Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir

The Selçuk district of Izmir is one of the most essential regions in terms of olive oil production. In this study, 60 olive oil samples were obtained from five different locations (ES: Eski Şirince Yolu, KK: Kınalı Köprü, AU: Abu Hayat Üst, AA: Abu Hayat Alt, and DB: Değirmen Boğazı) in the Selçuk region of Izmir during two (2019-2020 and 2020-2021) consecutive cropping seasons. Quality indices (free acidity, peroxide value, p-Anisidine value, TOTOX, and spectral absorption at 232 and 270 nm) and the fatty acid, phenolic, and sterol profiles of the samples were determined to analyze the changes in the composition of Selcuk olive oils according to their growing areas. When the quality criteria were analyzed, it was observed that KK had the lowest FFA (0.11% oleic acid, PV (6.66 meq O2/kg), p-ANV (11.95 mmol/kg), TOTOX (25.28), and K232 (1.99) values and K270 had the highest value. During the assessment of phenolic profiles, the ES group exhibited the highest concentration of the phenolic compound p-HPEA-EDA (oleocanthal), with a content of 93.58 mg/kg, equivalent to tyrosol. Upon analyzing the fatty acid and sterol composition, it was noted that AU displayed the highest concentration of oleic acid (71.98%) and β-sitosterol (87.65%). PCA analysis illustrated the distinct separation of the samples, revealing significant variations in both sterol and fatty acid methyl ester distributions among oils from different regions. Consequently, it was determined that VOOs originating from the Selçuk region exhibit distinct characteristics based on their geographical locations. Hence, this study holds great promise for the region to realize geographically labeled VOOs.

Effect of Flavoring with Rosemary, Lemon and Orange on the Quality, Composition and Biological Properties of Olive Oil: Comparative Study of Extraction Processes

The goal of this work was to investigate the impact of the flavoring of some aromatic plants/spices, including rosemary (R), lemon (L) and orange (O) at the concentration of 5% and 35% (w/w) added by 2 methods (conventional maceration and direct flavoring), on quality attributes, chemical changes and oxidative stability of extra virgin olive oil (EVOO). Six flavored oils were obtained (EVOO + O, O + O, EVOO + R, O + R, EVOO + L and O + L). The physicochemical parameters (water content, refractive index, acidity and peroxide value, extinction coefficient, fatty acids, volatile aroma profiles, Rancimat test, phenols and pigments composition) of the flavored oils were investigated. Based on the results obtained, it was observed that flavoring with a conventional process provided increased oxidative stability to the flavored oils, especially with rosemary (19.38 ± 0.26 h), compared to that of unflavored oil. The volatile profiles of the different flavored oils revealed the presence of 34 compounds with the dominance of Limonene. The fatty acid composition showed an abundance of mono-unsaturated fatty acids followed by poly-unsaturated ones. Moreover, a high antioxidant activity, a significant peripheral analgesic effect (77.7% of writhing inhibition) and an interesting gastroprotective action (96.59% of ulcer inhibition) have been observed for the rosemary-flavored oil. Indeed, the flavored olive oils of this study could be used as new functional foods, leading to new customers and further markets.

Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties

BACKGROUND

According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by pizza makers for economical and organoleptic purposes, the present study was conducted to analyze the quality of pizza depending on the oil typology used.

METHODS

Chemical and sensory analyses were performed on olive oils and on pizza topping mix samples after cooking to detect changes due to the applied cooking processing.

RESULTS

The results revealed the best quality of a monovarietal olive oil (Ottobratica cv.) for their peculiar phenolic content related to the best oxidation stability after pizza's cooking, expressed as bioactive amounts and lower presence of undesired volatile compounds.

CONCLUSIONS

The use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.

Influence of environmental growth temperature on tocopherol and sterol oil concentrations in olive fruit

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.

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to −21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%).

Sustainability of the Olive Oil System

Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...].

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable.