scholarly journals Trace Elements Analysis of Tunisian and European Extra Virgin Olive Oils by ICP-MS and Chemometrics for Geographical Discrimination

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 82
Author(s):  
Emna G. Nasr ◽  
Ekaterina N. Epova ◽  
Alberto de Diego ◽  
Radhia Souissi ◽  
Mohamed Hammami ◽  
...  
Keyword(s):  
Trace Elements ◽  
Olive Oil ◽  
Basque Country ◽  
Pearson Correlation ◽  
Peanut Butter ◽  
Principal Component ◽  
Soil Samples ◽  
Olive Oils ◽  
Geographical Discrimination ◽  
Olive Oil Analysis

The aim of this study was to investigate the levels of trace elements in olive oils from different locations and their use for geographical authentication. Concentrations of seventeen elements were determined in a total of 42 olive oils from Tunisia, Spain (Basque country), and southern France, and in nine soil samples from Tunisia by quadrupole inductively plasma mass spectrometry. The compilation of appropriate techniques integrated into the analytical procedure achieved a precision (RSD) between 2% and 15% and low limits of detection (between 0.0002 and 0.313 µg kg−1). The accuracy of the analytical method applied for olive oil analysis was evaluated using SRM NIST 2387 Peanut butter. The recoveries obtained after microwave-assisted digestion for the certified elements ranged between 86% and 102%. Concentrations of non-certified elements (V, Cr, Co, Ni, Ba, Rb, Sr, Cd, Pb, and As) were presented. The use of Pearson correlation applied on paired Tunisian oil/soil samples has shown that several elements (Mg, Mn, Ni, and Sr) were significantly correlated. The multivariate statistics using principal component analysis have successfully discriminated against three studied origins. The most significant variables were the elemental concentrations of Cu, Cr, Fe, Mn, Sr, V, and Zn. This study shows the potential of applying trace elements profiles for olive oil geographical discrimination.

scholarly journals Statistical Analysis of the Physicochemical Parameters of Olive (Olea europaea L.) Ecotype Oils in the Oasis Region of Degache (Tunisia)

2020 ◽  
Vol 69 (3-4) ◽  
pp. 27-33
Author(s):  
Fathi Ben Amar ◽  
Sihem Ben Maachia ◽  
Mohamed Ayadi
Keyword(s):  
Linoleic Acid ◽  
Physicochemical Parameters ◽  
Acid Level ◽  
Pearson Correlation ◽  
Oil Quality ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Refraction Index ◽  
Olive Oils ◽  
Parameter Values

SummaryA total of seventeen olive ecotypes were identified in the oasis region of Degache (Tozeur, Tunisia). The following physicochemical parameters of their oils were studied: acidity, refraction index, polyphenol, chlorophyll and carotene contents, oleic, palmitic and linoleic acid levels and the UV absorbance (K232 and K270). The acidity, K232 and K270 parameter values were used to classify most of the olive oils considered as ‘extra virgin’. The highest carotene, chlorophyll and polyphenol contents of the olive oils examined were found to be 13.60 ppm, 9.10 ppm and 796 ppm, respectively. The oleic acid level of the olive oils considered ranged between 47% and 73%, whereas the palimtic acid level ranged between 11.8% and 23%, and the linoleic acid level ranged between 8.8% and 22.5%. Therefore, the fatty acid composition of the most olive oils considered was in keeping with the IOC norms. The Pearson correlation coefficients obtained were found to be negatively significant for the oleic, palmitic and linoleic acid levels recorded. The cluster and principal component analyses performed revealed the importance of fatty acids and polyphenol contents in the clustering of olive ecotypes. The selection of olive ecotypes according to oil quality is possible, requiring further studies focusing especially on their agronomic characters.

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.

scholarly journals A Multi-Methodological Protocol to Characterize PDO Olive Oils

Metabolites ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 43 ◽  
Author(s):  
Simone Circi ◽  
Cinzia Ingallina ◽  
Silvia Vista ◽  
Donatella Capitani ◽  
Andrea Di Vecchia ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Geographical Area ◽  
Principal Component ◽  
Isotope Ratio Mass Spectrometry ◽  
Isotopic Data ◽  
Olive Oils ◽  
Nmr Data ◽  
Panel Test

An analytical approach including Panel Test, Isotope Ratio Mass Spectrometry (IRMS) and Nuclear Magnetic Resonance (NMR) spectroscopy was proposed to characterize Italian “Colline Pontine” PDO olive oils (40 samples) of two consecutive crop years. Our approach has evidenced the high quality of these olive oils. Only 6 of 40 olive oils samples were defined as “defective” by the official Panel Test due to the detection of negative sensory attributes. The low variability of isotopic data monitored by IRMS confirmed that the olive oil samples all came from a limited geographical area. NMR spectra did not evidence any chemical composition anomaly in the investigated samples. In order to assess the influence of harvesting year over the olive oil chemical composition, the NMR analysis was extended to other 22 olive oil samples of a third harvesting year. NMR data were submitted to two different statistical methods, namely, analysis of variance (ANOVA) and principal component analysis (PCA) allowing olive oils of three consecutive harvesting years to be grouped.

scholarly journals Characterisation of Phenolic Compounds, Sterols and Geographical Fingerprint of Çekişte Extra-Virgin Olive Oils According to their Geographical Locations by Using LC IMS QTOF Mass Spectrometry

2021 ◽  
Vol 8 (2) ◽  
pp. 20-29
Author(s):  
Ayca Akca Uckun
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Geographical Location ◽  
Chemical Characterization ◽  
Principal Component ◽  
Location Factor ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Geographical Locations

In this context, aim of this study is to determine the effect of Çekişte olive oils in different locations and show differences on geographical locations while taking geographical indication label. Çekişte olive oil variety which cultivated in six different locations (Birgi, Bademli, Beyazit, Yeniceköy, Zeytinlik, Uzumlu) were evaluated the effects of geographical locations on the chemical characterization of in the southwest of Turkey. The agricultural ecological map of each location was created using GIS. Olive oil samples were analyzed fatty acid, sterol and phenolic. Moreover, LC IMS Qtof spectrometer and Progenesis QI software were used to determine the geographical fingerprints of olive oil samples in different locations. Results showed that oil qualities of some locations differ significantly depending on olive growing area (p <0.05), some of them not. The Principal Component Analysis of the different locations analyzed revealed that "geographical location" factor significantly affects the olive oil quality.

scholarly journals Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1855
Author(s):  
Nicasio T. Jiménez-Morillo ◽  
Vera Palma ◽  
Raquel Garcia ◽  
Cristina Barrocas Dias ◽  
Maria João Cabrita
Keyword(s):  
Isotopic Composition ◽  
Olive Oil ◽  
Isotope Analysis ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Isotopic Analysis ◽  
Linear Discriminant ◽  
Olive Oils ◽  
Mediterranean Countries ◽  
The Impact

The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, France and Turkey from two different cultivation years were collected. The isotopic composition (δ13C, δ2H and δ18O) of VOOs was obtained using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA-IRMS). One-way analysis of variance for δ13C, δ2H and δ18O showed some significant differences either between crop years or geoclimatic conditions. Based on multiple regression analyses using meteorological and geographical parameters, a meteoric water line for olive oil from Portugal, France and Turkey, in two harvest years, were created to assess the impact of climate change on their δ2H and δ18O values. Principal component analysis and Linear Discriminant Analysis, used to sort samples according to geoclimatic origin, performed best for French and Portuguese olive oils. In light of the results, multivariate isotopic analysis of VOO samples may discriminate not only between geoclimatic regions but also among cultivation years.

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 Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content

2021 ◽  
pp. 121-130
Author(s):  
Mahdi Fendri ◽  
Sawssen Mhamdi ◽  
Fadwa Jendoubi ◽  
Ajmi Larbi
Keyword(s):  
Olive Oil ◽  
Large Scale ◽  
Digital Images ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Color Measurement ◽  
Non Invasive ◽  
Color Range ◽  
Olive Oil Analysis ◽  
Selection Of

Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysis that can be used on a large scale in the laboratories of olive oil analysis starting from pigment quantification and color range measurements. A selection of 172 virgin olive oil samples obtained in Tunisia between 2018 and 2019 were used for this purpose. Chlorophyll and carotenoid contents were analyzed using a UV spectrophotometer standard method while color range was measured using digital images taken under controlled conditions. All samples showed high significant differences in chlorophyll and carotenoid contents (p <0,01) confirming that the visual selection of the set of samples was satisfactory for this study. Chlorophyll content varied from 3,0 to 28,3 ppm for samples SM137 and SM96 respectively, while carotenoids ​​oscillated between 0,7 and 6,2 ppm for SM138 and SM100 respectively. Principal component analysis using chlorophyll and carotenoids contents along with RGB-CYMY color measurements showed a higher significant correlation P<0,05 between pigment contents and Red, Green, Blue and Yellow colors. Bivariate tests suggest that although color and pigments are correlated, color range assessment using digital imaging may represent a more sensitive method to discriminate olive oil according to cultivar, geographical origin, maturation index and year of harvest.

scholarly journals Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 743
Author(s):  
Ilario Losito ◽  
Ramona Abbattista ◽  
Cristina De Ceglie ◽  
Andrea Castellaneta ◽  
Cosima Damiana Calvano ◽  
...  
Keyword(s):  
Olive Oil ◽  
Southern Italy ◽  
Central Italy ◽  
Principal Component ◽  
Reversed Phase ◽  
Two Phase ◽  
Multivariate Statistical ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Italian Regions

In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. Four major olive oil secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin and oleocanthal, were previously characterized in our laboratory using reversed-phase liquid chromatography with electrospray ionization-Fourier transform-mass spectrometry (RPLC-ESI-FTMS). The same analytical approach, followed by multivariate statistical analysis (i.e., Principal Component Analysis), was applied here to a set of 60 Italian extra-virgin olive oils (EVOO). The aim was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region.

scholarly journals A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 213
Author(s):  
Colleen L. Ray ◽  
James A. Gawenis ◽  
C. Michael Greenlief
Keyword(s):  
Principal Component Analysis ◽  
Olive Oil ◽  
Nmr Spectra ◽  
Principal Component ◽  
Component Analysis ◽  
Processing Parameters ◽  
Seed Oils ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Novel Processing

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.

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

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 155 ◽  
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.

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