<i>In situ</i> evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm

Chehade, Ali; Bitar, Ahmad El; Kadri, Aline; Choueiri, E.; Nabbout, Rania; Youssef, Hiyam; Smeha, Maha; Awada, Ali; Chami, Ziad Al; Dubla, Eustachio; Trani, Antonio; Mondelli, Donato; Famiani, Franco

doi:10.1002/jsfa.7373

Cited by 14 publications

(18 citation statements)

References 27 publications

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“…From this, it is clear that the sterol composition of coriander vegetable oil is strongly dependent on the fruit origin. This has also been reported for other important vegetable oils, such as olive oil, where the sterol content and composition was found to be highly dependent on olive cultivar, fruit ripening, and agro-environmental conditions [37,38].…”

Section: Resultssupporting

confidence: 65%

Characterization of French Coriander Oil as Source of Petroselinic Acid

et al. 2016

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Coriander vegetable oil was extracted from fruits of French origin in a 23% yield. The oil was of good quality, with a low amount of free fatty acids (1.8%) and a concurrently high amount of triacylglycerols (98%). It is a rich source of petroselinic acid (C18:1n-12), an important renewable building block, making up 73% of all fatty acids, with also significant amounts of linoleic acid (14%), oleic acid (6%), and palmitic acid (3%). The oil was characterized by a high unsaponifiable fraction, comprising a substantial amount of phytosterols (6.70 g/kg). The main sterol markers were β-sitosterol (35% of total sterols), stigmasterol (24%), and ∆ 7 -stigmastenol (18%). Squalene was detected at an amount of 0.2 g/kg. A considerable amount of tocols were identified (500 mg/kg) and consisted mainly of tocotrienols, with γ-tocotrienol as the major compound. The phospholipid content was low at 0.3%, of which the main phospholipid classes were phosphatidic acid (33%), phosphatidylcholine (25%), phosphatidylinositol (17%), and phosphatidylethanolamine (17%). About 50% of all phospholipids were non-hydratable. The β-carotene content was low at 10 mg/kg, while a significant amount of chlorophyll was detected at about 11 mg/kg. An iron content of 1.4 mg/kg was determined through element analysis of the vegetable oil. The influence of fruit origin on the vegetable oil composition was shown to be very important, particularly in terms of the phospholipids, sterols, and tocols composition.

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Section: Resultssupporting

confidence: 65%

Characterization of French Coriander Oil as Source of Petroselinic Acid

et al. 2016

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“…Abu-Reidah et al 18 also reported values higher than 0.5 for this parameter in Nabali virgin olive oils from Nablus, Salfit, Qalqilya and Jenin provinces of the northern West Bank in the 2007 harvest. As well, Chehade et al 24 informed about values slightly exceeding 0.5 for Souri cultivar and exceeding 1.0 for Baladi cultivar in Lebanon. Arbequina exceeded the limit allowed by the IOC TS for several sterols included Δ-7-stigmastenol in a study on the adaptability to Argentinian climate 25 the sensory profile of the oils of the five tested Palestinian cultivars showed a low green fruity olfactory profile and a medium-intense olive fruit sensation Table 5 .…”

Section: Sterol Content and Compositionmentioning

confidence: 89%

Oil Characteristics of Four Palestinian Olive Varieties

Lodolini

Polverigiani

Ali³

et al. 2017

J. Oleo Sci.

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“…Lebanon is rich in indigenous and ancient olive trees and its history of olive traditions is as old as its cultural history (3, 4). The Lebanese groves are dominated by the main traditional denomination “Baladi .” Other old varieties are still found in some ancient groves e.g., “Ayrouni,” “Sorani,” “Dal,” “Jlot,” and “Abou Chawkeh” across the country (5, 6). A few other varieties, introduced from neighboring Arab countries, are also found such as “Nabali” which is one of the oldest olive varieties in the Middle East.…”

Section: Introductionmentioning

confidence: 99%

“…Yet little attention has been given to the authentication and characterization of Lebanese olive oils. Chehade et al (6, 37) described some oil traits for eight Lebanese olive varieties; however, many other varieties cultivated in Lebanon are still not comprehensively assessed. In this manuscript, we report the characterization of monovarietal olive oils for 11 varieties cultivated in northern Lebanon for their OC, fatty acid and phenolic composition along fruit ripening with the perspective of evaluating and valorizing Lebanese olive oil.…”

Section: Introductionmentioning

confidence: 99%

Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon

et al. 2019

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Olive growing in Lebanon plays an important role at both a social and economic level. Nevertheless, the quality of olive oil produced in the country is rarely addressed. In this study, oil content, fatty acid, and phenolic profiles were studied along four different ripening stages for 11 varieties of olives, including two clones of the local variety “Baladi,” in addition to nine foreign varieties (“Ascolana Tenera,” “Bella di Cerignola,” “Itrana,” “Jabaa,” “Kalamata,” “Nabali,” “Salonenque,” “Sigoise,” and “Tanche”). Oil content was determined using the Soxhlet method and Abencor system. Fatty acid composition was determined using a GC-FID, total phenols using spectrophotometry, and the phenolic profile using HPLC-DAD. Results showed that variety, fruit ripening and their interaction have a significant effect on the overall studied oil parameters. Among the studied varieties, “Kalamata” presented the higher oil content on dry matter (OCDM = 48.24%), “Baladi 1” the highest oil content on humid matter (OCHM = 27.86%), and “Tanche” the highest oil industrial yield (OIY = 19.44%). While “Tanche” recorded the highest C18:1 (71.75%), “Ascolana Tenera” showed the highest total phenols (TP = 539 mg GAE/Kg of oil), “Salonenque” the highest oleacein (121.57 mg/Kg), and “Itrana” the highest oleocanthal contents (317.68 mg/Kg). On the other hand, oil content together with C18:2 and C18:0 increased along ripening while C18:1, total phenols and the main individual phenols decreased. Although preliminary, this study highlights the good quality of olive oil produced from both local and foreign varieties growing in Lebanon and encourages further investigations on the characterization and authentication of Lebanese olive oil.

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In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm

Abstract: The findings of this study provide a first picture of the main characteristics of olives and oils currently produced in Lebanon. © 2015 Society of Chemical Industry.

Cited by 14 publications

References 27 publications

Characterization of French Coriander Oil as Source of Petroselinic Acid

Characterization of French Coriander Oil as Source of Petroselinic Acid

Oil Characteristics of Four Palestinian Olive Varieties

Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon

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