Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Vekiari, S. A.; Oreopoulou, Vassiliki; Kourkoutas, Yiannis; Kamoun, Naziha Grati; Msallem, M.; Psimouli, Vassiliki; Arapoglou, Dimitris

doi:10.3989/gya.108709

Cited by 67 publications

(86 citation statements)

References 29 publications

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“…To corroborate this, the correlation between these parameters gave high coefficients, one of the highest corresponding to oleic and linoleic acid (r = −0.94). Similar results were obtained by other researchers (Vekiari et al, 2010). Gracia et al (2009) showed values of oleic acid of 68.9% and 11.6% of linoleic acid in the "Arbequina" variety.…”

Section: Fatty Acid Compositionsupporting

confidence: 91%

“…On the other hand, Salvador et al (2001) studied the "Cornicabra" variety and they obtained values of 80.8% and 4.66% of oleic and linoleic acids, respectively, which are higher than those obtained in this assay. Also, Vekiari et al (2010) found a linoleic/linolenic relationship similar to that obtained in this study with a ratio of 17 approximately. Note the importance of this relationship in nutrition because nowadays it is considered that a moderate contribution of linoleic acid is suitable to the current trends of a healthy diet.…”

Section: Fatty Acid Compositionsupporting

confidence: 88%

“…However, the peroxide index and the coefficient of absorption did not show any increase. On the contrary, other researchers (Vekiari et al, 2010) added that oxidation starts in the fruit but it increases slowly during ripening. This increase can be mainly attributed by the action of a foreign enzymatic machinery (Panzanaro et al, 2010) and even endogenous lipases in olives during the ripening of the fruit (Salvador et al, 2001).…”

Section: Oil Qualitymentioning

confidence: 96%

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Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Fuentes¹,

Miguel²,

Ranalli³

et al. 2015

Grasas y Aceites

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SUMMARY:Two varieties of olive fruit ("Morisca" and "Carrasqueña"), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The "Carrasqueña" variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the "extra virgin" category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the "almazara", or mill, to ensure that oils from the olive-growing area have a good level of quality. KEYWORDS: Fatty acids; Sensory quality; Stage of ripening; Sterols; Triacylglycerols; Virgin olive oil RESUMEN:Composición química y análisis sensorial de aceites de oliva virgen de las variedades "Morisca" y "Carrasqueña". Las variedades de aceituna "Morisca" y "Carrasqueña", en diferentes estados de maduración fueron caracterizados en base al estudio de los compuestos mayoritarios (triglicéridos y ácidos grasos) y de los compuestos minoritarios (esteroles y alcoholes triterpénicos). También se determinaron los compuestos fenóli-cos totales, la estabilidad oxidativa y el análisis sensorial de los aceites. La variedad "Carrasqueña" fue más estable y fue calificada con notas sensoriales más elevadas. El índice de peroxidos, la estabilidad oxidativa, el análisis sensorial, el ácido oleico y el linoleico, la susceptibilidad oxidativa, MUFA/PUFA, los principales triglicéridos (OOO, POO, OLO y PLO+SLE), ΔECN42, los esteroles totales y los alcoholes triterpénicos fueron usados para discriminar estas variedades. Los resultados de los parámetros reglamentados clasificaron todos los aceites en la categoría de "virgen extra" excepto para el análisis sensorial. Sin embargo, este resultado es muy interesante debido al alto porcentaje obtenido de aceites de la categoría virgen extra para ambas variedades estudiadas en aceites obtenidos en las almazaras, asegurando así la buena calidad obtenida de los aceites en el área de estudio analizada.

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Section: Fatty Acid Compositionsupporting

confidence: 91%

Section: Fatty Acid Compositionsupporting

confidence: 88%

Section: Oil Qualitymentioning

confidence: 96%

See 1 more Smart Citation

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Fuentes¹,

Miguel²,

Ranalli³

et al. 2015

Grasas y Aceites

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“…Sterol composition in olive oil is affected by cultivar, crop year, geographic factors, degree of fruit ripeness, storage time of fruits prior to oil extraction, and processing (Boskou et al, 2006). The cultivars with the highest Δ 5 -avenasterol content are Koroneiki (23.9%) (Vekiari et al, 2010), Arbequina (23.2%) (Gracia et al, 2009), and Leccino (21.4%) (Gül and Seker, 2006). Accordingly, the high Δ 5 -avenasterol levels in the selection UC-I-2-35, observed in both years of the experiment (Figure 1), are exceptional within olive oil cultivars.…”

mentioning

confidence: 82%

Advanced olive selections with enhanced quality for minor constituents

Velasco¹,

Rosa²,

León³

2015

Grasas y Aceites

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SUMMARY:Squalene, phytosterols and tocopherols are minor constituents of paramount importance for the olive fruit and oil quality. The objective of this research was to conduct a two-year evaluation of these compounds in the fruits of seven advanced breeding selections. They were mainly selected for early bearing and high oil content from progenies of crosses between the cultivars 'Arbequina' and 'Picual'. An analysis of variance showed high genotypic effects, non-significant year effects, and genotype x year interactions of low magnitude. The selections showed great variability for the traits, surpassing in some cases the parental values. One selection with total tocopherol content of 263 mg·kg −1 fruit flesh, compared to a maximum of 148 mg·kg −1 in the parents, and another one with Δ 5-avenasterol concentration of 30.7% of total sterols, compared to a maximum of 22.1% in the parents, were the most relevant phenotypes. These selections may play an important role for improving olive fruit and oil quality for specific market niches. KEYWORDS:Breeding; Fruit quality; Olive; Phytosterols; Squalene; Tocopherols RESUMEN: Selecciones avanzadas de olivo con calidad mejorada para compuestos menores. Compuestos como el escualeno, los fitoesteroles y los tocoferoles tienen una enorme importancia para la calidad del fruto y del aceite de oliva. El objetivo de este trabajo fue la evaluación durante dos años de estos compuestos en los frutos de siete selecciones avanzadas de olivo, seleccionadas principalmente para entrada temprana en producción y alto contenido en aceite a partir de las descendencias de cruzamientos entre los cultivares 'Arbequina' y 'Picual'. El análisis de la varianza mostró, para la mayoría de los caracteres, un elevado efecto del genotipo, ausencia de efecto del factor año, e interacciones entre año y genotipo de baja magnitud. Las selecciones mostraron gran variabilidad para todos los caracteres, sobrepasando en algunos casos los valores de los parentales. Entre las selecciones con valores superiores a los parentales, destacaron una selección con un contenido en tocoferoles de 263 mg·kg −1 pulpa frente a un máximo de 148 mg·kg −1 en los parentales, y otra selección con una concentración de Δ 5 -avenasterol del 30.7% del total de esteroles, frente a un máximo de 22.1% en los parentales. Estas selecciones pueden desempeñar un papel importante en la mejora de la calidad del fruto y el aceite de oliva para determinados segmentos de mercado.

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“…Results are not in agreement with others who noticed a clear impact on year over cultivar (Gracia et al 200) probably due to the fact that we were looking just to one cultivar and we considered only acidity, K and peroxide index. In fact, differences among cultivars are more evident when volatiles, fatty acids and sterol composition are considered (Vekiari et al 2010). …”

Section: Electronic Sensory Analysismentioning

confidence: 99%

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

et al. 2011

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RESUMENAnálisis sensorial y detección electrónica de aromas para comparar aceites obtenidos por diferentes méto-dos de extracción.El análisis sensorial y el análisis de aromas por medio de sistemas sensoriales electrónicos han sido utilizado para comparar aceites de oliva producidos a través de dos sistemas de extracción diferentes.Los métodos de extracción comparados han sido el sistema de prensas y el decantador de dos fases. Las muestras fueron producidas durante las cosechas del periodo 2002-2004, y las aceitunas eran todas de la misma variedad portuguesa Gallega sp. Las aceitunas fueron seleccionadas y tratadas tecnológicamente bajo condiciones predeterminadas y supervisadas. Los aceites producidos resultaron mejor clasificados cuando fue aplicado el análisis sensorial por panel que cuando se utilizó el análisis con detección electrónica de aromas, incluso después de la optimización de los sensores. Esta observación está de acuerdo con el hecho de que los aceites son una matriz poco volátil y que es el "flavour", más que el aroma, el que junto con el gusto puede proporcionar una caracterización mejor que la detección electrónica, en la que el aroma es la principal característica evaluada. PALABRAS CLAVE: Aceite de oliva -Análisis Sensorial -Aroma -Detección electrónica de aromas -Sistema de extracción. SUMMARY Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods.A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods.The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the olives were all from the same variety. The variety used was the Portuguese Galega sp. Olives were picked and technologically handled under predetermined and supervised conditions. Olive oils produced were better classified when the sensory analysis by a panel was applied than when an electronic sensory analysis was performed, even after sensor optimization. This observation is in accordance with the fact that olive oil has a low volatility matrix and "flavor", rather than aroma, can give a clearer characterization than electronic sensory analysis alone, where aroma is the main characteristic evaluated.

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Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Cited by 67 publications

References 29 publications

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Advanced olive selections with enhanced quality for minor constituents

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

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