Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Diarte, Clara; Romero, Agustí; Bolaño-Romero, María Paz; Graell, J.; Lara, Isabel

doi:10.3390/agriculture11020170

Cited by 3 publications

(2 citation statements)

References 34 publications

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“…There are few reports on the sensory profile of oils extracted from Picual olives, and the results varied according to the crop region and the year of harvest. For example, Diarte et al (2021) studied oils extracted from Picual olives cultivated in Cataluña Province (Spain), from the area Protected Designation of Origin "Siurana" with 2.3 RI, reporting fruity, bitter, and pungent values which are higher than those of Uruguayan oils (6.2, 5.2, and 5.2, respectively). These authors also report that the oxidative stability of Picual oils assessed through the Rancimat method was the highest of all the studied varieties.…”

Section: Discussionmentioning

confidence: 99%

“…The antecedents of olive oil extracted from the Picual olives have been exclusively done with olives cultivated in Spain, which reveals how kneading conditions affect the yield in oil extraction when fruits are early harvested (Aguilera et al, 2010), the influence of the ripening process of the fruit in the sensory quality (Jiménez Herrera et al, 2012), the evolution, during ripening, of parameters of physicochemical quality such as fatty acid composition, antioxidant capacity, and total phenolic content (Navajas-Porras et al, 2020), and its sensory and physicochemical characteristics (Diarte et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

ELLIS,

VIEITEZ,

GÁMBARO

2024

Food Sci. Technol (Campinas)

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The sensory and physicochemical characteristics of olive oil will be mainly influenced by the agronomic conditions of the crop and harvest. Therefore, the results cannot be extrapolated from one region to another. On the contrary, the ripening index (RI) is a factor that can influence the quality of the oils obtained. Picual is one of the four most important olive varieties from Uruguay. This work studied how ripening influences the sensory and physicochemical characteristics of the extra virgin olive oil extracted from the Picual variety olives harvested in Uruguay. A total of 19 samples of olive oils extracted in the Abencor System pilot plant were analyzed. They were obtained from green, medium, and ripened olives from two different harvests (2021 and 2022). All the studied pastes were considered “difficult” due to a high moisture content of over 55%. This was reflected in the low yields of extraction which did not exceed 12.9%. All the oils obtained were characterized as extra virgin from a sensory and physicochemical point of view. Their content of total phenols and oleic acid allows defining Uruguayan Picual oils as “high in total phenols” and “high in oleic acid,” respectively. They were sensory characterized as oils with fruity medium, bitter medium, and pungent medium and green, tomato, banana, and dry fruit aromatic notes. When olives increased ripening, the fruity, bitter, and pungent of the oils and phenol and oleic contents and the oleic/linoleic ratio decreased, and the yield was not modified. This is what makes the Uruguayan olive oil of the Picual variety ideal to be harvested with low RIs.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

ELLIS,

VIEITEZ,

GÁMBARO

2024

Food Sci. Technol (Campinas)

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Planteamiento de un modelo matemático de características macroscópicas de bioceras producidas del aceite de palma con interés comercial

Méndez¹,

Ramírez-Quintero²,

López-Giraldo³

et al. 2022

revion

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Las bioceras obtenidas por hidrotratamiento de aceites vegetales se utilizan en la elaboración de productos cosméticos. Existen diversos trabajos sobre la composición química de las bioceras; sin embargo, no se encuentran reportes de cómo sus propiedades macroscópicas cambian dependiendo de su composición química. Por lo tanto, este trabajo consistió en implementar modelos matemáticos predictivos para seleccionar bioceras con características deseables para aplicación en la industria cosmética. Se determinaron las propiedades macroscópicas (punto de fusión e índices de acidez, saponificación, yodo) y la composición química (ésteres cerosos, alcoholes grasos, ácidos grasos, acilglicéridos y parafinas) a 34 muestras de bioceras. Se desarrolló un análisis estadístico descriptivo que permitió organizar las bioceras según sus propiedades macroscópicas, asignando una calificación relacionada con la calidad de la muestra; en una escala sobre 4, las calificaciones variaron entre 1,5 y 3,25. También se plantearon modelos matemáticos predictivos para cada propiedad macroscópica de las bioceras en función de su composición química. Se seleccionaron cinco bioceras con mayor puntaje y se calcularon los parámetros fisicoquímicos a través de los modelos obtenidos, observándose un error del modelo menor que 6% en el punto de fusión e índice de acidez. Estas bioceras seleccionadas podrían ser empleadas en la formulación de cosméticos de interés comercial.

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Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils

Goicoechea-Oses,

Ruiz-Aracama

2024

Foods

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Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved.

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Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters

Cited by 3 publications

References 34 publications

Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

Sensory and physicochemical characteristics of Uruguayan picual olive oil obtained from olives with different ripening indexes

Planteamiento de un modelo matemático de características macroscópicas de bioceras producidas del aceite de palma con interés comercial

Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils

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