title: Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
abstract: Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean=68%) and highest content in linoleic acid (mean=13%). Also, Morisca EVOO exhibited the highest sterol levels (mean=1,616 mg/kg) and Picual EVOO the lowest (mean=1,160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series.
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Reboredo-Rodríguez
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: C
authors.initials: C
authors.lastname: González-Barreiro
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Cancho-Grande
authors.affiliation: Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.
authors.forename: J
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D063427:Food Quality; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D005663:Furans / Q000032:analysis; D017705:Lignans / Q000032:analysis; D031658:Olea / Q000737:chemistry* / Q000254:growth & development; D019301:Oleic Acid / Q000032:analysis; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000032:analysis* / Q000592:standards*; D013030:Spain; D013649:Taste
chemical_list: D005663:Furans; D017705:Lignans; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D019301:Oleic Acid; C103298:pinoresinol
keywords: Characterization; Extra virgin olive oil; LOX pathway; Odour activity value (OAV); Phenolic compounds