Abstract
Aim of study: To evaluate the effect of cultivar and year of harvest on the content of mineral elements of Algerian extra virgin olive oils.Area of study: Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria.Material and methods: The mineral contents of extra virgin olive oils from ten cultivars during two consecutive campaigns 2014/2015 and 2015/2016 were determined using atomic absorption spectrometry and absorption in a graphite furnace after microwave-assisted acid digestion. Principal component analysis was applied to correlate the mineral content with cultivar type and year of harvest.Main results: Mean concentrations for Fe, Zn, Cu, Na, K, Mg, As and Co in samples were observed in the range of 1.640-13.213, 1.546-32.866, 1.375-3.337, 19.666-104.720, 4.573-117.133, 0.120-2.560, 0.006-0.146 and 0.002-0.051 μg g-1, respectively. The first three principal components retained 76.25% of the variance. The determinants of the effect of cultivar type and year of harvest were Fe and Na; Mg, Co and As, respectively.Research highlights: The study showed that mineral composition of the olive oils was mainly determined by the cultivar and the year of harvest.
Highlights
Olive (Olea europaea L.) cultivation is very important for many countries, especially those in the Mediterranean basin, for historical, ecological and economic reasons (Chatzistathis et al, 2012)
The benefits have been associated with a high content of monounsaturated fatty acids (MUFA) and minor components, phenolic compounds (Angelis et al, 2017)
The results of two-way ANOVA and the elemental concentrations with standard deviations (SD) in the ten olive oil cultivars analyzed for two distinct years of harvest (2014/2015 and 2015/2016) are summarized in
Summary
Olive (Olea europaea L.) cultivation is very important for many countries, especially those in the Mediterranean basin, for historical, ecological and economic reasons (Chatzistathis et al, 2012). Olive oil consumption has been directly associated with the protection of cardiovascular health and the prevention of cancer and neurodegenerative diseases, which supports the recommendation for its consumption (Rincon-Cervera et al., 2016). The benefits have been associated with a high content of monounsaturated fatty acids (MUFA) and minor components, phenolic compounds (Angelis et al, 2017). In Algeria, the olive tree is the main fruit species and plays a very important socio-economic role. 2000 olive cultivation has undergone profound changes and expansion following the implementation of several development programs. Agricultural surfaces devoted to this crop has increased
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