Socio-economic characteristics and attitudes of wild olive oil producers from Lun, Croatia, towards labelling with geographical origin

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

Download Full-text

Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics

Food and Bioprocess Technology ◽

10.1007/s11947-009-0302-z ◽

2009 ◽

Vol 5 (1) ◽

pp. 235-242 ◽

Cited By ~ 42

Author(s):

Ping Lin ◽

Yongming Chen ◽

Yong He

Keyword(s):

Infrared Spectroscopy ◽

Olive Oil ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Geographical Origin ◽

Spectroscopy Technique

Download Full-text

Discrimination and identification of geographical origin virgin olive oil by an e-nose based on MOS sensors and pattern recognition techniques

Procedia Engineering ◽

10.1016/j.proeng.2011.12.280 ◽

2011 ◽

Vol 25 ◽

pp. 1137-1140 ◽

Cited By ~ 32

Author(s):

Z. Haddi ◽

A. Amari ◽

A. Ould. Ali ◽

N. El Bari ◽

H. Barhoumi ◽

...

Keyword(s):

Pattern Recognition ◽

Olive Oil ◽

Geographical Origin ◽

Virgin Olive Oil ◽

Pattern Recognition Techniques

Download Full-text

Retinoprotective Effect of Wild Olive (Acebuche) Oil-Enriched Diet against Ocular Oxidative Stress Induced by Arterial Hypertension

Antioxidants ◽

10.3390/antiox9090885 ◽

2020 ◽

Vol 9 (9) ◽

pp. 885

Author(s):

Álvaro Santana-Garrido ◽

Claudia Reyes-Goya ◽

M. Carmen Pérez-Camino ◽

Helder André ◽

Alfonso Mate ◽

...

Keyword(s):

Oxidative Stress ◽

Olive Oil ◽

Blood Pressure Monitoring ◽

Virgin Olive Oil ◽

Nicotinamide Adenine Dinucleotide Phosphate ◽

Extra Virgin Olive Oil ◽

Therapeutic Effects ◽

Beneficial Effects ◽

Wild Olive ◽

Minor Compounds

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

Download Full-text

Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201300254 ◽

2014 ◽

pp. n/a-n/a ◽

Cited By ~ 2

Author(s):

Kaouther Ben Hassine ◽

Milad El Riachy ◽

Amani Taamalli ◽

Dhafer Malouche ◽

Mohamed Ayadi ◽

...

Keyword(s):

Olive Oil ◽

Geographical Origin ◽

Processing System ◽

Consumer Discrimination

Download Full-text

An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer

Foods ◽

10.3390/foods9060834 ◽

2020 ◽

Vol 9 (6) ◽

pp. 834 ◽

Cited By ~ 1

Author(s):

Simona Violino ◽

Luciano Ortenzi ◽

Francesca Antonucci ◽

Federico Pallottino ◽

Cinzia Benincasa ◽

...

Keyword(s):

Artificial Intelligence ◽

Olive Oil ◽

Open Source ◽

Geographical Origin ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Ann Model ◽

First Choice ◽

Phenolic Components ◽

Artificial Neural Network Ann

Extra virgin olive oil (EVOO) represents a crucial ingredient of the Mediterranean diet. Being a first-choice product, consumers should be guaranteed its quality and geographical origin, justifying the high purchasing cost. For this reason, it is important to have new reliable tools able to classify products according to their geographical origin. The aim of this work was to demonstrate the efficiency of an open source visible and near infra-red (VIS-NIR) spectrophotometer, relying on a specific app, in assessing olive oil geographical origin. Thus, 67 Italian and 25 foreign EVOO samples were analyzed and their spectral data were processed through an artificial intelligence algorithm. The multivariate analysis of variance (MANOVA) results reported significant differences (p < 0.001) between the Italian and foreign EVOO VIS-NIR matrices. The artificial neural network (ANN) model with an external test showed a correct classification percentage equal to 94.6%. Both the MANOVA and ANN tested methods showed the most important spectral wavelengths ranges for origin determination to be 308–373 nm and 594–605 nm. These are related to the absorption of phenolic components, carotenoids, chlorophylls, and anthocyanins. The proposed tool allows the assessment of EVOO samples’ origin and thus could help to preserve the “Made in Italy” from fraud and sophistication related to its commerce.

Download Full-text

Evaluation of the Capability of Horizontal ATR-FTMIR and UV-Visible Spectroscopy in the Discrimination of Virgin Olive Oils from the Moroccan Region of Beni Mellal-Khenifra

Journal of Spectroscopy ◽

10.1155/2020/9317350 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 4

Author(s):

Aimen El Orche ◽

Mustapha Bouatia ◽

Siham Yanisse ◽

Houda Labjar ◽

Mouad Mouhsin ◽

...

Keyword(s):

Olive Oil ◽

Spectral Data ◽

Geographical Origin ◽

Virgin Olive Oil ◽

Correct Classification ◽

Virgin Olive Oils ◽

Olive Oils ◽

Uv Visible ◽

Beni Mellal ◽

Analytical Approaches

One of the most important challenges in the authentication of olive oil is the determination of the geographical origin of virgin olive oil. In this work, we evaluated the capacity of two spectroscopic techniques, UV-Visible and ATR-FTMIR, coupled with chemometric tools to determine the geographical origin of olive oils. These analytical approaches have been applied to samples that have been collected during the period of olive oil production, in the Moroccan region of Beni Mellal-Khenifra. To develop a rapid analysis tool capable of authenticating the geographical origin of virgin olive oils from five geographical areas of the Moroccan region of Beni Mellal-Khenifra, UV-Visible and ATR-FTMIR spectral data were processed by chemometric algorithms. PCA was applied on the spectral data set to represent the data in a very small space, and then discrimination methods were applied on the principal components synthesized by the PCA. The application of the PCA-LDA method on the spectral data of UV-Visible and ATR-FTMIR shows a good ability to classify olive oils according to their geographical origin with a percentage of correct classification that represents 90.24% and 85.87%, respectively, and the processing of the spectral data of UV-Visible and ATR-FTMIR by PCA-SVM allows differentiating correctly between five olive oils with a correct classification rate of 100% and 97.56, respectively. This study demonstrated the feasibility of UV-Visible and ATR-FTMIR fingerprinting (routine technique) for the geographical classification of olive oils in the Moroccan region of Beni Mellal-Khenifra. Such developed methods can be proposed as alternative and complementary methods to authenticate the geographical origin of virgin olive oil.

Download Full-text

Segmenting Olive Oil Consumers Based on Consumption and Preferences toward Extrinsic, Intrinsic and Sensorial Attributes of Olive Oil

Sustainability ◽

10.3390/su12166379 ◽

2020 ◽

Vol 12 (16) ◽

pp. 6379 ◽

Cited By ~ 1

Author(s):

Anita Silvana Ilak Peršurić

Keyword(s):

Olive Oil ◽

Geographical Origin ◽

Family Farms ◽

Study Population ◽

Sensorial Attributes ◽

The Uk ◽

Time Frames ◽

Local Family ◽

Made In

The aim of this paper was to identify and describe segments of a study population that consumes olive oil. Therefore, a survey was conducted in 2019 on a sample of 705 German and 175 UK consumers. In both samples, three consumer segments were identified. These three segments differed significantly with regard to purchase and consumption patterns, as well as attitudes toward the extrinsic, intrinsic, sensorial, and health attributes of olive oil. Their main preferences related to health properties of olive oil, followed by hedonic attributes; therefore, these aspects should be marketed in German markets. For UK consumers, validation of extrinsic attributes, such as region, micro-location, and protected designation of geographical origin (PDO), should be used in marketing campaigns in light of economic sustainability on local family farms and small and medium-sized enterprises (SMEs). Since UK consumers rely heavily on vendors’ recommendations, more effort should be made in the UK market to establish habits of consumption and an olive oil culture that would be sustainable in long-term time frames.

Download Full-text