Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) “Aceite Montes de Alcaraz” (Albacete, Spain)

Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

“…In general terms, the concentration of phenolic compounds in these enriched oils was similar to those obtained from cultivars with the highest concentration of these compounds in the nature. Aparicio et al 36 and Pardo et al 37 reported that the phenolic content in virgin olive oils of Cornicabra and Picual cultivars showed the highest concentration of phenolic compounds among all Spanish cultivars. So it will be interested to enrich oils from those cultivars From our results, it can be deduced that Picual can indeed be one of the cultivars with high phenolic compounds content when comparing oils resulting of spotted olives 37 .…”

“…Aparicio et al 36 and Pardo et al 37 reported that the phenolic content in virgin olive oils of Cornicabra and Picual cultivars showed the highest concentration of phenolic compounds among all Spanish cultivars. So it will be interested to enrich oils from those cultivars From our results, it can be deduced that Picual can indeed be one of the cultivars with high phenolic compounds content when comparing oils resulting of spotted olives 37 . In this sense, Tunician cultivars like Betsijina, Chétoui and Oueslali showed a high content in total phenolic compounds 1000 mg/kg 38 .…”

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

“…The quality and characteristics of the variety Cornicabra in Castilla-La Mancha have been thoroughly studied 2 5 . Papers have also been published on the quality of oil produced in certain areas of Castilla-La Mancha: Campo de Montiel 6 , Montes de Alcaraz 7 and…”

Chemical characterization of traditional varietal olive oils in East of Spain

“…Aparicio and Luna (2002) noted that sensory descriptors, physicochemical quality parameters (free acidity, peroxides, absorbance in the ultraviolet region), stability parameters (total phenols and oxidative stability index), and the amount of fatty acids cannot be employed to distinguish monovarietal oils with similar chemical profiles. For this reason, many authors have instead used the fatty acid profile and other minor components to characterize oils in several areas of the world, including Portugal (Matos et al, 2006), Tunisia (Haddada et al, 2008;Zarrouk et al, 2008), certain areas of Spain (Pardo, Cuesta, Alvarruiz, Granell, & Álvarez-Ortí, 2010), Jordan (Al Ismail, Ahmad, & Al-Dabbas, 2011), and Greece (Longobardi et al, 2012). These studies have demonstrated that the content of these oils depends mainly on the olive tree variety (Mariani, Bellan, Lestini, & Aparicio, 2006), although environmental conditions can also have influence in some chemical components.…”