Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian <i>Olea europaea</i>

Dabbou, Samia; Dabbou, Sihem; Selvaggini, Roberto; Urbani, Stefania; Taticchi, Agnese; Servili, Maurizio; Hammami, Mohamed

doi:10.1002/cbdv.201000086

Cited by 42 publications

(43 citation statements)

References 62 publications

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“…In comparing the studied varieties, small but significant differences among the samples were shown; indicating a slight varietal effect on fatty acid composition. Furthermore, as the fatty acid composition is an important quality parameter and authenticity indicator of EVOO, these results are in agreement with other studies in which nutritional properties of EVOO have been described [22]. The high content of monounsaturated, low saturated and linoleic fatty acids, which characterize in particular some of the studied samples, the European EVOO and, among them, the Italian EVOO, is of great importance because of their high nutritional value and positive effect on the oxidative stability of oils [23].…”

Section: Resultssupporting

confidence: 92%

1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

Coco¹,

Schena²,

Fanizzi

2012

Nutrients

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Multivariate analysis of 1H NMR data has been used for the characterization of 12 blended olive oils commercially available in the U.S. as Italian products. Chemometric methods such as unsupervised Principal Component Analysis (PCA) allowed good discrimination and gave some affinity indications for the U.S. market olive oils compared to other single cultivars of extra virgin olive oil such as Coratina and Ogliarola from Apulia, one of Italy’s leading olive oil producers, Picual (Spain), Kalamata (Greece) and Sfax (Tunisia). The olive oils commercially available as Italian products in the U.S. market clustered into 3 groups. Among them only the first (7 samples) and the second group (2 samples) showed PCA ranges similar to European references. Two oils of the third group (3 samples) were more similar to Tunisian references. In conclusion, our study revealed that most EVOO (extra virgin olive oils) tested were closer to Greek (in particular) and Spanish olive oils than Apulia EVOO. The PCA loadings disclose the components responsible for the discrimination as unsaturated (oleic, linoleic, linolenic) and saturated fatty acids. All are of great importance because of their nutritional value and differential effects on the oxidative stability of oils. It is evident that this approach has the potential to reveal the origin of EVOO, although the results support the need for a larger database, including EVOO from other Italian regions.

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Section: Resultssupporting

confidence: 92%

1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

Coco¹,

Schena²,

Fanizzi

2012

Nutrients

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“…The description of oleaster and olive cultivars and/or the relationships between them were conducted using several markers as morphological traits (Bartolini et al, 1998;Rotondi et al, 2003;Idrissi & Ouazzani, 2003;Hannachi et al, 2008a,b;Belaj et al, 2011), oil criteria (Baccouri et al, 2011;Dabbou et al, 2011;Krichene et al, 2007;Hannachi et al, 2013) and molecular markers (Belaj et al, 2007;Belaj et al, 2010;Hannachi et al, 2010;Erre et al, 2010;Belaj et al, 2011;Noormohammadi et al, 2014).…”

Section: Olea Europaea Trees Spread In the Mediterraneanmentioning

confidence: 99%

Stone diversity in wild and cultivated olive trees (Olea europaea L.)

Hannachi¹,

Gómez²,

Saadaoui³

et al. 2017

Dendrobiology

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Abstract:The olive tree is represented in Tunisia by two varieties: var. sylvestris (wild olive trees) and var. europaea (cultivated olive trees including diverse cultivars). Seed (stone) size and shape analysis may provide the basis for relationships between varieties and cultivars as well as to study the responses to environmental conditions. A semi-automated method of image analysis allows to obtain data related with magnitudes descriptive of stone size and shape and to compare between wild and cultivated olives. Also, the effect of bioclimate on size and shape was analyzed in some cultivars. Stone size and shape presents high variability. In cultivated trees stones are larger. Mean seed image area is 0.38 and 0.75 cm² for wild and cultivated plants respectively. Roundness and circularity were compared as to their potential to define seed shape. Mean values were higher for circularity, but roundness is more variable reaching higher values in some individuals and varieties. Roundness is more useful to compare seed shape variations. In addition, climate factors affect the stone characteristics in cultivars; those of sub-humid region having larger stones. Phenotypic parameters of stone are discriminating parameters for the analysis of intra-specific, intra-varieties and intra-cultivars variability in Olea europaea.

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“…However, compositional quality of VOOs from wild origin has been scarcely studied. Some works comparing oil composition between cultivars and wild olives indicate overlapping results between the two groups ( Hannachi et al, 2008 ; Dabbou et al, 2011 ; Boucheffa et al, 2014 ). While it seems that fruit size and oil content (OC) are determinant traits to discriminate between wild and cultivated forms ( Hannachi et al, 2008 ; Belaj et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

“…While it seems that fruit size and oil content (OC) are determinant traits to discriminate between wild and cultivated forms ( Hannachi et al, 2008 ; Belaj et al, 2011 ). Wild olives yielding high quality oils were suggested to be commercially useful ( Baccouri et al, 2008 ; Dabbou et al, 2011 ), although a possible feral origin of the genotypes reported to have high OC cannot be excluded ( Baccouri et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

et al. 2018

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A wide genetic diversity has been reported for wild olives, which could be particularly interesting for the introgression of some agronomic traits and resistance to biotic and abiotic stresses in breeding programs. However, the introgression of some beneficial wild traits may be paralleled by negative effects on some other important agronomic and quality traits. From the quality point of view, virgin olive oil (VOO) from olive cultivars is highly appreciated for its fatty acid composition (high monounsaturated oleic acid content) and the presence of several minor components. However, the composition of VOO from wild origin and its comparison with VOO from olive cultivars has been scarcely studied. In this work, the variability for fruit characters (fruit weight and oil content, OC), fatty acid composition, and minor quality components (squalene, sterols and tocopherols content and composition) was studied in a set of plant materials involving three different origins: wild genotypes (n = 32), cultivars (n = 62) and genotypes belonging to cultivar × wild progenies (n = 62). As expected, values for fruit size and OC in wild olives were lower than those obtained in cultivated materials, with intermediate values for cultivar × wild progenies. Wild olives showed a remarkably higher C16:0 percentage and tocopherol content in comparison to the cultivars. Contrarily, lower C18:1 percentage, squalene and sterol content were found in the wild genotypes, while no clear differences were found among the different plant materials regarding composition of the tocopherol and phytosterol fractions. Some common highly significant correlations among components of the same chemical family were found in all groups of plant materials. However, some other correlations were specific for one of the groups. The results of the study suggested that the use of wild germplasm in olive breeding programs will not have a negative impact on fatty acid composition, tocopherol content, and tocopherol and phytosterol profiles provided that selection for these compounds is conducted from early generations. Important traits such as tocopherol content could be even improved by using wild parents.

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Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea

Cited by 42 publications

References 62 publications

1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

1H Nuclear Magnetic Resonance Study of Olive Oils Commercially Available as Italian Products in the United States of America

Stone diversity in wild and cultivated olive trees (Olea europaea L.)

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

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