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.

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 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.

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.

scholarly journals Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1457 ◽  
Author(s):  
Abbatangelo ◽  
Núñez-Carmona ◽  
Duina ◽  
Sberveglieri
Keyword(s):  
Olive Oil ◽  
Phase 1 ◽  
Volatile Component ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Storage Conditions ◽  
Virgin Olive Oils ◽  
Olive Oils

Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

scholarly journals Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 2298
Author(s):  
Pablo Cano Marchal ◽  
Chiara Sanmartin ◽  
Silvia Satorres Martínez ◽  
Juan Gómez Ortega ◽  
Fabio Mencarelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Low Cost ◽  
Virgin Olive Oil ◽  
General Purpose ◽  
Quality Parameter ◽  
Lasso Regression ◽  
Virgin Olive Oils ◽  
Electronic Noses ◽  
Olive Oils ◽  
Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

scholarly journals Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1677
Author(s):  
Biagi Angelo Zullo ◽  
Giulia Venditti ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Filter Press ◽  
Filtration Process ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Filtration System ◽  
Cellulose Filter ◽  
Initial Contamination

Filtration is a widely used process in the production of extra virgin olive oil. We studied the influence of filtration performed with cotton filters and cellulose filter press on the biotic components of the oily mass containing probiotic traits in two freshly produced monocultivar extra virgin olive oils. The concentration of bacteria was reduced from 100% to 28%, while that of fungi was reduced from 100% to 44% after filtration, according to the filtration system and the initial contamination of the original monocultivar extra virgin olive oil. Compared with the control, the yeast content in the oil samples filtered with cotton filters was reduced from 37% to 11% depending on the cultivar. In the oil filtered with cellulose filter press, the yeast content reduced from 42% to 16%. The viable yeast that passed through the oily mass during the filtration process with cellulose filter press, unlike all the other samples, were unable to survive in the oil after a month of storage. The possible health benefits of compounds from both the biotic and abiotic fraction of the oil, compared to the control, were significantly low when filtered with the cellulose filter press.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

scholarly journals Traceability of “Tuscan PGI” Extra Virgin Olive Oils by 1H NMR Metabolic Profiles Collection and Analysis

Metabolites ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 60 ◽  
Author(s):  
Chiara Roberta Girelli ◽  
Laura Del Coco ◽  
Samanta Zelasco ◽  
Amelia Salimonti ◽  
Francesca Luisa Conforti ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Large Scale ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Added Value ◽  
Metabolic Profiles ◽  
The European Union ◽  
Virgin Olive Oils ◽  
Olive Oils

According to Coldiretti, Italy still continues to hold the European Quality record in extra virgin olive oils with origin designation and protected geographical indication (PDO and PGI). To date, 46 Italian brands are recognized by the European Union: 42 PDO and 4 PGI (Tuscan PGI, Calabria PGI; Tuscia PGI and PGI Sicily). Specific regulations, introduced for these quality marks, include the designation of both the geographical areas and the plant varieties contributing to the composition of the olive oil. However, the PDO and PGI assessment procedures are currently based essentially on farmer declarations. Tuscan PGI extra virgin olive oil is one of the best known Italian trademarks around the world. Tuscan PGI varietal platform is rather wide including 31 specific olive cultivars which should account for at least 95% of the product. On the other hand, while the characteristics of other popular Italian extra virgin olive oils (EVOOs) cultivars from specific geographical areas have been extensively studied (such as those of Coratina based blends from Apulia), little is still known about Tuscan PGI EVOO constituents. In this work, we performed, for the first time, a large-scale analysis of Tuscan PGI monocultivar olive oils by 1H NMR spectroscopy and multivariate statistical analyses (MVA). After genetic characterization of 217 leaf samples from 24 selected geographical areas, distributed all over the Tuscany, a number of 202 micro-milled oil samples including 10 PGI cultivars, was studied. The results of the present work confirmed the need of monocultivar genetically certified EVOO samples for the construction of 1H-NMR-metabolic profiles databases suitable for cultivar and/or geographical origin assessment. Such specific PGI EVOOs databases could be profitably used to justify the high added value of the product and the sustainability of the related supply chain.

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