Characterization of Egyptian Monovarietal Koroneiki Virgin Olive Oil and Its Co-Products

Abstract

Due to the importance of the authenticity of Egyptian monovarietal Koroneiki virgin olive oil, its special characteristics should be studied. This study aimed to investigate certain compounds to characterize monovarietal Koroneiki virgin olive oil (KVOO) and evaluate its authenticity. The reliable markers, which include fatty acid composition, tocopherols, phytosterols, total phenolic compounds, pigments, and oxidative stability, were determined to obtain a complete picture of this oil. In addition, the characterization of its by-products, such as leaves and pomace, was also evaluated. The monounsaturated fatty acid content in the Egyptian KVOO was the highest (74.46%). The linoleic/linolenic acid ratio (11.17) could be used as proof of the purity of KVOO. It is also characterized by its higher content of α-tocopherol (97.77%). Β-sitosterol was the main phytosterol. This oil has unique characteristics of cycloartenol and 24-methylen cycloartenol, which are present in reasonable amounts (14.0 and 13.7%, respectively). It was found that olive pomace extract contains higher total phenolic and flavonoid content than olive leaf extract, which in turn has higher radical scavenging activity. The obtained results demonstrate the unique properties and valuable compounds of the monovarietal KVOO. The KVOO co-products can be used as value-added compounds for some food industries.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

“…The COX values ranged from 5.45 (SF-VE and SF-βC) to 5.69 (SF-C and SF-VA) and from 5.17 (SF-VA) to 5.58 (SF-BHT) before storage and after 90 days of storage, respectively. These COX values of control and enriched oils are better than some other oils such as Opuntia ficus-indica seed oil (6.5), Prunus spinosa L. oil (6.97 ± 0.35), Prunus avium L. oil (9.02 ± 0.39), and Perilla seed oil (14.83) [80][81][82].…”

“…The oxidizability value (COX) is an indicator of an oil's susceptibility to oxidation; as the COX value increases, the oil's stability decreases [80]. The final COX value of the sunflower oil control was significantly lower than that of the enriched oil with the exemption of the SF-VA (SF-VA < SF-C < SF-VE + βC < SF-VE < SF-βC < SF-BHT) (Tables 1-3).…”