AYTON, Jamie

Jamie Ayton

Research interests

  • Olive oil quality, processing, storage and adulteration
  • Chemical analysis and evaluation of edible oils for quality and nutrition
  • Harvest timing, cultivars and processing for improved olive oil production
  • Canola breeding and quality
  • Quality improvement in oilseeds crops


Jamie Ayton heads NSW Department of Primary Industries edible oil research program.

He joined NSW Agriculture* in 1995 and has been involved in a number of olive oil research projects investigating the effects of cultivar, harvest timing, irrigation and processing on the quality of olive oil produced in Australia. He, along with the laboratories technical staff, has maintained accreditation from the International Olive Council (IOC) for the detection of adulteration in olive oil since 2001. He is also a founding member of the Wagga Wagga Olive Oil Sensory Panel, which has been accredited by the IOC since 2003.

Jamie also has an interest in the canola breeding and pre-breeding programs aimed at improving the quality and of Australian canola oil and meal.

*NSW Department of Primary Industries was formed in 2004 through an amalgamation of NSW Agriculture, Forestry Corporation, Minerals and NSW Fisheries.


  • Bachelor of Applied Science (Medical Laboratory Science); Charles Sturt University, 1996.
  • Master of Science; University of Western Sydney, 2006

Current projects

  • Compliance of Australian olive oils to international standards
  • Multi-Scale Monitoring Tools for Managing Australian Tree Crops - Phase Two project
  • Composition of Australian honey
  • Effects of frying on edible oil quality

Recent publications

Xue L., Yu Z., Junhong W., Zuoyi Z., Li L., Guoxiang Z., Rongfa G., Ayton J., Wen, L., Wei W. annd Jun L. (2020). Comparison of different methods of phenolic compounds in extra virgin olive oil, China Oils and Fats, 45, 102-107.

Adjonu R, Zhou Z, Prenzler PD, Ayton J, Blanchard CL. (2019). Different Processing Practices and the Frying Life of Refined Canola Oil. Foods. 8(11):527. doi:10.3390/foods811052

Zhou, Z., Wang, Y., Jiang, Y., Diao, Y., Strappe, P., Prenzler, P., Ayton, J. and Blanchard, C. (2016). Deep fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure, Lipids in Health and Disease, 15, 86. http://doi.org/10.1186/s12944-016-0252-1

Wang, Z., Liao, T., Zhou, Z., Wang, Y., Diao, Y., Strappe, P., Prenzler, P., Ayton, J. and Blanchard, C. (2016). Construction of a local gene network for revealing different liver functions of rats fed deep-fried oil with or without resistant starch. Toxicology Letters, 258, 168-174.

Zeleke, K.T. and Ayton, J. (2014). Fruit and oil quality of olive (Olea europaea L.) under different irrigation regimes and harvest times in south eastern Australia. Journal of Food, Agriculture and Environment,12 (2), 458-464.

Industry publications

Conlan, D., Beckingham,  C., Robbins, M., Mailer, R., and Ayton, J. (2017). Irrigating oil olives with limited water, , Olive Grower and Processor, 106, 42-44.

Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 3: the impact of growing and processing on bioactive compounds, Olive Grower and Processor, 105, 42-44.

Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 2: realising the potential through bioactivity discovery, Olive Grower and Processor, 104, 37-39.

Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 1: the potential, Olive Grower and Processor, 103, 36-38.

Final reports

Ayton J, Prenzler P, Raman H, Warren-Smith A and Meyer R (2019) Review of chemistry associated with honey, AgriFutures, Project PRJ-011685.

Graham K and Ayton J (2018) Pecan quality report, NSW DPI.

Ayton J, GRDC Final report DAN00194 (2017) Increasing market value of canola through improved quality traits.

Ayton J, Tan S and Prenzler P. (2017). Investigating olive oil quality improvement through filtration, Horticulture Innovation Australia, HIA Project OL16007.

Ayton J., Graham K., Prenzler P. and Meyer R. (2016). Determination of a derived smoke point for olive oil, Horticulture Innovation Australia, HIA Project OL1500.

Ayton J., (2014). GRDC REPORT DAN00154   – Increasing market value of canola through improved quality traits.

Professional associations and activities

  • American Oil Chemists Society – Member and Approved Chemist
  • Australian Oilseed Federation Technical Committee

Fields of research

  • 070602 Horticulture Crop Improvement
  • 030502 Natural Products Chemistry
  • 070305 Crop and Pasture Improvement
  • 030108 Separation Science

Australian and New Zealand Standard Research Classification (ANZSRC)

Keyword/phrase list of research interests

  • Edible oil
  • Olive
  • Canola
  • Honey

Contact details

Email: jamie.ayton@dpi.nsw.gov.au