Effect of Pedoclimatic Conditions on the Chemical Composition of the <i>Sigoise</i> Olive Cultivar

Dabbou, Samia; Sifi, Samira; Rjiba, Imed; Esposto, Sonia; Taticchi, Agnese; Servili, Maurizio; Montedoro, Gian Francesco; Hammami, Mohamed

doi:10.1002/cbdv.200900215

Cited by 38 publications

(22 citation statements)

References 33 publications

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“…We observed values which came close to those found for some European oils, for example, those produced with the Arbequina and the Manzanilla varieties, only for sample number 15a from the 2006 season. In Spain, these varieties produce oils with lower oleic acid values and higher linoleic acid values, which are quite different from the oils produced with the most extended varieties: Picual and Cornicabra [11,37]. The results of this study also reveal high palmitic and palmitoleic acid values when compared with those described in European oils [11,17,32,37].…”

Section: Composition Of Fatty Acids and Sterolscontrasting

confidence: 65%

“…In this study, the outstanding findings for the Argentinean virgin olive oil samples are their low oleic acid content with mean values of 65.1 and 66.0% of all the fatty acids for the 2006 and the 2007 seasons, respectively, and their high [11,17,18,32,37]. For instance, the virgin olive oils produced in Spain from the Picual variety may present a mean oleic acid content of 80.7%, and a mean linoleic acid content of 3.51% [11].…”

Section: Composition Of Fatty Acids and Sterolsmentioning

confidence: 73%

“…The main factors affecting the composition of the fatty acids in olive oils, especially the percentage of oleic acid, are latitude, climate, variety and the maturity of the olives at the time they were picked [36][37][38]. This could prove to be an interesting basis for future studies on the characterisation of Argentinean virgin olive oils since existing studies are both scarce and biased [39][40][41][42][43][44].…”

Section: Composition Of Fatty Acids and Sterolsmentioning

confidence: 99%

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Purity, quality and stability of Argentinean virgin olive oils

Pardo

Álvarez‐Ortí

Rey

et al. 2011

Eur. J. Lipid Sci. Technol.

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In this paper we evaluate the stability, purity and regulated quality composition of fatty acids and sterols (both physico-chemical and sensory) of commercial Argentinean virgin olive oils in order to evaluate their acceptance on the world market. For this purpose, samples of the best known and most widely distributed oils in supermarkets located in Buenos Aires (Argentina) were acquired. After thoroughly analysing these samples, only 20% were considered to have an acceptable quality. However, some were excluded because of their high campesterol content, which could be an intrinsic characteristic of these oils. The most useful analytical parameter used to confirm authenticity was ECN-42 R -ECN-42 T, followed by wax content and 3.5 stigmastadienes. Only 24% of the extra-virgin olive oil samples were classified as 'extra-virgin' from the regulated quality viewpoint. The low oleic and high linolenic acid contents of the Argentinean virgin olive oils stand out when compared with European virgin olive oils. The oxidative stability values may be considered very low, indeed even lower than those obtained in Spanish virgin olive oils.

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Section: Composition Of Fatty Acids and Sterolscontrasting

confidence: 65%

Section: Composition Of Fatty Acids and Sterolsmentioning

confidence: 73%

Section: Composition Of Fatty Acids and Sterolsmentioning

confidence: 99%

See 1 more Smart Citation

Purity, quality and stability of Argentinean virgin olive oils

Pardo

Álvarez‐Ortí

Rey

et al. 2011

Eur. J. Lipid Sci. Technol.

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“…This led to a decline in the number of autochthonous cultivars in the province. However, before promoting new cultivars, their behavior in different environments should be evaluated (Dabbou et al, 2010). It is now known, for example, that the Gemlik variety, with its generally good plantation characteristics, did not adapt well to the environmental conditions of Hatay.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay.

Arslan¹

2012

Grasas y Aceites

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The olive fruits of four different Turkish varieties (Kargaburun, Erkence, Halhalı and Saurani) from the province of Hatay which were harvested on three different occasions have been analyzed in order to determine the effects of both the nature of the cultivar and the time of harvest. Analyses of some physical properties were carried out such as fruit and pit weight, size, moisture and oil contents and instrumental color index along with some chemical properties such as individual phenolic compounds, total phenolics, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity and fatty acid composition. For all the varieties studied, oleuropein was the most abundant phenolic substance ranging from 41.39-159.73 mg/kg, for which the Saurani variety had the highest level. Saurani and Kargaburun varieties were found to possess characteristic phenolic profiles: Saurani for its high amount of oleuropein and Kargaburun for its high level of H-tyrosol. These two varieties had higher Trolox equivalent antioxidant capacities as well. Citric and succinic acids were the main organic acids determined in the olive fruits. The level of total phenolics in the olive fruits declined rapidly with a later harvest date. A general decreasing trend was also observed in the saturated fatty acid (palmitic and stearic acids) concentrations of the olive oils with later harvest dates in the four varieties studied.<br><br>Aceitunas de cuatro variedades diferentes de la provincia de Hatay en Turquía (Kargaburun, Erkence, Halhalı y Saurani) fueron recogidas en tres periodos diferentes y analizadas con el fin de determinar los efectos tanto de la naturaleza de la variedad como del tiempo de la cosecha. Se llevaron a cabo las determinaciones analíticas de algunos parámetros físicos (número y peso de frutos, dimensiones, humedad, contenido de aceite e índice instrumental de color de los frutos) y químicos (compuestos fenólicos individuales, fenoles totales, actividad captadora de radicales DPPH, capacidad antioxidante equivalente Trolox y las composiciones en ácidos grasos) de los frutos. Para todas las variedades estudiadas, la oleuropeína fue el compuesto fenólico más abundante, presentando valores que van desde 41,39 hasta 159,73 mg /kg, siendo los frutos de la variedad Sauranilos que presentaron los valores más altos. Las variedades Saurani y Kargaburun mostraron perfiles fenólicos característicos; Saurani por su gran cantidad de oleuropeína y Kargaburun por su alto nivel de H-tirosol. Estas dos variedades presentaron la más alta capacidad antioxidante determinada como equivalentes Trolox, también los ácidos cítrico y succínico fueron los principales ácidos orgánicos determinados en las aceitunas. El nivel de fenoles totales en las aceitunas disminuye rápidamente cuando la fecha de cosecha progresa. Una tendencia general decreciente se observó también en los ácidos grasos saturados palmítico y esteárico, de los aceites de oliva con el aumento de la fecha de cosecha en las cuatro variedades estudiadas

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“…Temime et al (2006) studied the volatile compounds from Chétoui olive oils, the second variety cultivated in Tunisia, and reported significant differences on volatile compounds when, just, environmental conditions were different. Dabbou et al (2010) studied the quality and the chemical composition of monovarietal virgin olive oil, from the Sigoise variety, grown in two different locations in Tunisia, a sub-humid zone (Béjaoua, Tunis) and an arid zone (Boughrara, Sfax). Olive oils produced from olives grown at the higher altitude were characterized by higher contents of E-hex-2-enal (11.92 mg kg -1 ) and hexanal (1.24 mg kg -1 ), whereas the oils, from the lower altitude, were distinguishable by the higher content of Z-hex-2-en-1-ol (8.78 mg kg -1 ) and hexan-1-ol (2.17 mg kg -1 ).…”

Section: Environmental Factorsmentioning

confidence: 99%

Olive Oil Composition: Volatile Compounds

Silva¹,

Freitas²,

Cabrita³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Cited by 38 publications

References 33 publications

Purity, quality and stability of Argentinean virgin olive oils

Purity, quality and stability of Argentinean virgin olive oils

Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay.

Olive Oil Composition: Volatile Compounds

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