Abstract
Two varieties of olive fruit (“Morisca” and “Carrasquena”), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The “Carrasquena” variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the “extra virgin” category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the “almazara”, or mill, to ensure that oils from the olive-growing area have a good level of quality.
Highlights
Virgin olive oil (VOOs) is characterized by a high nutritional value and sensory quality and it is among the most important agricultural products of the Mediterranean basin
According to the International Olive Oil Council (IOOC), virgin olive oil is the oil obtained from the fruit of the olive tree (Olea europaea L) exclusively by mechanical or other physical means under conditions that do not lead to alterations in the oil (IOOC, 2010)
Because of the importance of these two cultivars for the subzone Tierra de Barros (Extremadura, Spain), the aim of this work was to characterize these olive oils based on the study of major and minor compounds as well as on the total phenols, oxidative stability and the sensory characteristics in the three stages of ripening
Summary
Virgin olive oil (VOOs) is characterized by a high nutritional value and sensory quality and it is among the most important agricultural products of the Mediterranean basin. The European Union dominates the world production of olive oil (>70%), and it is the largest consumer. Spain is the country with highest production of olive oil in Europe (54%) and Spanish olive oils have been recognized as being of high quality. Extremadura, one of the southwest Spanish regions, is the third olive oil producer in Spain after Andalucia and Castilla la Mancha, with about 30 million olive trees and 53.000 tonnes of annual oil production. There are two recognized designations of origin (PDO) in Extremadura for the extra-virgin olive oil (EVOO): “Gata-Hurdes”, in the north, and “Aceite Monterrubio”, in the south
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