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 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 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.

Improving the fatty acid composition of ‘Chemlali’ virgin olive oil through clonal selection

2009 ◽  
Vol 84 (2) ◽  
pp. 155-160 ◽  
Author(s):  
I. Oueslati ◽  
W. Taamalli ◽  
F.M. Haddada ◽  
H. Manai ◽  
A. Trigui ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Clonal Selection ◽  
Virgin Olive Oil

scholarly journals Phenolic compounds and fatty acids content of some West Algerian olive oils

2020 ◽  
Vol 11 ◽  
pp. e3247
Author(s):  
Mounsif Charaf-eddine BENDI DJELLOUL ◽  
Sidi Mohamed Amrani ◽  
Pierangela Rovellini ◽  
Roza Chenoune
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Acid Composition ◽  
High Performance ◽  
Primary Source ◽  
Olive Oils

Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).

Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

2014 ◽  
Vol 117 (3) ◽  
pp. 366-376 ◽  
Author(s):  
Abraham Gila ◽  
Antonio Jiménez ◽  
Gabriel Beltrán ◽  
Alberto Romero
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil

Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

2004 ◽  
Vol 86 (4) ◽  
pp. 485-492 ◽  
Author(s):  
F Aranda ◽  
S Gómez-Alonso ◽  
R.M Rivera del Álamo ◽  
M.D Salvador ◽  
G Fregapane
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil

The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages

2015 ◽  
Vol 63 (30) ◽  
pp. 6731-6738 ◽  
Author(s):  
Angélica Quintero-Flórez ◽  
Laura Sinausia Nieva ◽  
Araceli Sánchez-Ortíz ◽  
Gabriel Beltrán ◽  
Javier S. Perona
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Foam Cell ◽  
Virgin Olive Oil ◽  
Cell Formation ◽  
Foam Cell Formation

scholarly journals Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece

2020 ◽  
Vol 10 (19) ◽  
pp. 6733
Author(s):  
Vasiliki Skiada ◽  
Sofia Agriopoulou ◽  
Panagiotis Tsarouhas ◽  
Panagiotis Katsaris ◽  
Eygenia Stamatelopoulou ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Sterol ◽  
Extra Virgin Olive Oil ◽  
Mean Value ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Quality Aspects ◽  
Western Greece

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.

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