Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

Aranda, F.; Gómez‐Alonso, Sergio; Álamo, Raquel; Salvador, María Desamparados; Fregapane, Giuseppe

doi:10.1016/j.foodchem.2003.09.021

Cited by 149 publications

(126 citation statements)

References 12 publications

Supporting

Mentioning

103

Contrasting

Unclassified

Order By: Relevance

“…Phenolic substances contribute to oil flavour and aroma and to the typical bitter taste of olive oil 31 . The two-phase centrifugation preserves the phenolic content more than the three-phase centrifugation.…”

Section: Total Polar Phenolsmentioning

confidence: 99%

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Ammar¹,

Zribi²,

Mansour³

et al. 2014

J. Oleo Sci.

View full text Add to dashboard Cite

Section: Total Polar Phenolsmentioning

confidence: 99%

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Ammar¹,

Zribi²,

Mansour³

et al. 2014

J. Oleo Sci.

View full text Add to dashboard Cite

“…Determination of the variability in the composition of olive oils obtained from olives grown at diVerent locations is necessary for the classiWcation of oils as well as for the determination of adulteration of monovarietal oils. Various major and/or minor compositional data such as triglycerides, fatty acids and sterols in combination with chemometrics were employed for classiWcation of oils according to variety [1][2][3][4][5], origin [6], extraction method [7] and harvest year [8]. Among the constituents of olive oil, fatty acids are extremely useful in characterization.…”

Section: Introductionmentioning

confidence: 99%

“…There are several examples of olive oil classiWcation studies performed in major olive oil-producing countries, Italy, Spain and Greece [3,[16][17][18]; however, number of studies about the characterization of Turkish olive oils is limited. Turkey produces 80,000-200,000 tons of olive oil annually, and this corresponds to about 5% of the world production [19].…”

Section: Introductionmentioning

confidence: 99%

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Gürdeniz

Özen

Tokatlı

2008

Eur Food Res Technol

View full text Add to dashboard Cite

Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classiWcation of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to Wve diVerent cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine diVerent fatty acid compositions with principal component analysis revealed clear diVerentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but diVerentiation is not as clear as that obtained using fatty acid compositions.

show abstract

“…Recently, Laroussi-Mezghani et al were able to predict the varietal origin of six Tunisian cultivars by their faty acid composition and near-infrared spectra associated with chemometric treatment. Other olive oil constituents such as the triacylglycerols have also been widely studied for their discriminatory eiciency on cultivar origin [41,[44][45][46]. In addition, several atempts were also made to correlate a long list of minor components such as sterols, pigments, phenolic and volatile compounds, hydrocarbons and tocopherols of olive oils with the cultivar origin of olive oil.…”

Section: Olive Oil and Varietal Originmentioning

confidence: 99%

DNA-Based Approaches for Traceability and Authentication of Olive Oil

Bazakos¹,

Spaniolas²,

Kalaitzis³

2016

Products From Olive Tree

View full text Add to dashboard Cite

Abstract"uthentication and traceability of extra virgin olive oil is a challenging research task due to the complexity of fraudulent practices. Various chemical and biochemical techniques have been developed for determining the authenticity of olive oil and in recent years non-conventional methods based on DN" analysis have gained atention, due to high speciicity, sensitivity and reliability. DN" analyses have very high discriminating power because ultimately the unique identity of a variety or species is to a great extent genetically dependent. Polymorphisms are genetic variations which refer to the variation in populations or species. Molecular markers provide information on genetic variations and are valuable tools to determine olive oil authenticity. Recently several DN"-based methods have been developed to authenticate olive oil, since analysis of the residual oil DN" with the use of molecular markers can lead to the identiication of the variety or the plant species from which it was extracted. The aim of this chapter is to provide an overview of the current trends and critical issues on DN"-targeted approaches used for traceability and authenticity of olive oil. This is considered a rapidly expanding ield with signiicant challenges and prospects which shall be discussed thoroughly.

show abstract

Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

Cited by 149 publications

References 12 publications

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

DNA-Based Approaches for Traceability and Authentication of Olive Oil

Contact Info

Product

Resources

About