Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

Martínez, Margarita Pérez; Fuentes, Manuel; Franco, Nieves; Sánchez, Jacinto; Miguel, C. De

doi:10.1007/s11746-014-2528-9

Cited by 17 publications

(10 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…One observes the clear separation of the oils from the Sierra Norte de Cáceres, Tierra de Barros and Vegas del Guadiana from each other and from the other two zones. Similar results were obtained by Martínez et al [43] using the fatty acid profile as predictor variables for the olive-growing zones of Extremadura.…”

Section: Discriminant Analysissupporting

confidence: 88%

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive‐Growing Zones of Extremadura (Spain)

Cano

Gordillo

Mendoza

et al. 2015

J Americ Oil Chem Soc

View full text Add to dashboard Cite

IntroductionToday, olives are grown in all the countries of the Mediterranean basin, especially in central and southern Spain, Italy, Greece, Turkey, Tunisia and Morocco. The world's total area of olive groves is around 10 million ha [1], of which approximately 98 % is in this Mediterranean region, with Spain standing out for its 24.4 % of the global total. Olives are the most important crop in Extremadura in terms of acreage, with some 269,350 ha, of which 70 % are in the province of Badajoz and 30 % in the province of Cáceres. Of this area, about 92 % corresponds to olives for milling [2]. Extremadura's olive oil production is about 52,600 t/ year, representing 3.36 % of Spain's total olive oil [1]. There are 117 mills.Following the European Union's establishment of a criterion for homogeneous production of olive oil [3], in Extremadura 12 olive-growing zones were defined: (1) Gata-Hurdes, (2) Vera-Ambroz, (3) Ibores, (4) Logrosán-Guadalupe, (5) Montánchez, (6) Rest of Cáceres, (7) Alburquerque, (8) Vegas del Guadiana, (9) Tierra de Barros, (10) La Siberia, (11) La Serena and (12) Jerez-Llerena. Currently in Extremadura there are two Protected Designations of Origin (PDO)-"PDO Gata-Hurdes" in the province of Cáceres, which protects virgin olive oils (VOOs) produced in the olive-growing zones of Gata-Hurdes and La Vera-Ambroz, and "PDO Aceite Monterrubio" in the province of Badajoz, for VOO from the olive-growing zones of La Serena and La Siberia. These PDOs certify the origin, authenticity and quality of the olive oils produced in a specific geographic zone.The most representative cultivars in terms of their percentage of cultivated area of the olive-growing zones studied are "Manzanilla Cacereña" with 95.2 and 90.3 % Abstract The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive-growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between the different zones in each of the main sterols and in the sum of erythrodiol + uvaol. The results of a linear discriminant analysis, considering the different olive-growing areas as categorical dependent variables and the different sterols as independent variables, explained 78.2 % of the variance with the first two discriminant functions. The resulting model correctly classified 86.9 % of the samples analysed. A validation study was conducted to verify the goodness of the discriminant analysis, resulting in 79.3 % of the new samples used for validation being correctly classified. In the graphical representation of the different groups studied considering the proposed model's first two discriminant functions, the centroids of the Sierra Norte de Cáceres, Vegas del Guadiana and Tierra de Barros olive-growing zones were clearly separated, but this was not the case for the other two zones-La Serena and La Siberia.

show abstract

Section: Discriminant Analysissupporting

confidence: 88%

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive‐Growing Zones of Extremadura (Spain)

Cano

Gordillo

Mendoza

et al. 2015

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…However, the fatty acid composition has a relatively broad range of values in virgin olive oils due to the genetic and environmental factors which prevail during the fruit development, as well as the ripening stage of the olives at harvest time [36]. A number of authors have used fatty acid composition as a parameter for olive oil classification [14][15][16][17]31,37]. The varieties that generate the least stable oils are Gordera and Martín Galgo, regardless of the state of maturity of the olives (Figure 2).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

et al. 2021

View full text Add to dashboard Cite

This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total phenol content higher than the rest of varieties grown in the area (between 350 and 500 mg of caffeic acid/kg depending on the season considered), which is reflected in higher oxidative stability values (induction time of 50.65 h at 100 °C). In addition, they have a sterol content below that established by the regulations (<1000 mg/kg). The olive oils produced using olives in veraison presented a lower level of acidity and peroxide index, more intense fruitiness, an absence of defects in all the samples and higher oxidative stability, compared to those produced using ripe olives, and thus early harvest of the olives is recommended. It was also found that the season affects the physicochemical composition of the oils, although these changes tend to be of little significance, with the characteristics of the variety being maintained, regardless of the harvesting season analysed. The coupage virgin olive oils produced in the mills registered under the PDO of Aceite de la Alcarria, representative of their real quality, showed, as expected, similar values to those observed in the monovarietal virgin olive oils produced using the Castellana variety, which is clearly predominant in the study area. The characterization of oils from local varieties allows one to obtain a greater variability in terms of the sensory notes of extra virgin olive oil.

show abstract

“…When purchasing the oils, no criterion other than availability on store shelves was taken into account. Most of the oils were produced in Spain (25) , followed by Italy (12) , Greece (4) , Portugal (3) , Germany (1) , France (1) , Israel (1) , and the European Union (3) . Most of the oils (45, including three described as bio extra virgin , meaning organic ) were extra virgin olive oil.…”

Section: Methodsmentioning

confidence: 99%

Purity of Olive Oil Commercially Available in Poland

et al. 2022

View full text Add to dashboard Cite

IntroductionOlive oil is obtained from the fruits of the olive tree (Olea europaea) . This oil has a long history, and olive trees can bear fruit for over a century. Olive trees are grown mainly in Mediterranean countries such as Greece, Spain, Italy, Tunisia, Turkey, Morocco, and Syria. Australia and California are also new sources of olive oil. Global annual production of olive oil is about three million tons. The consumption of olive oil is the highest in Spain and Italy, followed by North America. A rapid increase in the demand for olive oil is evident in countries such as India, China, and Japan, closely linked to increases in domestic production. The production and consumption of olive oil in Brazil is also expected to increase in the coming years. An olive oil may be described as virgin, pomace, or refined. Commission Regulation (EEC) No 2568/91 1) described the quality criteria for olive oil and olive pomace oils and distinguished eight types: extra virgin olive oil, virgin olive oil, lamp ante virgin olive oil, refined olive oil, olive oil, crude olive-pomace oil, refined olive-pomace oil, and olive-pomace oil. The differences between these oils are measured by organoleptic analysis, free acidity, peroxide value, free fatty acids, wax content, fatty acids, triacylglycerols, sterols, alcohols, 2-glyceryl mono-palmitate, and absorbance in the ultraviolet. Additives to virgin olive oils or olive-pomace oils are not allowed. Only α-tocopherol can be added to refined

show abstract

Fatty Acid Profiles of Virgin Olive Oils from the Five Olive‐Growing Zones of Extremadura (Spain)

Cited by 17 publications

References 31 publications

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive‐Growing Zones of Extremadura (Spain)

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive‐Growing Zones of Extremadura (Spain)

Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

Purity of Olive Oil Commercially Available in Poland

Contact Info

Product

Resources

About