Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba

BACKGROUND In olive oil, sterols constitute the majority of the unsaponifiable fraction. In recent years there has been increased interest in the sterols of olive oil for their health benefits and their importance to virgin olive oil (VOO) quality regulation. RESULTS Forty‐three olive (Olea europaea...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-09, Vol.96 (12), p.4143-4150
Main Authors: Kyçyk, Onejda, Aguilera, Maria Paz, Gaforio, José Juan, Jiménez, Antonio, Beltrán, Gabriel
Format: Article
Language:English
Subjects:
Banks
Chemical Industry
chemometeric analysis
Collection
Control
Cultivars
Food quality
Foods
Fruit - chemistry
Genetics
Genotype
Olea
Olea - chemistry
Olea - classification
Olea - genetics
Olea europaea
Olea europaea L
olive cultivars
Olive oil
Olive Oil - chemistry
Olives
Plant Breeding
Seed Bank
Sitosterols - analysis
Spain
Species Specificity
Steroids
sterol composition
Sterols
Sterols - analysis
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND In olive oil, sterols constitute the majority of the unsaponifiable fraction. In recent years there has been increased interest in the sterols of olive oil for their health benefits and their importance to virgin olive oil (VOO) quality regulation. RESULTS Forty‐three olive (Olea europaea L.) cultivars from the World Olive Germplasm Bank, IFAPA Centro ‘Alameda de Obispo’, Cordoba, Spain were studied for their oil sterol composition and total content. The main sterols found in olive oil were β‐sitosterol, Δ5‐avenasterol, campesterol and stigmasterol, most of them showing high variability. Most cultivars showed total sterol contents within the limits established by EU regulations, although 28% of VOOs analysed were outside the limits established for total content and/or for individual sterols. Over the group of cultivars, total sterol contents ranged from 855 to 2185 mg kg−1. CONCLUSION The high variability observed was due to the genetic component, since other agronomic and technological factors were similar. Because of the high variability, the sterol fraction can be considered as a useful tool to characterize and discriminate monovarietal VOOs. The results can be useful for nutritionists for VOO inclusion in nutrition studies. Furthermore, the variability observed can be applied in olive breeding projects to select the parents of new olive cultivars with an improved sterol fraction. © 2016 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7616