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Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
J Agric Food Chem. 2010 Dec 22; 58(24):12899-905.JA

Abstract

Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as Spain and Chile are affected by differences in latitude and climate. In this work, seven monovarietal virgin olive oils from Chile (Arbequina, Barnea, Frantoio, Koroneiki, Leccino, Manzanilla and Picual) have been characterized by the chemical compounds responsible for taste (phenols) and aroma (volatiles). The oils were produced in five regions of Chile, and the concentration values of some chemical compounds were related to the geographical location of the olive tree orchards. Virgin olive oils from the major cultivars, Arbequina and Picual, were characterized in comparison with the same monovarietal oils produced in Spain. The concentration values of fourteen volatile compounds showed significant differences (p < 0.05) between the oils produced in Spain and Chile. Concerning the phenol composition, main differences were found on the secoiridoids derivatives of oleuropein and ligstroside, apigenin and luteolin.

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Publisher Full Text (DOI)

Authors+Show Affiliations

García-González DL
Instituto de la Grasa (CSIC), Padre García Tejero 4, E-41012 Sevilla, Spain.
Romero N
No affiliation info available
Aparicio R
No affiliation info available

MeSH

ChileOleaOlive OilPhenolsPlant OilsQuality ControlSpain

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21090684

Citation

García-González, Diego L., et al. "Comparative Study of Virgin Olive Oil Quality From Single Varieties Cultivated in Chile and Spain." Journal of Agricultural and Food Chemistry, vol. 58, no. 24, 2010, pp. 12899-905.
García-González DL, Romero N, Aparicio R. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. J Agric Food Chem. 2010;58(24):12899-905.
García-González, D. L., Romero, N., & Aparicio, R. (2010). Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. Journal of Agricultural and Food Chemistry, 58(24), 12899-905. https://doi.org/10.1021/jf1031313
García-González DL, Romero N, Aparicio R. Comparative Study of Virgin Olive Oil Quality From Single Varieties Cultivated in Chile and Spain. J Agric Food Chem. 2010 Dec 22;58(24):12899-905. PubMed PMID: 21090684.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain. AU - García-González,Diego L, AU - Romero,Nalda, AU - Aparicio,Ramón, Y1 - 2010/11/22/ PY - 2010/11/25/entrez PY - 2010/11/26/pubmed PY - 2011/3/24/medline SP - 12899 EP - 905 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 24 N2 - Olive tree varieties that were cultivated only in the Mediterranean basin a few decades ago are now planted in the Southern Hemisphere as well. The chemical composition of the oils produced in countries as far distant as Spain and Chile are affected by differences in latitude and climate. In this work, seven monovarietal virgin olive oils from Chile (Arbequina, Barnea, Frantoio, Koroneiki, Leccino, Manzanilla and Picual) have been characterized by the chemical compounds responsible for taste (phenols) and aroma (volatiles). The oils were produced in five regions of Chile, and the concentration values of some chemical compounds were related to the geographical location of the olive tree orchards. Virgin olive oils from the major cultivars, Arbequina and Picual, were characterized in comparison with the same monovarietal oils produced in Spain. The concentration values of fourteen volatile compounds showed significant differences (p < 0.05) between the oils produced in Spain and Chile. Concerning the phenol composition, main differences were found on the secoiridoids derivatives of oleuropein and ligstroside, apigenin and luteolin. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21090684/Comparative_study_of_virgin_olive_oil_quality_from_single_varieties_cultivated_in_Chile_and_Spain_ L2 - https://doi.org/10.1021/jf1031313 DB - PRIME DP - Unbound Medicine ER -