Classification of Turkish Monocultivar (Ayvalık and Memecik cv.) Virgin Olive Oils from North and South Zones of Aegean Region Based on Their Triacyglycerol Profiles

In this study, a total of 22 domestic monocultivar (Ayval?k and Memecik cv.) virgin olive oil samples taken from various locations of the Aegean region, the main olive growing zone of Turkey, during two (2001–2002) crop years were classified and characterized by well‐known chemometric methods (principal component analysis [PCA] and hierarchical cluster analysis [HCA]) on the basis of their triacylglycerol (TAG) components. The analyses of TAG components (LLL and major fractions LOO, OOO, POO, PLO, SOO, and ECN 42–ECN 50) in the oil samples were carried out according to the HPLC method described in a European Union Commission (EUC) regulation. In all analyzed samples the value of trilinolein (LLL), the least abundant TAG, did not exceed the maximum limit of 0.5 % given by the EUC regulation for different olive oil grades. The ranges of abundant TAG, namely LOO, OOO, POO, PLO, and SOO, were 13.30–16.08, 37.27–46.36, 21.39–23.24, 4.93–7.03, and 4.72–6.00 %. The TAG data of Aegean virgin olive oils were similar to those of products from important olive‐oil‐producing Mediterranean countries was determined. Also, the estimation of major fatty acids (FA) was carried out by using a formula based on TAG data. The PCA results showed that some TAG components have an important role in the characterization and geographical classification of 22 monocultivar virgin olive oil. The Aegean virgin olive oil samples were successfully classified and discriminated into two main groups as the North and South (growing) subzones or Ayval?k and Memecik olives (cultivars) according to the HCA results based on experimental TAG data and calculated major FA profile.     

Development of high-performance liquid chromatography criteria for determination of grades of commercial olive oils. Part I. The normal ranges for the triacylglycerols

Criteria for authentic olive oils were developed from isocratic high-performance liquid chromatography analyses of 99 olive oils from the major Mediterranean producers in the 1983–1986 crop years. Authentic olive oils include extra virgin, virgin and pure or refined oils, but exclude all reesterified and adulterated oils. The extra virgin through pure grades will have a combined area for the LOO (C_18:2C_18:1C_18:1), LOP (C_18:2C_18:1C_16:0), OOO (C_18:1C_18:1C_18:1), POO (C_16:0C_18:1C_18:1), POP (C_16:0C_18:1C_18:1), and SOO (C_18:0C_18:1C_18:1) peaks between 82.0 and 92.6% of the total area (L, linoleic; O, oleic; P, palmitic; S, stearic). Authentic oils will have ratios of LOO/LOP and OOO/POO that coincide with a line defined by OOO/POO=0.7844(LOO/LOP)+0.0968; correlation coefficient is 0.885. Authentic oils will not have a trilinolein (LLL) peak over 0.5% in area. Neither triolein (OOO) nor any other single peak suffices to characterize an olive oil sample as one of the authentic grades.     

A Practical Method for Analysis of Triacylglycerol Isomers Using Supercritical Fluid Chromatography

Triacylglycerol (TAG) isomers have been reported to have differing physical and nutritional properties. The analysis of TAG isomers is therefore important for understanding the physical properties of lipids as well as their digestion and absorption. However, methods for the quantitative analysis of TAG regioisomers and enantiomers in vegetable oils and biological samples are still under development. Recently, methods using recycle high-performance liquid chromatography (HPLC) and silver ion column-HPLC have been reported. However the recycle HPLC method requires more than 1 hour, in general, for each sample that is analyzed. Furthermore, existing methods are unable to quantify regioisomers and enantiomers simultaneously. Thus, we aimed to develop a practical method to simultaneously quantify regioisomers and enantiomers of TAG. Three isomers of sn-POO, OPO, and OOP were separated by supercritical fluid chromatography coupled with triple quadrupole mass spectrometer (SFC/MS/MS) using a CHIRALPAK^® IG-U column with acetonitrile and methanol as mobile phase. The separation was completed in 40 min, which is a shorter run time than the conventional techniques published to date. Linear calibration curves with standards were obtained and used to quantify sn-OPO, sn-POO, and sn-OOP in extra virgin olive oil, refined olive oil, palm oil, palm olein, and interesterified palm olein.     

Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation

The kernel oil content, kernel FA and TAG composition, kernel moisture content, and kernel weight as well as fruit weight of three almond cultivars (Achaak, Mazetto, and Perlees) were monitored during the maturation of kernels. Lipid fractions of all almond samples were extracted using a mixture of chloroform and methanol. FAMF and TAG contained in these fractions were analyzed by GC and HPLC, respectively. The ratio of kernel to fruit weight appears to be a good indicator of almond kernel development. The total lipid content of developing almond kernels exhibited a sigmoidal pattern with time, similar to seeds and kernels of other higher plants; the cultivar Achaak showed a higher rate of lipid accumulation. The proportion of eleic acid (0) dominated at the later stage of maturation for all three almond cultivars. Although there was no significant difference in the FA composition for the three cultivars studied, marked differences were observed in their TAG profiles. Ten TAG species identified were LLL, LLO, LnOO, LOO, LOP, PLP, OOO, POO, POP, and SOO, where L represents linoleic acid; Ln, linolenic acid; P, palmitic acid; and S, stearic acid. The difference in the TAG profile can be useful for distinguishing various cultivars. The oil of Mazetto cultivar kernes exhibited a TAG composition comparable to that of olive oil.     

Triacylglycerols and Phospholipids Composition of Caper Seeds (<Emphasis Type="Italic">Capparis spinosa</Emphasis>)

The goal of this study is to evaluate for the first time the composition of triacylglycerols (TAG) using ESI-TOF-MS and phospholipids species using HPLC–ESI-TOF-MS of two Capparis spinosa seed oil populations. Results show that LOO, LOP, LLO, OOO, PLL and POO were the major molecular species of triacylglycerol detected in caper seeds; where L represents linoleic acid; O, oleic acid; and P, palmitic acid. The TAG composition was significantly different among the two C. spinosa populations. In Ghar el Melh population, LOO (15.7%) was detected as the dominant TAG molecular species, followed by LOP (13.2%), LLO (12.0%) and OOO (11.4%); while, the dominant fraction was LLO (14.2%) followed by LOO (14.1%), LOP (11.5%) and PLL (10.5%) in Chouigui samples. The major component in the phospholipids fraction was phosphatidylinositol (ca. 54–91%), followed by phosphatidylglycerol, phosphatidylethanolamine and phosphatidic acid. A variety of molecular species within each class were identified. The major component in all phospholipids species contains a C-18:1 lipid chain. C16:0/C18:2-PI (ca. 28–31%) was the most abundant PI. PG species were mainly C18:2/C18:1-PG (25–32%). The major PE was C18:1/C18:1-PE (44–75%). The major PA species was C18:1/C18:1-PA (22–24%).     

Volatile compounds and triacylglycerol composition of original Indian fatty plant oils

Some typical original Indian edible and non‐edible fatty plant oils were subject of our investigations. Fundamental research was done on analyzing volatile compounds using HS‐SPME‐GC‐MS. In addition, a sensorial evaluation was applied to receive data on the smell of the samples. Furthermore, the typical and prevailing triacylglycerols (TAG) were investigated by MALDI‐TOF‐MS. Mass spectra reflect the TAG profiles of the whole oil samples based on the detection of [M+Na]⁺ ions. Oil samples exhibit quite unique TAG profiles, which are suitable for rapid characterization of the original plant oils. The fatty acid composition of the corresponding TAG structures was calculated using lipid analysis software based on the known fatty acid composition. Relative quantification of TAG components was in good agreement with the literature, in case appropriate data are available so far.     

Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado Oil

A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety.     

Single-Walled Carbon Nanohorns as Boosting Surface for the Analysis of Low-Molecular-Weight Compounds by SALDI-MS

Limits of Matrix-Assisted Laser Desorption Ionization (MALDI) mass spectrometry (MS) in the study of small molecules are due to matrix-related interfering species in the low m/z range. Single-walled carbon nanohorns (SWCNH) were here evaluated as a specific surface for the rapid analysis of amino acids and lipids by Surface-Assisted Laser Desorption Ionization (SALDI). The method was optimized for detecting twenty amino acids, mainly present as cationized species, with the [M+K]⁺ response generally 2-time larger than the [M+Na]⁺ one. The [M+Na]⁺/[M+K]⁺ signals ratio was tentatively correlated with the molecular weight, dipole moment and binding affinity, to describe the amino acids’ coordination ability. The SWCNH-based surface was also tested for analyzing triglycerides in olive oil samples, showing promising results in determining the percentage composition of fatty acids without any sample treatment. Results indicated that SWCNH is a promising substrate for the SALDI-MS analysis of low molecular weight compounds with different polarities, enlarging the analytical platforms for MALDI applications.     

Quantification of the Molecular Species of TAG and DAG in Lesquerella (Physaria fendleri) Oil by HPLC and MS

Ten diacylglycerols (DAG) and 74 triacylglycerols (TAG) in the seed oil of Physaria fendleri were recently identified by high‐performance liquid chromatography (HPLC) and mass spectrometry (MS). These acylglycerols (AG) were quantified by HPLC with evaporative light scattering detector and electrospray ionization mass spectrometry of the lithium adducts of the AG in the HPLC fractions of lesquerella oil. The MS¹ ion signal intensities of molecular ions [M + Li]⁺ in HPLC fractions of an HPLC peak were used to estimate the ratios of AG in the HPLC peak. The ratios of TAG with the same mass in HPLC fractions were estimated by the ratios of the sums of MS² ion signal intensities from the neutral loss of the three fatty acids [M + Li ? FA]⁺. The ratio of DAG with the same mass were estimated by the ratio of the sums of two MS² ion signal intensities [M + Li ? FA]⁺ and [FA + Li]⁺ from the two different FA of a DAG. We have estimated the contents of ten molecular species of DAG and 74 molecular species of TAG in P. fendleri oil using this new method. The content of ten DAG combined was about 1 % and 74 TAG was about 98 %. The contents of DAG in decreasing order were: LsLs (0.25 %), LsLn (0.25 %), LsO (0.24 %), and LsL (0.11 %); and the contents of TAG in decreasing order were: LsLsO (31.3 %), LsLsLn (24.9 %), LsLsL (15.8 %), LsL‐OH20:2 (4.3 %), LsO‐OH20:2 (2.8 %), and LsLn‐OH20:2 (2.5 %).     

Organ-Specific Distributions of Lysophosphatidylcholine and Triacylglycerol in Mouse Embryo

Imaging mass spectrometry (IMS) has been developed as a method for determining and visualizing the distribution of proteins and lipids across sections of dissected tissue. Although lipids play an important role in mammal development, their detailed distributions have not been analyzed by conventional methods. In this study, we tried to determine and visualize lysophosphatidylcholine (LysoPtdCho) and triacylglycerol (TAG) in a mouse embryo by matrix-assisted laser desorption/ionization (MALDI) hybrid quadrupole time-of-flight (TOF) mass spectrometer. Many peaks were detected from a raster scan of the whole embryonic sections. The peaks at m/z 496.33, 524.36, 879.72, 881.74, and 921.74 were identified by MS/MS analyses as [LysoPtdCho (16:0) + H]⁺, [LysoPtdCho (18:0) + H]⁺, [TAG (16:0/18:2/18:1) + Na]⁺, [TAG (16:0/18:1/18:1) + Na]⁺, and [TAG (16:0/20:3/18:1) + K]⁺, respectively. The ion images constructed from the peaks revealed that LysoPtdCho were distributed throughout the body and TAGs were distributed around the brown adipose tissue and in the liver at embryo day 17.5. Thus, IMS system based on MALDI hybrid quadrupole TOF MS revealed the distribution of LysoPtdCho and, more importantly, the organ-specific distribution of TAGs in the embryonic stages of mammals for the first time. We can conclude that this technique enables us to analyze the roles of various lipids during embryogenesis and gives insight for lipid research.     

Evaluation of Authenticity of Iranian Olive Oil by Fatty Acid and Triacylglycerol Profiles

For evaluation of the authenticity of Iranian olive oil, samples from many Iranian olive oil producers especially north of Iran in the production year 2007 were collected. The fatty acid and triacylglycerol compositions were measured. The most recent calculation methods including ∆ECN the difference between the actual and theoretical ECN42 (equivalent carbon number), triglyceride content and R of olive oils according to IOOC methods were applied. On the basis of our results, we were able to classify the olive oils into the extra virgin, virgin olive and olive oil categories. The important fatty acids are oleic, palmitic and linoleic acids and their main triacylglycerols are OOO, POO, OOL, PLO, SOS plus POP, and OLL, respectively. On the basis of the triacylglycerol results, experimental ECN48, ECN46, ECN50, ECN44 and ECN42 were obtained. By using the fatty acids results and a computer program, the theoretical ECN42 and ECN44 were calculated. Then R values, being the ratio of r ECN42/r ECN44 for authenticity of all olive oils and ∆ECN for determining categories of olive oils, were defined. The results of olive oil samples were in the accepted limits of Codex and IOOC. Finally we suggest that the R and ∆ECN can be used in identification of adulteration of olive oils and also they are useful from the point of view of authenticity and classification.     

Solubility of simple and mixed triacylglycerols in supercritical CO2

A simple mixture of triacylglycerols (TAGs) was synthesized enzymatically from palmitic acid and oleic acid. The mixture contained tripalmitoylglycerol (PPP), trioleoylglycerol (OOO), and various isomers of palmitoyl-dioleoylglycerol (POO) and oleoyl-dipalmitoylglycerol (PPO). The behavior of this TAG mixture in equilibrium with supercritical carbon dioxide (SF-CO₂) was studied at 40 and 60°C between 172 and 310 bar. Generally, the partition coefficients varied inversely with species molecular weight. The solubilities of PPP and OOO in SF-CO₂ were determined at the same conditions. PPP was markedly more soluble in SF-CO₂ when present in the TAG mixture than as a pure compound.     

Effect of cationization reagents on the matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrum of Chinese gallotannins

In this study, Chinese gallotannins were characterized by MALDI‐TOF MS, and effects of cationization reagents on the quality of spectra were investigated. The trideca‐ and tetradeca‐galloyl glucoses were observed in Chinese gallotannins, which could not be detected in earlier studies. When Cs⁺ was used as the cationization reagent, Chinese gallotannins gave a relatively simple MALDI‐TOF spectrum, three series of quasimolecular ions [M + Cs]⁺, [M + 2Cs–H]⁺, and [M + 3Cs–2H]⁺ and a series of metastable ion peaks with minimum abundance were detected. Selection of Na⁺ as the cationization reagent, additional three series of ion peaks including two patterns from the fragmentation and complex 2M adducts [2M + Na]⁺ can be distinguished. In the case of no deionization or addition of cationization reagent to the analyte/matrix, naturally abundant Na⁺ and K⁺ as the cationization reagent, [M + Na]⁺ and [M + K]⁺ molecular ions both appeared in the complicated spectrum. Therefore, we conclude that cationization reagents affect the MALDI‐TOF MS spectrum of Chinese gallotannins significantly. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

In this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O₂ kg⁻¹ oil), and UV spectrophotometric indices (K₂₃₂ and K₂₇₀ measurements) were used for evaluating the quality parameters of olive oils. α-tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical-scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty-acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalık, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC (P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty-acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.     

Supercritical fluid extraction and characterisation of oil from hazelnut

Hazelnut (Corylus avellana L.) oil was extracted with compressed carbon dioxide in the temperature range of 308—321 K and in the pressure range of 18—23.4 MPa. In addition the influence of the superficial velocity, within a tubular extractor was studied. Physical and chemical characteristics of the oil were obtained. The results including contents of free fatty acids, sterols, triacylglycerols and tocopherols were compared with those obtained when n‐hexane was used as solvent. No significant differences were found when the oils extracted by both methods were analysed. The main fatty acid was the oleic acid (83—85%), followed by linoleic acid (6—8%) and palmitic acid (5—6%). The main triglyceride found in hazelnut oils was the trioleylglycerol (OOO) (63.4—69.6%), followed by the linoleyl‐dioleylglycerol (LOO) (11.6—15.5%) and palmitoyl‐dioleylglycerol (POO) (9.9—10.4%). In terms of sterols, the main component was β‐sitos‐terol (∼83%) followed by campesterol (∼6%). The amount of cholesterol was very low (∼0.2%). The CO₂ extracted oil contained about 17% more tocopherols (458.7 μg/g oil) than the oil extracted by n‐hexane (382.8 μg/g). Oxidative stability was studied by using the induction time determined by the Rancimat method. The oil obtained by supercritical fluid extraction (SFE) was slightly more protected against oxidation (8.7 h for SFE extracted oil and 6.7 h for the hazelnut oil extracted with n‐hexane). Both oils presented high stability index values (7.81 for the oil extracted by n‐hexane and 8.7 for the oil extracted with supercritical CO₂). Oil extracted by supercritical CO₂ was clearer than the one extracted by n‐hexane, showing some refining. Besides, the acidity index was 1.6 for the n‐hexane extracted oil and 0.9 for the oil extracted with supercritical carbon dioxide. The central composite non‐factorial design was used to optimise the extraction conditions, using the Statistica, version 5 software (Statsoft). The best results, in terms of recoveries of hazelnut oil by SFE, were found at 22.5 MPa, 308 K and superficial velocity of 6.0 × 10^—4 ms^—1.     

The bottom-up solution to the triacylglycerol lipidome using atmospheric pressure chemical ionization mass spectrometry

Presented here is an approach to representing the data from atmospheric pressure chemical ionization (APCI) mass spectrometry (MS) of triacylglycerols (TAG) using a set of one, two, or three Critical Ratios. These Critical Rations may be used directly to provide structural information concerning the regioisomeric composition of the triacylglycerols (TAG), and about the degree of unsaturation in the TAG. An AAA-type, or Typel, TAG has only one Critical Ratio, the ratio of the protonated molecule, [M+H]⁺, to the DAG fragment ion, [AA]⁺. The Critical Ratio for a Type I TAG is [MH]⁺/Σ[DAG]⁺, and the mass spectrum of a Type I TAG can be reproduced from only this one ratio. An ABA/AAB/BAA, or Type II, TAG has two Critical Ratios, the [MH]⁺/Σ[DAG]⁺ ratio and the [AA]⁺/[AB]⁺ ratio. The [AA]⁺/[AB]⁺ ratio for a single TAG or TAG mixture can be compared with the [AA]⁺/[AB]⁺ ratios of pure regioisomeric standards, and the percentage of each regioisomer can be estimated. The abundance of the protonated molecule and the abundances of the two [DAG]⁺ fragment ions can be calculated from the two Critical Ratios for a Type II TAG. To calculate the abundances, the Critical Ratios are processed through the Bottom-Up Solution to the TAG lipidome. First, Critical Limits are calculated from the Critical Ratios, and then the Critical Ratios are classified into Cases by comparison with the Critical Limits. Once the Case classification is known, the equation for the abundance of each ion in the mass spectrum is given by the Bottom-Up Solution. A Type III TAG has three different FA and three Critical Ratios. The [MH]⁺/Σ/[DAG]⁺ ratio is the first Critical Ratio, the [AC]⁺/([AB]⁺+[BC]⁺) ratio is the second Critical Ratio, and the [BC]⁺/[AB]⁺ ratio is the third Critical Ratio. The second critical ratio for a Type III TAG can be compared with regioisomeric standards to provide an estimate of the percentage composition of the regioisomers. The three Critical Ratios for a Type III TAG can be processed through the Bottom-Up Solution to calculate the four ion abundances that make up the APCI-MS mass spectrum. The Critical Ratios constitute a reduced data set that provides more information in fewer values than the raw abundances.     

Using lipid profiles and genotypes for the characterization of Corsican olive oils

In 2004, the Corsican producers of olive oils obtained a French protected designation of origin (PDO) “huile d'olive de Corse”, but up to now specifications of Corsican oil production do not clearly indicate the oil attributes related to the territory of production. That is why the fatty acid and triacylglycerol (TAG) compositions of olive oils from the nine main cultivars used to produce oils under PDO were determined and related to the olive variety. The results showed (i) that the nine cultivars covered only four olive varieties, as revealed by random‐amplified polymorphic DNA markers, (ii) that the lipid composition of oils is strongly dependent on the variety, and (iii) that the lipid composition of the four varieties is completely discriminated on the basis of the proportions of four TAG (OOO, OOL, PoOO, OOL) and one fatty acid (18:0). These results clearly establish the relationships between some characteristics of oils and the area of production (Corsica) for at least three varieties that are originated from Corsica. For the fourth variety, other investigations on minor compounds and on sensory attributes of oils must be undertaken to link some oil traits to the territory of production.     

Characterization of triacylglycerols in madeira laurel oil by HPLC-atmospheric pressure chemical ionization-MS

Madeira laurel oil was fractionated by liquid extraction combined with TLC, and TAGs were analyzed by HPLC coupled with atmospheric pressure chemical ionization-MS (APCI-MS). Eluted molecular species compositions of the eluted TAG in the complex natural mixture were determined by GC identification of FAME and byLC-atmospheric pressure chemical ionization (APCI)-MS analysis of the lipid. The APCI-MS spectra of most TAG exhibited [M+H]⁺ and [M−RCOO]⁺ ions, which defined the M.W. and the molecular association of fatty acyl residues, respectively. Despite the relatively high degree of saturation, with a saturated/unsaturated ratio of 0.70, no totally saturated TAG nor mixed asymmetric TAG with two saturated FA (SSM or SSU, where S is saturated, M is monounsaturated, and U is unsaturated) were found. This type of molecular structure provides a possible explanation for the relatively low m.p. (12–15°C) and also the high oxidative resistance observed.     

Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time

Herein, the influence of the ripeness of Tunisian Sayali olives on the chemical composition and sensory quality of virgin olive oils have been investigated, with a particular focus on minor metabolites. Towards this end, five samples (S1–S5) were produced from fruits at increasing stages of maturity and then analyzed. Quality indices (free acidity, peroxide value, specific extinction in UV, sensory characteristics) and composition in major (fatty acids) and minor compounds (squalene, pigments, tocopherols, phenolic compounds, volatile compounds), as well as oxidative stability, were evaluated. Significant variations for the most analytical parameters of Sayali samples were demonstrated, highlighting the impact of stage of ripening. In particular, at later stages of ripening a decreased tendency was seen in minor compounds that are able to inhibit lipid oxidation (tocopherols, carotenoids, squalene and polar phenolic compounds) and, as a consequence, in the oxidative stability value. Moreover, a higher intensity of positive sensory notes (fruity, bitter and pungent) characteristic of extra virgin olive oil were found for samples produced with less ripe olives. Finally, a deeper knowledge of the influence of this factor would be helpful to correctly manage the optimal fruit harvesting time for producers for this variety and to improve the marketing of extra virgin olive oils by using a promising secondary variety (with a high oxidative stability and an interesting fatty acid composition).     

Effect of growing area on pigment and phenolic fractions of virgin olive oils of the arbequina variety in Spain

The purpose of this investigation was to study differences in the chlorophyll, carotenoid, and phenolic fractions of virgin olive oils from the Arbequina variety cultivated in different olive growing areas of Spain. Virgin olive oil from Lleida was less heavily pigmented, and these oils showed more negative values for the ordinate a^* (of the CIELAB colorimetric system). Pheophytin a was the major chlorophyll pigment, and lutein was the major component of the carotenoid fraction in all oils analyzed. The chlorophyll a concentration in virgin olive oils from Lleida was 700 μg kg⁻¹, but was 175 μg kg⁻¹ in oils from Jaén, and 200 μg kg⁻¹ in oils from Tarragona. Finally, the chlorophyll a/chlorophyll b ratio was 9 in oils from Lleida and around 0.6 in the other two Arbequina olive oils. In relation to the phenolic fraction, the hydroxytyrosol and tyrosol contents were significantly higher in olive oils from Jaén (grown at higher altitude and precipitation rates). The secoiridoid derivatives showed a significantly higher concentration in olive oils from Tarragona, probably due to the low altitude where they grow, and finally the ratio of (dialdehydic form of elenolic acid linked to tyrosol)/lignans had a value of 1.4 in olive oils from Lleida, whereas this value was around 0.7 in the other Arbequina olive oils.