Skip to main content
SpringerLink
Log in

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

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

Abstract

The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the classification of oil samples with respect to harvest year and geography. Forty seven commercial olive oil samples were analyzed with HPLC–DAD, and 17 phenolic compounds were quantified. Hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, cinnamic acid, luteolin and apigenin were the characteristic phenols observed in all oil samples for two harvest years. Syringic acid, vanillin and m-coumaric acid were the phenolic compounds appeared in the olive oil depending on the harvest year. Partial least square-discriminant analysis (PLS-DA) of data revealed that oils from the north Aegean and south Aegean areas had different phenolic profiles. The phenolic compounds, which played significant roles in the discrimination of the olive oils, were tyrosol, oleuropein aglycon, cinnamic acid, apigenin and hydroxytyrosol to tyrosol ratio. The Aegean coastal region is the largest olive oil producer and exporter of Turkey. This study shows that the olive oils from different parts of the region have their own defining characteristics that can be used in the authentication studies and geographical labeling of Turkish olive oils.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Explore related subjects

Discover the latest articles, news and stories from top researchers in related subjects.

References

  1. Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636–644

    Article  CAS  Google Scholar 

  2. Miles EA, Zoubouli P, Calder PC, Phil D (2005) Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures. Nutrition 21:389–394

    Article  CAS  Google Scholar 

  3. Visioli F, Poli A, Galli C (2002) Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22:65–75

    Article  CAS  Google Scholar 

  4. Perez-Jimenez F, Ruano J, Perez-Martinez P, Lopez-Segura F, Lopez-Miranda J (2007) The influence of olive oil on human health: not a question of fat alone. Mol Nut Food Res 51:1199–1208

    Article  CAS  Google Scholar 

  5. Velasco J, Dobarganes C (2002) Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104:661–676

    Article  CAS  Google Scholar 

  6. Gallina-Toshi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G (2005) Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques. J Sep Sci 28:859–870

    Article  Google Scholar 

  7. Servili M, Montedoro G (2002) Contribution of phenolic compounds to virgin olive oil quality. Eur J Lipid Sci Technol 104:602–613

    Article  CAS  Google Scholar 

  8. Cerretani L, Salvador MD, Bendini A, Fregapane G (2008) Relationship between sensory evaluation performed by Italian and Spanish officials panels and volatile and phenolic profiles of virgin olive oils. Chem Percept 1:258–267

    Article  Google Scholar 

  9. Petrakis PV, Agiomyrgianaki A, Christophoridou S, Spyros A, Dais P (2008) Geographical characterization of Greek virgin olive oils (cv. koroneiki) using 1H and 31P NMR and classification binary trees. J Agric Food Chem 56:3200–3207

    Article  CAS  Google Scholar 

  10. Lerma-Garcia MJ, Lantano C, Chiavaro E, Cerretani L, Herrero-Martinez JM, Simo-Alfonso EF (2009) Classification of extra virgin olive oils according to their biological origin using phenolic compound profiles obtained by capillary electrochromatography. Food Res Int 42:1446–1452

    Article  CAS  Google Scholar 

  11. Ocakoglu D, Tokatli F, Ozen B, Korel F (2009) Distribution of simple phenols, phenolic acids, and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem 113:401–410

    Article  CAS  Google Scholar 

  12. Ouni Y, Taamalli A, Gomez-Caravaca AM, Segura-Carretero A, Fernandez-Gutierrez A, Zarrouk M (2011) Characterization and quantification of phenolic compounds of extra virgin olive oils according to their geographical origin by a rapid resolutive LC–ESI–TOF MS method. Food Chem 127:1263–1267

    Article  CAS  Google Scholar 

  13. Tanilgan K, Ozcan MM, Unver A (2007) Physical and chemical characteristics of Turkish olive (Olea europea L.) varieties and their oils. Grasas Aceities 58:142–147

    CAS  Google Scholar 

  14. Gurdeniz G, Ozen B, Tokatli F (2008) Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. Eur Food Res Technol 227:1275–1281

    Article  CAS  Google Scholar 

  15. Ogutcu M, Mendes M, Yilmaz E (2008) Sensorial and physico-chemical characterization of virgin olive oils produced in Canakkale. J Am Oil Chem Soc 85:441–456

    Article  CAS  Google Scholar 

  16. Diraman H, Dibeklioglu H (2009) Characterization of Turkish virgin olive oils produced from early harvest olives. J Am Oil Chem Soc 86:663–674

    Article  CAS  Google Scholar 

  17. Kiralan M, Bayrak A, Ozkaya M (2009) Oxidation stability of virgin olive oils from some important cultivars in east Mediterranean area in Turkey. J Am Oil Chem Soc 86:247–252

    Article  CAS  Google Scholar 

  18. Ogutcu M, Yilmaz E (2009) Comparison of the virgin olive oils produced in different regions of Turkey. J Sens Stud 24:332–353

    Article  Google Scholar 

  19. Ilyasoglu H, Ozcelik B, Van Hoed V, Verhe R (2010) Characterization of Aegean olive oils by their minor compounds. J Am Oil Chem Soc 87:627–636

    Article  CAS  Google Scholar 

  20. Montedoro G, Servili M, Baldioli M, Miniati E (1992) Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semi quantitative evaluation by HPLC. J Agric Food Chem 40:1571–1578

    Article  CAS  Google Scholar 

  21. Brenes M, Garcia A, Garcia P, Rios JJ, Garrido A (1999) Phenolic compounds in Spanish olive oils. J Agric Food Chem 47:3535–3540

    Article  CAS  Google Scholar 

  22. Brenes M, Hidalgo FJ, Garcia A, Rios JJ, Garcia P, Zamora R, Garrido A (2000) Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J Am Oil Chem Soc 77:715–720

    Article  CAS  Google Scholar 

  23. Morello JR, Romero MP, Motilva MJ (2006) Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils. J Am Oil Chem Soc 83:683–690

    Article  CAS  Google Scholar 

  24. Tsimidou M, Papadopoulos G, Boskou D (1992) Phenolic compounds and stability of virgin olive oil—Part I. Food Chem 45:141–144

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was financed by the scientific research fund of the Izmir Institute of Technology (IYTE2005-39).

Author information

Authors and Affiliations

  1. Izmir Institute of Technology, Department of Food Engineering, 35430, Urla, Izmir, Turkey

    Derya Alkan, Figen Tokatli & Banu Ozen

Authors
  1. Derya Alkan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Figen Tokatli
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Banu Ozen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Figen Tokatli.

About this article

Cite this article

Alkan, D., Tokatli, F. & Ozen, B. Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey. J Am Oil Chem Soc 89, 261–268 (2012). https://doi.org/10.1007/s11746-011-1917-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-011-1917-6

Keywords

Search

Navigation