Abstract
The influence of growing-area and technological aspects on the Lebanese Soury variety is presented. The pedoclimatic conditions, quality parameters, and fatty acids of oil samples were examined using chemometric tools to demonstrate the typicality of Lebanese olive oil. Furthermore, the effect of several technological factors on olive oil quality was studied. Accordingly, olive oil samples were collected across Lebanon corresponding to two climatic zones (Zone A: Low-altitude regions; Zone B: High-altitude regions). Principal component analysis was capable of discriminating the two zones with distinct fatty acid profiles. Zone A exhibited a fatty acid profile mostly dominated by linoleic, linolenic, palmitic, and palmitoleic acid content. As for zone B, it showed a unique fatty acid profile distinguished by oleic acid. These results are mostly attributed to the climatic effect and the altitude of the growing area. Moreover, independent component analysis, coupled to one-way ANOVA, demonstrated that significant differences (p<0.05) were found in quality indices (acidity and peroxide value) as well as fatty acid contents (oleic and linoleic acid) when comparing uncontrolled to controlled extraction methods. This study provides a baseline for future intensive characterization of Lebanese olive oil and detects the non-compliances attributed to the disqualification of olive oil virginity.
Highlights
Olive trees cover 5.4 % of the Lebanese territory or 8 % of total agricultural lands in Lebanon (Investment Development Authority in Lebanon [IDAL], 2017)
This study provides a baseline for future intensive characterization of Lebanese olive oil and detects the non-compliances attributed to the disqualification of olive oil virginity
This study investigates the use of chemometrics to highlight the effect of growing area on the Lebanese olive oil based on the resulting physicochemical parameters and to detect the technological variables leading to disqualification of Lebanese olive oil virginity
Summary
Olive trees cover 5.4 % of the Lebanese territory or 8 % of total agricultural lands in Lebanon (Investment Development Authority in Lebanon [IDAL], 2017). Almost solely rain-fed, are dispersed over the provinces of Lebanon, producing 24,000 tons of olive oil per year ( International Olive Council [IOC], 2018). This production is being conducted by 485 registered mills scattered throughout Lebanon. About 85% of the mills still rely on traditional-extraction systems, pressing method (Lebanese Ministry of Agriculture [MOA], 2012). Olive paste remnants on mats can initiate several biological and chemical processes affecting the virginity of olive oil. Irrational practices during fruit transport and olive and olive oil storage may lead to the lipolysis of triglycerides and to the chemical oxidation of fatty acids affecting the major constituents of olive oil (Gharbi et al, 2015)
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