Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition
Open accessAbstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018–2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Squalene is present in vegetable oils and is extracted commercially from olive oil, which contains 564 mg per 100 g.
“Squalene is present in vegetable oils and is extracted commercially from olive oil [63], which contains 564 mg per 100 g.”
From Key Targets for Improving Algal Biofuel Production (2021) · cites this paper as [63]
The Introduction identifies squalene as a component of olive oil, and the Results (§2.1) report measured concentrations of 4534–11,919 mg/kg. The paper does not report commercial extraction from olive oil or the specific value of 564 mg per 100 g, although that value falls within its measured range. (LLM, conf=0.86)
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Key Targets for Improving Algal Biofuel Production
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- Authors
- Mikrou, T., Pantelidou, E., Parasyri, N., Papaioannou, A., Kapsokefalou, M., Gardeli, C., & Mallouchos, A.
- Affiliations
- Agricultural University of Athens (GR)
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
- Corresponding author
- Mallouchos, Athanasios
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2020-08-21
- Volume
- 25
- Issue
- 17
- Pages
- 3818
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC7503666
- OpenAlex
- W3080528547
- Cited by
- 59
- References
- 47
- Citations by year
- 2026: 8 · 2025: 2 · 2024: 8 · 2023: 4 · 2022: 23 · 2021: 13 · 2020: 1
- FWCI
- 3.98
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- General Secretariat for Research and Technology (2018ΣΕ01300000)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Physical Sciences › Chemistry › Analytical Chemistry › Spectroscopy and Chemometric Analyses
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- extra virgin olive oil, monovarietal olive oil, olive oil authentication, squalene, tocopherols, fatty acid composition, cultivar identification, geographical origin, Koroneiki, olive oil fraud, Greek olive oil
- MeSH terms
- Olive Oil, Fatty Acids, Food Analysis, Squalene, Tocopherols
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