultivars. Saurani EVOO had the highest content of palmitic acid and stearic acid. The highest amount of linoleic acid was detected in EVOO of Uslu (Manisa) with the range of 12.06-12.09%. Olive oil samples were classified as EVOO according to International olive council (IOC) regulations. Turkish virgin olive oils characterized by low linoleic and palmitic, and high oleic acid contents.

Cultivar discrimination, fatty acid profile and carotenoid characterization of monovarietal olive oils by Raman spectroscopy at a single glance

Food Control ◽  
2019 ◽  
Vol 96 ◽  
pp. 137-145 ◽  
Author(s):  
Silvia Portarena ◽  
Chiara Anselmi ◽  
Claudia Zadra ◽  
Daniela Farinelli ◽  
Franco Famiani ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Olive Oils ◽  
Cultivar Discrimination

Characterization of kabylian virgin olive oils according to fatty alcohols, waxes, and fatty acid alkyl esters

2021 ◽  
Author(s):  
Boualem Chennit ◽  
María del Carmen Pérez-Camino ◽  
Raquel B. Gómez-Coca ◽  
Wenceslao Moreda ◽  
Lilya Boudriche ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Alcohols ◽  
Alkyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils
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