Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

Gao, Pan; Hu, Chuanrong; He, Di

doi:10.5650/jos.ess20218

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…In a study reported by Pardo et al 35) , in which the changes due to variety and ripening were examined, the oleic acid values were found in the range of 74.21％-78.46％, and were higher than the values found in the our study. The oleic acid values were determined by Demirağ and Konuşkan 36) ranging from 66.32 to 68.79％, and by Gao et al 37) ranging from 66.33 to 79.61％, and these results are in agreement with the our results. Navajas-Porras et al 38) reported that the oleic acid content of olives decreased with ripening, which was similar to our study.…”

Section: Fatty Acid Compositionssupporting

confidence: 93%

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Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening

Gunduz

Konuşkan

2023

J. Oleo Sci.

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This study was conducted in crop season of 2018 and the olive fruits from three Turkish varieties Saurani, Karamani and Halhalı under the same pedoclimatic conditions (with no irrigation and no fertilization) were assessed. Oil content, fatty acid, and sterol compositions of three monovarietal 'Halhalı', 'Karamani', and 'Saurani' virgin olive oils were examined at green, spotted and ripe olives. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was observed in the ripe Karamani variety. In terms of fatty acids, the lowest oleic acid values were found in the ripe period of Karamani variety (59.78%), and the highest oleic acid values in the green period of Halhalı variety (69.97%). The oleic and palmitic acid contents decreased, while linoleic and stearic acid contents increased with olive ripening. Total sterol amounts of olive oils varied between 946-1782 mg/kg and showed a significant increase with ripening (p < 0.05). The highest β-sitosterol amount was detected in the green period of Saurani variety (91.66%), and the lowest β-sitosterol amount in the spotted period of Halhalı variety (86.16%). The highest ∆ 5 -avenasterol amounts were detected in the ripe period of Saurani variety (6.54%), the lowest ∆ 5 -avenasterol amounts were detected in the green period of Halhalı variety (2.36%). Total β-sitosterol, stigmasterol and erythrodiol+uvaol contents of olive oils are changed with ripening. Accordingly, these results showed that fatty acid and sterol compositions can be used as indicators of variety and ripening degree among monovarietal virgin olive oils.

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Section: Fatty Acid Compositionssupporting

confidence: 93%

“…mined with olive ripening. In the study conducted by Gao et al 37) , this value was determined as 985. .77 (mg/ kg) and is in harmony with the our findings.…”

Section: Fatty Acid and Sterol Compositions Of Turkish Monovarietal O...mentioning

confidence: 99%

Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening

Gunduz

Konuşkan

2023

J. Oleo Sci.

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“…Compared with in the Mediterranean region, the FA compositions of VOO produced in Wudu exhibited parallel behavior, namely lower and higher proportions of oleic acid (C18:1) and linoleic acid (C18:2), respectively [34,35]. These results were in agreement with those of Gao et al and Cheng et al, and were primarily due to the lower temperatures in Wudu than in the Mediterranean [12,36]. Low temperature was conducive to the synthesis of PUFAs to increase the liquidity of olive cell membranes [15].…”

Section: Fas Compositionsupporting

confidence: 88%

Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)

Tang

Yang

et al. 2022

Foods

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Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera, Arbequina and Zhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.

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Profiling of phenolic compounds in domestic and imported extra virgin olive oils in China by high performance liquid chromatography-electrochemical detection

Zhu

Wang

et al. 2023

LWT

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Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

Cited by 3 publications

References 24 publications

Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening

Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening

Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)

Profiling of phenolic compounds in domestic and imported extra virgin olive oils in China by high performance liquid chromatography-electrochemical detection

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