Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

Pardo, José E.; Sena, Estela; Cuesta, María A.; Granell, José D.; Valiente, Juan; Álvarez‐Ortí, Manuel

doi:10.1007/s11746-013-2222-3

Cited by 27 publications

(43 citation statements)

References 28 publications

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“…Aranda et al [44] found, for commercial samples of Arbequina, values of palmitic acid of 13.70%, oleic 70.60%, and linoleic 10.30%. These results are slightly different from those of our study, but similar to those reported for that variety in different zones, such as by Pardo et al [25] in Campos de Hellín (Albacete, Spain).…”

Section: Resultscontrasting

confidence: 99%

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Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Montaño

Hernández

Garrido

et al. 2016

IJMS

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Olive oils have been shown to be more resistant to oxidation than other vegetable fats, mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of high nutritional quality. However, it is important to stress that the oil’s commercial category (olive oil, virgin olive oil, extra-virgin olive oil), the variety of the source plant, and the extraction-conservation systems all decisively influence the concentration of these antioxidants and the oil’s shelf-life. The present work studied the fatty acid (FA) and phenolic composition and the oxidative stability (OS) of eight olive varieties grown in Extremadura (Arbequina, Cornicabra, Manzanilla Cacereña, Manzanilla de Sevilla, Morisca, Pico Limón, Picual, and Verdial de Badajoz), with the olives being harvested at different locations and dates. The Cornicabra, Picual, and Manzanilla Cacereña VOOs were found to have high oleic acid contents (>77.0%), while the VOOs of Morisca and Verdial de Badajoz had high linoleic acid contents (>14.5%). Regarding the phenol content, high values were found in the Cornicabra (633 mg·kg−1) and Morisca (550 mg·kg−1) VOOs, and low values in Arbequina (200 mg·kg−1). The OS was found to depend upon both the variety and the date of harvesting. It was higher in the Cornicabra and Picual oils (>55 h), and lower in those of Verdial de Badajoz (26.3 h), Arbequina (29.8 h), and Morisca (31.5 h). In relating phenols and FAs with the OS, it was observed that, while the latter, particularly the linoleic content (R = −0.710, p < 0.001, n = 135), constitute the most influential factors, the phenolic compounds, especially o-diphenols, are equally influential when the oils’ linoleic content is ≥12.5% (R = 0.674, p < 0.001, n = 47). The results show that VOOs’ resistance to oxidation depends not only on the FA or phenolic profile, but also on the interaction of these compounds within the same matrix.

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Section: Resultscontrasting

confidence: 99%

“…Many studies characterize the variety Arbequina’s VOOs as having a low phenol content, no matter whether they were from different regions in Spain [14,22,23,24,25] or in other countries such as Argentina [26,27], Morocco [28], or USA [29]. …”

Section: Resultsmentioning

confidence: 99%

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Montaño

Hernández

Garrido

et al. 2016

IJMS

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“…Campos de Hellín 8 . However, a study that characterizes the olive oil produced in the region of Castilla-La Mancha, including the main varieties of olives grown in the region, has not been done.…”

Section: Introductionmentioning

confidence: 99%

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain)

et al. 2015

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“…Several studies have used an analysis of the FA profiles of olive oils to characterize individual productions according to their geographical origin: Italy [17][18][19][20][21], Spain [11,[22][23][24][25][26][27][28][29], Tunisia [30][31][32][33], Greece [16,34] and Turkey [35]. These studies have found, among other things, that Greek, Italian and Spanish oils are low in linolenic and palmitic acids and high in oleic acid, whereas Tunisian oils are high in linolenic and palmitic acids and low in oleic acid.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

Martínez¹,

Fuentes²,

Franco³

et al. 2014

J Americ Oil Chem Soc

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In this study, 278 samples of virgin olive oil from 40 mills belonging to five olive‐growing zones of Extremadura were evaluated according to their fatty acid composition. An analysis of variance of the fatty acid contents, and their principal group subtotals and ratios revealed significant differences at the 95 % confidence level between zones. Means were compared using Tukey's HSD test (p < 0.05). A discriminant analysis, taking the zone as the grouping variable and the different fatty acids and their ratios as independent variables, explained nearly 90 % of the variance with the first two functions. The model correctly classified 88.8 % of the analysed samples into their proper olive‐growing zone. Validation against an extra test set of 30 samples resulted in 90 % being correctly classified; the results of the discriminant analysis were therefore considered to be validated. A two‐dimensional graphical representation of the different groups studied using the first two resulting canonical discriminant functions clearly showed the Sierra Norte of Cáceres and Vegas del Guadiana each to be clearly separated from the rest and from each other, while the other three zones—Siberia, Serena and Tierra de Barros—overlapped considerably.

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Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

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

Cited by 27 publications

References 28 publications

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain)

Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

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