Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage

Abstract

Among the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic and extrinsic factors. Therefore, its determination necessitates thorough examination of each case. The present study explores the impact of six harvest times on volatile profile and quality attributes of olive oils from “Chondrolia Chalkidikis” Greek cultivar. All samples examined were classified “Virgin Olive Oils” (VOOs) according to findings of acidity, peroxide, and K values. The low values for the principal official quality indices, the high oleic acid percentages (76–78%), the high oxidative stabilities (up to 36 h induction period), and phenols content (606–290 mg/kg) were considered nutritionally promising. Total phenols, carotenoids and chlorophylls contents, as well as oxidative stability (induction period values) decreased with ripening. Harvest time had a strong impact on HS-SPME–GC–MS volatile fingerprint. Optimal volatile profiles were related to intermediate examined ripening stages. Fatty acid composition did not show remarkable trends. Chondrolia Chalkidikis VOOs perform as interesting candidates of high quality. Findings of the study may support existing databases with scientific records for Chondrolia Chalkidikis VOOs, boost their competitiveness in the global market, and encourage worldwide exploitation of VOOs from similar cultivars (table olives oriented).

The Nutrient Composition of Three Mosquito (Diptera: Culicidae) Species, Aedes caspius, Anopheles hyrcanus, and Culex pipiens, Harvested from Rice Fields for Their Potential Utilization as Poultry Feed Ingredients

“…The mixture was vortexed for 2 min and centrifuged for 5 min at 3500 rpm. Analysis of the organic layer containing FAME was performed after 1/10 dilution with hexane according to Psathas et al's [39] GC/MS instrumentation and analytical protocol. Compounds were identified using a mass spectra library.…”

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

“…Virgin olive oil (VOO) offers a range of distinctive aroma, flavors, and bioactive merits and is highly valued as a unique and nutraceutical component in the Mediterranean diet (Jiménez‐Sánchez et al., 2022; Olmo‐Cunillera et al., 2022). It has a desirable proportion of monounsaturated fatty acids (MUFAs) and is a natural source of antioxidants which would remove radicals that cause oxidative stress in human body, globally credited to have beneficial effects of preventing cardiovascular diseases, breast cancers, and even new threats, such as COVID 19 and related pandemic diseases (Garcia‐Guasch et al., 2022; Jukić Špika et al., 2022; Psathas et al., 2022).…”

“…. It has a desirable proportion of monounsaturated fatty acids (MUFAs) and is a natural source of antioxidants which would remove radicals that cause oxidative stress in human body, globally credited to have beneficial effects of preventing cardiovascular diseases, breast cancers, and even new threats, such as COVID 19 and related pandemic diseases (Garcia-Guasch et al, 2022;Jukić Špika et al, 2022;Psathas et al, 2022).…”