Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Mikrou, Theano; Pantelidou, Elisavet; Parasyri, Niki; Papaioannou, Andreas; Kapsokefalou, Maria; Gardeli, Chrysavgi; Mallouchos, Athanasios

doi:10.3390/molecules25173818

Cited by 38 publications

(33 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Instead, Koroneiki cultivar is the most widespread all over the Greece, and the most well-known Greek olive cultivar. It is cultivated in many areas of the country, mainly in Peloponnese, Crete, and in the northwestern part of country [ 38 , 71 ]. Regarding Lianolia Kerkyras, this cultivar is mainly cultivated in the Ionian Islands and in the geographical region of Epirus.…”

Section: Resultsmentioning

confidence: 99%

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Tarapoulouzi

Skiada

Agriopoulou

et al. 2021

Foods

View full text Add to dashboard Cite

Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overall correct classification of the model was 91%. The predictability based on the externally validated method of discrimination was good (Q2 (cum)  =  0.681) and illustrated that δ18O and δ2H were the most important isotope markers for the discrimination of olive oil samples. The authenticity of olive oil based on the examined olive varieties can be determined using this technique.

show abstract

Section: Resultsmentioning

confidence: 99%

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Tarapoulouzi

Skiada

Agriopoulou

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…5.0–7.0% and 0.55–0.76%, respectively). Mikrou et al [ 36 ] studied 68 monovarietal EVOOs, originating from three regions of Greece and two local cultivars (Koroneiki and Kolovi), and reported similar concentration oleic, linoleic, and α -linolenic acid. The exception was the cultivar Kolovi, which had a higher linoleic acid content of 11.63% [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…Mikrou et al [ 36 ] studied 68 monovarietal EVOOs, originating from three regions of Greece and two local cultivars (Koroneiki and Kolovi), and reported similar concentration oleic, linoleic, and α -linolenic acid. The exception was the cultivar Kolovi, which had a higher linoleic acid content of 11.63% [ 36 ]. Other studies showed that Italian and Spanish olive oils had even lower values of C18 : 3, i.e., 0.49–0.54% [ 37 ] and 0.48% [ 38 ], respectively.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

Nowak

Gośliński

Popławski

2021

International Journal of Food Science

View full text Add to dashboard Cite

Olive oil is considered a valuable ingredient of human diet. It is a good source of mono- and polyunsaturated fatty acids, as well as other bioactive compounds, especially polyphenols. The composition of olive oil depends mainly on the variety of plant, cultivation practices, and manufacturing conditions. Traditional processing methods may ensure better quality and health benefits. Therefore, the aim of the study was the evaluation of antioxidant properties and fatty acid profile of Cretan extra virgin bioolive oils. These ones were compared with commercial Spanish, Italian, and Greek extra virgin olive oils. Obtained results showed that sample Cretan 1 had about 15% higher antioxidant capacity and about 60% higher total polyphenol content than commercial counterparts. This one had also a favorable profile of fatty acids, especially 20% more linoleic acid. We concluded that traditional production methods, using millstones, cold pressing, and without centrifugation and filtration ensure better olive oil quality and related health benefits.

show abstract

“…The phytochemical research carried out on O. europaea has led to the isolation of several compounds cited above as well as a few other types of secondary metabolites which are present in almost all parts of the olive tree [1,[195][196][197][198]. The therapeutic utilities of O. europaea indicate its use in traditional medicine as well.…”

Section: Hydrocarbons and Sterolsmentioning

confidence: 99%

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

et al. 2021

View full text Add to dashboard Cite

Global climate change, especially global warming, is affecting olive production efficiency as well as its product quality. The size and water content of fruit varies depending on the olive fruit yield along with the region, climate, and geographical position as well as agricultural applications. Anthropogenic activities also affect its ecology to a great extent. The plant prefers areas with mild winters and short rainy seasons but is facing long and dry summers, sunny habitats, well drained dry, poor, loamy, clayey-loamy, slightly calcareous, pebbly and nutrient-rich soils, with a pH around 6–8. It is resistant to drought but suffers much from harsh winters and air pollutants, which affect its production. Although the olive plant tolerates temperatures between −7 °C to 40 °C, the optimum temperature demanded for growth, development, and fruit yield is 15–25 °C. The annual precipitation demand lies between 700–850 mm. An important part of the composition of its fruit consists of water and oil or the “liquid gold”. Main ingredients are additionally fat-soluble vitamins, minerals, organic sugars, and phenolics. Phenolic substances are responsible for many beneficial health effects as well as the taste and aroma of olive fruit. Oleuropein stands out due to its inhibition of oxidation of low density lipoproteins and its hypoglycemic and cholesterolemic effects. It is also a component that protects the olive tree against various parasites and diseases, one of the reasons why olive is recorded as the “immortal tree”. Olive trees are cultivated in different regions of Turkey. A series of changes occur in morphological, physiological, and biochemical features to overcome different types of stress. In this review, information about the botanical aspects, eco-physiology, and pharmaceutical features of the oil, fruit, and leaves has been evaluated.

show abstract

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Cited by 38 publications

References 45 publications

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis

Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

An Overview of Olive Cultivation in Turkey: Botanical Features, Eco-Physiology and Phytochemical Aspects

Contact Info

Product

Resources

About