Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

José E Pardo,Diego C Zied,Mariano Suárez,Adrián Rabadán,Jacinto Tello,Manuel Álvarez-Ortí

doi:10.3390/agronomy11071439

José E Pardo, Diego C Zied + Show 4 more

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https://doi.org/10.3390/agronomy11071439

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Abstract

This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

Highlights

The Aceite de la Alcarria Protected Designation of Origin (PDO) was created in 2008 according to the traditionally produced olive oils, with differentiated characteristics
Characterization of Monovarietal Virgin Olive Oils from Aceite de la Alcarria PDO According to Olive Maturity 3.1.1
In the case of virgin olive oils produced with olives of the varieties grown in the Aceite de la Alcarria PDO, the differences in the parameters of acidity, peroxide index and ultraviolet absorption (K232, K270) show little variation depending on olive maturity (Table 1)

Summary

Introduction

The Aceite de la Alcarria Protected Designation of Origin (PDO) was created in 2008 according to the traditionally produced olive oils, with differentiated characteristics. The area where these oils are produced is located in central Spain, in the Autonomous Community of Castilla-La Mancha. The main characteristics of the oils from this PDO come from the endemic nature of the olive variety Castellana that is grown in the area. This variety accounts for about 90% of the total olive trees grown [2] and is perfectly adapted to the climatic conditions of the area, which make it strongly linked to the PDO. Current market trends have added values to these oils, made in specific geographic origins from olives traditionally grown under non-intensive systems [4,5]

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