Characterization and Classification of Extra Virgin Olive Oil from Five Less Well‐Known Greek Olive Cultivars

Kosma, Ioanna S.; Vavoura, Maria V.; Kontakos, Stavros; Karabagias, Ioannis K.; Kontominas, Michael G.; Kiritsakis, Apostolos; Badeka, Anastasia V.

doi:10.1007/s11746-016-2822-9

Cited by 25 publications

(43 citation statements)

References 34 publications

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“…These researchers determined the volatile composition of olive oil samples from two Turkish cultivars (Ayvalik and Memecik) and reported difficulty in combining volatiles with color, acidity and PV for differentiation purposes. On the other hand, the results of the present study are in agreement with those reported by Kosma et al [47], according to which the combination of analytical parameters, i.e., VC and color, increased the classification rate for various olive cultivars.…”

Section: Geographical Differentiation Based On the Combination Of Vc supporting

confidence: 94%

Geographical Differentiation of Greek Extra Virgin Olive Oil from Late‐Harvested Koroneiki Cultivar Fruits

Kosma

Vatavali

Kontakos

et al. 2017

J Americ Oil Chem Soc

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Seventy‐four monovarietal olive oil samples belonging to the Koroneiki cultivar were collected from four selected olive oil‐producing regions of Greece (Messinia, Lakonia, Irakleio and Etoloakarnania), during two harvesting periods (2012/2013 and 2013/2014) at the stage of full maturation (maturation index 5–6). Determination of volatile compounds (VC), fatty acid (FA) composition, total phenolic content (TPC) and color parameters was carried out in an effort to classify Koroneiki olive oil samples according to geographical origin, while conventional quality parameters (CQP) were used to characterize the samples. The analytical data were then subjected to statistical analysis using multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA). The results showed a correct classification rate of 79.7% based on VC analysis, 81.1% based on the combination of VC analysis and FA composition, and 87.8% based on the combination of VC analysis and color parameters.

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Section: Geographical Differentiation Based On the Combination Of Vc supporting

confidence: 94%

Geographical Differentiation of Greek Extra Virgin Olive Oil from Late‐Harvested Koroneiki Cultivar Fruits

Kosma

Vatavali

Kontakos

et al. 2017

J Americ Oil Chem Soc

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“…The small differences among certain FA in the standards are due to the natural variations that are unrelated to the authenticity of olive oil. Indeed, research studies have confirmed genetic and environmental factors such as olive variety (Kosma et al, , b), geographical origin (Borges et al, ), and climate and soil quality (Salomone and Ioppolo, ); growing conditions such as harvest timing (Dag et al, ) and irrigation strategies (Gómez‐Rico et al, ) can affect the values of FA and/or sterols, potentially leading an authentic olive oil failing to meet the standards.…”

Section: Introductionmentioning

confidence: 93%

The Effects of Variety, Growing Region, and Drought Stress on Fatty Acid and Sterol Compositions of California Olive Oil

Flynn

Wang

2019

J Americ Oil Chem Soc

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A total of 297 single-varietal olive oil samples collected from four California regions (Central Valley, Wine Country, South Coast, and Desert) were analyzed on the fatty acid (FA) and sterol compositions between 2010 and 2017. Significantly higher amounts of palmitic acid (PAM), palmitoleic acid, and total sterols were detected in varieties including Arbequina, Arbosana, Picual, Leccino, and Koroneiki from the Desert region. Two super-high density varieties Arbequina and Koroneiki from the Desert region had a significantly higher campesterol content (5.3 AE 0.2 and 4.7 AE 0.1%, respectively) compared to the same varieties from the Wine Country and the South Coast, not meeting the limit of the existing California olive oil standards [Correction added on 8 March 2019 after first online publication: the preceding sentence has been updated to reflect the correct campesterol content.]. The impact of severe droughts in California during late 2011 and 2014 on the major FA and sterol compositions of California olive oil was also analyzed. Multivariate chemometrical tools, one-way ANOVA and principle component analysis (PCA), confirmed the significant differences between samples from the Desert region and other growing regions among several varieties and achieved desirable segregation on the PCA biplots for variety-region classification. This study demonstrates a feasible approach of olive oil composition database establishment for new olive-growing regions; the proposed chemometrical method can be used to characterize unknown variety of olive oils produced from different regions in California; and the collected FA and sterols data provide information for revision recommendations to the current olive oil standards.

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“…To our knowledge no dedicated literature exists for the fatty acid composition of the above discussed PDO products. [50] The composition of fatty acids or their triacylglycerols has been used to characterize origin of Greek VOOs [38,[50][51][52][53] but no study exists to support differentiation among Greek PDOs or PGIs using different chemometric approaches though such a need has been foreseen early enough. Available literature mostly regards VOOs of Koroneiki cultivar.…”

Section: Fatty Acids and Triacylglycerol Compositionmentioning

confidence: 99%

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Nenadis

Mastralexi

Tsimidou

2018

Euro J Lipid Sci & Tech

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The present review covers advancements in registered PDO/PGI VOOs in Greece per year and administrative region since 1992, when the first regulation for protection of geographical origin products was issued in the European Union. Evidence for quality, purity, and nutritional characteristics is presented and discussed. Most PDOs are coming from Crete and Peloponnese, the two major olive oil producing areas in Greece. PGI products have also been registered in Greece since 1992, whereas such products are registered in Italy and Spain rather recently. From the point of view of food science, the documents submitted originally for the registration, which are available electronically in the relevant EU portal (DOOR), look outdated and may confuse potential buyers and consumers. Data available for the major Greek cultivar, Koroneiki, cannot always support integrity of products traded in the international market. There are published data for molecular characteristics of almost all cultivars used in the PDO/PGIs that can be used in the certification process. The potential of Koroneiki and other cultivars in antioxidants is not reported in the official documents, though such a piece of information may increase further the added value of these products (e.g., health claim labeling). Similar are the observations from practices in Spain and Italy. Practical Application: PDO/PGI VOOs are popular products among consumers. A positive perspective in the market is expected, granted that the consumer will be properly informed on their intrinsic characteristics and practices that guarantee their authenticity. The review points out that the data for quality, purity, and nutritional characteristics of Greek registered VOOs are limited, and are mainly available for PDOs. It is also pointed out that molecular markers available nowadays and addition of information on natural antioxidants can assist the efforts to protect the integrity of these products in the market and add value because some of them can also bear health claims for their tocopherol and “polyphenol” content. Greece has registered a great number of PDO and PGI virgin olive oils since 1996, most of which are produced in the regions of Crete and Peloponnese, the major olive oil producing regions.

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Characterization and Classification of Extra Virgin Olive Oil from Five Less Well‐Known Greek Olive Cultivars

Cited by 25 publications

References 34 publications

Geographical Differentiation of Greek Extra Virgin Olive Oil from Late‐Harvested Koroneiki Cultivar Fruits

Geographical Differentiation of Greek Extra Virgin Olive Oil from Late‐Harvested Koroneiki Cultivar Fruits

The Effects of Variety, Growing Region, and Drought Stress on Fatty Acid and Sterol Compositions of California Olive Oil

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

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