Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”

Aragón, Álvaro; Toledano, Rosa M.; Cortés, José M.; Villén, Jesús; Vázquez, Ana María

doi:10.1016/j.foodchem.2011.04.021

Cited by 18 publications

(14 citation statements)

References 18 publications

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“…All ten studied cultivars had a TECWE content far below the legal limit for extra virgin olive oil ( 250 mg/kg). The results of the present work are similar to previous results for Spanish pressed olive oils for monovarietal olive oils from Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla, and Picual cultivars grown in the Designation of Origin ''Campos de Hellin'' [9]. Similar data were also found in extra virgin olive oils without Designation of Origin from the Picual cultivar grown in Spain and obtained by a cold extraction system [10].…”

Section: 1 Wax Ester Compositionsupporting

confidence: 90%

Influence of harvest year and cultivar on wax composition of olive oils

Giuffré

2013

Euro J Lipid Sci & Tech

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Olive oils extracted from Italian cultivars grown in the Region of Calabria, Southern Italy were analyzed for their wax ester composition, for three successive harvest years. Three autochthonous cultivars from Calabria: Cassanese, Ottobratica, and Sinopolese and seven allochtonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino, and Picholine were considered. This work demonstrates the presence of significant differences (ANOVA) for the different wax ester compounds present in these olive oils, taking into consideration the cultivar and the harvest year. The studied olive oils present a good wax ester composition according to both EU and IOC regulations. The cultivar Ottobratica showed the highest wax ester content, whereas Itrana presented the lowest content.Practical applications: Wax esters are naturally present on the drupe cuticle and are transferred into olive oil by means of mechanical extraction and especially by solvent extraction on an industrial scale. They are a legal parameter contained in the European Union regulation and in the International Olive Oil Council regulation. Wax esters are a quality indicator for olive oil evaluation, especially to detect a fraudulent admixture of pomace olive oil in labeled extra virgin olive oil or in labeled monocultivar extra virgin olive oil. The adaptability of allochthonous cultivars in a different geographical area is also demonstrated.

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Section: 1 Wax Ester Compositionsupporting

confidence: 90%

Influence of harvest year and cultivar on wax composition of olive oils

Giuffré

2013

Euro J Lipid Sci & Tech

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“…In addition, Cassanese, the third Calabrian cultivar, showed one of the three highest contents, ranging from an initial high of 46.33 mg/kg, and dropping to 29.00 mg/kg on November 16th before reaching 44.00 mg/kg at the end of December. Aragón et al [35] found a C 42 content between 13.80 mg/kg and 17.60 mg/kg in olive oil from Arbequina, Benizal, Cornicabra, Cuquillo, Manzanilla and Picual cultivars grown in the DO ''Campos de Hellin'' in Castilla-La Mancha (Spain), which agrees with the results of the allochthonous cultivars grown in Calabria.…”

Section: Wax Ester Variationsupporting

confidence: 57%

Wax Ester Variation in Olive Oils Produced in Calabria (Southern Italy) During Olive Ripening

Giuffré¹

2014

J Americ Oil Chem Soc

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The wax ester composition of pressed olive oil and its variation during olive ripening were investigated by column chromatography/GC-on column technique. Six compounds were identified: C 36 , C 38 , C 40 , C 42 , C 44 and C 46 wax esters, which were grouped as total detected wax esters (TDWEs). The European Union (EU) includes C 40 , C 42 , C 44 and C 46 waxes (TEWEs) as a distinctive characteristic between different categories, with a maximum total content B250 mg/kg for an extra virgin olive oil. The International Olive Council (IOC) includes C 42 , C 44 and C 46 waxes (TIOCWEs) as a purity parameter, with a maximum total content B150 mg/kg for an extra virgin olive oil. The analytical technique proposed by EU and IOC do not separate the wax esters from fatty acids esters with diterpenic alcohols (phytol and geranylgeraniol) that interfere with detected peaks. Although the examined cultivars were grown in the same geographical area and the same agricultural practices were applied to the trees, ANOVA analysis found significant differences among the oils extracted with the same machinery. The oil produced from the Itrana cultivar showed the lowest content in TE-WEs (25.00-39.00 mg/kg) and in TIOCWEs (5.67-9.00 mg/kg). Wax content in Leccino and Pendolino cultivars showed a significant tendency to decrease during olive maturation, and a tendency to increase in all other cultivars from the first to the last harvest date when olive pigmentation changed from green to black.

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“…The total wax content in Calabrian olive oils differed among cultivars, as confirmed by literature but no significant differences were noted between harvesting periods ( p > 0.05). Total waxes in Calabrian olive oils were larger than those quantified in some Spanish cultivars and in all studied cultivars inside the limits set by the European Regulation . The results on total ethyl ester content in the different oils denoted an influence of drupe ripening, because most of Ottobratica and Grossa di Gerace h‐N oils exceeded the accepted maximum amount of 30 mg kg −1 for the extra virgin olive oil with significant differences between the two harvesting dates in particular for the last cultivar ( p < 0.05).…”

Section: Resultsmentioning

confidence: 70%

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Piscopo

Zappia

Bruno

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this work is to evidence the quality of four monovarietal olive oils (Carolea, Grossa di Gerace, Ottobratica, and Sinopolese cv) produced at two crop years and at different harvesting times in Calabria region, located in the South of Italy. Qualitative parameters of oils are evaluated by analysis of major and minor components, in particular: free acidity, peroxide value, fatty acid composition, sterol composition, total polar phenolic compounds and tocopherols, and total pigments. The total antioxidant activity of olive oils is evaluated by DPPH and ABTS assays. Two variables are evaluated in the statistical data elaboration: the cultivar and the harvesting time. Their effect is studied on the chemical parameters and antioxidant components. The harvesting at October and November did not reduce the quality of two monovarietal olive oils (Carolea and Sinopolese) produced in Calabria, whereas Ottobratica and Grossa di Gerace olive oils produced at November have a lower quality. However, a reduction of qualitative parameters is observed in extra virgin olive oils produced from lately harvested olives with some differences among cultivars. Practical Applications: Practical application for the study entitled “Effect of the harvesting time on the quality of olive oils produced in Calabria” regards the study of chemical composition on olive oils produced under a controlled experimental procedure. Varietal characteristics and environmental variables affect in general the quality of the olive productions and the obtained olive oils. The results of this work show that the considered harvesting times did not involve a decay of quality on Carolea and Sinopolese olive oils produced in the South of Italy, obtained following right processing procedures. Under controlled processing procedures, the olive oil quality varies among cultivars mainly from the effect of the considered harvesting periods.

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Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”

Cited by 18 publications

References 18 publications

Influence of harvest year and cultivar on wax composition of olive oils

Influence of harvest year and cultivar on wax composition of olive oils

Wax Ester Variation in Olive Oils Produced in Calabria (Southern Italy) During Olive Ripening

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

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