Triterpenic Dialcohols Research Articles

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.

Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree

AbstractSterols are important minor constituents of the unsaponifiable fraction of virgin olive oil. They have critical roles in determining the authenticity of the oil and they are known to be affected by process conditions and maturity. Here, optimization of the malaxation temperatures at between 21 and 49 °C and times at between 24 and 66 min by response surface methodology is aimed in terms of oil yield, and contents of individual sterols and triterpene dialcohols of oils from olives at three maturity stages (spotted, purple, black). Results show that the amount of sterols is varied in different extents depending on the malaxation conditions as well as maturity stages. Mathematical models display high prediction performance to explain the variation in the studied responses of apparent β‐sitosterol, total sterol, β‐sitosterol, campesterol, and stigmasterol for all maturity stages. The optimum conditions of malaxation temperature and time are 31 °C/44 min, 36 °C/26 min, and 37 °C/24 min from spotted, purple, and black fruits, respectively. In end, this study proves transition to the highest desired sterols with oil yield, and the lowest undesired sterols and triterpene dialcohols from fruits to oil by malaxating at moderate temperatures, not cold and hot pressing.Practical applications: Sterols and triterpene dialcohols make up a large part of the minor components of olive oil. This group has gained high importance, especially after their significant impacts on the authenticity of olive oil. Sterolic content and triterpene dialcohols of olive oil depend especially on the fruit's maturity and processing methods. Malaxation temperature and time were optimized to achieve the transferability of the highest desired sterols and the lowest undesired sterols and triterpene dialcohols according to limits of the Commission Regulation (EEC). The current study was also evaluated by the change of total sterol content and individual sterol and triterpene diols profile of oils obtained from olives at different maturity stages. The optimized malaxation conditions are successful to achieve goals. Overall, it can be stated that olive oils with high desired sterols and low triterpene diols and undesired sterols in terms of EEC limits are economically precious.

SLE Single-Step Purification and HPLC Isolation Method for Sterols and Triterpenic Dialcohols Analysis from Olive Oil.

The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a source of information to characterize and authenticate the oil sample. Specially, the composition of sterols of any oil or fat is a distinctive feature of itself and, therefore, it has become a useful tool for detecting contaminants and adulterants in oils. A new supported liquid extraction (SLE) technique for the analysis and characterization of the unsaponifiable fraction of fats and oils is proposed. The SLE system includes, as a stationary phase, a combination of adsorbent materials which allow a highly purified unsaponifiable matter ready to be isolated by high performance liquid chromatography (HPLC) and quantified by gas chromatography (GC). This method ensures the removal of fatty acids, avoiding possible interferences and making the analysis of sterols and triterpenic dialcohols easier. The procedure uses a small sample size (0.2 g), reduces the volume of solvents and reagents, and reduces the handling of samples subjected to analytical control. All this is achieved without losing either precision—a relative standard deviation of each compound lower than the reference value (≤16.4%)—or recovery, being for all compounds higher than 88.00%. Therefore, this new technique represents a significant economic and time saving in business control laboratories, a larger productivity and enhancement of working safety.

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils.

Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyzed. Oils produced from “Istrska belica” fruit affected by active infestation compared to the oils made from fruit affected by damaging infestation showed higher amounts of total oleuropein biofenols (377.3 versus (vs.) 106.6 mg/kg), total biophenols (755 vs. 377 mg/kg), lignans (85.3 vs. 32.9 mg/kg), the dialdehydic form of decarboxymethyl oleuropein aglycone (DMO-Agl-dA) (148.3 vs. 49.0 mg/kg), its oxidized form (DMO-Agl-dA)ox (35.2 vs. 8.5 mg/kg), the dialdehydic form of oleuropein aglycone (O-Agl-dA) (61.1 vs. 8.0 mg/kg), the dialdehydic form of ligstroside aglycone (L-Agl-dA) (63.5 vs. 28.0 mg/kg), the aldehydic form of oleuropein aglycone (O-Agl-A) (40.6 vs. 8.4 mg/kg), and lower amounts of tyrosol (Tyr) (6.0 vs. 13. 9 mg/kg) and the aldehydic form of ligstroside aglycone (L-Agl-A) (13.8 vs. 40.3 mg/kg). Higher values of stigmasterol (2.99%) and lower values of campesterol (2.25%) were determined in oils affected by damaging infestation; an increase in triterpenic dialcohols was also observed (3.04% for damaging and 1.62% for active infestation). Oils affected by damaging infestation, compared to active infestation, showed lower amounts of oleic acid (73.89 vs. 75.15%) and higher amounts of myristic (0.013 vs. 0.011%), linoleic (7.27 vs. 6.48%), and linolenic (0.74 vs. 0.61%) acids.

Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches.

This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process. The work also showed that the quantification of minor components in table olive fat was an extraction-dependent method since Soxhlet increased the concentrations of fatty alcohols, triterpene dialcohols, sterols, waxes and polar compounds. Regarding statistical methods, CoDa analysis strategies were successfully applied to produce more appropriate clustering and Principal Component Analysis (PCA) segregation than standard tools. Moreover, MFA allowed for study of the components individually and by groups; the relationships among groups led to the most appropriate clustering and PCA segregation of samples and revealed the effect of the chemical groups’ evolution on the similarity/dissimilarity between samples. Therefore, MFA was the statistical analysis that led to the most information on the effect of processing and extraction methods. Its combination with appropriate CoDa logratios could be an exciting challenge.

Preliminary Study and Observation of "Kalamata PDO" Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece).

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique’s physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.

Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID

The sterols and triterpene dialcohols composition is an important parameter to assess the authenticity of the high value and prone to adulteration extra virgin olive oil. The official methods used to carry out this analysis are time-consuming, labor-intensive and require a high amount of solvents. In this work a simple and time-saving method, based on two solid phase extraction (SPE) steps was developed. After oil saponification, the unsaponifiable matter was purified by polymeric SPE and then the sterols and triterpene dialcohols were isolated by an in-house packed small particle silica gel SPE and analyzed by GC-FID. Results obtained analyzing a sample of extra virgin olive oil, olive oil and refined olive pomace oil with the proposed method showed a good agreement with those obtained with the International Olive Council (IOC) official method. Thus, the use of the proposed method allows a rapid screening for extra virgin olive oils authentication.

Tunisian wild olive (Olea europaea L. subsp. oleaster) oils: Sterolic and triterpenic dialcohol compounds

The aim of the present investigation is to discriminate seven selected wild olive trees by studying their sterol and triterpenic dialcohol compositions with those of VOOs obtained from Chemlali and Chetoui olive cultivars, all growing in the in the same pedoclimatic conditions. The main sterol found in all the samples is β Sitosterol, followed by Δ5-avenasterol These two major sterols are strongly and negatively correlated, and there is a clear differentiation between cultivars. Thus, MAT22 oleaster shows the highest value for β-sitosterol (87.18%), whereas SB12 oleaster is characterised by the lowest percentage of β-sitosterol (71%) and the highest one of Δ5-avenasterol (21.73%). For the remaining varieties, the levels of b-sitosterol and Δ-5-avenasterol are within the range of 74–86% and 4–17%, respectively.Two triterpenic dialcohols (erythrodiol and uvaol), were also detected besides the sterolic components. Sterol content of oils was below the upper legal limit of 4% in all nalysed samples, with a range from 1.05% to 3.40%. The statistical analyses (PCA and HCA) can explain the variability of the oil composition according to the cultivar. We note a good discrimination between varieties according to sterol and triterpenic dialcohol data. These components seem to be an effective tool to discriminate between the oleasters.

Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage

The present study reported for the first time the evolution of some minor compounds (sterols and aliphatic alcohols) composition of four Algerian olive oils according to the cultivar and the maturity stage during the season (2013/2014). Olive samples were collected during eight different harvesting dates. The studied cultivars were Chemlal , Aghenfas , Buichret and Mekki . Ten sterolic compounds, triterpene dialcohols (erythrodiol + uvaol) and seven fatty alcohols were identified and characterized. The results showed a decreasing level of total sterols, β-sitosterol, triterpenic dialcohols, total aliphatic alcohols, tetracosanol (C24), and an increasing level of Δ 5 -avenasterol according to the maturity process. Linear discriminant analysis (LDA) enabled the classification of the studied varieties on the basis of analytical data and a correct classification rate of 96.5% and 88.6% was achieved using the original and cross validation method respectively. The most discriminating variables have been: cholesterol, campestanol, Δ 7 -stigmastenol, Δ 7 -avenasterol, clerosterol, alcohol C22, alcohol C25, alcohol C27.

Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

The aim of this study was to compare quality changes and compositional characteristics (fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska bjelica cv. virgin olive oils clarified by filtration at an industrial scale (filter press equipped with cellulose filters) and those clarified by natural sedimentation and decantation, as well as the influence of filtration of virgin olive oils on sterols and triterpene dialcohols composition. There were no significant differences in hydrolytic deterioration and sensory scores during the whole storage period between filtered and naturally sedimented oil samples. After 6 months, natural sedimentation was more favorable as regards delaying of oxidative deterioration, while filtration provided a more stable sensory profile. As regards total phenols the impact of the clarifying procedure was dependent on cultivar and fruit ripeness degree and it was more emphasized than the impact of storage. Filtration slightly affected the fatty acids composition, but natural sedimentation and decantation had no effect on it. Nevertheless, filtration did not compromise the confirmation of virgin olive oil authenticity according to the fatty acid composition, as well as according to sterols and triterpene dialcohols.

Double extraction of olive oil in large oil mills of Southern Italy: Effects on extraction efficiency, oil quality, and economy of the process

In recent years, in Italy, some large oil mills, equipped with centrifugal decanter at high loading capacity have adopted the complex diagram of the double extraction of oil and, in addition, have been supplied with suitable machine to recover part of stone fragments from olive pomace with the aim to reduce the costs. Our experimental tests were carried out in a large oil mill, located in Apulia region, which processes olives of Olea europaea L. “Coratina” cultivar by double centrifugation of olive pastes prepared by using the double crushing (millstones and metallic crusher) or the single crushing (metallic crusher). The results showed that the oil yield of the first extraction was high (between 85 and 86%), regardless to the method used for olive crushing. The quality of virgin olive oil of the first extraction was extra virgin with some differences due to the different batches of olives and, in part, also to the used crushing methods. The oil of the second extraction was recovered in a low quantity (0.3 kg/100 kg olives) and its composition was not normal only for the percentage of triterpene dialcohols. The recovery of stone fragments was satisfying (about 0.13 t/t olives) and helped to significantly increase the income of oil mill.Practical applications: The double extraction of oil, by the centrifugation system, and the recovery of SF allow to reduce the costs of olive processing in medium‐big sized oil mills. The second centrifugation, which permits to recover about 3 kg of oil/t of olives, and the recovery of SF, suitable to sell as fuel, allow to increase the income of oil mill.The double extraction of oil, by the centrifugation system and the recovery of olive stone fragments (SF) allow to reduce the costs of olive processing in medium‐big sized oil mills. The second centrifugation, which permits to recover about 3 kg of oil/t of olives, and the recovery of SF, suitable to sell as fuel, allow to increase the income of oil mill.

Analysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette).

The study of bioactive compounds on the health of the unsaponifiable fraction of three olive oils from three cultivars of eastern Algeria carried out by gas chromatography revealed the presence of 11 compounds with the predominance of b-Sitosterol, Sterol characteristic of olive oils and having a nutritional and pharmacological value. The highest content was found in Limli oil (81.59%). Two triterpene dialcohols were chromatographed with sterols (erythrodiol and uvaol), the content of which can be identified fraud and to detect whether the virgin oil is mixed with the oil of pomace. Analysis of the alcohol fraction by GPC-FID revealed the predominance of a triterpene alcohol, 24-methylene cycloarenol for the three varieties with a higher content for Blanquette (48.03%) followed by cycloarenol. For the aliphatic alcohols, the analysis shows the predominance of four alcohols with 22, 23, 24 and 28 carbon atoms whose contents are higher for Limli oil. The spectrophotometric determination of antioxidant pigments shows that Limli oil is richer in chlorophylls with an average of 13.53 mg / kg and a significantly higher carotenoid content for Bouricha and Limli (13.10 -12.82 mg / Kg). The total polyphenols were lower for Blanquette (83.36 mg / kg) compared with Bouricha and Limli (133.3 mg / kg and 121.3 mg / kg), making them more stable during oxidation storage and whose beneficial effects of olive oil are mainly attributed to these substances, in particular the antioxidant action that would protect against diseases of oxidative stress.

Oxidative stability of purified common kilka (clupeonella cultiventris caspia) triacylglycerols as affected by the bene kernel and hull oils and their unsaponifiable matters.

Oxidative stability of purified common kilka (clupeonella cultiventris caspia) triacylglycerols as affected by the bene kernel and hull oils and their unsaponifiable matters.

Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols

AbstractExtra virgin olive oil (EVOO) has a long history of economic adulteration, the detection of which presents significant challenges due to the diverse composition of cultivars grown around the world and the limitations of existing methods for detecting adulteration. In this study, using Method COI/T.20/Doc. No. 30/Rev. 1 of the International Olive Council, the authenticity of 88 market samples of EVOO was evaluated by comparing total sterol contents, desmethylsterol composition, and contents of triterpene dialcohols (erythrodiol and uvaol) with purity criteria specified in the United States Standards for grades of olive oil and olive‐pomace oil. Three of the 88 samples labeled as EVOO failed to meet purity criteria, indicating possible adulteration with commodity oil and/or solvent‐extracted olive oil. Detection of adulteration was also evaluated by spiking an EVOO sample with commodity oil at the 10 % level. As expected, eight of the spiked samples (canola, corn, hazelnut, peanut, safflower, soybean, and sunflower oils, and palm olein) failed to meet purity criteria. Two of the three samples spiked with 10 % hazelnut oil went undetected for adulteration. Overall, a low occurrence rate of adulteration (<5 %), based on purity criteria for desmethylsterols and triterpene dialcohols, was detected for the 88 products labeled as EVOO.

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Two varieties of olive fruit (“Morisca” and “Carrasquena”), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The “Carrasquena” variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the “extra virgin” category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the “almazara”, or mill, to ensure that oils from the olive-growing area have a good level of quality.

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).

The regulated physicochemical quality parameters (free acidity, peroxide value and UV absorption characteristics), sensory parameters (median of fruity, median of defect, panel classification, bitterness and pungency), stability parameters (total phenols and oxidative stability at 100°C) and chemical composition (fatty acids, sterols and triterpenic dialcohols) of virgin olive oils obtained from 12 olive varieties cultivated in 6 of the most representative zones of Castilla-La Mancha (La Alcarria, Campos de Calatrava, Campos de Hellín, Campos de Montiel, Montes de Toledo and Sierra de Alcaraz) were evaluated. The varieties Cornicabra and Picual showed remarkable total polyphenols content and high stability, in contrast with Arbequina. The other less common varieties were in-between these two groups. Cornicabra and Picual showed also high oleic and low linoleic acids content, while Arbequina showed low oleic, high linoleic high palmitic and high palimitoleic acid content. The varieties Benizal and Cornicabra showed very high campesterol content. Benizal stood out by its high stigmasterol, low apparent β-sitosterol and low total sterols content, and the latter was below the established limit for olive oil. Triterpenic dialcohol content was significantly lower for Arbequina than for Cornicabra.

A Rapid Method To Determine Sterol, Erythrodiol, and Uvaol Concentrations in Olive Oil

A rapid, accurate, and efficient method for determining the sterol, uvaol, and erythrodiol concentrations was developed to meet International Olive Council (IOC) certification criteria for extra virgin olive oil (EVOO). The unsaponifiable fraction of the sample (0.2 g) was separated with a diatomaceous earth column, and the sterol and triterpenic dialcohols were isolated with a novel base-activated silica solid-phase extraction (SPE) cartridge cleanup protocol. The improved method and the IOC method provided identical pass/fail results (n = 34) for each of the six sterol and erythrodiol/uvaol IOC criteria used to assess olive oil. This method was validated, and recoveries of stigmasterol (88%) and β-sitosterol (84%) were greater than previously published values obtained using the IOC method. This method requires approximately one-third the time required to complete the IOC method and has great utility for the rapid screening of EVOO to detect adulteration, false labeling, and an inferior product.

Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

AbstractThe regulated physicochemical and sensory parameters, stability parameters and fatty acid, sterol and triterpenic dialcohol composition of the olive oils from the varieties Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla de Sevilla, Manzanilla Local, Picual and Negrilla, grown in the Campos de Hellin, were analyzed. Regarding potential quality, all the oil samples were classified in the “extra virgin” category according to the regulated parameters. The oils from the varieties Cornicabra and Picual showed remarkably high stability, due to their high total phenol content. The oils from the Benizal variety stood out due to their high campesterol and low total sterol content, exceeding and not reaching, respectively, the limits set by European regulations. This seems to be an intrinsic characteristic of this variety. When the real quality was analyzed, two clearly differentiated groups were observed: on one hand, oils from the Arbequina variety, and on the other hand, oils from the Picual variety and oils mixed from different varieties (Blend). The great number of olive varieties grown in the Campos de Hellin area enables the production of better balanced oils, producing high quality blended oils since the mixing of different varieties may compensate the deficiencies of monovarietal oils.