On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil
This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece)...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/19/6007 |
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| author | Aspasia Mastralexi Maria Z. Tsimidou |
| author_facet | Aspasia Mastralexi Maria Z. Tsimidou |
| author_sort | Aspasia Mastralexi |
| collection | DOAJ |
| description | This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (<i>n</i> = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, <i>n</i> = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs. |
| first_indexed | 2024-03-10T06:53:44Z |
| format | Article |
| id | doaj.art-163761995264430083aad4659a9b1be6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:53:44Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-163761995264430083aad4659a9b1be62023-11-22T16:35:57ZengMDPI AGMolecules1420-30492021-10-012619600710.3390/molecules26196007On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive OilAspasia Mastralexi0Maria Z. Tsimidou1Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, GreeceLaboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, GreeceThis work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale in different olive mills of the Chalkidiki (Greece) regional unit as well as VOOs obtained at the laboratory scale from drupes of different maturity stages for four consecutive harvesting years were examined for their squalene (SQ) content using both HPLC and GC procedures. The mean values of SQ were found to be 4228 (HPLC) and 4865 (GC) mg/kg oil (<i>n</i> = 15) and were of the same magnitude as that in VOOs from cv Koroneiki (4134 mg/kg, <i>n</i> = 23). Storage of VOOs in the dark at room temperature for 18 months indicated an insignificant mean SQ content loss (~2%) in comparison to a mean loss of 26% for alpha-tocopherol content. This finding strengthens our view that SQ does not act as a radical scavenger that donates hydrogen atoms to the latter. The four consecutive harvest years studied indicated a clear declining trend in VOO SQ concentration upon olive ripening. To our knowledge, this is the first systematic work concerning the SQ content of Chondrolia Chalkidikis and Chalkidiki VOOs.https://www.mdpi.com/1420-3049/26/19/6007virgin olive oilChondrolia Chalkidikis cultivarChalkidiki cultivarsqualenematurity indexstability study |
| spellingShingle | Aspasia Mastralexi Maria Z. Tsimidou On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil Molecules virgin olive oil Chondrolia Chalkidikis cultivar Chalkidiki cultivar squalene maturity index stability study |
| title | On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil |
| title_full | On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil |
| title_fullStr | On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil |
| title_full_unstemmed | On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil |
| title_short | On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil |
| title_sort | on the squalene content of cv chondrolia chalkidikis and chalkidiki greece virgin olive oil |
| topic | virgin olive oil Chondrolia Chalkidikis cultivar Chalkidiki cultivar squalene maturity index stability study |
| url | https://www.mdpi.com/1420-3049/26/19/6007 |
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