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The regulated physicochemical and sensory parameters, stability parameters and fatty acid,

In this paper we evaluate the stability, purity and regulated quality composition of fatty acids and sterols (both physico-chemical and sensory) of commercial Argentinean virgin olive oils in order to evaluate their acceptance on the world market. For this purpose, samples of the best known and most widely distributed oils in supermarkets located in Buenos Aires (Argentina) were acquired. After thoroughly analysing these samples, only 20% were considered to have an acceptable quality. However, some were excluded because of their high campesterol content, which could be an intrinsic characteristic of these oils. The most useful analytical parameter used to confirm authenticity was ECN-42 R -ECN-42 T, followed by wax content and 3.5 stigmastadienes. Only 24% of the extra-virgin olive oil samples were classified as 'extra-virgin' from the regulated quality viewpoint. The low oleic and high linolenic acid contents of the Argentinean virgin olive oils stand out when compared with European virgin olive oils. The oxidative stability values may be considered very low, indeed even lower than those obtained in Spanish virgin olive oils.

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