Chemical composition of olive oils of the cultivar Colombaia

R Boggia,P Zunin,F Evangelisti,N Rossi,P Salvadeo

doi:10.3989/gya.2005.v56.i4.93

Abstract

The chemical composition of monovarietal olive oils from the cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Their fatty acid composition appeared to be quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in the EC Regulations for olive oils. On the contrary, the amounts of Δ 7 -stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total s-sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction was representative of the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from the cultivar Colombaia calls for blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial features

Highlights

The Mediterranean coastal areas have a mild, warm climate that fully meets the climatic requirements ofOlea europaea trees, and they are considered an ideal habitat for their growth and development.The Taggiasca cultivar is certainly the best known among the olive cultivars in Liguria and the extra-virgin olive oils obtained from these olives are highly valued all over the world
In 1997 the EC Regulation (EC Regulation N.o 123/97) on Protected Designation of Origin (PDO) for “Riviera Ligure” oils states that these oils may be obtained from different olive cultivars: the different cultivars and their proportions are defined for the three geographical areas singled out in this Regulation
The PDO Regulation states that in this area the PDO oils “Riviera Ligure- Riviera del Ponente Savonese” should be obtained from olive groves where more than 60 % of olive trees are of the Taggiasca cultivar; up to 40 % of olive trees of the cultivar Colombaia is accepted

Summary

Introduction

The Mediterranean coastal areas have a mild, warm climate that fully meets the climatic requirements ofOlea europaea trees, and they are considered an ideal habitat for their growth and development.The Taggiasca cultivar is certainly the best known among the olive cultivars in Liguria and the extra-virgin olive oils obtained from these olives are highly valued all over the world. The PDO Regulation states that in this area the PDO oils “Riviera Ligure- Riviera del Ponente Savonese” should be obtained from olive groves where more than 60 % of olive trees are of the Taggiasca cultivar; up to 40 % of olive trees of the cultivar Colombaia is accepted. In the 1980s’ some authors verbally reported that the oleic acid content of virgin olive oils from cultivar. A recent study on monovarietal virgin olive oils produced in Liguria (Lanteri et al, 2003) reported that the only sample from cultivar Colombaia showed a low oleic and a high linoleic and stearic acid content, together with anomalous percentage of some sterols. The 0.81 % amount of ∆7-stigmastenol detected was even higher than the 0.5 % limit set for olive oils (EC Regulation No 1989/03)

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