Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece

Vekiari, SA; Oreopoulou, V; Kourkoutas, Y; Kamoun, N; Msallem, M; Psimouli, V; Arapoglou, D

dc.contributor.author	Vekiari, SA	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Kourkoutas, Y	en
dc.contributor.author	Kamoun, N	en
dc.contributor.author	Msallem, M	en
dc.contributor.author	Psimouli, V	en
dc.contributor.author	Arapoglou, D	en
dc.date.accessioned	2014-03-01T01:32:59Z
dc.date.available	2014-03-01T01:32:59Z
dc.date.issued	2010	en
dc.identifier.issn	0017-3495	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20267
dc.subject	Chemical characteristics	en
dc.subject	Olea europaea var. media oblonga	en
dc.subject	Olea europaea var. microcarpa alba	en
dc.subject	Virgin olive oil quality	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Olea europaea	en
dc.subject.other	Oleaceae	en
dc.title	Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece	en
heal.type	journalArticle	en
heal.identifier.primary	10.3989/gya.108709	en
heal.identifier.secondary	http://dx.doi.org/10.3989/gya.108709	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region of Rethymnon in the Greek island of Crete named 'Throumbolia", and "Koroneiki". The former is very famous due to the natural way of fruit debittering, while the latter is the most common olive variety cultivated in Northern Greece. The olives were harvested at three successive stages of ripening according to their skin color and the extra virgin olive oil was extracted using an experimental olive oil extraction mill at 30 degrees C. Peroxide value, UV absorption, acidity, fatty acid content and total polyphenols were measured and the contents of tyrosol, hydroxytyrosol 3,4- DHPEA-EDA, p-HPEA-EDA and 3,4-DHPEA-EA were determined by HPLC. The sterol fraction and the volatile component profile were determined by GC and SPME GC/MS, respectively. Throumbolia olive oil presented an extremely higher content of beta-sitosterol and linoleic acid (n6) in comparison to the Koroneiki variety. The concentration of linoleic acid decreased in olive oils produced from both varieties in contrast to oleic acid which increased at the same time. Furthermore, the content of OH-tyrosol was higher, while the content of 3, 4-DHPEA-EDA and the total polyphenols was lower in Throumbolia olive oil than in olive oil produced from the Koroneiki variety. In general, significant differences were observed in all parameters between the olive oils produced from the two varieties during different stages of maturation.	en
heal.publisher	INST GRASA SUS DERIVADOS	en
heal.journalName	Grasas y Aceites	en
dc.identifier.doi	10.3989/gya.108709	en
dc.identifier.isi	ISI:000278072000001	en
dc.identifier.volume	61	en
dc.identifier.issue	3	en
dc.identifier.spage	221	en
dc.identifier.epage	231	en