Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-04-22 DOI:10.1007/s12161-025-02785-z

Abdelmnim Altwaiq, Iman F. Mahmoud, Leen Ali, Sa’ib J. Khouri, Ehab Alshamaileh

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Abstract

The present study aimed to determine and compare the viscosity, acid value (AV), saponification value, total phenolic (TPC), flavonoid contents (TFC), and the antioxidant activities (DPPH assay) of olive oil samples collected from different areas of Jordan. A total of 28 olive oil (OL) samples were collected from various regions and production years in Jordan. These samples were analyzed for viscosity, AV, saponification values, TPC, TFC, and DPPH free radical scavenging assay. The results showed variability among the OL samples in terms of viscosities (0.0523 ± 0.0002—0.0658 ± 0.0000 Pa*s),, AV g (0.12 ± 0.02—1.46 ± 0.10% oleic acid), and saponification value (88.90 ± 0.61–199.80 ± 0.30 mg KOH/g sample). The analyzed OL samples were classified as either extra virgin or of virgin grades. The TPC varied among the OL samples tested based on various regions and year of production, ranging from (0.07 ± 0.01—0.97 ± 0.04 mg GA/g sample), while TFC detected ranged from (0.01 ± 0.01—0.39 ± 0.06 mg RU/g sample). As for the antioxidant activity, all OL samples exhibited DPPH radical scavenging capacities (4.10 ± 0.90—41.80 ± 0.30%). To our knowledge, this study is thought to be the first investigation examining the quality and quantity parameters of various OL samples collected from various regions and years in Jordan as well as for their antioxidant activities. Despite the differences detected in all tests, no significant differences were found concerning the region of OL production. As for the year of production, significant differences were only found in the viscosities and TFC of OL samples produced in 2020 and 2021, being significantly higher the latter year. The findings of this study show that collection region, did not exhibit any significant change on the OL samples based on the tested parameters, While the year of collection resulted in a significant difference in viscosities [F (2, 25) = 3.95, p = 0.032] and TFC [F (2, 25) = 7.76, p = 0.002] among OL samples tested. This study adds to the existing literature regarding Jordanian OL samples’ characteristics and warrants for further investigation, particularly in influence of production year on viscosities, TFC, and other quality parameters..

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约旦橄榄油的比较分析：酸和皂化值、酚类和类黄酮含量和抗氧化活性

本研究旨在测定和比较约旦不同地区橄榄油样品的粘度、酸值（AV）、皂化值、总酚（TPC）、类黄酮含量（TFC）和抗氧化活性（DPPH）。从约旦不同地区和生产年份共收集了28份橄榄油样本。对这些样品进行粘度、AV、皂化值、TPC、TFC和DPPH自由基清除测定。结果表明，不同OL样品在粘度（0.0523±0.0002-0.0658±0.0000 Pa*s）、油酸含量（0.12±0.02-1.46±0.10%）和皂化值（88.90±0.61-199.80±0.30 mg KOH/g样品）方面存在差异。分析的OL样品被分类为特级初榨或初榨等级。不同地区、不同生产年份OL样品的TPC值为（0.07±0.01 ~ 0.97±0.04 mg GA/g）， TFC值为（0.01±0.01 ~ 0.39±0.06 mg RU/g）。对DPPH自由基的清除能力为4.10±0.90 ~ 41.80±0.30%。据我们所知，这项研究被认为是第一次调查从约旦不同地区和年份收集的各种OL样品的质量和数量参数以及它们的抗氧化活性。尽管在所有测试中都检测到差异，但在OL生产区域没有发现显着差异。从生产年份来看，只有2020年和2021年生产的OL样品粘度和TFC存在显著差异，后者明显更高。本研究结果表明，采收区域对OL样品的检测参数没有明显变化，但采收年份对OL样品的粘度[F (2,25) = 3.95, p = 0.032]和TFC [F (2,25) = 7.76, p = 0.002]有显著差异。这项研究补充了现有文献关于约旦油样品的特性，并需要进一步研究，特别是生产年份对粘度、TFC和其他质量参数的影响。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.