Chemical characterization of traditional varietal olive oils in East of Spain
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Chemical characterization of traditional varietal olive oils in East of Spain

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Chemical characterization of traditional varietal olive oils in East of Spain

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dc.contributor.author López Cortés, Isabel
dc.contributor.author Salazar García, Domingo Carlos
dc.contributor.author Velázquez-Martí, B.
dc.contributor.author Salazar, D.M.
dc.date.accessioned 2015-02-20T08:24:00Z
dc.date.available 2015-02-20T08:24:00Z
dc.date.issued 2013
dc.identifier.uri http://hdl.handle.net/10550/42067
dc.description.abstract The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the International Olive Council (IOC norms): Sweet oils (Farga, Morruda and Serrana) which were compared with Arbequina as standard of the Spanish sweet oils; and bitter¿spicy oils (Alfafara, Blanqueta, and Villalonga) that were compared with Picual, considered as the standard of the bitter¿spicy olive oils. For the study, sampled trees were chosen in their geographically separated originating areas. They were cultivated in the traditional conditions. The variety of each sampled tree was previously identified by the International Union for the Protection of new Varieties for Plants (UPOV TG/99/4). We have attempted to find differences between these varieties based on their fatty acid and sterol components. Although our results of only the sterols in olive oils suggested that stigmasterol could allow the segregation of the varieties, our experience indicates that analysis of the main fatty acids (palmitic, oleic and linoleic), together with a PCA applied to all fatty acids and sterols, can be used to validate the varietal determinations with enough precision. In addition, α-tocopherol can be used as differentiator in bitter¿spicy oils.
dc.language.iso eng
dc.relation.ispartof Food Research International, 2013, num. 54, p. 1934-1940
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source López Cortés, Isabel; Salazar García, Domingo Carlos; Velázquez-Martí, B.; Salazar, D.M. 2013 Chemical characterization of traditional varietal olive oils in East of Spain Food Research International 54 1934 1940
dc.subject Oli d'oliva Indústria i comerç
dc.title Chemical characterization of traditional varietal olive oils in East of Spain
dc.type info:eu-repo/semantics/article
dc.date.updated 2015-02-20T08:24:01Z
dc.identifier.doi http://dx.doi.org/10.1016/j.foodres.2013.04.035
dc.identifier.idgrec 101670

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