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Aydin S, Ozkan G, Yorulmaz A. Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sedef Aydin
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Gulcan Ozkan
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Asli Yorulmaz
- Department of Food Engineering Aydın Adnan Menderes University Faculty of Engineering Aydın 09100 Turkey
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2
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Hamze L, Miserere A, Molina MS, Maestri D, Searles PS, Rousseaux MC. Influence of environmental growth temperature on tocopherol and sterol oil concentrations in olive fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2741-2749. [PMID: 34716600 DOI: 10.1002/jsfa.11615] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 09/30/2021] [Accepted: 10/29/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Tocopherols and sterols are minor components of virgin olive oils that contribute to oil quality. Based on observations at different geographical locations, it has been suggested that environmental temperature during fruit growth affects tocopherol and sterol oil concentrations in olive fruit. However, controlled experiments have not been conducted to directly assess their responses to temperature. In this study, a manipulative experiment using open-top chambers (OTCs) was performed in the field to evaluate the responses of these oil components to a moderate air temperature increase during oil accumulation in young trees of two olive cultivars (Arbequina, Coratina). The two temperature levels in the OTCs were a control about 1 °C above ambient temperature (T0) and a heated treatment (T+) with a target temperature of 4 °C above T0. RESULTS Total tocopherol and sterol oil concentrations in olive fruit were generally higher in the T+ temperature treatment than in the control at the end of the oil accumulation period. The increase in total tocopherols in T+ appeared to be related to a decrease in fruit oil concentration with heating. Individual sterols showed both significant increases and decreases due to T+, and some differences in response occurred between the two cultivars. CONCLUSION These findings provide evidence that growth temperature affects tocopherol and sterol oil concentrations in olive fruit at the end of the oil accumulation period. Cultivars should be carefully chosen for new olive-growing regions, and the results could be relevant for global warming scenarios in existing growing regions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Leila Hamze
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Anillaco, Argentina
| | - Andrea Miserere
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Anillaco, Argentina
- Departamento de Ciencias y Tecnologías Aplicadas (DACTAPAyU), Universidad Nacional de La Rioja, La Rioja, Argentina
| | - M Sol Molina
- Estación Experimental Agropecuaria (EEA) Catamarca, Instituto Nacional de Tecnología Agropecuaria (INTA), Valle Viejo, Argentina
| | - Damian Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Peter S Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Anillaco, Argentina
| | - M Cecilia Rousseaux
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR- SEGEMAR-UNCa-CONICET), Anillaco, Argentina
- Departamento de Ciencias Exactas, Físicas y Naturales (DACEFyN), Universidad Nacional de La Rioja, La Rioja, Argentina
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3
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
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Di Serio MG, Giansante L, Del Re P, Pollastri L, Panni F, Valli E, Di Giacinto L. Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6074-6082. [PMID: 33899234 DOI: 10.1002/jsfa.11264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Single cultivar 'Olivastro di Bucchianico' extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical-chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Maria Gabriella Di Serio
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Lucia Giansante
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | - Paolo Del Re
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
| | | | - Filippo Panni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences and Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, Cesena, Italy
| | - Luciana Di Giacinto
- Council for Agricultural Research and Agricultural Economy Analysis - Research Centre for Engineering and Agro-Food Processing (CREA-IT), Head Office Pescara, Cepagatti, Pescara, 65012, Italy
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5
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Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01996-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Demirag O, Konuskan DB. Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils. J Oleo Sci 2021; 70:51-58. [PMID: 33431772 DOI: 10.5650/jos.ess20179] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, important physicochemical properties, fatty acid and sterol compositions of olive oils from the olives which harvested from Mersin (Buyuk Topak Ulak, Gemlik, Sari Ulak), Adana (Gemlik), Osmaniye (Gemlik) and Hatay (Gemlik, Kargaburun, Hasebi, Halhali) in the Eastern Mediterranean region of Turkey have been investigated. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, UV absorbance (K232, K270), fatty acid composition, sterol composition, erythrodiol+uvaol content, and total sterol analysis of the olive oil samples were carried out. The levels of free acidity in the olive oil samples ranged from 0.39% (Hatay Gemlik: HG3) to 2.23% (Mersin Gemlik: MG). Peroxide value ranged from 8.87 to 18.87 meq O2/kg. As K232 values in the oils fluctuated between 1.4370 and 2.3970, K270 values varied between 0.1270 and 0.1990. The results showed that all ΔK values were lower than the maximum legal limit of 0.01. The main fatty acid in all oil samples was oleic acid, ranging from 58.72% (Hatay Hasebi: HHs) to 74.54% (Hatay Gemlik: HG2). Palmitic acid values were within the percentage of 12.83% (Hatay Kargaburun: HK) to 18.50% (HHs). Total sterol content varied from 720.41 mg/kg (Hatay Kargaburun: HK) to 4519.17 mg/kg (Buyuk Topak Ulak: BTU). The β-sitosterol percentage of olive oils ranged from 76.12% (Adana Gemlik: AG) to 94.23% (Buyuk Topak Ulak: BTU). The results of this study indicated that variety significantly affect the quality indices, fatty acid and sterol compositions of olive oils significantly varied among varieties.
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Kildahl-Andersen G, Gjerlaug-Enger E, Rise F, Haug A, Egelandsdal B. Quantification of Fatty Acids and their Regioisomeric Distribution in Triacylglycerols from Porcine and Bovine Sources Using 13 C NMR Spectroscopy. Lipids 2020; 56:111-122. [PMID: 32875567 DOI: 10.1002/lipd.12277] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 07/02/2020] [Accepted: 07/31/2020] [Indexed: 11/10/2022]
Abstract
The uptake of specific fatty acids in humans is dependent on their position on the glycerol backbone. There is a great interest in methods that can access this information fast and accurately. By way of high-resolution NMR, we have analyzed TAG extracted from pig and beef tissues and obtained quantitative data for the composition and regioisomeric distribution of all major unsaturated fatty acids usually found in these source materials, using a combination of manual integration and deconvolution of 13 C NMR spectra. In addition, we have developed a method for determining composition and regioisomeric distribution of the two main saturated fatty acids found in pork (16:0, 18:0). The results are discussed in relation to species-specific genetic characteristics of fatty acid and TAG biosynthesis. The developed method could support decisions related to breeding for desired fatty acid profiles, and stimulate further methodology developments using high field NMR.
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Affiliation(s)
- Geir Kildahl-Andersen
- Department of Chemistry, University of Oslo, P.O. Box 1033 Blindern, 0315, Oslo, Norway.,Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432, Ås, Norway
| | | | - Frode Rise
- Department of Chemistry, University of Oslo, P.O. Box 1033 Blindern, 0315, Oslo, Norway
| | - Anna Haug
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, 1432, Ås, Norway
| | - Bjørg Egelandsdal
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432, Ås, Norway
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8
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Dıraman H, Karaman HT, Sefer F, Ersoy N, Arsel AH. Using Nutritional Lipid and Sensorial Profiles for the Characterization of Turkish Olive (Memecik X Gemlik cv) Hybrids obtained from Controlled Crossbreeding. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Harun Dıraman
- Department of Food Engineering, Engineering Faculty Afyon Kocatepe University ANS Campus 03200 Afyonkarahisar Turkey
| | - Hanife Telli Karaman
- Department of Food Technologies Research Institute for Olive Culture Bornova 35100 Izmir Turkey
| | - Filiz Sefer
- Department of Olive Breeding Research Institute for Olive Culture Bornova 35100 Izmir Turkey
| | - Nurhayat Ersoy
- Department of Olive Breeding Research Institute for Olive Culture Bornova 35100 Izmir Turkey
| | - Ali Haluk Arsel
- Department of Olive Breeding Research Institute for Olive Culture Bornova 35100 Izmir Turkey
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Di Lecce G, Piochi M, Pacetti D, Frega NG, Bartolucci E, Scortichini S, Fiorini D. Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods 2020; 9:foods9070904. [PMID: 32660116 PMCID: PMC7404457 DOI: 10.3390/foods9070904] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 06/26/2020] [Accepted: 07/06/2020] [Indexed: 01/18/2023] Open
Abstract
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.
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Affiliation(s)
- Giuseppe Di Lecce
- Independent Researcher, Expert in Food Science and Technology, 26100 Cremona, Italy;
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy;
| | - Deborah Pacetti
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
- Correspondence: ; Tel.: +39-07-1220-4307
| | - Natale G. Frega
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Edoardo Bartolucci
- Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (N.G.F.); (E.B.)
| | - Serena Scortichini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V.S. Agostino 1, I-62032 Camerino, Italy; (S.S.); (D.F.)
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Arslan D, Ok S. Characterization of Turkish Olive Oils in Details. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Derya Arslan
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Salim Ok
- Petroleum Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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11
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Köseoğlu O, Sevim D, Kadiroğlu P. Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Oya Köseoğlu
- Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Food Technology Department, Üniversite Street, 35100; Izmir Turkey
| | - Didar Sevim
- Ministry of Agriculture and Forestry, Directorship of Olive Research Institute, Food Technology Department, Üniversite Street, 35100; Izmir Turkey
| | - Pınar Kadiroğlu
- Department of Food Engineering; Adana Science and Technology University, Çatalan Street, 01250; Sarıçam Adana Turkey
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12
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Khadem S, Rashidi L, Homapour M. Antioxidant Capacity, Phenolic Composition and Physicochemical Characteristics of Whole Olive Stone Oil Extracted from Different Olive Varieties Grown in Iran. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Samineh Khadem
- Faculty of Advanced Sciences and TechnologyDepartment of Food Sciences and TechnologyPharmaceutical Sciences BranchIslamic Azad UniversityP. O. Box 3164348658TehranIran (IAUPS)
| | - Ladan Rashidi
- Department of Food and AgricultureStandard Research InstituteIranian National Standards Organization INSOP. O. Box 31745‐139AlborzIran
| | - Masoud Homapour
- Department of Food Sciences and TechnologySafadasht BranchIslamic Azad UniversityP. O. Box 3164348658TehranIran
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Li X, Flynn JD, Wang SC. The Effects of Variety, Growing Region, and Drought Stress on Fatty Acid and Sterol Compositions of California Olive Oil. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12192] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Xueqi Li
- Olive Center; University of California; Davis CA 95616 USA
| | - Jon D. Flynn
- Olive Center; University of California; Davis CA 95616 USA
| | - Selina C. Wang
- Olive Center; University of California; Davis CA 95616 USA
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
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14
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Gumus ZP, Ertas H, Yasar E, Gumus O. Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9746-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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16
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Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2904-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Bajoub A, Medina-Rodríguez S, Hurtado-Fernández E, Ajal EA, Ouazzani N, Fernández-Gutiérrez A, Carrasco-Pancorbo A. A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500251] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Aadil Bajoub
- Department of Analytical Chemistry, Faculty of Sciences; University of Granada; Granada Spain
| | | | - Elena Hurtado-Fernández
- Department of Analytical Chemistry, Faculty of Sciences; University of Granada; Granada Spain
| | - El Amine Ajal
- Provincial Department of Agriculture of Azilal; Azilal Morocco
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18
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Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2691-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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