Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis

Agiomyrgianaki, Alexia; Petrakis, Panos V.; Dais, Photis

doi:10.1016/j.foodchem.2012.07.050

Cited by 70 publications

(60 citation statements)

References 23 publications

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“…[48,81,82] Similar comments can be made for the concentration of polar phenols of cv Athinolia VOOs (n ¼ 18, Lakonia) and cv Galano VOOs (n ¼ 8, Chalkidiki). [48,81,82] Similar comments can be made for the concentration of polar phenols of cv Athinolia VOOs (n ¼ 18, Lakonia) and cv Galano VOOs (n ¼ 8, Chalkidiki).…”

Section: Total Polar Phenolic Compoundsmentioning

confidence: 82%

“…[83] The free Tyr, Htyr, and their complex forms are the most important ones quantitatively, and their sum, if higher than 5 mg/20 g oil, fulfills the requirement of the regulation 432/2012 for "olive oil polyphenols" and their protective effect toward LDL oxidation. [81,85] As regards Koroneiki it seems that in Crete for the corresponding periods of the studies, the content of the target compounds was higher than that in Peloponnese. [81,85] As regards Koroneiki it seems that in Crete for the corresponding periods of the studies, the content of the target compounds was higher than that in Peloponnese.…”

Section: Total Htyr and Tyr Contentmentioning

confidence: 90%

“…They reported a very low content prepared at optimum operating speed of just 95.0 mg GA kg À1 oil, which cannot be justified using the available metadata of the publication. Agiomyrgianaki et al [81] using NMR technique for the determination of total phenols in 96 samples obtained from the four regional 6. The estimated levels in one of the 2-year study were more than 400 mg GA kg À1 oil regardless of the irrigation regime (403.6 and 479.1 mg kg À1 , respectively).…”

Section: Total Polar Phenolic Compoundsmentioning

confidence: 99%

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Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Nenadis

Mastralexi

Tsimidou

2018

Euro J Lipid Sci & Tech

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The present review covers advancements in registered PDO/PGI VOOs in Greece per year and administrative region since 1992, when the first regulation for protection of geographical origin products was issued in the European Union. Evidence for quality, purity, and nutritional characteristics is presented and discussed. Most PDOs are coming from Crete and Peloponnese, the two major olive oil producing areas in Greece. PGI products have also been registered in Greece since 1992, whereas such products are registered in Italy and Spain rather recently. From the point of view of food science, the documents submitted originally for the registration, which are available electronically in the relevant EU portal (DOOR), look outdated and may confuse potential buyers and consumers. Data available for the major Greek cultivar, Koroneiki, cannot always support integrity of products traded in the international market. There are published data for molecular characteristics of almost all cultivars used in the PDO/PGIs that can be used in the certification process. The potential of Koroneiki and other cultivars in antioxidants is not reported in the official documents, though such a piece of information may increase further the added value of these products (e.g., health claim labeling). Similar are the observations from practices in Spain and Italy. Practical Application: PDO/PGI VOOs are popular products among consumers. A positive perspective in the market is expected, granted that the consumer will be properly informed on their intrinsic characteristics and practices that guarantee their authenticity. The review points out that the data for quality, purity, and nutritional characteristics of Greek registered VOOs are limited, and are mainly available for PDOs. It is also pointed out that molecular markers available nowadays and addition of information on natural antioxidants can assist the efforts to protect the integrity of these products in the market and add value because some of them can also bear health claims for their tocopherol and “polyphenol” content. Greece has registered a great number of PDO and PGI virgin olive oils since 1996, most of which are produced in the regions of Crete and Peloponnese, the major olive oil producing regions.

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Section: Total Polar Phenolic Compoundsmentioning

confidence: 82%

Section: Total Htyr and Tyr Contentmentioning

confidence: 90%

Section: Total Polar Phenolic Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Nenadis

Mastralexi

Tsimidou

2018

Euro J Lipid Sci & Tech

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“…Regarding monovarietal olive oil classification according to olive cultivar, other approaches have been described in the literature, reporting in some cases slightly less accurate correct classification performances (ranging from 70 to 100 %) depending on the analytical technique used (e.g., NMR, NIR, and MIR spectroscopy; PTR-MS; HS-SPME-GC/MS; SNP-based PCR-RFLP capillary electrophoresis; SNP-based CAPS assays), the number of olive cultivars under study (3,5, or 10 cultivars) and chemometric tool used (e.g., LDA PLS-DA and canonical discriminant analysis) [13,14,22,[50][51][52].…”

Section: Low-level Data Fusion Of Sensory Attributes and E-tongue Sigmentioning

confidence: 99%

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Dias

Rodrigues

Veloso

et al. 2015

Eur Food Res Technol

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sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination.

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“…So far, this type has not been used in olive‐based research. In estimating the effect of harvesting time in EVOO composition of Greek cultivars from various regions, Agiomyrgianaki et al () employed CBTs. These authors based their selection on the fact that the construction of a CBT does not require any particular structure of the data and actually it can handle nonlinearity and commensurability.…”

Section: Multivariate Proceduresmentioning

confidence: 99%

Chemometrical and molecular methods in olive oil analysis: A review

Avramidou¹,

Doulis²,

Petrakis³

2018

J Food Process Preserv

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Foods based on Olea europaea are of substantial importance for Mediterranean people. The association between olive products with great civilizations emphasizes the role that played the olive tree products and especially the olive oil. This generated the need for authentication, quality control and traceability of olive products. The physicochemical and sensory analysis methods, both classical (discrimination, ordination, classification) and novel (artificial neural networks, fuzzy logic, expert systems, decision trees, support vector machines) supplemented with molecular marker techniques (SSR, AFLP, RAPD), generated the need for effective multivariate analytical methods. These mathematically complex methods are greatly needed in the detection of adulterations of oil products and particularly for olive oil. The lack of mathematical symbolism and jargon is believed to make the text attractive to all potential workers in the field and help them improve the already low level of adulterations and augment the quality control databases for Mediterranean olive products. Practical applications In this review, multivariate methods applied until now in chemometrics supplemented with molecular methods of olive‐based products were presented. Data processing in chemometris and molecular methods is an important issue in order to examine, explain, and evaluate such priorities of olive oil‐based products. This review will facilitate researches to select the best suitable statistic model or equation regarding their hypothesis and use the most appropriate method in order to improve the low level of adulterations and augment in the quality control databases for Mediterranean olive products.

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Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis

Cited by 70 publications

References 23 publications

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Chemometrical and molecular methods in olive oil analysis: A review

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