Grasas y Aceites, Vol 55, No 4 (2004)

Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del BeliceUn noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties


https://doi.org/10.3989/gya.2004.v55.i4.209

G.mo Dugo
Department of Organic and Biological Chemistry, University of Messina- Salita Sperone

M. Alfa
Department of Organic and Biological Chemistry, University of Messina- Salita Sperone

L. La Pera
Department of Organic and Biological Chemistry, University of Messina- Salita Sperone

E. Mavrogeni
Department of Organic and Biological Chemistry, University of Messina- Salita Sperone

D. Pollicino
Department of Organic and Biological Chemistry, University of Messina- Salita Sperone

R. Maisano
C.E.S.I.S.T., University of Messina

G. Pizzimenti
C.E.S.I.S.T., University of Messina

Abstract


Ninety percent of the olive trees are destined to oil production in the Mediterranean basin. Within a wide study of Southern Italian olive oils, with a particular reference to Sicily, several varieties of olive have been studied. The result of an analytical study carried out with two cultivars "Nocellara del Belice" and "Cerasuola" for six consecutive years is described in this paper. Parameters related to olive oil purity and shelf-life together with the composition (%) of sterols and fatty acids of the single oils are shown. Data were analyzed by the univariate non-parametric Mann-Whitney test and the multivariate procedure of Factor Analysis.

Keywords


Characterization; Olive oil; Quality; Variety

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