Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)
1
Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
2
Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 610; https://doi.org/10.3390/foods8120610
Received: 4 November 2019 / Revised: 17 November 2019 / Accepted: 19 November 2019 / Published: 23 November 2019
(This article belongs to the Special Issue Extra Virgin Olive Oil Quality, Safety, and Authenticity)
While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.
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Keywords:
EVOO; Kalamata PDO; Koroneiki cultivar; Greece; Messinia region; EU regulations; quality and chemical parameters; sterols
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MDPI and ACS Style
Skiada, V.; Tsarouhas, P.; Varzakas, T. Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece). Foods 2019, 8, 610.
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