Composición química de aceites de las variedades Arbequina y Empeltre cultivadas en regadío

Abstract

This study examines the composition of oils extracted from young olive trees of the Arbequina and Empeltre varieties grown with irrigation in the same farm throughout a period of three seasons. Quality parameters, Fatty acid composition, sterols, waxes and aliphatic alcohols were analyzed. Although the quality of oils of both varieties was that of extra virgin, varietal differences were found. The peroxide value and the content of total polyphenols were much higher in Empeltre, whereas stability was higher in Arbequina. The monounsaturated acids were higher in Arbequina containing more stearic, oleic, arachidic and behenic acids than Empeltre, while this variety surpassed Arbequina in palmitic, margaroleic, linoleic, linolenic, gadoleic and lignoceric acids. The sterol composition was also different in the two varieties with higher contents of 24-methylencholesterol, campesterol and, especially, Δ-5 avenasterol in Arbequina, and campestanol, Δ-7 stigmastenol, Δ-7 Avenasterol in Empeltre. The contents of both waxes and aliphatic alcohols were higher in Arbequina.<br><br>Este trabajo analiza la composición de aceites de árboles jóvenes de las variedades Arbequina y Empeltre cultivados en regadío en una misma finca. Durante tres campañas se estudiaron los parámetros de calidad, la composición en ácidos grasos, los esteroles, las ceras y los alcoholes alifáticos. Aunque la calidad de los aceites de las dos variedades fue la de virgen extra se encontraron diferencias varietales. El índice de peróxidos y los polifenoles totales tuvieron valores muy superiores en la variedad Empeltre, sin embargo la estabilidad fue mayor en Arbequina. El total de ácidos monoinsaturados fue mayor en Arbequina y el de poliinsaturados en Empeltre. Arbequina contenía más esteárico, oleico, araquídico y behénico que Empeltre, en tanto que en esta variedad era mayor en palmítico, margaroleico, linoleico, linolénico, gadoleico y lignocérico. La composición esterólica fue también diferente en las dos variedades, con mayores contenidos de 24-metilencolesterol, campesterol y, especialmente en Δ-5 Avenasterol en Arbequina, y de campestanol, Δ-7 Estigmastenol, Δ-7 Avenasterol en Empeltre. Tanto el contenido en ceras como el de alcoholes alifáticos fueron mayores en Arbequina

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

“…Similar results were obtained by other researchers (Vekiari et al, 2010). Gracia et al (2009) showed values of oleic acid of 68.9% and 11.6% of linoleic acid in the "Arbequina" variety. On the other hand, Salvador et al (2001) studied the "Cornicabra" variety and they obtained values of 80.8% and 4.66% of oleic and linoleic acids, respectively, which are higher than those obtained in this assay.…”

“…In this sense, oils from the "Carrasqueña" variety with higher ratios are those which showed higher values in oxidative stability (Table 1), while oils from the "Morisca" variety which had less oxidative stability, presented ratios of oleic/ linoleic of about 40% lower than the "Carrasqueña" variety. Some researchers (Aguilera et al, 2005;Gracia et al, 2009;Vekiari et al, 2010) demonstrated the importance of that relationship in the nutritional quality of the oil and its oxidative stability. This fact was corroborated with the oxidative susceptibility parameter which was assessed by the formula (m + (45 × L) + (100 × Ln), where m = % monounsaturated fatty acids, L = % linoleic acids and Ln = % linolenic acids) (Gracia et al, 2009).…”

“…Some researchers (Aguilera et al, 2005;Gracia et al, 2009;Vekiari et al, 2010) demonstrated the importance of that relationship in the nutritional quality of the oil and its oxidative stability. This fact was corroborated with the oxidative susceptibility parameter which was assessed by the formula (m + (45 × L) + (100 × Ln), where m = % monounsaturated fatty acids, L = % linoleic acids and Ln = % linolenic acids) (Gracia et al, 2009). The "Carrasqueña" variety presented significantly lower values, and therefore showed less susceptibility to oxidation than the "Morisca" variety which had values twice as low in some cases (Table 2).…”

Advanced olive selections with enhanced quality for minor constituents

“…Sterol composition in olive oil is affected by cultivar, crop year, geographic factors, degree of fruit ripeness, storage time of fruits prior to oil extraction, and processing (Boskou et al, 2006). The cultivars with the highest Δ 5 -avenasterol content are Koroneiki (23.9%) (Vekiari et al, 2010), Arbequina (23.2%) (Gracia et al, 2009), and Leccino (21.4%) (Gül and Seker, 2006). Accordingly, the high Δ 5 -avenasterol levels in the selection UC-I-2-35, observed in both years of the experiment (Figure 1), are exceptional within olive oil cultivars.…”

Short communication. Harvest time in hedgerow ‘Arbequina’ olive orchards in areas with early frosts

“…Accepted: 27-01-12 commercial yields 3 years after planting and has yearly good production (de la . In addition, oil produced from Arbequina olives has excellent quality characteristics (Vossen, 2007;Gracia et al, 2009). We present the results of a study on the process of olive ripening in an experimental hedgerow orchard in Zaragoza.…”