Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

Abstract

The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in “Oblica” VOOs while no changes in their concentrations were found between unfiltered and filtered “Leccino” oils. Intensity of desired sensory properties decreases with filtration. In “Leccino” VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered “Leccino” VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered “Oblica” VOOs. Practical Application Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.

Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?

“…To establish the sensory profile of VOOs, quantitative descriptive analysis (QDA) was performed by a trained analytical taste panel consisting of eight experts in VOO tasting. The oil samples were evaluated according to the International Olive Council [ 42 ] methodology, using a modified profile sheet expanded with positive odor and taste descriptors (green fruity, leaves, grass, apple, almond, and bitter, pungent, sweet and astringent) [ 36 ] in order to attain a wide-ranging description of the oils’ organoleptic traits. Overall quality score (OQS) of olive oil, a scale from 1 (the lowest quality) to 9 (the highest quality), was applied according to the method described in the European Communities Regulation (1991).…”

“…The compositional diversity of VOOs, in addition to the above, is a reflection of variable technological steps [ 16 , 33 , 34 , 35 , 36 , 37 ]. Among them, stage of olive maturity is considered an extremely influential factor, and to know and control its effect on the final product is paramount.…”

Endemic Veronica saturejoides Vis. ssp. saturejoides–Chemical Composition and Antioxidant Activity of Free Volatile Compounds

“…Phenolic compounds were separated with the C18 column (Ultra-Aqueous C-18, 250 × 4.6 mm, 5 Å) (Restek, Bellefonte, PA, USA) and by gradient chromatography. Chromatography conditions were set according to the methodology by Jukic Spika et al [48].…”

“…The plant material (0.250 g; above ground parts) was previously extracted with methanol (30%, v/v), using water bath (70 • C) for 15 min [49,50]. The contents of TP and T in V. saturejoides extracts were evaluated in three independent analyses and were expressed as mg/g of dry weight of herbal material [48,49] according to equation:…”

In the Beginning Was the Bud: Phytochemicals from Olive (Olea europaea L.) Vegetative Buds and Their Biological Properties

“…Nowadays, a great deal of research is performed, especially for the fruits, leaves, and olive oil, resulting in in vitro and in vivo evidence of antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antiviral, antihypertensive, anticancer, antihyperglycemic, gastroprotective, and several other biological activities [ 4 , 5 , 6 ]. Olives, as well as olive oil and extra virgin olive oil (EVOO), which are one of the most important olive products, are rich in fatty acids, triacylglycerols, tocopherols, sterols, and phenolic compounds [ 4 , 5 , 7 , 8 ]. Olive leaves are also rich in phenolic compounds as well as in polyalcohols and triterpenoids [ 9 ] jointly contributing to the beneficial effect that they exert on human health.…”