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

Abstract

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

“…On the other hand, the Calabrian cultivars (OTT, OTTC, TDF, CIC) had the lowest level of chlorophyll. The amount of chlorophylls in olive oil depends on the olive cultivar, pedoclimatic conditions, and agronomic practices [ 46 ].…”

“…On the other hand, the Calabrian cultivars (OTT, OTTC, TDF, CIC) had the lowest level of chlorophyll. The amount of chlorophylls in olive oil depends on the olive cultivar, pedoclimatic conditions, and agronomic practices [46]. amount of chlorophylls in olive oil depends on the olive cultivar, pedoclimatic conditions, and agronomic practices [46].…”

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

“…9 The highest concentrations of total tocopherols have been found in early fruit development and they decrease during fruit growth until about 90 days after full bloom, when they start to decrease at a considerably lower rate or remain stable until harvest, 10 with this general dynamic being influenced by the cultivar and the irrigation regime. [11][12][13] Genotype has been shown to explain more of the variability in total tocopherols than environment in olive fruit and extra virgin olive oil in southern Spain. 14,15 However, environmental factors such as rainfall and temperature do appear to affect tocopherol content.…”

FTIR coupled with machine learning to unveil spectroscopic benchmarks in the Italian EVOO

“…In this context, the adulterations of EVOO with olive oils of lower quality, or with a different botanical origin, represent a problem. Italy is one of the most important countries in the world in terms of olive oil supply and demand: the Italian olive heritage contains over 500 varieties (Piscopo et al ., 2021) amongst which Coratina , Leccino , Nocellara, Sinopolese (typical of South Italy) (Sicari et al ., 2021) or Leccino‐Frantoio , Carboncella, Itrana ( Lazio ), Moraiolo ( Toscana ), Coratina ( Puglia ). Previous works are devoted to study the EVOO for nutritional health purpose, diseases relapses, investigating cultivars and adulteration processes (Camposeo et al ., 2021; Drira et al ., 2021; Tomé‐Rodríguez et al ., 2021; Taiti et al ., 2022) by destructive procedures such as extraction, deuteration and transesterification (Gurdeniz et al ., 2007; Hirri et al ., 2015; Drira et al ., 2021; Mousa et al ., 2021; Stilo et al ., 2021).…”