The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

Abstract

INTRODUCTION Olea europaea is one of the most important and widespread fruit trees in the Mediterranean basin. Virgin olive oil is a quite valuble oil extracted from olives using cold press, which is the best practise for minimizing the loss of bioactive constituents 1 4. The major component of olive oil is triacylglycerols, which form by esterification of fatty acids and glycerol and also comprise more than 98 of total compounds, phytochemicals are significant minor components of olive oil 2. This chemical composition ensures that olive oil is beneficial for health and has nutritional value 3. Oils belonged to local olive varieties of the Mediterranean area have drawn attention because of physicochemical properties, stability and fatty acid composition 4. The high contents of phenolic compounds, monounsaturated fatty acid, especially oleic acid, and α-tocopherol amounts of virgin olive oil protect the oil to oxidation 5. The high content of oleic acid is responsible for regulation of the low density lipoprotein and high density lipoprotein ratios 1. In addition, virgin olive oil protects against atherosclerosis, obesity, metabolic syndrome, type II diabetes,

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

“…Α-Tocopherol contents were directly related to the contents of vitamin E in the almonds themselves. The same observations were seen in several seeds, fruits, and kernel oils, such as apricot kernels, pumpkin seeds, avocado, and olives (Manaf et al, 2018;Matthäus & Musazcan Özcan, 2015;Matthäus et al, 2016;Nakić et al, 2006;Özcan et al, 2019;Wen et al, 2016).…”

A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars

“…so we can conclude that phenol content showed marked variations with plant growth, in fact probably the phenol storage in the leaves is a time dependent regulated process, according to the life cycle of olive leaves. In addition Özcan et al. (2019) demonstrated that fatty acid composition and phenols contents of the olive oils showed differences depending on the olive variety.…”

Phytochemical profile, cytotoxic, antioxidant, and allelopathic potentials of aqueous leaf extracts of Olea europaea

“…In fact, according to the life cycle of olive leaves, the phenol storage in the leaves is probably a time‐dependent regulated process. In addition, Ozcan et al showed that phenol contents and fatty acid composition of the olive oils may differ according to olive variety (Özcan et al., 2019).…”