Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars
Main Article Content
Keywords
olive oils, phenolics, rheology, sensorial, volatile compounds
Abstract
This study was conducted to differentiate between olive oils obtained from different cultivars, namely, Arbequina, Memecik, Uslu, Domat, Hojiblanca and Gemlik, based on their pigment concentration, phenolic and volatile profiles and rheological properties. The phenolic and volatile profiles and rheological and sensorial properties of olive oils obtained from these olive cultivars were compared in this study. Tyrosol and hydroxytyrosol were found to be the most abundant phenolic compounds and determined to be 0.80-14.81 mg/kg and 0.24-13.82 mg/kg, respectively. Of the six cultivars, Gemlik had the highest concentrations of both tyrosol and hyrdoxytyrosol. Additionally, 44 different volatile compounds were identified and their distributions significantly differed across the six cultivars. A steady shear test was conducted to determine flow behaviour properties of olive oil samples, and results revealed that their viscosity values did not significantly differ and ranged from 0.0574 to 0.0610 Pa·s (P<0.05).
References
Arslan, D., Karabekir, Y. and Schreiner, M., 2013. Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sar?ulak olive oil as induced by growing area. Food Research International 54: 1897-1906.
Artajo, L.S., Romero, M.P., Suarez, M. and Motilva, M.J., 2007. Partition of phenolic compounds during the virgin olive oil industrial extraction process. European Food Research and Technology 225: 617-625.
Ashrafi, N., 2012. Effects of temperature on rheology of olive oils. Applied Rheology 22.
Baccouri, B., Zarrouk, W., Krichene, D. and Nouairi, I., 2007. Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europea L.). Journal of Agronomy 6: 388-396.
Bonnet, J.P., Devesvre, L., Artaud, J. and Moulin, P., 2011. Dynamic viscosity of olive oil as a function of composition and temperature: a first approach. European Journal of Lipid Science and Technology 113: 1019-1025.
Boskou, D., 1996. Olive oil quality. In: Boskou, D. (ed.) Olive oil: chemistry and technology. AOCS Press, Champaign, IL, USA, pp. 101-120.
Caponio, F., Alloggio, V. and Gomes, T., 1999. Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64: 203-209.
Cevik, S., Ozkan, G., Kiralan, M. and Bayrak, A., 2014. Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil. Acta Alimentaria 43: 526-537.
Chtourou, M., Gargouri, B., Jaber, H., Abdelhedi, R. and Bouaziz, M., 2013. Comparative study of olive oil quality from Chemlali Sfax versus Arbequina cultivated in Tunisia. European Journal of Lipid Science and Technology 115: 631-640.
Criado, M.N., Romero, M.P., Casanovas, M. and Motilva, M.J., 2008. Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Food Chemistry 110: 873-880.
Da?delen, A., Tümen, G., Özcan, M.M. and Dündar, E., 2013. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayval?k, Domat and Gemlik varieties at different ripening stages. Food Chemistry 136: 41-45.
Giuffrida, D., Salvo, F., Salvo, A., Cossignani, L. and Dugo, G., 2011. Pigments profile in monovarietal virgin olive oils from various Italian olive varieties. Food Chemistry 124: 1119-1123.
Gomez-Rico, A., Salvador, M.D., La Greca, M. and Fregapane, G., 2006. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. cv. Cornicabra) with regard to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry 54: 7130-7136.
Gouvinhas, I., Machado, J., Gomes, S., Lopes, J., Martins-Lopes, P. and Barros, A., 2014. Phenolic composition and antioxidant activity of monovarietal and commercial Portuguese olive oils. Journal of the American Oil Chemists Society 91: 1197-1203.
Jiménez, B., Sánchez-Ortiz, A., Lorenzo, M.L. and Rivas, A., 2013. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Research International 54: 1860-1867.
Kalogianni, E.P., Karapantsios, T.D. and Miller, R., 2011. Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Journal of Food Engineering 105: 169-179.
Kalua, C.M., Allen, M.S., Bedgood Jr, D.R., Bishop, A.G., Prenzler, P.D. and Robards, K., 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100: 273-286.
Kayahan, M. and Tekin, A., 2006. Zeytinya?? üretim teknolojisi. TMMOB G?da Mühendisleri Odas? Kitaplar Serisi 15. Filiz Matbaac?l?k San. Tic. Ltd, Ankara, Turkey.
Kesen, S., Kelebek, H. and Selli, S., 2013. Characterization of the volatile, phenolic and antioxidant properties of monovarietal olive oil obtained from cv. halhali. Journal of the American Oil Chemists Society 90: 1685-1696.
Kesen, S., Kelebek, H. and Selli, S., 2014. LC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year. Journal of the American Oil Chemists Society 91: 385-394.
Kiralan, M., Ozkan, G., Koyluoglu, F., Ugurlu, H.A., Bayrak, A. and Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. European Journal of Lipid Science and Technology 114: 552-557.
Kiritsakis, A.K., 1998. Flavor components of olive oil – a review. Journal of the American Oil Chemists Society 75: 673-681.
Luna, G., Morales, M.T. and Aparicio, R., 2006. Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 98: 243-252.
Minguezmosquera, M.I., Rejanonavarro, L., Gandulrojas, B., Sanchezgomez, A.H. and Garridofernandez, J., 1991. Color-pigment correlation in v?rg?n olive oil. Journal of the American Oil Chemists Society 68: 332-336.
Navarra, G., Cannas, M., D’Amico, M., Giacomazza, D., Militello, V., Vaccaro, L. and Leone, M., 2011. Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence. Food Chemistry 126: 1226-1231.
Ogutcu, M., Mendes, M. and Yilmaz, E., 2008. Sensorial and Physico-chemical characterization of virgin olive oils produced in Canakkale. Journal of the American Oil Chemists Society 85: 441-456.
Ouni, Y., Taamalli, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A. and Zarrouk, M., 2011. Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry 127: 1263-1267.
Pokorny, J., Kalinova, L. and Dysseler, P., 1995. Determination of chlorophyll pigments in crude vegetable-oils – results of a collaborative study and the standardized method (technical report). Pure and Applied Chemistry 67: 1781-1787.
Reboredo-Rodríguez, P., Rey-Salgueiro, L., Regueiro, J., González-Barreiro, C., Cancho-Grande, B. and Simal-Gándara, J., 2014. Ultrasound-assisted emulsification – microextraction for the determination of phenolic compounds in olive oils. Food Chemistry 150: 128-136.
Rigane, G., Ayadi, M., Boukhris, M., Sayadi, S. and Bouaziz, M., 2013. Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars. Journal of the Science of Food and Agriculture 93: 527-534.
Rubalya Valantina, S., Chandiramouli, R. and Neelamegam, P., 2013. Detection of adulteration in olive oil using rheological and ultrasonic parameters. International Food Research Journal 20: 3197-3202.
Saitta, M., Salvo, F., Di Bella, G., Dugo, G. and La Torre, G.L., 2009. Minor compounds in the phenolic fraction of virgin olive oils. Food Chemistry 112: 525-532.
Salvador, M.D., Aranda, F. and Fregapane, G., 2001. Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality. A study of four successive crop seasons. Food Chemistry 73: 45-53.
Sánchez-Gutiérrez, C.A., Casas, M., Lucero, M.J. and Ruiz-Méndez, M.V., 2015. Physico-chemical and rheological characterization of olive-pomace oils. European Journal of Lipid Science and Technology 117: 87-91.
Santos, J.C.O., Santos, I.M.G. and Souza, A.G., 2005. Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering 67: 401-405.
Segura-Carretero, A., Menéndez-Menéndez, J. and Fernández-Gutiérrez, A., 2010. Polyphenols in olive oil: the importance of phenolic compounds in the chemical composition of olive oil. In: Watson, V.R.P.R. (ed.) Olives and olive oil in health and disease prevention. Academic Press, San Diego, CA, USA, pp. 167-175.
Singleton, V.L. and Rossi, A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture: 144-158.
Tena, N., Lazzez, A., Aparicio-Ruiz, R. and García-González, D.L., 2007. Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils. Journal of Agricultural and Food Chemistry 55: 7852-7858.
Yalcin, H., Toker, O.S. and Dogan, M., 2012. Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils. Journal of Oleo Science 61: 181-187.
Yildiz, G. and Uylaser, V., 2015. Profile and total content of phenolics and antioxidant activity of commercial table olives from Turkey. Quality Assurance and Safety of Crops & Foods 7: 635-642.
Zarrouk, W., Haddada, F.M., Baccouri, B., Oueslati, I., Taamalli, W., Fernandez, X., Lizzani-Cuvelier, L., Daoud, D. and Zarrouk, M., 2008. Characterization of virgin olive oil from Southern Tunisia. European Journal of Lipid Science and Technology 110: 81-88.
Artajo, L.S., Romero, M.P., Suarez, M. and Motilva, M.J., 2007. Partition of phenolic compounds during the virgin olive oil industrial extraction process. European Food Research and Technology 225: 617-625.
Ashrafi, N., 2012. Effects of temperature on rheology of olive oils. Applied Rheology 22.
Baccouri, B., Zarrouk, W., Krichene, D. and Nouairi, I., 2007. Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europea L.). Journal of Agronomy 6: 388-396.
Bonnet, J.P., Devesvre, L., Artaud, J. and Moulin, P., 2011. Dynamic viscosity of olive oil as a function of composition and temperature: a first approach. European Journal of Lipid Science and Technology 113: 1019-1025.
Boskou, D., 1996. Olive oil quality. In: Boskou, D. (ed.) Olive oil: chemistry and technology. AOCS Press, Champaign, IL, USA, pp. 101-120.
Caponio, F., Alloggio, V. and Gomes, T., 1999. Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64: 203-209.
Cevik, S., Ozkan, G., Kiralan, M. and Bayrak, A., 2014. Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil. Acta Alimentaria 43: 526-537.
Chtourou, M., Gargouri, B., Jaber, H., Abdelhedi, R. and Bouaziz, M., 2013. Comparative study of olive oil quality from Chemlali Sfax versus Arbequina cultivated in Tunisia. European Journal of Lipid Science and Technology 115: 631-640.
Criado, M.N., Romero, M.P., Casanovas, M. and Motilva, M.J., 2008. Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons. Food Chemistry 110: 873-880.
Da?delen, A., Tümen, G., Özcan, M.M. and Dündar, E., 2013. Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayval?k, Domat and Gemlik varieties at different ripening stages. Food Chemistry 136: 41-45.
Giuffrida, D., Salvo, F., Salvo, A., Cossignani, L. and Dugo, G., 2011. Pigments profile in monovarietal virgin olive oils from various Italian olive varieties. Food Chemistry 124: 1119-1123.
Gomez-Rico, A., Salvador, M.D., La Greca, M. and Fregapane, G., 2006. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. cv. Cornicabra) with regard to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry 54: 7130-7136.
Gouvinhas, I., Machado, J., Gomes, S., Lopes, J., Martins-Lopes, P. and Barros, A., 2014. Phenolic composition and antioxidant activity of monovarietal and commercial Portuguese olive oils. Journal of the American Oil Chemists Society 91: 1197-1203.
Jiménez, B., Sánchez-Ortiz, A., Lorenzo, M.L. and Rivas, A., 2013. Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Research International 54: 1860-1867.
Kalogianni, E.P., Karapantsios, T.D. and Miller, R., 2011. Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Journal of Food Engineering 105: 169-179.
Kalua, C.M., Allen, M.S., Bedgood Jr, D.R., Bishop, A.G., Prenzler, P.D. and Robards, K., 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chemistry 100: 273-286.
Kayahan, M. and Tekin, A., 2006. Zeytinya?? üretim teknolojisi. TMMOB G?da Mühendisleri Odas? Kitaplar Serisi 15. Filiz Matbaac?l?k San. Tic. Ltd, Ankara, Turkey.
Kesen, S., Kelebek, H. and Selli, S., 2013. Characterization of the volatile, phenolic and antioxidant properties of monovarietal olive oil obtained from cv. halhali. Journal of the American Oil Chemists Society 90: 1685-1696.
Kesen, S., Kelebek, H. and Selli, S., 2014. LC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year. Journal of the American Oil Chemists Society 91: 385-394.
Kiralan, M., Ozkan, G., Koyluoglu, F., Ugurlu, H.A., Bayrak, A. and Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. European Journal of Lipid Science and Technology 114: 552-557.
Kiritsakis, A.K., 1998. Flavor components of olive oil – a review. Journal of the American Oil Chemists Society 75: 673-681.
Luna, G., Morales, M.T. and Aparicio, R., 2006. Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 98: 243-252.
Minguezmosquera, M.I., Rejanonavarro, L., Gandulrojas, B., Sanchezgomez, A.H. and Garridofernandez, J., 1991. Color-pigment correlation in v?rg?n olive oil. Journal of the American Oil Chemists Society 68: 332-336.
Navarra, G., Cannas, M., D’Amico, M., Giacomazza, D., Militello, V., Vaccaro, L. and Leone, M., 2011. Thermal oxidative process in extra-virgin olive oils studied by FTIR, rheology and time-resolved luminescence. Food Chemistry 126: 1226-1231.
Ogutcu, M., Mendes, M. and Yilmaz, E., 2008. Sensorial and Physico-chemical characterization of virgin olive oils produced in Canakkale. Journal of the American Oil Chemists Society 85: 441-456.
Ouni, Y., Taamalli, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A. and Zarrouk, M., 2011. Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry 127: 1263-1267.
Pokorny, J., Kalinova, L. and Dysseler, P., 1995. Determination of chlorophyll pigments in crude vegetable-oils – results of a collaborative study and the standardized method (technical report). Pure and Applied Chemistry 67: 1781-1787.
Reboredo-Rodríguez, P., Rey-Salgueiro, L., Regueiro, J., González-Barreiro, C., Cancho-Grande, B. and Simal-Gándara, J., 2014. Ultrasound-assisted emulsification – microextraction for the determination of phenolic compounds in olive oils. Food Chemistry 150: 128-136.
Rigane, G., Ayadi, M., Boukhris, M., Sayadi, S. and Bouaziz, M., 2013. Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars. Journal of the Science of Food and Agriculture 93: 527-534.
Rubalya Valantina, S., Chandiramouli, R. and Neelamegam, P., 2013. Detection of adulteration in olive oil using rheological and ultrasonic parameters. International Food Research Journal 20: 3197-3202.
Saitta, M., Salvo, F., Di Bella, G., Dugo, G. and La Torre, G.L., 2009. Minor compounds in the phenolic fraction of virgin olive oils. Food Chemistry 112: 525-532.
Salvador, M.D., Aranda, F. and Fregapane, G., 2001. Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality. A study of four successive crop seasons. Food Chemistry 73: 45-53.
Sánchez-Gutiérrez, C.A., Casas, M., Lucero, M.J. and Ruiz-Méndez, M.V., 2015. Physico-chemical and rheological characterization of olive-pomace oils. European Journal of Lipid Science and Technology 117: 87-91.
Santos, J.C.O., Santos, I.M.G. and Souza, A.G., 2005. Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering 67: 401-405.
Segura-Carretero, A., Menéndez-Menéndez, J. and Fernández-Gutiérrez, A., 2010. Polyphenols in olive oil: the importance of phenolic compounds in the chemical composition of olive oil. In: Watson, V.R.P.R. (ed.) Olives and olive oil in health and disease prevention. Academic Press, San Diego, CA, USA, pp. 167-175.
Singleton, V.L. and Rossi, A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture: 144-158.
Tena, N., Lazzez, A., Aparicio-Ruiz, R. and García-González, D.L., 2007. Volatile compounds characterizing Tunisian chemlali and chétoui virgin olive oils. Journal of Agricultural and Food Chemistry 55: 7852-7858.
Yalcin, H., Toker, O.S. and Dogan, M., 2012. Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils. Journal of Oleo Science 61: 181-187.
Yildiz, G. and Uylaser, V., 2015. Profile and total content of phenolics and antioxidant activity of commercial table olives from Turkey. Quality Assurance and Safety of Crops & Foods 7: 635-642.
Zarrouk, W., Haddada, F.M., Baccouri, B., Oueslati, I., Taamalli, W., Fernandez, X., Lizzani-Cuvelier, L., Daoud, D. and Zarrouk, M., 2008. Characterization of virgin olive oil from Southern Tunisia. European Journal of Lipid Science and Technology 110: 81-88.
Article Sidebar
Published
Mar 24, 2016
Article Details
Issue
Section
Research Article
