Características químico-sensoriales de los aceites de oliva «Arbequina» obtenidos en distintas zonas de España

Abstract

Características químico-sensoriales de los aceites de oliva «Arbequina» obtenidos en distintas zonas de España Dentro de los aceites de oliva vírgenes de calidad que se producen en España, Cataluña destaca por tener dos denominaciones de origen (Garrigues y Siurana) de las seis actualmente existentes. La producción de aceite virgen extra de las mismas procede de la variedad «Arbequina», aproximadamente 8.000 tm, repartidas entre las D. O. «Garrigues», en Lleida (5.000 tm), y «Siurana» en Tarragona (3.000 tm). Estos aceites son muy apreciados tanto a nivel nacional como internacional por sus excelentes características organolépticas. En los últimos años, esta variedad se está extendiendo por España (Andalucía, Aragón, etc.) y otros países del mundo (Argentina, Francia, etc.). Se estudian las características físico-químicas y sensoriales de los aceites de oliva vírgenes de la variedad «Arbequina» producidos, principalmente, en Cataluña, Andalucía y Aragón. Los resultados preliminares obtenidos indican que algunos parámetros del aceite de «Arbequina» varían significativamente al cultivaría en diferentes medios agrológicos, principalmente, determinados ácidos grasos, polifenoles, estabilidad y algunos atributos sensoriales del aceite. PALABRAS-CLAVE: Aceite de oliva virgen-Calidad-Características físico-químicas-Características sensoriales-Influencia del medio-Variedad arbequina.

Quality and Composition of Virgin Olive Oil from Varietties Grown in Castilla-La Mancha (Spain)

“…The low oleic and high linoleic acid content shown by Arbequina lead to a low mono/ polyunsaturated ratio for this variety, which could contribute to its low oxidative stability Table 3 , as has been previously suggested 23 . Our study also concur with previous works 24 , claiming that the ratio of saturated fatty acids of Arbequina was higher when the variety was grown further South, increasing its linoleic and decreasing its oleic acid content. Fatty acid composition of Negrilla was very similar to that of Arbequina, and they differed only in stearic, linoleic and linolenic content.…”

Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites

“…The EFSA Panel considers that in order to support the claim, 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily. However, the phenolic content in virgin olive oil (VOO) is influenced by multiple agronomic and technological factors (Aparicio, Roda, Albi & Gutiérrez, 1999;Salvador, Aranda & Fregapane, 1999;Tous et al, 1997). As a result, it is difficult to ensure a fixed intake of phenols from a natural food, such as VOO, which is subject to a high variability.…”

Composition and organoleptic characteristics of oil from Arbequina olive (Olea europaea L) trees under deficit irrigation

“…The area's production of extra virgin olive oil comes almost exclusively from the Arbequina cultivar, and these oils have traditionally been characterised by their excellent sensory quality and distinctive physicochemical features. 2 This producing area will be partially affected by the new irrigation plans promoted in recent years by the Catalan government. This would represent an amount of irrigation water from 100 to 250 mm year À1 .…”