Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Abstract

Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

It Is Feasible to Produce Olive Oil in Temperate Humid Climate Regions

“…The oil content in Frantoio was 46% DWB, as reported by Zeleke et al (2012) while in Manzanilla de Sevilla only 37% DWB ( Table 6 ), which associated with its great fruit weight makes it ideal for table olives (Rallo et al, 2018). Despite not measured in our study, virgin olive oils produced in Uruguay qualified as EVOO after evaluation of chemical and sensory properties (Ellis and Gámbaro, 2018) which reinforces the feasibility of EVOO production in temperate humid climates. Nevertheless, there is space for improving virgin oil yield, so studies aiming at understanding the reducing factors (weeds, diseases, soil pH) and limiting factors (water and nutrient supply) should be implemented.…”

“…Also, different humid regions are under olive cultivation, from wet hot summers, and cold dry winters—Wudu, China (Wang et al, 2018) to tropical—Queensland, Australia (Mailer et al, 2010) or temperate humid regions with high humidity, precipitation above 1,100 mm/year and moderate temperatures—Southern Brazil and Uruguay (Torres et al, 2017). In all of these new regions, EVOO is produced and particular olive profiles are obtained (Aguilera et al, 2005; Borges et al, 2017; Ellis and Gámbaro, 2018) showing the potential for EVOO expansion worldwide.…”

“…These new orchards were planted with certified material from Spain, Italy, Israel, and Argentina (Tous et al, 2005) being the main cultivar Arbequina (50%) followed by Picual, Coratina, Frantoio, Leccino, and Manzanilla de Sevilla (all adding up to around 40%). Uruguay is recognized by international olive oil sensory panels for its EVOO (Ellis and Gámbaro, 2018; ASOLUR, 2019). Currently, olive production accounts for 23% of the national area devoted to fruit crops, considering citrus, vineyards, and deciduous fruit trees, which evidences the importance of the olive in the fruit sector.…”

The Impact of Irrigation on Olive Fruit Yield and Oil Quality in a Humid Climate

“…In Frantoio, the range was between 47.6% and 62.7% in the non-irrigated and 100% ETc treatments, respectively. High fruit moisture may have negative effects on the oil extraction process [65,66]. A reduction in irrigation translates into a lower percentage of fruit moisture, which facilitates oil extraction [64][65][66] and reduces costs at the olive oil…”

A New Laboratory Scale Olive Oil Extraction Method with Comparative Characterization of Phenolic and Fatty Acid Composition

“…The lower percentage observed for GAL may be related to the high moisture content observed in this cultivar (>61%). High moisture leads to the formation of larger and stronger emulsions during the milling phase, which are impossible to break under the applied malaxation conditions, mainly without temperature addition [34].…”