title: Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain).
abstract: The regulated physicochemical quality parameters (free acidity, peroxide value and UV absorption characteristics), sensory parameters (median of fruity, median of defect, panel classification, bitterness and pungency), stability parameters (total phenols and oxidative stability at 100°C) and chemical composition (fatty acids, sterols and triterpenic dialcohols) of virgin olive oils obtained from 12 olive varieties cultivated in 6 of the most representative zones of Castilla-La Mancha (La Alcarria, Campos de Calatrava, Campos de Hellín, Campos de Montiel, Montes de Toledo and Sierra de Alcaraz) were evaluated. The varieties Cornicabra and Picual showed remarkable total polyphenols content and high stability, in contrast with Arbequina. The other less common varieties were in-between these two groups. Cornicabra and Picual showed also high oleic and low linoleic acids content, while Arbequina showed low oleic, high linoleic high palmitic and high palimitoleic acid content. The varieties Benizal and Cornicabra showed very high campesterol content. Benizal stood out by its high stigmasterol, low apparent β-sitosterol and low total sterols content, and the latter was below the established limit for olive oil. Triterpenic dialcohol content was significantly lower for Arbequina than for Cornicabra.
authors.affiliation: Escuela Técnica Superior de Ingenieros Agrónomos (ETSIA), Campus Universitario.
authors.forename: Andres
authors.initials: A
authors.lastname: Alvarruiz
authors.forename: Manuel
authors.initials: M
authors.lastname: Álvarez-Ortí
authors.forename: Braulia
authors.initials: B
authors.lastname: Mateos
authors.forename: Estela
authors.initials: E
authors.lastname: Sena
authors.forename: Jose Emilio
authors.initials: JE
authors.lastname: Pardo
mesh_terms: D065638:Absorption, Radiation; D055598:Chemical Phenomena; D002784:Cholesterol / Q000031:analogs & derivatives / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D063427:Food Quality; D019787:Linoleic Acid / Q000032:analysis; D019301:Oleic Acid / Q000032:analysis; D000069463:Olive Oil / Q000737:chemistry*; D010084:Oxidation-Reduction; D019308:Palmitic Acid / Q000032:analysis; D010545:Peroxides / Q000032:analysis; D010840:Phytosterols / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*; D013030:Spain; D013261:Sterols / Q000032:analysis*; D013649:Taste; D014315:Triterpenes / Q000032:analysis; D014466:Ultraviolet Rays
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010545:Peroxides; D010840:Phytosterols; D059808:Polyphenols; D013261:Sterols; D014315:Triterpenes; D019301:Oleic Acid; D019308:Palmitic Acid; C021273:campesterol; D002784:Cholesterol; D019787:Linoleic Acid