Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
Shopping Cart: ( empty )
You are here: Home > Journals > AN > EA04045
RESEARCH ARTICLE
Contents Vol 45(1)

Variation in oil quality and fatty acid composition in Australian olive oil

R. J. Mailer
+ Author Affiliations
- Author Affiliations

NSW Agriculture, Agricultural Research Institute, PMB, Wagga Wagga, NSW 2650, Australia. Email: rod.mailer@agric.nsw.gov.au

Australian Journal of Experimental Agriculture 45(1) 115-119 https://doi.org/10.1071/EA04045
Submitted: 16 March 2004  Accepted: 10 June 2004   Published: 21 February 2005

Abstract

There is little information on the fatty acid composition or other quality aspects of Australian olive oil. In future years, it is predicted that domestic supply will outstrip demand. The industry is therefore focussed on export quality oil that meets international standards. Australia has a very variable environment that has been shown to contribute to a wide range in oil quality, both chemically and organoleptically. This paper summarises the results of the chemical analyses of 822 Australian olive oils carried out at the Wagga Wagga Agricultural Institute over 2002 and 2003. The analyses are compared with IOOC standards for extra virgin olive oil and show that Australia olive oils are generally within these standards.

Peroxide values were between 1.9 and 27.2 meq/kg oil with only 10 exceeding 20 meq/kg. Free fatty acids were between 0.05 and 2.16 although they were generally less than the accepted limit of 0.8% with only 28 exceeding that level. Polyphenol content (38–1352 g/kg) and induction time (1.4–23.6 h) showed wide variation although these have no IOOC recommended standard. The fatty acid profiles also showed a considerable range with palmitic acid (saturated) levels from 7.8 to 18.9% and oleic acid (monounsaturated) from 58.5 to 83.2%. Linoleic acid ranged from 2.8 to 21.1%. Of particular concern was the range for linolenic acid from 0.42 to 1.91%. For this component, 29 oils exceeded the maximum linolenic acid level of ≤1.0% recommended by the IOOC. This data provides evidence of the variation in oil quality and fatty acid profiles resulting from Australia’s diverse environments and cultivars.


Acknowledgments

The samples were provided by olive oil producers from throughout the Australian olive growing areas. Francisca Boshuizen provided technical support in the analysis of these samples and Veronica Woodbury provided clerical assistance.


References


Australian Oilseed Federation (2002) ‘Australian oilseed news. March.’ (Australian Oilseed Federation: Melbourne)

AOCS (1998) ‘Official methods and recommended practices of the American Oil Chemists’ Society.’ 5th edn. (AOCS Press: Champaign)

Dettori S, Russo G (1993) Effects of cultivar and water regime on the quantity and quality of olive oil produced. Olivæ December 49, 36–43. (verified 10 January 2005).

Gutfinger T (1981) Polyphenols in olive oils.  Journal of the American Oil Chemists’ Society 62, 895–898. open url image1

Gutierrez F, Arnaud T, Garrido A (2001) Contribution of polyphenols to the oxidative stability of virgin olive oil. Journal of the Science of Food and Agriculture 81, 1463–1470.
| Crossref | GoogleScholarGoogle Scholar | open url image1

IUPAC (1992) Method 2-501. In ‘Standard methods for the analysis of oils, fats and derivatives.’ 7th edn. (Blackwell Scientific Publications: Oxford)

IOOC (2003) ‘International olive oil council trade standard applying to olive oil and olive-pomace oil.’ (International Olive Oil Council: Madrid)

Mailer RJ, Ayton J, Conlan D (2002) Comparison and evaluation of the quality of thirty eight commercial Australian and New Zealand olive oils. Advances in Horticultural Science 16, 259–266. open url image1

Mailer RJ, May CE (2002) Variability and inter-relationships of olive trees and cultivars using RAPD analysis. Advances in Horticultural Science 16(3–4), 192–197. open url image1

Meehan CK (2001) The quality of New Zealand olive oil. BHortSc (Hons) Thesis, Lincoln University, New Zealand.

Ollivier D, Artaud J, Pinatel C, Durbec JP, Guerere M (2003) Triacylglycerol and fatty acid composition of French virgin olive oils. Characterization by chemometrics. Journal of Agricultural and Food Chemistry 51(19), 5723–5731.
| Crossref | GoogleScholarGoogle Scholar | PubMed | open url image1

Patumi M, d’Andrea R, Fontanazza G, Morelli G, Giorio P, Sorrentino G (1999) Yield and oil quality of intensively trained trees of three cultivars of olive (Olea europea L.) under different irrigation regimes. Journal of Horticultural Science and Biotechnology 74(6), 729–737. open url image1

Paz Romero M, Jesus Tovar M, Girona J, Jose Motilva M (2003) Effect of crop season on the composition of virgin olive oils with protected designation of origin ‘Les Garrigues’. Journal of the American Oil Chemists’ Association 80, 423–429. open url image1

Ravetti L (1999) Caracterización preliminar de variedades y aceites de oliva vírgenes de la provinciade Catamarca. Acetes and Grasas 36, 361–369. open url image1

RIRDC (2002) Research and development plan for the Australian olive industry 2003–2008. Available online at: http://www.rirdc.gov.au/pub/olive5yr.htm (verified 10 January 2005).

Sanders TAB , Walker P (2001) Olive oil and the Mediterranean diet. Proceedings of the 13th International ISFE Symposium. International Journal for Vitamin and Nutrition Research 71, 179–184.

Spennemann DHR (2000) ‘Centenary of olive processing at Charles Sturt University.’ (Charles Sturt University publication: Wagga Wagga, NSW)

Taylor D (2002) ‘Quarterly outlook for the olive industry. March.’ (Department of Agriculture: Perth, WA)

Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JJ (1996) Inhibition of in-vitro human LDL oxidation by phenolic antioxidants from grapes and wines. Journal of the Science of Food and Agriculture 70, 55–61.
| Crossref | GoogleScholarGoogle Scholar | open url image1

Vazquez Roncero A (1978) Les polyphénols de l’huile d’olive et leur influence sur les caractéristiques de l’huile. Revue Francaise des Corps Gras 1.21.