Quality and chemical profiles of virgin olive oils of three European cultivars suitable for super-high-density planting conditions in eastern Morocco

Abstract

This study aims to evaluate the quality and chemical composition of virgin olive oils of Greek (Koroneiki) and Spanish (Arbequina and Arbosana) varieties grown in northeastern Morocco under irrigated super-high-density planting system, via the study of their minor compounds, fatty acid and triacylglycerol compositions, and oxidative stability. The majority of the evaluated parameters are influenced by varietal and environmental factors. The studied varieties produced good quality oils with a chemical composition that meets the requirements of the International Olive Council. Koroneiki oil has the highest levels of total phenols (530 mg kg-1) and C18:1 (76.70%) as well as the better stability to oxidation (98.64h). Arbosana oil is distinguished by the abundance of tocopherols (449.27 mg kg-1) and an intermediate oxidative stability (74.49 h). The highest phytosterol content was recorded in Arbequina oil (1971 mg kg-1). Eleven phenolic compounds were identified and quantified. Decarboxymethylated forms of oleuropein aglycone and ligstroside aglycone were the main components in all the analyzed oils (95-165 mg kg-1 and 115-181 mg kg-1 , respectively).The results of principal component analysis show a clear discrimination between the studied varieties according to antioxidant parameters, triacylglycerol and phytosterol data.

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

“…Arbequina oils had the lowest PV and K 270 mean values, and Picual oils showed the highest ones, in agreement with the values reported for these cultivars in Galicia (Spain) [17]. For the extinction coefficients the results are also in accordance with those previously reported by Mansouri et al [18] for olive oils from three European cultivars planted in high-density groves in eastern Morocco as well as by Farinelli and Tombesi [19] for Arbequina and other four Italian olive cultivars grown in high-density hedges planted in central Italy.…”

“…Globally, the most abundant was, as expected, oleic acid (C 18:1 ), followed by palmitic acid (C 16:0 ), linoleic acid (C 18:2 ), stearic acid (C 18:0 ), and linolenic acid (C 18:3 ). According to the literature and standard regulations, these previous five fatty acids are the most abundant ones in olive oils [6,18,19,[22][23][24]. Olive oils from cv.…”

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

“…Psomiadou et al [ 37 ] stated that Greek olive oils have α-tocopherol levels that are among the highest found, ranging from 98 to 370 mg/kg, although even higher levels have been reported for olive oils from Tunisia (478 mg/kg) [ 34 ] and Spain (502 mg/kg) [ 23 ]. Relatively high concentrations have also been found for the Koroneiki cultivar from different regions [ 38 , 39 ] ranging from 324 to 350 mg/kg. According to the literature [ 13 ], the content of γ-tocopherol ranges between 8.9 and 13.4 mg/kg; these values that are in good agreement with the results of the present study (2 to 20 mg/kg).…”

From olive to olive oil: a general approach

“…In olive oil, the most relevant phytosterols are campesterol, β-sitosterol and stigmasterol. Each edible oil has unique content of these compounds, therefore, the adulteration of olive oil by the addition of other cheaper vegetable oils or by processed oils is identified by the analysis of the phytosterols profile (Mansouri et al, 2019;Almeida et al, 2020, Lioupi, Nenadis & Theodoridis, 2020.…”