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Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
Food Chem. 2014 Dec 01; 164:418-26.FC

Abstract

Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Reboredo-Rodríguez P
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
González-Barreiro C
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Cancho-Grande B
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Simal-Gándara J
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.

MeSH

Food QualityFruitFuransLignansOleaOleic AcidOlive OilPhenolsPlant OilsSpainTaste

Pub Type(s)

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

Language

eng

PubMed ID

24996353

Citation

Reboredo-Rodríguez, P, et al. "Quality of Extra Virgin Olive Oils Produced in an Emerging Olive Growing Area in North-western Spain." Food Chemistry, vol. 164, 2014, pp. 418-26.
Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, et al. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain. Food Chem. 2014;164:418-26.
Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., & Simal-Gándara, J. (2014). Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain. Food Chemistry, 164, 418-26. https://doi.org/10.1016/j.foodchem.2014.05.043
Reboredo-Rodríguez P, et al. Quality of Extra Virgin Olive Oils Produced in an Emerging Olive Growing Area in North-western Spain. Food Chem. 2014 Dec 1;164:418-26. PubMed PMID: 24996353.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain. AU - Reboredo-Rodríguez,P, AU - González-Barreiro,C, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2014/05/20/ PY - 2013/04/18/received PY - 2014/02/01/revised PY - 2014/05/09/accepted PY - 2014/7/6/entrez PY - 2014/7/6/pubmed PY - 2015/11/13/medline KW - Characterization KW - Extra virgin olive oil KW - LOX pathway KW - Odour activity value (OAV) KW - Phenolic compounds SP - 418 EP - 26 JF - Food chemistry JO - Food Chem VL - 164 N2 - Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24996353/Quality_of_extra_virgin_olive_oils_produced_in_an_emerging_olive_growing_area_in_north_western_Spain_ DB - PRIME DP - Unbound Medicine ER -