Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

Reboredo‐Rodríguez, Patricia; González-Barreiro, C.; Cancho-Grande, B.; Trujillo, Isabel

doi:10.1016/j.scienta.2018.01.015

Cited by 24 publications

(22 citation statements)

References 50 publications

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“…These results confirm that a correct handling of the fruits enables to produce high quality olive oil, with the genetic ground having a low influence on these parameters, in line with the results obtained by other authors (e.g. : Chiappetta, Muto, Muzzalupo, & Muzzalupo, 2017;Xiang et al, 2017;Reboredo-Rodríguez, González-Barreiro, Cancho-Grande, Simal-Gándara, & Trujillo, 2018). Table 2 details the oxidative stability (OS), total phenols (TP), vitamin E, and the oleic acid/linoleic acid ratio of the olive oils.…”

Section: Quality and Physicochemical Parameterssupporting

confidence: 88%

“…Nevertheless in our work, only total phenols were evaluated. Similar values of basic flavors were observed by Reboredo-Rodríguez et al (2016) and Reboredo-Rodríguez et al (2018) in olive oils from autochthonous olive cultivars from Galicia (Spain). García-Mesa, Pereira-Caro, Fernández-Hernández, Civantos, and Mateos (2008) referred that basic sensations may vary according to the lipid composition, with matrices richer in monounsaturated fatty acids (MUFA) being more bitter and pungent than matrices rich in polyunsaturated acids (PUFA).…”

Section: Descriptive Sensory Profilesupporting

confidence: 81%

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Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

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Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C 18:1 /C 18:2. Contrary, cv. Madural presented the lowest OS and C 18:1 /C 18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.

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Section: Quality and Physicochemical Parameterssupporting

confidence: 88%

Section: Descriptive Sensory Profilesupporting

confidence: 81%

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

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“…Mansa oils presented a surprising high content of C18:3n-3, near 1%, which is characteristic of some olive oils from Moroccan [29]. On the other hand, the obtained results for fatty acids in Mansa oils did not agree with they showed by Reboredo-Rodríguez et al [1], being more similar to presented in Brava oils.…”

Section: Quality-related Indices In Olive Oils: Physicochemical and Fcontrasting

confidence: 72%

“…Spain ranks first in olive grove area and the main olive-growing zone in terms of production is Andalucía (South Spain) due to the warm and dry climate [1,2]. Although the climate in Galicia (NW Spain) is typically defined as Atlantic climate, there are different areas with Mediterranean climate where the best climatic conditions for olive growing are given [3,4].…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Zamuz

Purriños

Tomašević

et al. 2020

Foods

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Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

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“…As expected, the variety of olives used to produce EVOO determines its final composition, constituting an internal factor that influences stability and quality [162,163]. Not only the variety but also the geographical location and the growing conditions, as well as the applied mechanical production process, affect its quality [51,164,165].…”

Section: Effect Of Olive Varietymentioning

confidence: 62%

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

315

235

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(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

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Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

Cited by 24 publications

References 50 publications

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Bioactive Compounds and Quality of Extra Virgin Olive Oil

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