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El Moudden H, El Idrissi Y, El Guezzane C, Belmaghraoui W, El Yadini A, Harhar H, Tabyaoui M. Tradition Mills' Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco. ScientificWorldJournal 2020; 2020:1804723. [PMID: 33013232 PMCID: PMC7519451 DOI: 10.1155/2020/1804723] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 08/07/2020] [Accepted: 09/06/2020] [Indexed: 01/18/2023] Open
Abstract
This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.
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Affiliation(s)
- Hamza El Moudden
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Yousra El Idrissi
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Walid Belmaghraoui
- Laboratory of Spectroscopy, Molecular Modeling, Materials, Nanomaterials, Water and Environment, CERNE2D, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco
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Jiménez-Morillo NT, Palma V, Garcia R, Pereira JA, Dias CB, Cabrita MJ. Multivariate geostatistical analysis of stable isotopes in Portuguese varietal extra virgin olive oils. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pyrolysis-compound-specific hydrogen isotope analysis (δ2H Py-CSIA) of Mediterranean olive oils. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Gouvinhas I, Machado N, Sobreira C, Domínguez-Perles R, Gomes S, Rosa E, Barros AIRNA. Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 2017; 22:E1986. [PMID: 29144445 PMCID: PMC6150410 DOI: 10.3390/molecules22111986] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 12/13/2022] Open
Abstract
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure-activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
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Affiliation(s)
- Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Carla Sobreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Sónia Gomes
- University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, Campo Grande, Lisboa, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
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Kritioti A, Menexes G, Drouza C. Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition. Food Res Int 2017; 103:426-437. [PMID: 29389633 DOI: 10.1016/j.foodres.2017.10.064] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 10/18/2017] [Accepted: 10/28/2017] [Indexed: 01/18/2023]
Abstract
The effects of the geographical region and the botanical origin of olive oils on the profile of fatty acids isolated from monovarietal virgin olive oils from Cyprus were investigated, in order to establish, for the first time, promising models for authentication and classification of monovarietal virgin olive oils produced on the island. The two dominant Cypriot olive cultivars, Cypriot (ladoelia), and Koroneiki (lianolia), were analyzed for fatty acid composition by GC/FID after preparation of Fatty Acid Methyl Esters from olive oil, using a cold esterification method. The data obtained were analyzed statistically using multivariate and univariate ANOVA, principal components analysis (PCA) and hierarchical cluster analysis. Results showed that the olive oils can be separated into two distinct groups using the FAME data bank obtained from 225 samples. Significant differences in the proportion of some variables such as polyunsaturated linoleic acid, and the ratio C18:1/C18:2 from oils of different varieties and geographical regions were detected. The ratios C18:1/C18:2 and MUFA/PUFA, as well SFA, ω-9 and PUFA showed the higher discriminant power based on the cultivar.
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Affiliation(s)
- Angelina Kritioti
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Limassol 3036, Cyprus
| | - Georgios Menexes
- School of Agriculture, Laboratory of Agronomy, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Chryssoula Drouza
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Limassol 3036, Cyprus.
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Lodolini EM, Polverigiani S, Ali S, Mutawea M, Qutub M, Arabasi T, Pierini F, Abed M, Neri D. Oil Characteristics of Four Palestinian Olive Varieties. J Oleo Sci 2017; 66:435-441. [PMID: 28381771 DOI: 10.5650/jos.ess16184] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K270 for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.
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Affiliation(s)
- Enrico Maria Lodolini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche
| | - Serena Polverigiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche
| | - Saed Ali
- Union of Agricultural Work Committees (UAWC)
| | | | | | | | | | | | - Davide Neri
- Fruit Tree Research Center - Council for Agricultural Research and Economics
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Piscopo A, De Bruno A, Zappia A, Ventre C, Poiana M. Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy). Food Chem 2016; 213:313-318. [DOI: 10.1016/j.foodchem.2016.06.080] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 06/22/2016] [Accepted: 06/23/2016] [Indexed: 10/21/2022]
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Chehade A, Bitar AE, Kadri A, Choueiri E, Nabbout R, Youssef H, Smeha M, Awada A, Chami ZA, Dubla E, Trani A, Mondelli D, Famiani F. In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2532-2538. [PMID: 26250960 DOI: 10.1002/jsfa.7373] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 08/05/2015] [Accepted: 08/05/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Very little information is available on the characteristics of the Lebanese olive germplasm. Therefore, the aim of this work was to evaluate the fruit and oil characteristics of the main Lebanese olive varieties (Aayrouni, Abou chawkeh, Baladi, Del and Soury) from two successive crop seasons (2010-2011). RESULTS All of the genotypes had medium-high oil content in the fruit, indicating their suitability for oil production; Aayrouni had particularly high values. The variety Abou chawkeh also had a high pulp/pit ratio, which is a very desirable trait in table olives. For all the varieties the values of free fatty acids, peroxide values, absorbances in ultraviolet, fatty acid composition, sterol content and composition and erythrodiol + uvaol content of the oils were within the requirements of the International Olive Council's Trade Standard for extra virgin olive oil. The only exception was for the values of Δ-7-stigmastenol in 2011 in Soury and, especially, in Baladi, which were higher than 0.5%. In some cases, stearic and arachidic acids fluctuated around the maximum values allowed. CONCLUSION The findings of this study provide a first picture of the main characteristics of olives and oils currently produced in Lebanon. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Ali Chehade
- LARI, Lebanese Agricultural Research Institute, Tal Amara Station, Department of Plant Biotechnology, P.O. Box 287, Zahleh, Lebanon
| | - Ahmad El Bitar
- LARI, Lebanese Agricultural Research Institute, Tal Amara Station, Department of Plant Biotechnology, P.O. Box 287, Zahleh, Lebanon
| | - Aline Kadri
- LARI, Lebanese Agricultural Research Institute, Tal Amara Station, Department of Plant Biotechnology, P.O. Box 287, Zahleh, Lebanon
| | - Elia Choueiri
- LARI, Lebanese Agricultural Research Institute, Tal Amara Station, Department of Plant Protection, Zahleh, Lebanon
| | - Rania Nabbout
- LARI, Lebanese Agricultural Research Institute, Kfarchakhna Station, Kfarchakhna, Lebanon
| | - Hiyam Youssef
- LARI, Lebanese Agricultural Research Institute, Tyre Station, Tyre, Lebanon
| | - Maha Smeha
- LARI, Lebanese Agricultural Research Institute, Kfarchakhna Station, Kfarchakhna, Lebanon
| | - Ali Awada
- LARI, Lebanese Agricultural Research Institute, Tyre Station, Tyre, Lebanon
| | - Ziad Al Chami
- IAMB - Agronomic Mediterranean Institute of Bari, Via Ceglie, 9, 70010, Valenzano, (BA), Italy
| | - Eustachio Dubla
- IAMB - Agronomic Mediterranean Institute of Bari, Via Ceglie, 9, 70010, Valenzano, (BA), Italy
| | - Antonio Trani
- Dipartimento di Scienze del Suolo della Pianta e degli Alimenti, Università degli Studi "Aldo Moro', Bari, Italy
| | - Donato Mondelli
- Dipartimento di Scienze del Suolo della Pianta e degli Alimenti, Università degli Studi "Aldo Moro', Bari, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Borgo XX Giugno, 74-06121, Perugia, Italy
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