Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis

Longobardi, Francesco; Ventrella, Andrea; Casiello, Grazia; Sacco, D.; Tasioula‐Margari, Maria; Kiritsakis, Apostolos; Kontominas, Michael G.

doi:10.1016/j.foodchem.2011.09.130

Cited by 69 publications

(51 citation statements)

References 22 publications

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“…While such an approach has proved an efficient means to classify the geographic and varietal origins of a wide variety of food products: olive oil (Longobardi et al, 2012), pistachios (Anderson & Smith, 2004), coffee (Rodrigues et al, 2009), tea (Pilgrim, Watling, & Grice, 2010) wine (Camin et al, 2013), orange juice (Doner & Bills, 1981;Rummel, Hoelzl, Horn, Rossmann, & Schlicht, 2010), vanilla (John & Jamin, 2004), to our knowledge there are no studies using stable isotopes to provide information about the geographic or varietal origin of fermented cocoa beans.…”

Section: Introductionmentioning

confidence: 99%

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

et al. 2015

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“…The other principal FAs are linoleic (18:2), palmitic (16:1) and stearic (18:0) acids. While variations in the FA profiles depend mainly on the variety, there is also a dependence on the production zone, climate, latitude, degree of ripeness of the olives at the time of harvest, extraction system and storage conditions [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have used an analysis of the FA profiles of olive oils to characterize individual productions according to their geographical origin: Italy [17][18][19][20][21], Spain [11,[22][23][24][25][26][27][28][29], Tunisia [30][31][32][33], Greece [16,34] and Turkey [35]. These studies have found, among other things, that Greek, Italian and Spanish oils are low in linolenic and palmitic acids and high in oleic acid, whereas Tunisian oils are high in linolenic and palmitic acids and low in oleic acid.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

Martínez¹,

Fuentes²,

Franco³

et al. 2014

J Americ Oil Chem Soc

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In this study, 278 samples of virgin olive oil from 40 mills belonging to five olive‐growing zones of Extremadura were evaluated according to their fatty acid composition. An analysis of variance of the fatty acid contents, and their principal group subtotals and ratios revealed significant differences at the 95 % confidence level between zones. Means were compared using Tukey's HSD test (p < 0.05). A discriminant analysis, taking the zone as the grouping variable and the different fatty acids and their ratios as independent variables, explained nearly 90 % of the variance with the first two functions. The model correctly classified 88.8 % of the analysed samples into their proper olive‐growing zone. Validation against an extra test set of 30 samples resulted in 90 % being correctly classified; the results of the discriminant analysis were therefore considered to be validated. A two‐dimensional graphical representation of the different groups studied using the first two resulting canonical discriminant functions clearly showed the Sierra Norte of Cáceres and Vegas del Guadiana each to be clearly separated from the rest and from each other, while the other three zones—Siberia, Serena and Tierra de Barros—overlapped considerably.

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“…Aparicio and Luna (2002) noted that sensory descriptors, physicochemical quality parameters (free acidity, peroxides, absorbance in the ultraviolet region), stability parameters (total phenols and oxidative stability index), and the amount of fatty acids cannot be employed to distinguish monovarietal oils with similar chemical profiles. For this reason, many authors have instead used the fatty acid profile and other minor components to characterize oils in several areas of the world, including Portugal (Matos et al, 2006), Tunisia (Haddada et al, 2008;Zarrouk et al, 2008), certain areas of Spain (Pardo, Cuesta, Alvarruiz, Granell, & Álvarez-Ortí, 2010), Jordan (Al Ismail, Ahmad, & Al-Dabbas, 2011), and Greece (Longobardi et al, 2012). These studies have demonstrated that the content of these oils depends mainly on the olive tree variety (Mariani, Bellan, Lestini, & Aparicio, 2006), although environmental conditions can also have influence in some chemical components.…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization of traditional varietal olive oils in East of Spain

Cortés

Salazar‐García

Velázquez‐Martí

et al. 2013

Food Research International

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The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the International Olive Council (IOC norms): Sweet oils (Farga, Morruda and Serrana) which were compared with Arbequina as standard of the Spanish sweet oils; and bitter-spicy oils (Alfafara, Blanqueta, and Villalonga) that were compared with Picual, considered as the standard of the bitter-spicy olive oils. For the study, sampled trees were chosen in their geographically separated originating areas. They were cultivated in the traditional conditions. The variety of each sampled tree was previously identified by the International Union for the Protection of new Varieties for Plants (UPOV TG/99/4). We have attempted to find differences between these varieties based on their fatty acid and sterol components. Although our results of only the sterols in olive oils suggested that stigmasterol could allow the segregation of the varieties, our experience indicates that analysis of the main fatty acids (palmitic, oleic and linoleic), together with a PCA applied to all fatty acids and sterols, can be used to validate the varietal determinations with enough precision. In addition, α-tocopherol can be used as differentiator in bitter-spicy oils.

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Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis

Cited by 69 publications

References 22 publications

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

Chemical characterization of traditional varietal olive oils in East of Spain

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