Triacylglycerol and Fatty Acid Compositions of French Virgin Olive Oils. Characterization by Chemometrics

Abstract

There is no data concerning the fatty acid and triacylglycerol composition of French virgin olive oil. Thus, these compositions were determined using 564 samples coming from four olive harvests (1998-1999 to 2000-2001). Among these 564 samples, 372 came from the four main French cultivars (Aglandau, Cailletier, Picholine, and Salonenque) and from both of the oldest French protected designations of origin: "Nyons" (cv. Tanche) and "Vallée des Baux". The fatty acid compositions took the different isomeric monounsaturated fatty acids (C16:1 and C18:1) into account. The eicosenoic acid is gondoic acid (20:1n-9) and was determined by dimethyl disulfide adduct using GC/MS. The use of propionitrile as a mobile phase for the HPLC analysis of the triacylglycerols led to better resolutions between triacylglycerols than those resolutions obtained with the mix of solvents recommended by the normalized method (acetone/acetonitrile). Of the samples, 88 had a 9-heptadecenoic acid level (17:1n-8) higher than 0.3% and 33 had a linolenic acid level higher than 0.9%, which are maximal values accepted by the International Olive Oil Council and the European Union. A linear discriminant analysis was carried out on 372 samples with the SAS system and particularly with STEPISC and CANDISC procedures. Variables (n = 37) representing the different fatty acids, the sum of saturated, monounsaturated, and polyunsaturated fatty acids, squalene, and triacylglycerols were used, thus allowing us to classify samples into six groups defined with 100% of well classified samples. These results constitute an original data bank that can be used to identify the origin of virgin olive oils.

Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

“…The differences in squalene levels in olive oils may originate from varieties and altitude where olive trees are grown (Kiritsakis 1998). These findings are generally in accordance with French olive oils (Ollivier et al 2003), in which the values range from 0.74% to 1.14 %. There were chromatogram.…”

“…The distribution of fatty acids in the oils of domestic cultivars was in agreement with those of authors working on Turkish olive oil varieties (Ersoy et al 2001;Dıraman and Hı7ıl 2004;Tous et al, 2005;Köseo≈lu et al 2006;Saygin and Yemi7ço≈lu 2007;Gürdeniz et al 2008;Kıralan et al 2009;Andjelkovic et al 2009) and these values for foreign cultivars were similar to those reported for foreign olive oil varieties (Gutiérréz et al 1999;Gimeno et al 2002;Ollivier 2003;Poiana and Mincione 2004;Tous et al 2005). (Figure 2) based on their fatty acid profiles.…”

“…The linolenic acid (18:3 n-3) level of the oils from domestic and foreign cultivars was below the maximum value fixed by the IOOC (1.0%) and by the Turkish Codex and EU (0.9 %). These findings on linolenic acid are in agreement with the results found in various producing countries of the Mediterranean basin (Gutiérréz et al 1999;Ersoy et al 2001;Gimeno et al 2002;Ollivier et al 2003;Dıraman and Hı7ıl 2004;Tous et al 2005;Köseo≈lu et al 2006;Saygin and Yemi7ço≈lu 2007;Gürdeniz et al 2008;Kıralan et al 2009;Andjelkovic et al 2009). The linolenic acid levels of olive varieties, Picholine, Arbequnia, Manzanilla and Leccino, cultivated in Moorocco were higher (more 1%) than our results (Al -Antari et al 2003).…”

Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis

“…Some good starting points exist for the study of the application of multivariate statistics in the field of chemometrics [11], and in what concerns the particular case of discrimination and classification, important works with reviews and developments are also available [12]. Many recent examples of these concerns in relation to olive oils can be found in the literature, in the search for the best chemical or physical parameters or methodologies to use in authentication and assessment of quality or possible adulterations, recurring to a wide number of statistical techniques [13][14][15][16][17][18][19], and the need to couple several statistical techniques in order to attain good discrimination and reliable models for classification is now evident [20].…”

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

“…In addition, NIR technique was employed to detect fraudulent addition of other vegetable oils and olive pomace oil, to virgin olive oil (Wesley et al 1995;Yang & Irudayaraj 2001;Doweny et al 2002;Vlachos et al 2006); and for olive oil authentication (Bertran et al 2000;Downey et al 2003;Woodcock et al 2008). The chemical characterization of fatty acids and sterols (Ollivier et al 2006;Ollivier et al 2003;Aranda et al 2004;Leardi and Paganuzzi 1987), is useful for assessing quality and authenticity.…”