Skiada Vasiliki, Tsarouhas Panagiotis, Varzakas Theodoros
Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece.
Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece.
Foods. 2020 Feb 6;9(2):155. doi: 10.3390/foods9020155.
The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.
对伯罗奔尼撒半岛南部两个主要橄榄品种（科罗内基（cv. Koroneiki）和马斯托伊德斯（cv. Mastoides））的112个初榨橄榄油样品的质量特性和化学参数进行了测定。由于希腊最重要的橄榄种植区之一的这个地理区域尚无相关数据，本研究旨在评估并证明这些油因其植物来源在特定化学特性上的差异。与马斯托伊德斯品种的油相比，科罗内基品种的橄榄油中十七烷酸和十七碳烯酸的浓度低三倍。此外，与科罗内基橄榄油相比，马斯托伊德斯油的β-谷甾醇和总甾醇浓度更高，而Δ-5-燕麦甾醇和总羽扇豆醇含量更低。对气相色谱分析的橄榄油样品进行方差分析和主成分分析表明，科罗内基和马斯托伊德斯品种之间的脂肪酸和甾醇谱存在显著的成分差异。因此，结果表明，脂肪酸和甾醇谱可作为橄榄油真实性的特殊成分标记。
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