The Characterization and Classification of Tuscan Olive Oils by Zone: Yearly Variations of the Oil Composition and Reliability of the Classification Models

Alessandri, Stefano; Caselli, S.; Agronomi, A.; Cimato, A.; Modi, G.; Tracchi, S.; Crescenzi, A.

doi:10.17660/actahortic.1999.474.134

Cited by 4 publications

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“…Virgin olive oil, as an expensive commodity, is one of the foods most prone to food fraud . Squalene content has been used to identify fraud regarding the type of olive oil, falsification of blended oils marketed as olive oil, and even to determine geographical origin by using its content or combined with other chemical compounds . Unfortunately, no recommended analytical method exists to assess this compound .…”

Section: Introductionmentioning

confidence: 99%

Could squalene be an added value to use olive by‐products?

et al. 2019

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Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants.It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products.

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Section: Introductionmentioning

confidence: 99%

Could squalene be an added value to use olive by‐products?

et al. 2019

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“…This confirms the importance of taking account of yearly variations. Some results (Table III) et al, 1997a) and multivariate (Alessandri et al, 1997b) models.…”

Section: Cycloartmentioning

confidence: 93%

“…However it is extremely difficult to quantify these variations in absolute and reliable terms, because the related influences of the yearly variations of the climatic parameters appear very complex (Alessandri et al, 1997a, Alessandri 1993, Alessandri et al, 1997b. The annual variation of Tuscan olive oils quality can be greater than the variation due to the zone of origin (Alessandri et al, 1997a, Alessandri et al, 1997b.…”

Section: Introductionmentioning

confidence: 99%

Multivariate models to classify Tuscan virgin olive oils by zone.

Alessandri

Cimato²,

Modi

et al. 1999

Grasas y Aceites

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RESUMEN Modelos multivariantes para clasificar aceites de oliva vírgenes Toscanos por zona.Para estudiar y clasificar aceites de oliva vírgenes Toscanos, se utilizaron 179 muestras, que fueron obtenidas de frutos recolectados durante la primera mitad de Noviembre, de tres zonas diferentes de la Región. El muestreo fue repetido durante 5 años. Se analizaron ácidos grasos, fitol, alcoholes alifáticos y triterpénicos, dialcoholes triterpéni-cos, esteróles, escualeno y tocoferoles. Se consideró un subconjunto de variables que fueron seleccionadas en un trabajo anterior como el más efectivo y fiable, desde el punto de vista univariado. Los datos analíticos se transformaron (excepto para el cicloartenol) para compensar las variaciones anuales, restándose la media de la zona Este de los demás valores, dentro de cada año. Se calcularon los modelos de tres clases univariados y además se desecharon variables. Posteriormente, se evaluaron modelos de tres zonas incluyendo fitol (que siempre fue seleccionado) y todas las combinaciones de ácidos palmí-tico, palmitoleico y oleico, tetracosanol, cicloartenol y escualeno. Se estudiaron modelos incluyendo desde dos a siete variables. El modelo mejor mostró errores de clasificación por zona inferiores al 40%, errores de clasificación por zona dentro del año menores del 45% y errores de clasificación global igual al 30%. Este modelo incluye fitol, ácido palmítico, tetracosanol y cicloartenol. PALABRAS-CLAVE: Aceite de oliva virgen -Análisis discriminante -Modelo de clasificación -Toscana -Vapables canónicas. SUMMARY Multivariate models to classify Tuscan virgin olive oils by zone.In order to study and classify Tuscan virgin olive oils, 179 samples were collected. They were obtained from drupes harvested during the first half of November, from three different zones of the Region. The sampling was repeated for 5 years. Fatty acids, phytol, aliphatic and triterpenic alcohols, triterpenic dialcohols, sterols, squalene and tocopherols were analyzed. A subset of variables was considered. They were selected in a preceding work as the most effective and reliable, from the univariate point of view. The analytical data were transformed (except for the cycloartenol) to compensate annual variations, the mean related to the East zone was subtracted from each value, within each year. Univariate three-class models were calculated and further variables discarded. Then multivariate three-zone models were evaluated, including phytol (that was always selected) and all the combinations of palmitic, palmitoleic and oleic acid, tetracosanol, cycloartenol and squalene. Models including from two to seven variables were studied. The best model shows by-zone classification errors less than 40%, by-zone within-year classification errors that are less than 45% and a global classification error equal to 30%. This model includes phytol, palmitic acid, tetracosanol and cycloartenol.

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“…Various chemical and biochemical techniques have been developed for determining the authenticity of olive oil. However, these techniques are not always able to accurately detect the region of origin and/or the olive oil cultivar due to the diverse climatic conditions that influence the chemical composition of olive fruit and thereby of olive oil .…”

Section: Introductionmentioning

confidence: 99%

Olive oil authentication, traceability and adulteration detection using DNA‐based approaches

Kalaitzis

El-Zein

2016

Lipid Technology

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Olive oil is the fresh juice produced by pressing olive fruits. It serves as the main component of the Mediterranean diet and one of the most valuable products of the agro‐food industry, not only for its taste, but also for its high nutritional value. As it is considered the lipid constituent of the olive fruits, it is composed mainly of triglycerides and phenolics. Authentication and traceability of extra virgin olive oil is a challenging research task due to the complexity of fraudulent practices. Various chemical and biochemical techniques have been developed for determining the authenticity of olive oil. Olive oil DNA‐based analyses have gained attention in recent years, due to high specificity, sensitivity and reliability. DNA analyses have very high discriminating power because ultimately the unique identity of a variety or species is to a great extent genetically dependent. Polymorphisms are genetic variations which refer to the variation in populations or species. Molecular markers provide information on genetic variations and are valuable tools to determine olive oil authenticity. Molecular markers such as SNPs, microsatellites, SCARs and AFLPs have been used for the identification of the varietal origin of olive oils. This feature provides an overview of the current trends and critical issues on DNA‐targeted approaches used for traceability and authenticity of olive oil.

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The Characterization and Classification of Tuscan Olive Oils by Zone: Yearly Variations of the Oil Composition and Reliability of the Classification Models

Cited by 4 publications

References 0 publications

Could squalene be an added value to use olive by‐products?

Could squalene be an added value to use olive by‐products?

Multivariate models to classify Tuscan virgin olive oils by zone.

Olive oil authentication, traceability and adulteration detection using DNA‐based approaches

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