Influence of harvest year and cultivar on wax composition of olive oils

European Journal of Lipid Science and Technology

Volumn 115, Issue 5, 2013, Pages 549-555

  Giuffrè, Angelo Maria ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Cultivar; Harvest year; Minor components; Olive oil; Wax esters

Indexed keywords

EID: 84877687359     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200235     Document Type: Article

References (13)

1. Istat, 2011. http://agri.istat.it/jsp/dawinci.jsp?q=plC270000010000012000&an=2010&ig=1&ct=311&id=21A|15A|32A
2. Huang, C. L., Sumpio, B. E., Olive oil, the Mediterranean diet, and cardiovascular health. J. Am. Coll. Surg. 2008, 207, 407-416.
3. Kunst, L., Samuels, L., Plant cuticles shine: Advances in wax biosynthesis and export. Curr. Opin. Plant Biol. 2009, 12, 721-727.
4. Biedermann, M., Bongartz, A., Mariani, C., Grob, K., Fatty acid methyl esters as well as wax esters for evaluating the quality of olive oils. Eur. Food Res. Technol. 2008, 228, 65-74.
5. EU, 2011, Commission Regulation (EU) No 61/2011 of 24 January 2011. Official Journal of the European Union.
6. IOC, 2011, IOC/T.15/NC No 3/Rev.6. November 2011. Trade Standard Applying to Olive Oils and Olive-Pomace Oils.
7. Consolidated text, CONSLEG: 1991 R2568-01/11/2003, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Annex IV.
8. El Antari, A., Hilal, A., Boulouha, B., El Moudni, A., Influence of variety, environmental and cultural techniques on the characteristics of olive fruits and the chemical composition of extra virgin olive oil in Morocco. Olivae 2000, 80, 29-36.
9. Aragón, Á., Toledano, R. M., Cortés, J. M., Villén, J., Vázques, A., Wax ester composition of monovarietal olive oils from Designation of Origin (DO) "Campos de Hellin." Food Chem. 2001, 129, 71-76.
10. Samaniego-Sánchez, C., Quesada-Granados, J. J., López-García de la Serrana, H., López-Martínez, M. C., β-Carotene, squalene and waxes determined by chromatographic method in Picual extra virgin olive oil obtained by a new cold extraction system. J. Food Comp. Anal. 2010, 23, 671-676.
11. Gracia Gómez, S., Composición química de distintas calidades de aceites de oliva virgen de la variedad "Empeltre" en el bajo Aragón. Grasas Aceites 2001, 52, 52-58.
12. Ceci, L. N., Carelli, A. A., Characterization of monovarietal Argentinian olive oils from new productive zones. J. Am. Oil Chem. Soc. 2007, 84, 1125-1136.
13. Bianchi, G., in: Hamilton, R. J. (Ed.), Waxes: Chemistry, Molecular Biology and Functions, The Oily Press, Dundee (Scotland) 1995, pp. 175-222.