Characterization of Turkish Olive Oils in Details

ABSTRACT

Olive oil is an important part of the human diet worldwide. Its production has increased every year. Adulteration detection and labeling olive oils with a declaration of geographical origin now is a new challenge for scientists. First, in this report, we summarize the contributions on quantitative analysis of fatty acids in Turkish olive oils. Then, we describe the reports of the minor constituents including phenols and aromatics of these olive oils, followed by less studied properties such as inorganic metal contents, bioactivity, and adulteration detection. While analyzing both the major and minor components of Turkish olive oils, we show also a comparison of their contents with other olive oils from Spain, Italy, Greece, and Tunisia. We conclude with lessons learned and aspects of scientific future work need to be done for the protection of the authenticity of olive oils.

Abbreviations: EVOO: Extra Virgin Olive Oil; VOO: Virgin Olive Oil; OEVOO: Organic Extra Virgin Olive Oil; ROO: Refined Olive Oil; TG: Triglycerides; FA: Fatty Acid; PUFA: Polyunsaturated Fatty Acid; MUFA: Monounsaturated Fatty Acid; TPC: Total Phenolic Compounds; GA: Gallic Acid; PDO: Protected Designation of Origin; PGO: Protected Geographical Origin; EU: European Union; ISO: International Standardization of Organization; IOC: International Olive Council; NIR: Near Infrared; MIR: Mid Infrared; NMR: Nuclear Magnetic Resonance; GC: Gas Chromatography; MS/O: mass spectrometry-olfactometric; DOSY: Diffusion Ordered SpectrsocopY; HPLC: High-Pressure Liquid Chromatography; FID: Flame Ionization Detector; MVS: Machine Vision System; ETAAS: Electrothermal Atomic Absorption Spectrometry; FAAS: Flame Atomic Absorption Spectrometry; HS-SPME: Headspace solid-phase microextraction; E-nose: Electronic-nose; SDE: Simultaneous Distillation and Extraction; AEDA: Aroma Extract Dilution Analysis; PCA: Principle Component Analysis; ANOVA: Analysis of Variance; HCA: Hierarchical Cluster Analysis; LDA: Linear Discriminant Analysis; PLS-DA: Partial Least Squares-Discriminant Analysis; OPLS-DA: Orthogonal Partial Least Square-Discriminant Analysis; DFA: Discriminant Function Analysis; ABTS: 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) used as an antioxidant assay; SNP: Single Nucleotide Polymorphism. DPPH assay: (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical method and an antioxidant assay; DNA: Deoxyribonucleic Acid; CAPS: Cleaved Amplified Polymorphic.

KEYWORDS:

• Olive oil
• authentication
• fatty acids
• minor compounds
• analytical methods

Conflict of interest

The authors declare no conflict of interest.