The effects of cultivar and harvest year on the fatty alcohol composition of olive oils from Southwest Calabria (Italy)
DOI:
https://doi.org/10.3989/gya.073913Keywords:
Fatty alcohols, Minor components, Olive oil, Policosanols, UnsaponifiableAbstract
The fatty alcohol (FAL) composition of olive oils produced in Southwest Calabria (Southern Italy) was analyzed over three harvest years 2005–2006–2007. Three autochthonous cultivars: Cassanese, Ottobratica, Sinopolese and seven allochtonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino and Picholine were considered. Hexacosanol was always the main FAL occurring in the olive oil. The autochthonous cultivars were among those with the highest total FAL contents. Nevertheless, both autochthonous and allochthonous cultivars produced olive oil within the limit indicated by EU and IOC regulations. Cultivar affected the FAL content highly significantly or very highly significantly, whereas in a large part of the cases the harvest year did not influence the FAL content. Cultivar x harvest year influenced highly significantly or very highly significantly only C22-OH, C23-OH, C24-OH, C25-OH, odd chain FALs and the ratio even chain/odd chain FALs.
Downloads
References
Aparicio R, Luna G. 2002. Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 104, 614–627. http://dx.doi.org/10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO;2-L
Consolidated text, CONSLEG: 1991R2568 - 01/11/2003, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Annex XIX.
El Antari A, Hilal A, Boulouha B, El Moudni A. 2000. Influence of variety, environmental and cultural techniques on the characteristics of olive fruits and the chemical composition of extra virgin olive oil in Morocco. Olivae 80, 29–36.
EU. 2011. Commission Regulation (EU) No 61/2011 of 24 January 2011. Official Journal of the European Union.
Fernández-Arche A, Marquez-Martín A, de la Puerta Vazquez R, Perona JS, Terencio C, Perez-Camino C, Ruiz-Gutierrez V. 2009. Long-chain fatty alcohols from pomace olive oil modulate the release of protoinflammatory mediators. J. Nutr. Biochem. 20, 155–162. http://dx.doi.org/10.1016/j.jnutbio.2008.01.007
Giuffrè AM. 2013a. Influence of cultivar and harvest year on triglyceride composition of olive oils produced in Calabria (Southern Italy). Eur. J. Lipid Sci. Technol. 115, 928–934. http://dx.doi.org/10.1002/ejlt.201200390
Giuffrè AM. 2013b. Influence of harvest year and cultivar on wax composition of olive oils. Eur. J. Lipid Sci. Technol. 115, 549–555. http://dx.doi.org/10.1002/ejlt.201200235
Giuffrè AM. 2012. Steroli, eritrodiolo e uvaolo in olio di oliva da cultivar cultivate in Calabria. Industrie Alimentari 51, 20–26.
Giuffrè AM, Louadj L, Poiana M, Macario A. 2012. Composition en stérols des huiles extraites d'olives de cultivars de la province de Reggio Calabria (Sud d'Italie). Riv. Ital. Sostanze Grasse 89, 177–183.
Giuffrè AM, Louadj L. 2013. Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy). Czech J. Food Sci. 31, 256–263.
Grob K, Lanfranchi M, Mariani C. 1990. Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC-GC. J. Am. Oil Chem. Soc. 67, 626–634. http://dx.doi.org/10.1007/BF02540412
IOC. 2012. IOC/T.15/NC No 3/Rev.7. November 2012. Trade Standard Applying to Olive Oils and Olive-Pomace Oils.
Krichène D, Allalout A, Salvador M, Fregapane G, Zarrouk M. 2010. Fatty acids, volatiles, sterols and triterpenic alcohols of six monovarietal Tunisian virgin olive oil. Eur. J. Lipid Sci. 112, 400–409. http://dx.doi.org/10.1002/ejlt.200900095
López-López A, Monta-o A, Ruíz-Méndez MV, Garrido-Fernández A. 2008. Sterols, Fatty Alcohol and Triterpenic Alcohols in Commercial Table Olives. J. Am. Oil Chem. Soc. 85, 253–262. http://dx.doi.org/10.1007/s11746-007-1186-6
López-López A, Rodríguez-Gómez F, Ruíz-Méndez MV, Cortés-Delgado A, Garrido-Fernández A. 2009. Sterols, fatty alcohol and triterpenic alcohol changes during ripe table olive processing. Food Chem. 117, 127–134. http://dx.doi.org/10.1016/j.foodchem.2009.03.086
Orozco-Solano M, Ruiz-Jiménez J, Luque de Castro MD. 2010. Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography-tandem mass spectrometry. J. Chromatogr. A 1217, 1227–1235. http://dx.doi.org/10.1016/j.chroma.2009.12.040
Ranalli A, Pollastri L, Contento S, Di Loreto G, Iannucci E, Lucera L, Russi F. 2002. Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates. J. Sci. Food Agric. 82, 854–859. http://dx.doi.org/10.1002/jsfa.1116
Strabbioli R, Bocci F, Frega NG. 2007. Qualità e stabilità dell'olio estratto dalle olive delle varietà marchigiane Piantone di Mogliano e Raggia a confronto con la cv Leccino. Riv. Ital. Sostanze Grasse 84, 125–132.
Taylor JC, Rapport L, Lockwood GB. 2003. Octacosanol in human health. Nutrition 19, 192–195. http://dx.doi.org/10.1016/S0899-9007(02)00869-9
Published
How to Cite
Issue
Section
License
Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
