Methodological development for 87Sr/86Sr measurement in olive oil and preliminary discussion of its use for geographical traceability of PDO Nîmes (France)

Medini, Salim; Janin, Myriam; Verdoux, Patrick; Técher, Isabelle

doi:10.1016/j.foodchem.2014.08.121

Cited by 26 publications

(20 citation statements)

References 21 publications

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“…[11][12][13][14][15][16] The olive mill systems mentioned in the dossiers are either traditional or centrifugal but this is obviously outdated piece of information that regarding recent statistics for Greek olive mills [6] indicating only centrifugal means are in operation. Only a few belong to the private sector, individual producers, or groups of producers.…”

Section: General Information On the Greek Pdo/pgi Voosmentioning

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submitted originally for the registration, which are available electronically in the relevant EU portal (DOOR), look outdated and may confuse potential buyers and consumers.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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Section: General Information On the Greek Pdo/pgi Voosmentioning

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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“…It has been undertaken in the frame of a global approach dealing with the feasibility of a geographic identification and recognition of the origin of olive oil (Janin et al, 2014;Medini et al, 2015). The feasibility of Sr isotope measurements in oil was demonstrated by Medini et al (2015), however a better knowledge of the Sr bio-geochemical cycle during olive trees growth is now expected to consolidate the authentification of olive oil by strontium isotopic tracing. The Sr isotope composition of various parts of olive trees (Olea europaea) such as the branches, leaves and olives from two different parcels was compared to those of the interfering environmental components such as the soils, surface water, rainwater.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…The PDO label gives these oils a guaranteed market value. In this context, the Costières Mill is especially interested in the design of a tool able to discriminate its production from any other (Medini et al, 2015).…”

Section: Agricultural Practicesmentioning

confidence: 99%

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Impact of agricultural practice on the Sr isotopic composition of food products: Application to discriminate the geographic origin of olives and olive oil

Técher

Medini

Janin

et al. 2017

Applied Geochemistry

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“…Their isotopic ratios are inherited by the geological substratum of the territory of production. Another recent work describes authentication of PDO Nîmes (France) olive oil by 87 Sr/ 86 Sr ratios and methodology development for Sr extraction from olive oils [316]. For example, distinction of wines geographic provenance is achieved by 87 Sr/ 86 Sr ratios [314].…”

Section: Timsmentioning

confidence: 99%

Elemental and Isotopic Mass Spectrometry

Georgiou

Danezis

2015

Comprehensive Analytical Chemistry

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Methodological development for 87Sr/86Sr measurement in olive oil and preliminary discussion of its use for geographical traceability of PDO Nîmes (France)

Cited by 26 publications

References 21 publications

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

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

Impact of agricultural practice on the Sr isotopic composition of food products: Application to discriminate the geographic origin of olives and olive oil

Elemental and Isotopic Mass Spectrometry

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