Improvement of the Sterol and Triacylglycerol Compositions of Chemlali Virgin Olive Oils through Controlled Crossing with Mediterranean Cultivars

Manai–Djebali, Hédia; Oueslati, Imen; Martínez-Cañas, Manuel A.; Zarrouk, Mokhtar; Sánchez-Casas, Jacinto

doi:10.5650/jos.ess17105

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…PCA clearly explained total variance up to 69% and showed BursaPDO and Izmir NPDO Gemlik virgin olive oils had high contents of oleic acid, total tocopherols and antioxidant activity, oleocanthal, p-coumaric acid, and tyrosol, while the Hatay and Mersin NPDOs had the high contents of linolenic acid, PUFA, and total (a) (b) sterols (Figure 1a). Our findings were consistent with previous studies that used PCA to differentiate between virgin olive oils, with total variance explained ranging from 65.2% to 90% for Turkish virgin olive oils by (Dıraman et al, 2020;Dıraman & Dibeklioglu, 2014;Uluata et al, 2021) 53% to 92% for Tunisian, Spanish, Iranian and Italian virgin olive oils by (El-Gharbi et al, 2018;Hmida et al, 2022;Manai-Djebali et al, 2018;Noorali et al, 2014). According to the discriminant analysis depicted in Figure 1b, the groupings in the score plot are based on both geographic origin and harvest year.…”

Section: Gemlik Pdo and Npdo Virgin Olive Oils Discriminationsupporting

confidence: 92%

Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions

Keceli,

Celik

2023

J Americ Oil Chem Soc

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Geographic origins together with environmental conditions (temperature, rainfall, humidity, altitude) during harvest, could alter the olive oil quality, nutritional value, and traceability. The impact of geographic region (Bursa PDO, Hatay, Mersin, and Izmir NPDO) and conditions at harvest years (2016 and 2017) on the quality and traceability of Gemlik virgin olive oils were investigated. Environmental conditions (high temperature and relative humidity, low rainfall) resulted in low quality due to increase in FFA, linoleic acid, PUFA, Δ7‐stigmastenol, stigmasterol and total sterols in oils obtained from southeast (Hatay and Mersin) NPDO regions. Bursa PDO and Izmir NPDO Gemlik virgin olive oils were high in oleic acid, MUFA, hydroxtytyrsol, tyrosol, antioxidant activity and, ∆5‐avenesterol and discriminated by 99% accuracy with discriminant analysis. PCA and DA can easily detect and distinguish differences in virgin olive oils quality and purity coming from different growing regions and subjected to inverse environmental conditions. Bursa PDO and Izmir NPDO growing regions have better conditions for Gemlik olives cultivation to obtain high quality and oxidative resistant Gemlik virgin olive oils.

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Section: Gemlik Pdo and Npdo Virgin Olive Oils Discriminationsupporting

confidence: 92%

Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions

Keceli,

Celik

2023

J Americ Oil Chem Soc

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“…Besides being important because of their biological activity and beneficial effects on human health, being useful in verifying the authenticity of olive oil, and having a high potential for varietal and geographical origin discrimination (which is all discussed in the following sections), particular authors have assigned sterols some additional properties concerning other aspects of olive oil quality. β-Sitosterol and ∆ 5 -avenasterol are considered the main carriers of antioxidant activity and other beneficial effects among the sterols from olive oil owing to their abundance and structural specificities [9,51]. These two sterols were found to strongly positively correlate with the oxidative stability of olive oil [51,52].…”

Section: Sterols and Triterpene Diols In Olive Oilmentioning

confidence: 99%

“…β-Sitosterol and ∆ 5 -avenasterol are considered the main carriers of antioxidant activity and other beneficial effects among the sterols from olive oil owing to their abundance and structural specificities [9,51]. These two sterols were found to strongly positively correlate with the oxidative stability of olive oil [51,52]. A higher campesterol/stigmasterol ratio has been established as a positive measure of olive oil quality [53], which was confirmed by a positive correlation of stigmasterol with acidity and occurrence of defects in olive oils obtained from stored fruit [54].…”

Section: Sterols and Triterpene Diols In Olive Oilmentioning

confidence: 99%

Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

2021

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Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.

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“…The mean values of each sterol allowed EVOOs to be differentiated according to the olive variety and oleaster cultivar, including hybrids (Manai‐Djebali et al., 2021). Sterol concentration could differ significantly from different varieties, in the case of Δ5‐avenasterol for example, it was reported to be between 2.2% and 15.2% of all sterolic fraction (Manai‐Djebali et al., 2018). Finally, a new method that analyses free and esterified sterols and free and esterified triterpenic alcohols was able to detect the adulteration of EVOO with only 2% sunflower oil (Valli et al., 2021).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Improvement of the Sterol and Triacylglycerol Compositions of Chemlali Virgin Olive Oils through Controlled Crossing with Mediterranean Cultivars

Cited by 6 publications

References 30 publications

Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions

Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions

Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

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