Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

Becerra-Herrera, Mercedes; Vélez-Martín, Alberto; Ramos-Merchante, Adrián; Richter, Pablo; Beltrán, Rafael; Sayago, Ana

doi:10.1016/j.foodchem.2017.08.106

Cited by 55 publications

(31 citation statements)

References 31 publications

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“…North and South Aegean regions have national designated origin specifications, and Middle Aegean Region oils have unique characteristics. The PDO area might have oils obtained from a single olive cultivar, or various cultivars might exist in the same region . Whereas North and Middle region oils were from a single variety, South region oils were produced predominately from a particular variety along with some local cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…The PDO area might have oils obtained from a single olive cultivar, or various cultivars might exist in the same region. 10 Whereas North and Middle region oils were from a single variety, South region oils were produced predominately from a particular variety along with some local cultivars. In this study, it was observed that the averages of total chlorophyll concentrations of South region olive oils for the first (11.81 mg kg −1 ) and the second harvesting year (11.03 mg kg −1 ) were higher than both harvesting years of North (6.14 and 7.63 mg kg −1 ) and Middle region oils (7.00 and 4.18 mg kg −1 ) ( Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, consumers would be more willing to pay higher prices for authentic products. As far as the olive oil is concerned, PDO areas could have olive oils obtained from a single variety or several varieties …”

Section: Introductionmentioning

confidence: 99%

“…As far as the olive oil is concerned, PDO areas could have olive oils obtained from a single variety or several varieties. 10 Authentication studies of olive oil based on 'targeted analyses' have been used to obtain specific information by fractionating olive oil components while 'profiling or non-targeted techniques' are aimed to identify general molecular structures of known or unknown analytes. 11,12 It has been reported that minor compounds, such as volatiles, phenolic compounds, terpenoids, sterols, andpigments, in the unsaponifiable fraction of olive oils and/or spectral fingerprints that involve signals of minor compounds have been better in geographical origin discrimination than major metabolites such as fatty acids and triacylglycerol compositions.…”

Section: Introductionmentioning

confidence: 99%

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Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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“…[13,14] Likewise, spectroscopic techniques such as near or mid-infrared spectroscopy fingerprinting along with modeling and classification methods (partial least squares-discriminant analysis (PLS-DA) and soft independent modeling of class analogies (SIMCA)) have shown their capability to trace VOO origin. [19,20] In another recently published application, selected ion flow tube MS (SIFT-MS) has been used to collect VOO volatile fingerprints, which followed by PLS-DA, provided a strong discrimination among Mediterranean PDO/PGIs. [16] In this regard, pattern recognition techniques applied to the 1 H NMR data of the olive oil unsaponifiable fraction have revealed valuable information for the geographical characterization of VOOs.…”

Section: Introductionmentioning

confidence: 99%

Exploring the Capability of LC‐MS and GC‐MS Multi‐Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

Olmo-García

Wendt

Kessler

et al. 2019

Euro J Lipid Sci & Tech

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Looking for a strategy to authenticate the declared origin of commercial extra virgin olive oils (EVOOs), 126 samples from six different Mediterranean geographical indications (GIs) are analyzed by means of two different platforms [LC‐ESI‐QTOF MS (in positive and negative polarity) and GC‐APCI‐QTOF MS (in positive mode)] combined to chemometrics. The sample treatment and chromatographic/detection conditions (in both platforms) are chosen to enable the comprehensive characterization of the complete minor fraction of the oils within a single run. Noticeable discrimination among the six evaluated GIs [Priego de Córdoba and Baena (Spain), Kalamata (Greece), Toscano (Italy), and Ouazzane and Meknès (Morocco)] is achieved building two‐class PLS‐DA models which consider the data coming from both platforms. The contribution of a few thousand molecular features to the statistical models is evaluated in depth and several compounds are pointed out as possible origin markers, describing characteristic compositional patterns for each GI in the evaluated crop year. The complementarity of the different analytical approaches is discussed and diverse strategies are used to identify the classifiers. Practical Applications: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels are important tools to promote high quality EVOOs, assuring the connection to a particular territory and the characteristic combination of natural and human factors which make possible to obtain unique oils. In this context, it is imperative to furnish the control labs with innovative tools and methods which are able to provide extensive information about the EVOOs’ minor fraction (of unquestionable importance regarding its overall quality) in just one run and to give the chance to find and identify (and validate) origin markers. The utility of validated classifiers to authenticate the belonging (or not) of an EVOO to a particular GI is clear. The consumers’ confidence can be perceptibly undermined if the geographical name is used on products not having the expected qualities or if the production specifications are sometimes not followed by producers. The capability of LC‐MS and GC‐MS multi‐class methods to discriminate virgin olive oils from different geographical indications (crop season 2016‐2017) and to identify potential origin markers is demonstrated.

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Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

Wang

et al. 2019

J Americ Oil Chem Soc

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The characteristics of eight varieties of virgin olive oil (Arbosana, Arbequina, Coratina, Cornicabra, Frantoio, Koroneiki, Picual, and Ezhi 8) obtained in two successive crops in the southwest of China (Xichang, Sichuan Province) were investigated. Significant differences (P < 0.05) were observed in physicochemical properties, fatty acid profile, minor component contents, and oxidative stability between different varieties of olive oils. The physicochemical properties of all samples met IOC standards for extra virgin olive oil, while in Koroneiki, olive oils were present the optimum oxidation stability among studied varieties. The results of hierarchical cluster analysis and principal component analysis (PCA) showed a good classification between varieties based on their qualitative characteristics. Koroneiki and Ezhi 8 olive oils were significantly different from other varieties mainly due to color, fatty acid profile, and minor components. PCA result also showed that harvest crop influences the characteristics of samples mainly due to the variance of temperature and rainfall.

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Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

Cited by 55 publications

References 31 publications

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Exploring the Capability of LC‐MS and GC‐MS Multi‐Class Methods to Discriminate Virgin Olive Oils from Different Geographical Indications and to Identify Potential Origin Markers

Quality and Composition of Virgin Olive Oils from Indigenous and European Cultivars Grown in China

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