Original scientific paper DOI: 10.17508/CJFST.2018.10.1.09
Sterol, Triterpen Dialcohol and Fatty Acid Profile of Less- and
Well-Known Istrian Monovarietal Olive Oil
KAROLINA BRKIĆ BUBOLA1*, VASILIJ VALENČIČ2, MILENA BUČAR-MIKLAVČIČ2,3, MARIN KRAPAC1, MARINA LUKIĆ1, ELVINO ŠETIĆ, BARBARA SLADONJA1
1Institute of Agriculture and Tourism, Department for Agriculture and Nutrition, K. Huguesa 8, HR-52440 Poreč, Croatia
2Institute for Oliveculture, Science and Research Centre Koper, Garibaldijeva 1, SI-6000 Koper, Slovenia
3LABS LLC, Institute for Ecology, Olive Oil and Control, Zelena ulica 8c, SI-6310 Izola, Slovenia
| ARTICLE INFO | ABSTRACT |
| Article history: Received: November 7, 2017 Accepted: January 16, 2018 |
The aim of this study was to characterize monovarietal olive oils obtained from two less known autochthonous cultivars (Bova and Buža puntoža) on the basis of sterols, triterpene dialcohols and fatty acids profile for the first time, and three monovarietal olive oils obtained from the most widespread autochthonous cultivars (Buža, Istarska bjelica and Rosinjola) grown in Istria, Croatia. β-sitosterol, Δ-5-avenasterol and campesterol were the most abundant sterols in all samples. Campesterol, β-sitosterol and Δ-5-avenasterol most significantly differentiated investigated oils. Bova oil had the highest amount of total sterols (2964 ± 458 mg/kg). Istarska bjelica oil had a peculiar sterol composition with exceptionally low β-sitosterol (67%), high Δ-5-avenasterol (27%) and the highest triterpene dialcohols percentages. Rosinjola and Istarska bjelica oils had the highest monounsaturated fatty acids level, Buža oil had the highest polyunsaturated fatty acids level, while Bova oil showed the highest level of saturated fatty acids. Tested oils obtained from the most abundant cultivars fulfilled all the demands of the current EU regulation required for virgin olive oil regarding sterols, triterpene dialcohols and fatty acids, but Bova and Buža puntoža oil slightly exceeded the upper limit for linolenic acid. Since cultivar is the source of natural variation of sterols, triterpene dialcohols and fatty acids in virgin olive oils, the knowledge about the content of these particular compounds in different monovarietal oils from autochthonous cultivars is important to determine possible disagreements with the demands of the current legislation required for virgin olive oils, in order to anticipate possible false results indicating adulteration. |
| Keywords: cultivar virgin olive oil sterols triterpene dialcohols fatty acids |