Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Barbara Garcia (Author) Other; Julia Magalhaes (Author) Other; Giuseppe Fregapane (Author) Other; Maria D Desamparados Salvador (Author) Other; Fatima Paiva Martins (Author) FCUP

Journal

Title: European Journal of Lipid Science and Technology

Vol. 114

Pages: 1070-1082

ISSN: 1438-7697

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 26 Citations

Scopus - 27 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-689

DOI: 10.1002/ejlt.201200046

Abstract (EN): The effect of cultivar and ripeness stage on the potential nutritional value of monovarietal extra virgin olive oils (MEVOOs) obtained from Cordovil, Carrasquinha, Verdeal, and Negrinha do Freixo cultivars was investigated. MEVOOs produced were characterized by high oleic acid (7283%), tocopherol (182530?mg/kg), and phenolic compounds (3261110?mg/kg) content and by a similar polyphenolic profile. 1-Penten-3-one was found to be the compound with the highest contribution for the aroma of the four MEVOO, related to bitter, pungent, and leaf attributes. MEVOO from Verdeal cultivar showed the best performance in terms of the composition: the highest yield of oil, the highest content of oleic acid, high tocopherol, polyphenol and sterol content, and the lowest content of linoleic acid. These characteristics give to these MEVOO not only a great oxidative stability but also interesting properties from the health point of view. MEVOO obtained with fruits at the maturity index of around 4 were in general richer in beneficial minor compounds. MEVOO produced were discriminated by variety and ripeness stage, using a stepwise linear discriminant analysis. This discrimination will in the future enable the prevention of adulteration of these monovarietal olive oils with specific nutritional composition with other olive oils. Practical implications: High-quality MEVOOs have recently been introduced in the market, which for growers is a practical way to differentiate and increase the commercial value of extra virgin olive oil. The quantification of major and minor olive oil compounds in monovarietal olive oils represents an objective way of predicting the sensory characteristics, stability, and potential health benefits of the oils, as well as preventing their adulteration with other olive oils. This study will help in the selection of olive varieties during the maintenance or development of new olive orchards and also to select optimum harvest period for these varieties, in order to obtain MEVOOs with the maximum quality and health benefits for consumers.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13