Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid composition

Tsimidou, Maria Z.; Karakostas, Kostas X.

doi:10.1002/jsfa.2740620308

Cited by 74 publications

(63 citation statements)

References 16 publications

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“…These results are similar to those already described for these cultivars [14][15][16][17][18] The variations in fatty acid content observed in olive oil samples obtained from both cultivars were probably related to both genetic factors and environmental conditions during fruit development and maturity [19]. Some authors have used the total fatty acid composition to differentiate olive oils according to the geographical area of production for oils from Greece [20] and Italy [21].…”

Section: Fatty Acid Compositionsupporting

confidence: 88%

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

Guerfel

Ouni

Taamalli

et al. 2009

Euro J Lipid Sci & Tech

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The olive oil content in phenolic compounds depends on the variety of the fruit used for its extraction as well as on the predominant climate conditions in the tree cultivation area. Here, we report on the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivars Chemlali and Chétoui, grown in three different Tunisian locations, Zaghouan (North), Sousse (Center) and Sfax (South). Chétoui olive oil samples obtained from fruits of olive trees cultivated in Zaghouan and Chemlali olive oil samples obtained from fruits of olive trees cultivated in Sousse were found to have a higher mean total phenol content (1004 and 330 mg/kg, respectively). Olive oil samples obtained from fruits of both cultivars had different phenolic profiles and a higher content in 3,4‐DHPEA‐EDA when the olive trees were cultivated in Zaghouan. Both olive cultivars were found to have different responses to environmental conditions. Chétoui olive oil showed decreased oxidative stability when the fruits were obtained from olive trees cultivated in the center of Tunisia (34.8 h) and in Sfax (16.17 h). Furthermore, statistical data showed that the phenolic composition and oxidative stability of Chétoui olive oil varied more by location than those of Chemlali olive oils.

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Section: Fatty Acid Compositionsupporting

confidence: 88%

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

Guerfel

Ouni

Taamalli

et al. 2009

Euro J Lipid Sci & Tech

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“…Some of them reported that the fatty acid composition of olive oil depends primarily on the cultivar (Uceda et al, 1999;Ayton et al, 2001), suggesting that fatty acid composition could be used for discriminating between cultivars by chemometric methods (Perri et al, 1999). However, a great influence of environmental factors such as year of harvest, location, season or climatic conditions (in particular the temperature and rainfall during fruit growth and ripening) on the variation of some fatty acids has also been reported (Tsimidou and Karakostas, 1993;Panelli et al, 1994;Tous and Romero, 1994;Tovar et al, 2002). Moreover, it has been previously reported in other olive breeding programs that the evaluation of olive progenies is rather complex and some characters like oil content seem to stabilize only after 2-3 years (Lavee, 1990).…”

Section: Discussionmentioning

confidence: 99%

Variability of fatty acid composition in olive (Olea europaea L.) progenies

León

Uceda

Jiménez³

et al. 2004

Span. j. agric. res.

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Seedlings from crosses between the olive cultivars "Arbequina", "Frantoio" and "Picual" were evaluated for fatty acid composition over two consecutive years. Gas chromatography was used for analyzing the main fatty acids of olive oil: palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1) and linoleic (C18:2). Wide ranges of variation were obtained for all the fatty acids; as large or even larger than the ranges reported from the evaluation of olive cultivar collections. Significant differences were found between crosses for all the fatty acids analysed except for palmitic acid and between years for all of them except stearic acid, being the interaction crosses x year non significant for any of them. The wide variability observed for all the fatty acids represents a very promising base to obtain new olive cultivars with high oil quality, as vegetative propagation allows the conservation of the most interesting plants.

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“…Moreover, the relationship between the intake of olive oil, the richest dietary source of monounsaturated fatty acid and breast cancer risk and progression is a current issue of discussion . It is well established by many authors that the fatty acid composition of olive oil is strongly influenced by cultivar (Tsimidou et al, 1993;Zarrouk et al, 2008), the maturation stage of fruit (Synouri et al, 1995) and the zone of origin GRASAS Y ACEITES, 60 (5), OCTUBRE-DICIEMBRE, 498-506, 2009 (Ranalli et al, 1997). Nevertheless, a varietal parameter seems to be the most important and determining factor.…”

Section: Introductionmentioning

confidence: 99%

Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia)

Zarrouk¹,

Baccouri²,

Taamalli³

et al. 2009

Grasas y Aceites

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In this study, eighteen olive varieties, originating from Spain, France, Italy, Greece and Algeria, and maintained at the olive experimental station of Boughrara (arid region of Tunisia) were evaluated for their oil yield and fatty acid composition. The analysis of variance revealed significant differences among varieties for all traits (p < 0.01). The Hierarchical Cluster Analysis (HCA) classified the varieties into three main groups. The first group included a subgroup which is composed of seven olive varieties (Cornezuelo, Verdial de Vélez-Málaga, Leccino, Coratina, Koroneiki, Lechín de Granada and Changlot Real) characterized by high oil yield with high oleic, low palmitic and linoleic acid contents. The fatty acid compositions of the oils from these varieties comply with international standards and show more beneficial characteristics than the oil obtained from Chemlali: the most abundant olive cultivar in Tunisia. Finally, the main fatty acids (palmitic (C16:0), oleic (C18:1) and linoleic (C18:2)) of nine of the studied virgin olive oils were compared to those sampled from their traditional areas. Except for Koroneiki and Olivière oils which showed an unchanged fatty acid composition and for Cornezuelo oil in which the level of oleic acid raised and the level of linoleic acid decreased, most of oils showed a decrease in oleic acid rates and an increase in palmitic and linoleic acid percentages as compared to those from their original sites.

En este estudio, dieciocho variedades de aceituna procedentes de España, de Francia, de Italia, de Grecia y de Argelia, cultivadas en la estación experimental del olivo de Boughrara (región árida de Túnez), fueron evaluadas para el rendimiento en aceite y la composición de ácidos grasos. El análisis de la varianza mostró diferencias significativas entre todas las variedades (p < 0.01). El análisis de “clusters” jerárquico clasificó las variedades en tres grandes grupos. El primer grupo incluía un subgrupo compuesto por siete variedades de aceituna Changlot Real, Koroneiki, Verdial de Vélez- Málaga, Coratina, Lechín de Granada, Cornezuelo y Leccino, que se caracterizan por su alto rendimiento en aceite, alto contenido en oleico y bajo contenido en ácidos palmítico y linoleico. Las composiciones de ácidos grasos de aceites provenientes de estas variedades se conforman con estándares internacionales y son mejores si las comparamos con la de Chemlali (el cultivo más abundante en Túnez). Finalmente, los ácidos grasos mayoritarios (palmítico (C16:0), oleico (C18:1) y linoleico (C18:2)) de nueve de los aceites de oliva virgen estudiados fueron comparados con los de las mismas variedades cultivadas en sus áreas originarias. A excepción de los aceites Koroneiki y Olivière que mostraron una composición de ácidos grasos inalterable y del aceite Cornezuelo en el que se observó un aumento del nivel de ácido oleico y un descenso del nivel de ácido linoleico, la mayoría de los aceites mostró disminución de ácido oleico y aumento de los porcentajes de ácido palmítico y linoleico,...

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Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid composition

Cited by 74 publications

References 16 publications

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

Effect of location on virgin olive oils of the two main Tunisian olive cultivars

Variability of fatty acid composition in olive (Olea europaea L.) progenies

Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia)

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