Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Guissous, Mokhtar; Dréau, Yveline Le; Boulkhroune, Hasna; Madani, T.; Artaud, Jacques

doi:10.1002/aocs.12030

Cited by 8 publications

(2 citation statements)

References 19 publications

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“…From that standpoint, studies that evaluate the composition of virgin olive oil demonstrate that monocultivar oils differ from each other based on their compositional characteristics [ 6 , 7 , 8 , 9 ]. These findings are useful in meeting the sensory expectations of new VOO unaccustomed consumers by comprehensive characterization of the tight relationship of volatiles and phenolics with VOOs sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

et al. 2021

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The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.

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Section: Introductionmentioning

confidence: 99%

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

et al. 2021

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“…The continuous evaluation of olive oil is a key priority as it holds great importance in the Mediterranean diet. Recently, specific attention has been focused on geographical and cultivar traceability by using several advanced analytical techniques, for instance, proton-nuclear magnetic resonance [ 14 ], liquid chromatography [ 15 ], luminescence [ 16 ], Fourier transform infrared spectroscopy [ 17 ], near-and- mid-infrared spectroscopy [ 18 , 19 , 20 ], as well as triacylglycerol, fatty acid, squalene, and tocopherol determinations [ 19 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Tarapoulouzi

Skiada

Agriopoulou

et al. 2021

Foods

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Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overall correct classification of the model was 91%. The predictability based on the externally validated method of discrimination was good (Q2 (cum)  =  0.681) and illustrated that δ18O and δ2H were the most important isotope markers for the discrimination of olive oil samples. The authenticity of olive oil based on the examined olive varieties can be determined using this technique.

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Could squalene be an added value to use olive by‐products?

et al. 2019

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Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants.It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products.

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Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Cited by 8 publications

References 19 publications

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Could squalene be an added value to use olive by‐products?

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