Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

Abstract

The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual), which provides different physicochemical and sensory characteristics to the oils. Thus, the knowledge of these characteristics may help develop more balanced oils. Monovarietal virgin olive oils from the different varieties grown in this area were characterized from the physicochemical and sensory points of view during four consecutive years. Clear differences among the varieties were found when principal component analysis was applied to the data from the studied parameters. The varieties were grouped according to their oleic and linoleic acid content, oxidative stability, and campesterol and total sterols content. The differences were significant with a 95% confidence level. The variety effect on the oil characteristics was stronger than the effect of the crop year. Practical applications: Chemical and sensory characteristics of monovarietal virgin olive oils play an important role in the elaboration of blends. In olive‐growing regions where there is more than one variety cultivated, the characterization of monovarietal oils could increase the value of the olive oil produced due to the development of more balanced oils tailored to the preferences of consumers. This work shows that the chemical and sensory differences between varieties make possible the elaboration of a new range of virgin olive oils. This could encourage the development and marketing of quality oils, and thus increase the competitiveness of the mills in the oil market. The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual). Principal component analysis based on physicochemical parameters of the oil allowed the establishment of differences among these varieties. These differences are mainly related to the content of oleic/linoleic acid, campesterol, and total sterols.

Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

“…Growing season had no significant effect. In other studies, harvest year had a significant effect on the majority of sterols and triterpene diols [13], although significantly interacting with other factors [102,104,105,115,121,151,165]. In a study with seven Spanish varieties grown in five growing regions, in a direct comparison variety had a stronger influence than geographical location on β-sitosterol, ∆ 5 -avenasterol, and total sterols, expressed as a percentage of variance [74].…”

“…In virgin olive oils produced from a number of olive varieties, relative amounts of particular sterols and/or triterpenes diols were found to be higher or lower than the limits prescribed by the current regulation (Table 2). For particular Spanish Cornicabra [98,141] and Benizal monovarietal oil samples [102,105], a campesterol content higher than 4.0% was found in several studies, suggesting it as a possible varietal peculiarity. A similar case was found in particular samples of Greek Koroneiki [118] and Turkish Memecik [121], and in a whole series of oils from minor varieties in various Mediterranean countries (Table 2).…”

“…However, studies were published in which sterols served as more important chemometric differentiators than phenols and tocopherols [121] or triglycerides and FAMEs [122]. It was shown that the effect of variety may interact with other factors, such as growing season [102,104,105,115,121], ripening degree [104,117,123,124,132], and growing region [74,123,125,136]. In a study with seven Spanish varieties and five growing regions, in a direct comparison, variety had a stronger influence (expressed as percentage of variance) than geographical location on β-sitosterol, ∆ 5 -avenasterol, and total sterols [74].…”

Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

“…The oils made from the Martin Galgo variety showed lower values, which does not mean it constitutes a fraud oil, as it seems to be an intrinsic characteristic of this variety. The only variety with average values for this parameter was Arbequina, although much lower than those found in nearby olive regions [28,38,63]. In the analysis of the triterpenic dialcohols (erythrodiol + uvaol), the Martin Galgo variety stood out again, with very low values, although without significant differences from the Arbequina and Manzanilla varieties.…”

Olive Oil Quality of Cultivars Cultivated in Super-High-Density Orchard under Cold Weather Conditions

“…The mean values of this parameter were significantly lower in the first season tested due to the higher level of MI presented by the cultivars [13]. The high stability of "Cornicabra" oils is a well-known fact due to their high phenol content [26]. Alvarruiz et al [27] and Montaño et al [28] found that "Cornicabra" oils were more stable than "Arbequina" and "Cacereña" oils, respectively.…”