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Acidity and DAG Content of Olive Oils Recently Produced on the Island of Mallorca

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

In this study, the quality characteristics, i.e., the acidity and acylglycerols, of currently produced Mallorcan oil was analyzed by titration and gas-chromatographic technique, respectively, in approximately 400 samples of monovarietal olive oil made from three genetic varieties (Arbequina, Empeltre, and Picual) on the island of Mallorca during the 2003/2004 and 2005/2006 seasons, and the differences in the compositions were discussed. Composition analysis showed that free fatty acids (FFAs) and DAGs were produced mainly by hydrolysis of triacylglycerols (TAGs). Fruit storage tests revealed that hydrolysis occurred during storage of olive fruits. The DAG content was higher in oil with higher acidity, but the maximal DAG content was only about 10 with 30% acidity, and the primary isomer found in Mallorcan oil was 1,3-DAG. However, the chiral-chromatographic study on the ratio of sn-1,2-DAG to the sum of sn-1,2-DAG and sn-2,3-DAG in a slightly hydrolyzed oil sample indicated that Empeltre and Picual fruits possess an sn-3-enantioselective lipase that leads to accumulation of sn-1,2-DAG. In currently produced Mallorcan oil, significant isomerization appears to occur and hydrolysis of the resulting 1,3-DAGs seems to lessen DAG accumulation.

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Abbreviations

DAG:

Diacylglycerol

TAG:

Triacylglycerol

MAG:

Monoacylglycerol

FFA:

Free fatty acid

GV:

Genetic variety

HS:

Harvest season

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Acknowledgments

We would like to thank Oli-Caimari in Palma of Mallorca (Spain) for the donation of the olive oil samples. We also acknowledge collaboration with the University of the Balearic Islands (“Fundació Universitat Empresa de Les Illes Balears, FUEIB”).

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Authors and Affiliations

  1. Global R&D, Health Care Food, Kao Corporation, 2-1-3, Bunka, Sumida-ku, Tokyo, 131-8501, Japan

    Masao Shimizu, Naoto Kudo, Yoshinobu Nakajima, Noboru Matsuo, Yoshihisa Katsuragi & Ichiro Tokimitsu

  2. Company Oli-Caimari, C/Gremi de Sabaters, 72, Pol. Son Castelló, Palma, Spain

    Isabel Barceló & Catalina Mateu

  3. Department of Biología Fundamental y Ciencias de la Salud, University of the Balearic Islands, Ctra. Valldemossa, Km 7.5, 07122, Palma, Spain

    Francisca Barceló

Authors
  1. Masao Shimizu
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  2. Naoto Kudo
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  3. Yoshinobu Nakajima
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  4. Noboru Matsuo
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  5. Yoshihisa Katsuragi
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  6. Ichiro Tokimitsu
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  7. Isabel Barceló
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  8. Catalina Mateu
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  9. Francisca Barceló
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Correspondence to Masao Shimizu.

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Shimizu, M., Kudo, N., Nakajima, Y. et al. Acidity and DAG Content of Olive Oils Recently Produced on the Island of Mallorca. J Am Oil Chem Soc 85, 1051–1056 (2008). https://doi.org/10.1007/s11746-008-1292-0

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  • DOI: https://doi.org/10.1007/s11746-008-1292-0

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