Comparative Study on the Behavior of Olive Cultivars From Different Origins Cultivated in the Same Environment, With Regard to Some Important Characteristics of the Olive Oil Produced

Madeo, A.; Perri, Enzo; Alessandrino, M.; Ciliberti, A.; Parise, Attilio; Romano, Elvira

doi:10.17660/actahortic.2012.949.30

Cited by 5 publications

(8 citation statements)

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“…is Italian cultivar when cultivated in two different regions in Italy (Marche and Toscana) gave significantly different phenol levels (450.68 and 173.0 ppm, respectively) [58]. Compared with the results of Madeo et al [24], the "LP" at the first crop season had low levels of phenol content in both sites, but, during the second season, this cultivar had a higher phenol content exceeding the results reported in the literature. e difference in phenol content of "LP" between the two years of our study may be due to differences in climatic conditions (especially precipitations and temperature).…”

Section: Total Phenolic Content and Oil Bitterness Evaluationmentioning

confidence: 81%

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Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

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Section: Total Phenolic Content and Oil Bitterness Evaluationmentioning

confidence: 81%

“…According to Arslan et al [23], the identification of the geographical zone of plantation of the olive is a reliable criterion for the authentication of the quality of the olive oil. Cultivars can respond dissimilarly in different environmental conditions, which lead to oils with different characteristics [24].…”

Section: Introductionmentioning

confidence: 99%

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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“…The Serrana variety had the highest PUFAs, significantly larger than the Arbequina variety. Both groups are related to healthy oils (Madero et al, 2012;Saez, 2002). Among the local oils, Morruda had the highest SFA content, but this was still lower than Arbequina.…”

Section: Discussionmentioning

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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“…They found α-T content values 186 and 228 mg kg À1 for oils obtained from the first field and 279 and 315.8 mg kg À1 from the second one, respectively. At present, publications regarding the antioxidant composition are available for VOOs coming from Koroneiki olive trees grown in various countries in the Mediterranean basin, such as Italy, [66] Morroco, [67] Tunisia, [68][69][70][71][72][73] and Israel, [74] as well as others such as Iran [75] and Brazil. Anastasopoulos et al [65] measuring the oil from olive fruits harvested during November-January 2005/2006, selected three times randomly from various local olive oil mills in Messinia (Peloponnese) and extracted with the same two-phase decanter, reported an unusually high level of α-T (655.37 mg kg À1 ).…”

Section: Tocopherolsmentioning

confidence: 99%

“…Sampling in a different year from the same fields led to almost half values (201 and 248 mg kg À1 , respectively), indicating an overall climatic effect from year to year. [66] In Tunisia, where the studies available were greater in number, a wide range of content has been determined (54.71 to 236.5 mg GA kg À1 of oil). Much higher values (350-380 mg GA kg À1 oil) were observed by Varzakas et al [79] who analyzed 262 samples obtained from olives collected at three different maturity stages from the region of Messinia.…”

Section: Total Polar Phenolic Compoundsmentioning

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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Comparative Study on the Behavior of Olive Cultivars From Different Origins Cultivated in the Same Environment, With Regard to Some Important Characteristics of the Olive Oil Produced

Cited by 5 publications

References 0 publications

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Chemical characterization of traditional varietal olive oils in East of Spain

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

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