scholarly journals Fatty acid ethyl esters in virgin olive oils: a correlation study with the volatile profile

2019 ◽  
pp. 735
Author(s):  
G. Squeo, G. Difonzo, Vito. M. Paradiso, C. Summo, A. Pasqualone, F. Caponio
Keyword(s):  
Fatty Acid ◽  
Ethyl Acetate ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Virgin Olive Oils

Fatty acid ethyl esters are the newest mandatory quality parameters introduced for extra virgin olive oil classification linked to fermentative processes occurring in low-quality olives. Although it is clear the strong linkage of ethyl esters with sensory fermentative defects there is a lack of knowledge about their relationship with specific volatile compounds. Hence, a study was carried out to evaluate the correlation among extra virgin olive oil quality indices and its respective volatile profile with fatty acid ethyl esters. Thirty-five virgin olive oils were collected from local oily industry and analysed for the fatty acid ethyl esters content, the basic quality parameters, the total phenolic content and the volatile profile. The obtained results showed that the fatty acid ethyl esters were negatively correlated to total phenolic compounds (p<0.05) and trans-2-hexenal content (p<0.001) while positively correlated (p<0.001) to ethyl acetate and ethyl acetate/trans-2-hexenal and ethyl acetate/hexanal ratios. Interestingly, ethanol was not correlated at all with the ethyl esters content in oils.

scholarly journals Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 378-383 ◽  
Author(s):  
Raquel B. Gómez-Coca ◽  
Gabriel D. Fernandes ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameter ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 924
Author(s):  
Rosa Palagano ◽  
Enrico Valli ◽  
Matilde Tura ◽  
Chiara Cevoli ◽  
María del Carmen Pérez-Camino ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Limit Of Detection ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Analytical Determination ◽  
Official Method ◽  
Limit Of Quantification ◽  
Virgin Olive Oils ◽  
Olive Oils

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

scholarly journals The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 369
Author(s):  
Giacomo Squeo ◽  
Roccangelo Silletti ◽  
Giacomo Mangini ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Oil Accumulation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Minor Compounds ◽  
Few Data ◽  
High Level

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.

scholarly journals Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2296
Author(s):  
Annalisa Rotondi ◽  
Lucia Morrone ◽  
Gianpaolo Bertazza ◽  
Luisa Neri
Keyword(s):  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Storage Duration ◽  
Carotene Content ◽  
Virgin Olive Oils ◽  
Storage Times ◽  
Β Carotene

This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harvest date) was collected, together with the produced oils. Four classes of storage times were considered: ≤24 h, 2–3 days, 4–6 days, ≥7 days. The oils’ quality parameters free acidity, peroxide number and K232 increased significantly as storage duration increased, while phenolic content decreased significantly, with a resulting effect on oil stability. The fatty acid composition was not affected by the olive storage period, while α-tocopherol, lutein and β-carotene content decreased as storage duration lengthened. Finally, the main positive sensory attributes (olive fruity, green notes, bitter and pungency) underwent a statistically significant reduction with the increase in storage duration, while the intensity of defects increased, suggesting that the duration of olive storage has an important effect on the quality of the final oil.

scholarly journals Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4193
Author(s):  
Aline Gabrielle Alves de Carvalho ◽  
Lucía Olmo-García ◽  
Bruna Rachel Antunes Gaspar ◽  
Alegría Carrasco-Pancorbo ◽  
Vanessa Naciuk Castelo-Branco ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Minor Component ◽  
Extra Virgin Olive Oil ◽  
Reversed Phase ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Triterpenic Acids

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health.

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 Yöresel Bazı Bitkiler ile Aromatize Edilen Zeytinyağlarının Stabilitelerinin Araştırılması

2021 ◽  
Vol 9 (9) ◽  
pp. 1658-1668
Author(s):  
Buket Aydeniz-Guneser
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Plant Materials ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Local Plants

The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants. Aromatized extra virgin olive oils were prepared by addition of dry forms of local plants such as mendek (Aegopodium podagraria L.), çalıçilek (Vaccinium myrtillus L.), galdirik (Trachystemon orientalis L.), sakarca (Ornithogalum umbellatum L.) and hırnık (Diospyros lotus L.). Changes in the quality status of extra virgin olive oil were monitored with free fatty acid, peroxide value, total phenol content, pheophtyin a, lutein and beta carotene analyses during 5-month storage period at 24°C. Furthermore, hue and chrome values, total phenolic, chlorophyll and carotene contents were also analysed to determine the characteristic properties of plant samples. The addition of mendek and çalıçilek have remarkable effects on the transfer of phenolic compounds and pigments from plants to oil during all storage. It was determined that the addition of plant materials can improve the oil stability and cause to a lower free fatty acid and peroxide values in aromatized extra virgin olive oils. Obtained findings suggest that the aromatized olive oils with local plants is sensorial and nutritionally acceptable and can be used safely in aromatization and preparation of healthy and tasty foods at non-thermal process.

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