Oil Content and Fatty Acid Profile of Spanish Cultivars During Olive Fruit Ripening

Abstract

The oils produced from five olive cultivars (i.e. arbequina, gordal, manzanilla, picual and picudo) and the evolution of fatty acid profile during olive fruit ripening were studied. The total oil content increased throughout ripening for Picudo cultivars; however, all other cultivars reached maximum oil contents between ripeness stage 2 and 4. The content of trans (0.3-5.8%), saturated (8.3-21.4%), monounsaturated (41.9-84.1%) and polyunsaturated fatty acids (2.3-49.7%) varied with the ripeness state and cultivar. Different trends of the different parameters were found as a function of the ripeness state and the cultivar. Statistical analysis reveal that manzanilla drupes, at the different ripeness states, are clearly different from the rest of the cultivars. In addition, there were no significant differences in the fatty acid profile of the oils obtained from drupes at ripeness states between 2 and 4.

Antioxidant compounds of Iranian olive oils influenced by growing area, ripening stage, and cultivar

“…Olive samples grown from two growing areas were handpicked from the end of September 2011 to January 2012 depending on the earliness of each cv in the ripening stages 4 and 5 (according to the external color of the drupe: 1, green; 2, green–yellow; 3, yellow–purple; 4, purple; and 5, black ) and transported to the laboratory and kept at 4°C. The areas were selected based on their climatic characteristics: Gorgan, which is a damp area in the Northern Caspian (36 51 N, 54 16 E) lowland (13.3 m) and somewhat similar in climate to the Mediterranean one with high humidity (70%) and rainfall (601.0 mm/year), was at one extreme and Qom, as a dry and hot area in the central (34 42 N, 50 51 E) highland (877.4 m) with its climates varying between desert and semi‐desert as well as low humidity (41%) and deficient rainfall (151.1 mm/year), was at the other extreme.…”

Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

“…Having been specified by the International Olive Council (IOC) and the Commission of the European Communities (EEC), the quality of olive oil is determined on the basis of parameters including free fatty acid (FFA) content, peroxide value (PV), UV absorbency, and other quality parameters such as fatty acid profile and total unsaponifiable matter, of which sterols are the main constituents [2]. The fatty acid profile of olive oil has been used not only for characterization and quality evaluation but also for identification of the growing area [3]. Specific profiles of sterols in each oily fruit are also used to detect adulterations or to check the genuineness of the olive oil, as it can be considered a distinct ''fingerprint'' [4,5].…”

Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

“…The content of saturated, monounsaturated and polyunsaturated fatty acids vary with ripeness and cultivar [3][4][5][6]. However, Gómez-González et al [7] found no significant differences in the fatty acid profiles of the oils when olives were collected with a ripening index (RI) value between two and four [8].…”