Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

Abstract

The characteristics of eight varieties of virgin olive oil (Arbosana, Arbequina, Coratina, Cornicabra, Frantoio, Koroneiki, Picual, and Ezhi 8) obtained in two successive crops in the southwest of China (Xichang, Sichuan Province) were investigated. Significant differences (P < 0.05) were observed in physicochemical properties, fatty acid profile, minor component contents, and oxidative stability between different varieties of olive oils. The physicochemical properties of all samples met IOC standards for extra virgin olive oil, while in Koroneiki, olive oils were present the optimum oxidation stability among studied varieties. The results of hierarchical cluster analysis and principal component analysis (PCA) showed a good classification between varieties based on their qualitative characteristics. Koroneiki and Ezhi 8 olive oils were significantly different from other varieties mainly due to color, fatty acid profile, and minor components. PCA result also showed that harvest crop influences the characteristics of samples mainly due to the variance of temperature and rainfall.

Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

“…Nakbi et al 13 reported the OSI of olive oil from Tunisia 4.55-5.34 h , which was similar to that of Italy and Greece. Yu et al 14 compared eight varieties of VOO in the southwest of China; the OSI ranged from 4.15 to 24.42 h, and the maximum value was four times higher and the minimum value was lower than the results reported here. Therefore, the variety and the difference of origin has a considerable impact on the OSI of olive oil.…”

Studies on assessment of safety and nutritional quality of shallot waste fractions

“…When SFF was compared with household oils, it is similar in fatty acid profile with major part as unsaturated fatty acids that are oleic and linoleic acids (Dorni et al., 2018). Moreover, SPF is comparable with olive oil and other oils when considering minor fatty acids (Dorni et al., 2018; Yu et al., 2020).…”

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

“…In general, the SFA content in our samples (22.6%) was found in higher concentrations than in Italian olive cultivars (13.1–17.6%) [ 36 ] and in Arbequina produced in different regions of Brazil and Spain [ 37 ]. Previous studies have demonstrated that the cultivar is an important factor that affects the composition of fatty acid in olive oils [ 38 ].…”