Sterols, Fatty Alcohols, and Triterpenic Alcohols in Commercial Table Olives

Abstract

This work supplies information on the lipids, unsaponifiable matter, sterols, and fatty and triterpenic alcohols in table olives. The mean lipid contents, unsaponifiable values, concentration of sterols and total alcohols (aliphatic and triterpenic alcohols) were 16.15 g/ 100 g edible portion (e.p.), 4.53 g/100 g lipid, 28.68 mg/ 100 g e.p. and 13.28 mg/100 g e.p., respectively. The overall mean content of cholesterol was 0.5 mg/100 g e.p., with a minimum of 0.08 mg/100 g e.p. in Manzanilla olives stuffed with ''piquillo'' pepper, and a maximum of 4.9 mg/100 g e.p. in Manzanilla olives stuffed with marinated anchovy strips. Table olives contain higher concentrations of phytosterols than olive oil. The chemometric analysis showed that lipids, unsaponifiable matter, sterols, and fatty and triterpenic alcohol contents in table olives were slightly affected by processing and that some misclassification was possibly related to maturation. There were also noticeable differences between cultivars.

Nutritional and Sensory Quality of Table Olives

“…Only for Cellina di Nardò olives these indexes are lower for "alcaparra" olives (Table 6). As regard to sterol, fatty and triterpenic alcohol composition, there are some studies relating to the changes during processing (López-López et al, 2008). The main phytosterols and phytostanols found in Ferrandina table olives (Table 7) are -sitosterol (59.1-89.6 %) and 5-avenasterol (1.5-34.3%), followed by campesterol (1.8-4.2%), 5,24-stigmastadienol (0.4-1.2%) and chlerosterol (1.0-1.5 %).…”

The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)

“…Octacosanol is the most common in olive oil extracted from commercial table olives of different cultivars processed by Spanish / Sevillian style, or untreated and directly brined with a limited fermentation, or by California style (López-López et al, 2008). Octacosanol is very effective in lowering LDL and increasing HDL (Taylor et al, 2003).…”

Analysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette).

“…The identification of triterpene and aliphatic alcohols is more difficult than that of sterols, indeed triterpene alcohols are biogenetically the results of various modes of polycyclization and transposition of epoxysqualene 13 . The method used is that given by Regulation (EEC No 796/2002).…”

“…The operating conditions are the same as those of the sterols except that the temperature of the column is not isothermal: the temperature of the furnace is programmed according to a gradient of 3° C./min: 215° C. (5 min): and increases Up to 290° C (2 min). The identification of the peaks is made by reference chromatograms given by the method under the same working conditions 13 .…”