Characterization of Kalinjoti and Nisioti Monocultivar Virgin Olive Oils produced in Albania

Stela Velo; Dritan Topi

doi:10.14233/ajchem.2017.20498

Issue

Vol. 29 No. 6 (2017): Vol 29 Issue 6

Issue Published : April 10, 2017

This work is licensed under a Creative Commons Attribution 4.0 International License.

Characterization of Kalinjoti and Nisioti Monocultivar Virgin Olive Oils produced in Albania

https://doi.org/10.14233/ajchem.2017.20498

Stela Velo

Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Boulevard Zogu 1, 1010, Tirana, Albania

Dritan Topi

Department of Chemistry, Faculty of Natural Sciences, University of Tirana, Boulevard Zogu 1, 1010, Tirana, Albania

Corresponding Author(s) : Dritan Topi

dritan.topi@unitir.edu.al

Asian Journal of Chemistry, Vol. 29 No. 6 (2017): Vol 29 Issue 6
Article Published : April 9, 2017

Abstract

A number of native olive cultivars are grown in the Western and Southern regions of Albania, along the Mediterranean sea. Genetic studies have found 22 native olive cultivars. Present study presented the chemical characteristics of Kalinjoti and Nisioti cultivars, which are grown mainly in Vlora region, Southern Albania. Their chemical characteristics are compared with other olive varieties important: Ullibardhë Tirana (Bianco di Tirana), Mixan, Ullibardhë Kruja and Frëngu. The olive oil samples analyzed belong to the harvesting year, 2015-2016. Results on fatty acid profiles exhibit a great variation in oleic acid, from 71.91 ± 0.06 % (Mixan) to 80.07 ± 0.04 % (Nisiot), linoleic acid varied from 4.10 ± 0.00 % (Nisiot) to 10.11 ± 0.01 % (Kalinjot). Moderate levels of palmitic acid, between 9.57 ± 0.01 % (Kalinjot) to 12.38 ± 0.02 % (Mixan) resulted. The total phenolic content for two cultivars Kalinjoti (216.63 ± 10.76 mg GAE/kg olive oil) and Nisioti (275.45 ± 11.63 mg GAE/kg olive oil) was found lower than Olive cultivars that belong to the Western central region of country like Ulliibardhë Tirana (445.03 ± 16.83 mg GAE/kg olive oil).

Keywords

Olive oil Kalinjoti Nisioti Fatty acid polyphenols Albania

Velo, S., & Topi, D. (2017). Characterization of Kalinjoti and Nisioti Monocultivar Virgin Olive Oils produced in Albania. Asian Journal of Chemistry, 29(6), 1347–1350. https://doi.org/10.14233/ajchem.2017.20498

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References

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References

N. Kafazi and Dh. Muco, Olive Culture, Tirana: ILB, vol. 1. (1984).

MAFCP, Study on Actual Olive Cultivation and its Developing Perspectives, Ministry of Agriculture, Food and Consumer Protection. Tirana, Albania (2009).

A. Bacu-Grazhdani, F. Thomaj and V. Ibro, Kërkime, 16, 14 (2008).

F. Thomaj and Dh. Panajoti, Olive Cultivars, Tirana: ILB, edn 1, vol. 1 (2003).

R. Aparicio and G. Luna, Eur. J. Lipid Sci. Technol., 104, 614 (2002); https://doi.org/10.1002/1438-9312(200210)104:9/10<614::AIDEJLT614>3.0.CO;2-L.

M.J. Motilva, J.M. Tovar, P.M. Romero, S. Alegre and J. Girona, J. Sci. Food Agric., 80, 2037 (2000); https://doi.org/10.1002/1097-0010(200011)80:14<2037::AIDJSFA733>3.0.CO;2-0.

M.D. Salvador, F. Aranda, S. Gomez-Alonso and G. Fregapane, Food Chem., 80, 359 (2003); https://doi.org/10.1016/S0308-8146(02)00273-X.

A. Rotondi, A. Bendini, L. Cerretani, M. Mari, G. Lercker and T.G. Toschi, J. Agric. Food Chem., 52, 3649 (2004); https://doi.org/10.1021/jf049845a.

G. Beltrán, M.P. Aguilera, C.D. Rio, S. Sanchez and L. Martinez, Food Chem., 89, 207 (2005); https://doi.org/10.1016/j.foodchem.2004.02.027.

F. Angerosa, Ch. Campestre and L. Giansante, in ed.: B. Boskou, Analysis and Authentication, In: Olive Oil Chemistry and Technology, Champaign, AOCS Press, USA, vol. 1, pp. 450 (2006).

G. Lepage and C.C. Roy, J. Lipid Res., 25, 1391 (1984).

A.P. Carvalho and F.X. Malcata, J. Agric. Food Chem., 53, 5049 (2005); https://doi.org/10.1021/jf048788i.

D. Fyrestone, Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Official Method Ce 1b-89 (2009).

G. Kalantzakis, G. Blekas, K. Pegklidou and D. Boskou, Eur. J. Lipid Sci. Technol., 108, 329 (2006); https://doi.org/10.1002/ejlt.200500314.

P. Pinelli, C. Galardi, N. Mulinacci, F.F. Vincieri, A. Cimato and A. Romani, Food Chem., 80, 331 (2003); https://doi.org/10.1016/S0308-8146(02)00268-6.

F.M. Haddada, D. Krichène, H. Manai, I. Oueslati, D. Daoud and M. Zarrouk, Eur. J. Lipid Sci. Technol., 110, 905 (2008); https://doi.org/10.1002/ejlt.200700251.

A. Kiritsakis, G.D. Nanos, Z. Polymenopulos, T. Thomai and E.M. Sfakiotakis, J. Am. Oil Chem. Soc., 75, 721 (1998); https://doi.org/10.1007/s11746-998-0212-7.

D. Boskou, Olive Oil: Chemistry and Technology, AOCS Press, Champaign, USA (2006).

E. Psomiadou, K.X. Karakostas, G. Blekas, M.Z. Tsimidou and D. Boskou, Eur. J. Lipid Sci. Technol., 105, 403 (2003); https://doi.org/10.1002/ejlt.200300780.

G. Montedoro, M. Servili, M. Baldioli and E. Miniati, J. Agric. Food Chem., 40, 1571 (1992); https://doi.org/10.1021/jf00021a019.

Issue

Vol. 29 No. 6 (2017): Vol 29 Issue 6

Characterization of Kalinjoti and Nisioti Monocultivar Virgin Olive Oils produced in Albania

Corresponding Author(s) : Dritan Topi

Abstract

Keywords

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