Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

Because of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude, and climatic conditions on the...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2014-09, Vol.91 (9), p.1571-1581
Main Authors: Noorali, Mehri, Barzegar, Mohsen, Sahari, Mohammad Ali
Format: Article
Language:English
Subjects:
Acidity
Agriculture
altitude
beta-sitosterol
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Climatic conditions
climatic factors
Cultivars
fatty acid composition
Fatty acid profile
Fatty acids
Food Science
Growing area
Industrial Chemistry/Chemical Engineering
latitude
lipid content
oleic acid
Olive cultivar
Olive oil
olives
Original Paper
oxidative stability
PCA
polyunsaturated fatty acids
principal component analysis
Principal components analysis
Steroids
Sterol
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Because of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude, and climatic conditions on the physicochemical characteristics of extracted oils from three common cultivars (Beleydi, Mission and Koroneiki) growing in Iran. Independently of the growing area conditions, Beleydi cultivars showed the lowest values of oil content (16.93 ± 1.55 and 43.54 ± 0.18 % in Qom and Gorgan, respectively) the greatest acidity, even higher than the limits specified by the International Olive Council (IOC) regulations (1.04 and 0.46 % in Qom and Gorgan, respectively), and the lowest oxidative stability (9.0 and 6.7 h in Qom and Gorgan, respectively) among the studied cultivars. All cultivars growing in Qom had lower oil contents, but they had higher oleic acid and β-sitosterol content and lower PUFA/SFA ratios in comparison with cultivars grown in Gorgan. Therefore, cultivars grown in Qom had higher oxidative stability. Finally, when principal component analysis (PCA) was applied, the fatty acid and sterol profiles could be used to separate olive samples according to their cultivar and growing area, respectively.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-014-2497-z