Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos, Evangelos; Batrinou, Anthimia; Chatzilazarou, Arhontoula; Bratakos, Sotirios M.; Stamatopoulos, Kostas; Sinanoglou, Vassilia J.

doi:10.3989/gya.0711142

Cited by 20 publications

(11 citation statements)

References 26 publications

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“…According to studies carried out by Buffa, Tropea, Mattar, Carelli, & Ceci (2013) and Katsoyannos et al (2015), as the RI of olives increases, the relationship between percentages of oleic/linoleic acid found in the oil decreases. This trend agrees with the results obtained in this study for both harvest years, as shown in Table 2.…”

Section: Fatty Acid Compositionmentioning

confidence: 96%

“…According to Katsoyannos et al (2015), as the ripeness index increases, the total contents of tocopherols and polyphenols decrease. This was not observed in the present study, as the RI did not significantly affect (p > 0.05) the polyphenol content in either harvest year evaluated.…”

Section: Polyphenolsmentioning

confidence: 99%

“…Olive oil production has spread in recent years to beyond the Mediterranean region to non-traditional areas (Uruguay XXI, 2013;Villamil & Conde, 2013;Rondanini, Castro, Searles, & Rousseaux, 2014;Katsoyannos et al, 2015;Xiang et al, 2017). This spreading requires the adaptation of olive plants to new climatic conditions (temperature, precipitation, and moisture, for example) associated with latitudes and altitudes differing from those corresponding to the autochthonous regions of olive.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, it is important to determine the best harvest period for each variety to optimize olive productivity and ensure quality (Youssef et al, 2010, M. Beltrá n, Sá nchez-Astudillo, Aparicio & Garcí a-Gonzá lez, 2015. Furthermore, according to B. Jimé nez, Sá nchez-Ortiz, Lorenzo, & Rivas (2013) and Katsoyannos et al (2015), as fruit ripening progresses, oxidative stability is reduced because of the decreased total polyphenol content in the ripe fruits.…”

Section: Introductionmentioning

confidence: 99%

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Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Ellis¹,

Gámbaro²

2018

JFR

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Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

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Section: Fatty Acid Compositionmentioning

confidence: 96%

Section: Polyphenolsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Ellis¹,

Gámbaro²

2018

JFR

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“…Complementary oxidative stability indices such as K 232 and K 268 values represent the presence of conjugated diene and triene compounds, respectively (AOCS, 1998;Katsoyannos et al, 2015). The K 232 values of the samples were increased by prolonged storage periods (Figure 2a).…”

Section: K 232 and K 268 Valuesmentioning

confidence: 99%

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

Alavi

Golmakani

2017

Grasas y Aceites

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SUMMARY:The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20-94.47% and 258.10-260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.KEYWORDS: Arthrospira platensis; Citric acid; Natural antioxidant; Olive oil; Spirulina; Synergistic effect RESUMEN: Mejora de la estabilidad oxidativa del aceite de oliva: Incorporación de Espirulina y evaluación de su sinergismo con ácido cítrico. Se evaluaron los efectos de diferentes concentraciones de Espirulina usadas solas y en combinación con ácido cítrico sobre la estabilidad oxidativa del aceite de oliva. Las cantidades de productos de oxidación primarios y secundarios producidos en muestras de Espirulina fueron menores que las del control. Además, la estabilidad oxidativa de muestras de Espirulina con y sin ácido cítrico estaban en el intervalo de 85,20-94,47% y 258,10-260,21%, respectivamente. En comparación con el control, las muestras de Espirulina mostraron un contenido significativamente mayor de carotenoides y clorofila al inicio y al final del período de almacenamiento. La presencia de estos compuestos bioactivos y la presencia de Espirulina en el medio pueden retardar la oxidación del aceite de oliva. Se obtuvo una mayor estabilidad oxidativa usando BHT en comparación con muestras de Espirulina. Además, no se observó ninguna acción sinérgica en las posibles combinaciones entre el ácido cítrico y la Espirulina. En conclusión, la Espirulina puede mejorar la estabilidad oxidativa y la vida útil del aceite de oliva.

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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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Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Cited by 20 publications

References 26 publications

Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

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

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