Abdelmnim Altwaiq, Iman F. Mahmoud, Leen Ali, Sa’ib J. Khouri, Ehab Alshamaileh
{"title":"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","authors":"Abdelmnim Altwaiq, Iman F. Mahmoud, Leen Ali, Sa’ib J. Khouri, Ehab Alshamaileh","doi":"10.1007/s12161-025-02785-z","DOIUrl":null,"url":null,"abstract":"<div><p>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, <i>p</i> = 0.032] and TFC [F (2, 25) = 7.76, <i>p</i> = 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..\n</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 7","pages":"1398 - 1408"},"PeriodicalIF":3.0000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity\",\"authors\":\"Abdelmnim Altwaiq, Iman F. Mahmoud, Leen Ali, Sa’ib J. Khouri, Ehab Alshamaileh\",\"doi\":\"10.1007/s12161-025-02785-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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, <i>p</i> = 0.032] and TFC [F (2, 25) = 7.76, <i>p</i> = 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..\\n</p></div>\",\"PeriodicalId\":561,\"journal\":{\"name\":\"Food Analytical Methods\",\"volume\":\"18 7\",\"pages\":\"1398 - 1408\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2025-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Analytical Methods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12161-025-02785-z\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-025-02785-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity
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..
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.
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