Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica

Abstract

The objective of the present research work was the characterization of extra-virgin olive oils derived from the main cultivar at the Adriatic coast Oblica by the determination of selected organic parameters as well as of the elemental composition. Twenty elements were quantified by inductively coupled plasmaoptical emission spectrometry (ICP-OES) after acidic microwave assisted digestion. In all samples the concentrations of As, Cd, Co, Cr, Mn, Mo, Pb, and V were below the LOD. The mode of production (pressing or centrifugation) is reflected in the contents of Cu, Fe, Ni, and Si. Thus only the contents of Al, Ca, K, Mg, Na, Se, Sn, and Zn ranging from 0.02 -0.5, 0.8 -11, 0.1 -2.5, < LOD -0.2, 2.7 -4.2, 0.6 -2.9, < LOD -4.8, and 2.5 -4.0 mg/g oil, respectively, can be used for characterizing the Oblica variety. The organic quality parameters analyzed were free fatty acids (0.1 to 0.6% oleic acid), peroxide value (2.2 to 4.4 mmol O 2 /kg) and specific absorbances in the UV range (K 232 0.8 to 1.9; K 270 0.8 to 1.9; 0.08 to 0.21; and DK < 0.003).Practical applications: Oil characterization by organic as well as inorganic parameters is the basis for nutritional and food technological investigations such as adulteration detection and genuineness analysis. Knowing the composition of authentic samples (reference values) is necessary in order to be able to detect differences caused by fraud in products available on the market. Since Croatia is a candidate for entering the European Union the characterization of food stuff coming from this country is of great concern.

Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

“…In addition to natural metal sources, environmental pollution and agricultural habits (application of fertilizers or metal-containing pesticides) also play a role in the amounts of metals present in the olive tree and, therefore, olive fruits and VOO. As a result, the metal content in the olive fruits and in the VOO may vary with different cultivars [6,[23][24][25]. In this work we selected the varieties Arbequina, Hojiblanca, and Picual for the experiments.…”

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

“…In the space defined by the first two PCs two distinctive groups of olive oils could be found. Members of the first one on the left side of the score plot are olive oil samples collected from the two coastal locations (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20). This group is well separated from the second one consisting of the samples collected on three island locations .…”

“…[10][11][12][13] Regarding virgin olive oils from Dalmatia, the another Croatian extensive olive oil producing region, there are few studies carried out on characterization of chemical composition of extra virgin olive oils derived from the autochthonous olive cultivars in Dalmatia region (Oblica, Lastovka and Levantinka) by determination of selected organic parameters as well as elemental composition. [14][15][16] Research on evaluation of the influence of olive oil phenols on the stability of extra virgin olive oils was carried out on the representative monovarietal olive oils from the that region (Oblica, Lastovka, Levantinka, Drobnica, Mastrinka). 17 There have been numerous studies over the years, attempting to establish a link between composition and geographical origin using a variety of instrumental analytical techniques, generally coupled with multivariate data analysis.…”

Effect of Agro‐Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

“…Thus, the quality of olive oil is usually determined by the assessment of classic parameters such as free acidity and peroxide values and also by the spectrophotometric absorbance at selected wavelengths (K 232 and K 270 ), the fatty acid composition and the organoleptic characteristics. Nevertheless, the content of minerals in this food has been underestimated regarding its relevance for monitoring olive oil quality and safety, while representing a very informative dataset for its characterization and evaluation of adulteration practices [5][6][7]. This is of special relevance, since food intake is considered one of the major sources of toxic metals for humans, relative to other sources of toxins like inhalation or dermal contact [8].…”