scholarly journals Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 305
Author(s):  
Amalia Piscopo ◽  
Rocco Mafrica ◽  
Alessandra De Bruno ◽  
Rosa Romeo ◽  
Simone Santacaterina ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Free Acidity ◽  
Total Polyphenols ◽  
Olive Oils ◽  
Environmental Variations

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

scholarly journals Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 610 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Wax Content ◽  
Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

scholarly journals Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

2020 ◽  
Vol 69 (3) ◽  
pp. 185-190
Author(s):  
Mohammed Saeed Alkaltham ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Ahmad Mohammad Salamatullah ◽  
Khizar Hayat
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Uptake ◽  
Olive Oils ◽  
Potato Slices

scholarly journals DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

2012 ◽  
Vol 61 (6) ◽  
pp. 303-309 ◽  
Author(s):  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Stefano Vecchio ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Stability

scholarly journals Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1995
Author(s):  
Mirella Žanetić ◽  
Maja Jukić Špika ◽  
Mia Mirjana Ožić ◽  
Karolina Brkić Bubola
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Olive Oils

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic content (TPC), fatty acid composition, volatile compounds, and sensory profile of monovarietal olive oils from four Dalmatian most common olive cultivars—Oblica, Lastovka, Levantinka, and Krvavica—were studied. The volatile composition of olive oils was analyzed using headspace solid-phase microextraction with gas chromatography/mass spectrometry. The highest mean TPC value was measured in Oblica and Krvavica oils (around 438 mg/kg). The difference among cultivars for fatty acids composition was detected for C16:1, C17:0, C18:1, C18:2, and the ratio C18:1/C18:2. Krvavica oils showed clear differences in fatty acid composition compared to oils from other cultivars. The most prevalent volatile compound in all oils was C6 aldehyde E-2-hexenal, with the highest value detected in Levantinka oils (75.89%), followed by Lastovka (55.27%) and Oblica (54.86%). Oblica oils had the highest value of Z-3-hexen-1-ol, which influenced its characteristic banana fruitiness, detected only in this oil. Lastovka oils had the highest amount of several volatiles (heptanal, Z-2-heptenal, hexanal, hexyl acetate), with a unique woody sensation and the highest astringency among all studied cultivars. Levantinka oils had the highest level of almond fruitiness, while Krvavica oils had the highest level of grass fruitiness.

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Characteristics of Shodo Island Olive Oils in Japan: Fatty Acid Composition and Antioxidative Compounds

2005 ◽  
Vol 11 (3) ◽  
pp. 254-260 ◽  
Author(s):  
Liqin JIANG ◽  
Tomoko YAMAGUCHI ◽  
Hitoshi TAKAMURA ◽  
Teruyoshi MATOBA
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Olive Oils
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