Characterization Of Olive Oils Research Articles

Assessing Olive Oil Quality Using Different DNA-Based Methods.

Olive oil is appreciated worldwide for its unique nutritional and organoleptic properties. It is rich in unsaturated fatty acids and antioxidants, which are well-known for their health benefits. The qualitative characteristics of olive oil can be adversely affected by various biotic and abiotic factors. Particularly, microbial pathogens, such as mold fungi, can cause the deterioration of the oil and, thus, be a serious risk to consumer health. In this study, the effectiveness of DNA-based methods, i.e., endpoint PCR, Real-Time PCR (RT-PCR), and loop-mediated isothermal amplification (LAMP), all based on the ITS2-28S region, were used to evaluate the fungal contamination of samples of extra virgin olive oil. All the DNA techniques were able to detect, albeit at different levels, fungal infections affecting some of the basic quality parameters of the olive oils analyzed. However, compared to endpoint PCR and/or RT-PCR, the LAMP assay greatly simplified and accelerated the identification of pathogenic mold in the oil samples. This may encourage the olive oil industry to adopt this method in order to offer the consumer an oil with specific health parameters and therefore guarantee the safety and quality of this precious food product.

New insights into the combined effects of geographical origin, cultivar and crop season on the physicochemical characteristics of Moroccan olive oils produced in northern Morocco. A comparative study

The Tangier-Tetouan-Al Hoceima (TTA) region is one of the main olive oil producing regions in Morocco. Little is devoted to characterize olive oil physicochemical traits from TTA hence the originality of this study. This aimed at investigating variation in olive oil quality produced from three Moroccan cultivars ‘Moroccan Picholine’, ‘Menara’, and ‘Haouzia’ and their blends. Sampling was performed in five provinces fromTTA (Northern Morocco) during four consecutive crop-seasons (2018–2021) considering three extraction technologies (ET): traditional discontinuous press system (SP) and continuous extraction systems including decanter of three outlets (3O) and decanter of two outlets (2O). Physicochemical measurements consisted of routinely quality parameters namely free acidity (FA), peroxide value (PV), UV absorption parameters (K232, K270, and ΔK), chlorophylls (Chl) and carotenoids (Car) contents, total phenolic compounds (TPC) and oxidative stability (OS). Crop season showed its superiority impacts on K232, OS, TPC, Chl, and OS. While cultivar was the main variability source in both PV and K270, and FA was mainly determined by ET. Important variations (p ​< ​0.05) were reported among crop seasons and locations due to pedoclimatic differences. ‘Menara’ and ‘Haouzia’ had higher pigments content, TPC, and OS, and the blends displayed low pigments concentration, TPC, and OS. Expectedly, continuous ET (2O and 3O) had the greatest values of pigments content, TPC, and OS as revealed by principal component analysis. Strong correlations were highlighted among basic quality parameters, TPC, pigments, and OS. Simple linear regression was used to describe the relationships between OS and TPC (R2 ​= ​0.856) and OS regressed against Chl (R2 ​= ​0.690) and Car (R2 ​= ​0.760), while TPC were regressed on Chl (R2 ​= ​0.670) and Car (R2 ​= ​0.680) and finally Chl against Car (R2 ​= ​0.931). In conclusion, compared to technological, genotypic, and geographic effects, climatic conditions were the main factor driving olive oil stability and associated phenolics and pigments; oil cultivar blend seems to have negative effects on pigments concentration and total phenolic compounds as well as oxidative stability.

Electrical Impedance Spectroscopy: A Tool for Determining the Harvesting Time of Olive Fruit

The harvesting time of olive (Olea europaea L.) fruit, which significantly affects the characteristics of virgin olive oil, is mainly determined empirically based on the fruit’s skin color. Developing objective methods such as electrical impedance spectroscopy (EIS) for assessing ripeness is essential. This study aimed to explore the potential of EIS as a rapid and objective technique for detecting the harvesting time of olives. Olive fruits from two varieties, ‘Picholine’ and ‘Buža momjanska’, were harvested in two periods and sorted into four color groups. EIS was applied to each color group to establish a relationship between fruit color and electrochemical properties. The distance of the coordinate at the top of the circular arc of the Cole–Cole plot from the origin (LTO) indicated tissue degradation. The LTO values varied depending on the olive variety, fruit color, and harvest date. The LTO values decreased from green to black fruits in both varieties, indicating textural changes in the olive fruit tissue. This study contributes to the knowledge and understanding of the electrical properties of olive fruit tissue during ripening. EIS shows potential as an innovative tool for determining the harvesting time of olives and for ‘in-field’ olive ripeness assessment.

Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder.

Recently, there has been significant exploration into the utilization of food by-products as natural reservoirs of bioactive substances, particularly in the creation of functional foods naturally enriched with antioxidants. Citrus peels represent a viable option for formulating enhanced olive oils that contribute to a healthier diet, due to their bioactive compound content. This study aimed to (i) ascertain the compositional characteristics of Citrus reticulata olive oil (CrOO) and (ii) assess its nutraceutical properties in rats with metabolic disorder induced by 3 weeks of feeding with a high-fat diet (HFD). The results showed a peculiar phytochemical composition, thanks to the contribution of citrus peels, which are excellent bio-products. In addition, it demonstrated HFD-induced weight gain (18 ± 2% for HFD vs. 13 ± 0.9% for CrOO) and showed protective effects on fasting blood glucose levels (90.2 ± 3.8 mg/dL for HFD vs. 72.3 ± 2.6 for CrOO). Furthermore, a reduction in cardiovascular risk (total cholesterol/HDL cholesterol = 5.0 ± 0.3 for HFD vs. 3.8 ± 0.3 for CrOO) and an improvement in myocardial tissue function were observed, as well as a significant reduction in inflammatory mediators such as iNOS, COX-2, and mPGES-1 in aortic vessel tissues, thus preserving endothelial function at the vascular level.

Parental Effect on Agronomic and Olive Oil Traits in Olive Progenies from Reciprocal Crosses.

Olive growing is undergoing a transition from traditional cultivation systems to a more technological model characterized by increased mechanization and a higher density of plants per hectare. This shift implies the use of less vigorous varieties that can adapt to the new system. Most traditional varieties are highly vigorous, and breeding programs can provide solutions to this challenge. This study investigates the parental effect on different agronomic and olive oil characteristics and its role in breeding programs. The objectives were to evaluate and characterize different agronomic and olive oil traits in the progenies from 'Arbosana' × 'Sikitita' cross and its reciprocal cross 'Sikitita' × 'Arbosana'. The results showed a high variability of the characters evaluated in the progenitors of the reciprocal crosses. The highest coefficients of variation were observed in traits related to ripening index, phenolic compounds, polyunsaturated fatty acids, and Δ5-avenasterol, with phenolic content exhibiting the greatest variability. No statistically significant maternal effect was detected for any of the evaluated traits, although a slight positive maternal effect was systematically observed in the mean values of the evaluated traits. These results suggest that the maternal effect on olive is quite subtle, although due to a slight tendency of the maternal effect in the descriptive analyses, future studies are suggested to understand in depth the possible maternal effect on olive breeding.

Characterisation and traceability of extra virgin olive oil and table olive of Azapa variety marketed in Chile using Microsatellite Molecular Markers

Chile has two certified origin olive products: Extra-Virgin Olive Oil (EVOO) from Huasco valley and the Azapa variety table olive from the Azapa valley. However, efficient methodologies are needed to determine the varieties and raw materials involved in the end products. In this study, we assessed the size of alleles from ten microsatellites in 20 EVOOs and in leaves and fruits of 16 olive varieties cultivated in Chile to authenticate their origins. The identification of varieties relied on specific allele sizes derived from microsatellites markers UDO99-011 and DCA18-M found in leaves and fruit mesocarp. While most Chilean single-variety EVOOs matched the variety declared on the label, inconsistencies were observed in single-variety EVOOs containing multiple varieties. Our findings confirm that microsatellites serve as a valuable as diagnostic tools for ensuring the quality control of Geographical Indication certification for Azapa olives and EVOO with Designation of Origin from Huasco.

Bioactive Compounds in the Oils of the Autochthonous Slovenian Olive Varieties 'Buga', 'Črnica' and 'Drobnica'.

The adaptation of autochthonous olive varieties to local soil and climatic conditions can lead to a unique chemical composition and characteristics of olive oils that may differ from the generally accepted quality standards set out in the International Olive Oil Council strategy documents and EU regulations. Therefore, the fatty acid composition, biophenol, tocopherol, sterol and triterpenic dialcohol content and composition of the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' were studied for a three-year period with the aim of valorising the characteristics of the three olive varieties. Standardised and accredited analytical methods in accordance with SIST EN ISO/IEC 17025:2017 were applied. The results of the investigation showed that the highest average amount of oleic acid (75.75%) was found in the oils of the 'Črnica' variety, followed by the 'Drobnica' (72.06%) and the 'Buga' (68.73%). All three varieties are a good source of total biophenols ('Buga' 616 mg/kg, 'Drobnica' 569 mg/kg and 'Črnica' 427 mg/kg) and α-tocopherol ('Buga' 378 mg/kg, 'Drobnica' 279 mg/kg, and 'Črnica' 243 mg/kg). 'Buga' and 'Drobnica' are characterised by high amounts of total sterols, 2468 mg/kg and 2391 mg/kg, respectively, while 'Črnica' oils, in comparison, showed a lower average value of total sterols (1351 mg/kg). Due to their exceptional chemical composition, 'Buga', 'Črnica' and 'Drobnica' show great potential for the further cultivation and valorisation of traditional olive oil production in the region, thus contributing to the preservation of biodiversity and local traditions. The quality parameters of olive oil from the autochthonous Slovenian olive varieties 'Buga', 'Črnica' and 'Drobnica' also fulfil the limits for extra virgin olive oil according to the Commission Delegated Regulation (EU) 2022/2104, despite local climatic influences. However, accelerated growth due to climatic changes affecting early harvest can lead to them falling outside these limits, which was observed in particular for the 'Buga' variety in terms of the linoleic acid content. This study emphasises the importance of timing the harvest to achieve optimum maturity and meet EU quality standards, taking into account the genetic makeup of the varieties and their response to the current climatic conditions.

Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils.

Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved.

Factors that Affect the Quality of Olive Oil Produced Using Olives from Traditional Orchards in the Middle East

Traditional olive (Olea europaea) orchards have been grown for thousands of years and still occupy most of the world’s cultivated olive areas. To compete with olive oil produced in the higher-yielding intensive orchards, the oil from traditional orchards must be of high quality. We evaluated oil quality—potential and actual (under commercial conditions)—and tested the stages in the production chain that are likely to reduce oil quality in the traditional sector in the Middle East region. Our findings show a clear negative impact of growers’ traditional practices on both the chemical and sensory characteristics of olive oil. The oil originating from the commercial process had higher free fatty acid and lower polyphenol and carotenoid contents, lower stability, lower pungency, lower fruitiness, lower bitterness, and a higher prevalence of organoleptic defects than oil that originated from fruit picked from the same trees during the experimental procedure. The current common harvesting technique of pole beating significantly increased fruit injury and fruit with mold, leading to a reduction in oil polyphenols and an increase in free fatty acid levels compared with those resulting from manual picking. In addition, after harvest, storing the fruit for more than 48 hours in plastic bags dramatically reduced the oil quality. The traditional olive orchard could be a source of high-quality extra virgin olive oil. However, fruit handling—from the trees until the end of the oil extraction process—is performed incorrectly, thus adversely affecting the oil quality.

The phospholipid chromatographic fingerprint: An analytical cutting-edge strategy in the distinguished characterization of olive oil

In this study, two basics are addressed to achieve the characterization of edible vegetable oils from a universal perspective. Firstly, the use of a very specific chemical fraction scarcely studied, such as the phospholipids, is proposed to tackle vegetable oil characterization. For this, a new analytical method for phospholipid fraction is developed, which is based on reverse phase liquid chromatography coupled to universal detector such as charged aerosol detector (LC-CAD). In addition, a additional method using LC-(Q-Orbitrap)MS has been developed for the chemical identification of the compounds present in the phospholipid fraction. Secondly, it is proved that the instrument-agnostizing methodology is suitable to obtain a unique and time-consistent chromatographic fingerprint for each vegetable oil, which is independent of the instrument used. This could lead for the setting up of universal databases and the development of a single global multivariate model enabling edible vegetable oils discrimination by any laboratory at any time. This ultimately leads to resource and time reduction, generating lower analysis costs. The main results have been to be able to unequivocally characterise the different edible vegetable oils under study using data mining/machine learning methods such as partial least squares-discriminant analysis, support vector machine and classification a regression trees. In addition, more than 60 chemical compounds have been characterised in samples of olive oil of different categories and other edible vegetable oils respectively. This resulted in the proposal of tentative chemical markers which could be used to identify a particular edible vegetable oil.

An Artificial Intelligence-based tool to predict “unhealthy” wine and olive oil

The application of Artificial Intelligence (AI) in the agri-food industry has witnessed significant advancements, particularly in healthy food, quality assessment, and geographical origin determination of agri-products such as wine and olive oils, whose international market is constantly growing. This paper explores the applicability of Machine Learning (ML) models for predicting “unhealthy” wines and olive oils. As for the healthy factor, two main characteristics of wines and olive oils were evaluated: their quality and their geographical origin. In the study, 3 ML algorithms were compared (Random Forest, Linear Discriminant Analysis, and K-Nearest Neighbors) to predict just by observing their chemical characteristics: i) the quality of red and white wine and ii) the geographical origins of wine and olive oils. Real datasets were used for these case studies. The Synthetic Minority Over-sampling Technique (SMOTE) was used to manage imbalanced data, and well-adopted AI metrics were collected to evaluate the accuracy of the predictions made by the 3 ML algorithms. 3 datasets were analyzed: dataset #01 contains ∼7000 data entries related to 2 types of wine (red and white Portuguese wines) and 11 wine's chemical characteristics; dataset #02 contains 178 data entries related to 3 different Italian vineyards and 13 wine's chemical characteristics; dataset #03 contains 572 data entries related to 9 different Italian geographical regions for olive oil and 7 fatty acid characteristics. A total of ∼7700 data points, 5 wines and 9 olive oil types, and 31 chemical characteristics were analyzed. 12 quality metrics were collected per each dataset analysis. The designed ML models achieved good accuracy (>0.65) in predicting the wine quality, a very high accuracy (>0.99) in predicting its vineyard, and a very good accuracy (>0.97) in predicting the origin of olive oil. Moreover, an AI-based tool has been developed that stakeholders can use to predict the quality and geographical origin of wine and olive oil to avoid possible fraudulent and unhealthy product labels. The obtained prediction results showcase AI and ML's potential to help the agri-food industry, providing valuable insights and innovations for producers, distributors, and consumers alike. Integrating AI and ML in the agri-food industry may enhance product quality, consumer trust, and market transparency.

Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

The sensory and physicochemical characteristics of olive oil will be mainly influenced by the agronomic conditions of the crop and harvest. Therefore, the results cannot be extrapolated from one region to another. On the contrary, the ripening index (RI) is a factor that can influence the quality of the oils obtained. Picual is one of the four most important olive varieties from Uruguay. This work studied how ripening influences the sensory and physicochemical characteristics of the extra virgin olive oil extracted from the Picual variety olives harvested in Uruguay. A total of 19 samples of olive oils extracted in the Abencor System pilot plant were analyzed. They were obtained from green, medium, and ripened olives from two different harvests (2021 and 2022). All the studied pastes were considered “difficult” due to a high moisture content of over 55%. This was reflected in the low yields of extraction which did not exceed 12.9%. All the oils obtained were characterized as extra virgin from a sensory and physicochemical point of view. Their content of total phenols and oleic acid allows defining Uruguayan Picual oils as “high in total phenols” and “high in oleic acid,” respectively. They were sensory characterized as oils with fruity medium, bitter medium, and pungent medium and green, tomato, banana, and dry fruit aromatic notes. When olives increased ripening, the fruity, bitter, and pungent of the oils and phenol and oleic contents and the oleic/linoleic ratio decreased, and the yield was not modified. This is what makes the Uruguayan olive oil of the Picual variety ideal to be harvested with low RIs.

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds.

A "green breakthough" at the table due to consumer demand for healthy and sustainable foods, which aligns with the typical Mediterranean diet, has recently led to an increase in the consumption of products such as extra virgin olive oil. In fact, Italian olive cultivation, which contributes an average of 15% of world production, has seen the production of extra virgin olive oil with a value of exports that have doubled in the last 20 years. In this context, the olive oil sector of the Emilia-Romagna region (Italy), and in particular the PDO Brisighella, could achieve greater success with consumers by proposing a product obtained through sustainable agriculture that enhances the content of bioactive compounds. For these reasons, in this study, different agronomic variables are investigated in order to optimize the presence of bioactive components in extra virgin olive oil made from monovarietal Nostrana di Brisighella, namely phenolic and positive volatile compounds, thus naturally enriching this product both from health and sensory points of view. The study focuses on the volatile and phenolic fractions (derivatives of hydroxytyrosol and tyrosol) of olive oil and the positive sensory attributes (fruity, bitter and pungent) that are known to be associated with these molecules. The phenolic content is of particular interest due to the potential to support health claims. Extra virgin olive oil samples were produced from olives of the Nostrana di Brisighella cultivar; fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting. These agronomic variables influenced the compositional and sensory characteristics of the extra virgin olive oils assessed, highlighting differences that likely derive from the effect of the agronomic system used, i.e., integrated pest management or organic farming.

Physicochemical Characterization of ‘Moroccan Picholine’ Olive (Olea europaea L.) Oil Produced in Southern Morocco Using Multivariate Statistical Analysis

This study focuses on evaluating the characteristics of olive oil produced in the Taroudant province (southern Morocco), making this the first comprehensive study focusing on olive oil from the ‘Moroccan Picholine’ cultivar. Our objective was to elucidate the distinctive qualities of olive oil from this region, providing valuable insights into its potential contributions to the country’s olive oil sector. For this purpose, several quality criteria (free fatty acids, moisture content, saponification value, and iodine value), oxidation indices (peroxide value, specific UV extinction coefficients, and oxidizability value), and purity indices (fatty acids and sterol composition) were evaluated. Our results reveal minor-to-significant variations (p &lt; 0.05) in the quality and oxidation parameters. Specifically, our results indicate diverse ranges for free fatty acids (0.33–3.62 g/100 g), peroxide values (0.85–4.01 mEq O2/kg oil), K232 (1.68 to 2.73), and K270 (0.09–0.34). Furthermore, consistently high levels of oleic acid (55.8 to 73.1%) and β-sitosterol (94.2 to 97%) were observed in the studied samples. These outcomes were confirmed through the use principal component analysis and hierarchical cluster analysis. Likewise, important correlations were outlined among the studied parameters. Multidimensional analyses not only highlight inherent variations, but also facilitate the classification of the analyzed olive oils into distinct categories. The results suggest that the Taroudant province exhibits favorable conditions for producing high-quality olive oil.

Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training

Although a very robust and thorough sensory description of virgin olive oil can be obtained with highly specialized assessors, grouping well-trained panelists can be very expensive as it requires a long period of time. The fast descriptive methodologies developed in recent years could potentially be used to obtain the profiles of diverse products to be used, for example, in gastronomy.This study aimed to compare the conventional descriptive sensory characterization of virgin olive oil by trained judges and a faster descriptive methodology (Flash Profile) conducted by panelists with diverse degrees of training (experienced panelists, wine sommeliers, and consumers).Panels with diverse degrees of training were able to differentiate between virgin olive oil samples; however, the description given by the panelists depended on both the degree of knowledge of the technique used in testing and their product knowledge. Wine sommeliers and consumer groups could not describe the differences between products linked to quality.Experienced panelists seem to be a viable option for describing virgin olive oil samples using the Flash Profile methodology. Said use should not be considered as a replacement for trained judges, but rather as an approach to obtain fast descriptions of the products.

Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages

Ayvalik is an important and widely grown olive cultivar in Turkey. Olive fruits were harvested at two different harvesting periods, early and middle. Olive oils were extracted in an industrial two-phase continuous system with/without olive leaves at 2%, 4%, and 6% (w/w) concentrations. Oils were stored at room temperature and 12 °C in darkness. Basic quality parameters such as free fatty acids (FFA), peroxide value and absorbance values (K232 and K270) conformed to the European extra virgin olive oil standards. Besides, the fatty acid composition of samples was consistent with the values for extra virgin olive oil reported by the European Commission. Leaf addition enriched phenolic compounds, antiradical activity, oxidative stability, color parameters, and sensory characteristics of Ayvalik olive oils. During storage, the losses in phenolic compounds, color and sensory properties of the oils enriched by adding leaves were less than in the control sample. The sensory properties and phenolic composition of the cold-stored olive oils differed from those stored in the dark and at room conditions. Regarding positive sensory properties, the oils stored in the cold have less loss in their desired properties than those stored under room conditions. In addition, the breakdown of complex phenolic substances into simple phenolic substances such as tyrosol and hydroxytyrosol was found to be less in the samples stored at cold conditions. It has been shown that hydrolytic and oxidative changes occur less in cold storage.

Characterization of mono‐varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties

AbstractMono‐varietal virgin olive oils were obtained from Olea europaea L. olives grown in the National Olive Germplasm Bank in the same agronomic conditions for two harvesting years. Samples were characterized according to fatty acid composition, volatile profile, and sensory attributes, and varieties were compared using Pearson correlation, principal component analysis (PCA), and cluster analysis. Odor activity values (OAVs) of the volatiles were calculated to discuss relationships between individual sensory properties and volatiles. Although most of the samples overlapped on the score plots, some samples were located away from the others. The sample groupings on the dendrogram plotted using Ward's linkage were generally suitable with PCA results. Ethanol had a negative correlation with 9 out of 14 pleasant attributes. According to OAVs, trans‐2‐hexenal content had the most important effect on sensory attributes and positively correlated with flower odor, whereas hexenal content contributed to sweet attributes. Similarly, the effect of 1‐hexanol content strengthened the flower attribute but weakened the bitter taste. These findings were also confirmed by separating some varieties rich in those volatiles on the PCA bi‐plot of sensory attributes. Samples were grouped on a dendrogram in accordance with total ester and total C3, C5, and C6 acid contents.Practical Application: Most olive production in Turkey is based on a few varieties, whereas 95 different endemic varieties were registered by Turkish National Germplasm Bank. This study provides information on the volatile composition, sensory profile, and fatty acid composition of virgin olive oils produced from some rare varieties with high oil content. Moreover, relationships and correlations between individual volatiles and sensory attributes were evaluated, and the main differences in fatty acid composition, volatile profile, and sensory attributes of these Turkish virgin olive oils and those produced from well‐known varieties from major producing countries were compared. Thus, data on the main characteristics of extra virgin olive oils produced from Turkish olives were provided to the literature, these varieties were promoted internationally, and their cultivation was encouraged.

Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region.

Extra virgin olive oil is a food product from the Mediterranean area that is particularly and continuously experiencing to increasing instances of fraudulent geographical labeling. Therefore, origin protection must be improved, mainly based on its intrinsic chemical composition. This study aimed to perform a preliminary chemical characterization of Abruzzo extra virgin olive oils (EVOOs) using rare earth elements (REEs). REEs were evaluated in EVOO samples of different varieties produced in different geographical origins within the Abruzzo region (Italy) in three harvest years using ICP-MS chemometric techniques. Principal component, discriminant, and hierarchical cluster analyses were conducted to verify the influence of the variety, origin, and vintage of the REE composition. The results of a three-year study showed a uniform REE pattern and a strong correlation in most EVOOs, in particular for Y, La, Ce, and Nd. However, europium and erbium were also found in some oil samples. Compared with cultivar and origin, only the harvest year slightly influenced the REE composition, highlighting the interactions of the olive system with the climate and soil chemistry that could affect the multielement composition of EVOOs.

Enhance the Performance of Solid-Phase Microextraction by Exploiting Vacuum-Assisted Headspace and Multicumulative Trapping for Olive Oil Characterization

Headspace-solid-phase microextraction (HS-SPME) is a widely used technique for the analysis of volatile compounds from different kinds of samples and with multiple fields of applications. Despite of its applicability, it can require a long extraction time and it is limited by the volatility of the analytes of interest and the need for equilibrium conditions between the sample and the headspace. Recently, two additional approaches have been proposed to reduce the extraction time and broaden the coverage to less volatile compounds, namely vacuum-assisted HS-SPME and multi-cumulative trapping HS-SPME. This paper illustrates the principle of the two techniques and their potential for extending the applicability of HS-SPME, using them as alternatives or combined to characterize olive oil samples in terms of quality.

Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil.

Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenols, and pigments in samples derived from different soil and water management practices. Chromatographic (UHPLC-MS/MS) and spectroscopic (1HNMR and near UV-Vis spectroscopy) techniques were employed for the characterization of olive fruits and oils. The use of various techniques allowed the identification of interesting trace compounds. We observed that most of the fruit phenols (a total of 29 compounds) were correlated with the degree of ripening: most of the phenolic acids (and their derivatives), phenolic alcohols, and secoiridoids were negatively correlated, whereas the majority of the studied flavonoids were positively correlated. The relationship between the ripening index and fruit phenolic compounds appears to be dependent on the metabolic pathway that controls the synthesis of each individual compound. Conversely, the secoiridoids and pigments in olive oil showed a negative correlation with pulp moisture, probably because of the influence of the water content on the extractability and transfer in the oil phase of these minor components.