Grasas y Aceites, Vol 56, No 4 (2005)

Chemical composition of olive oils of the cultivar Colombaia


https://doi.org/10.3989/gya.2005.v56.i4.93

R. Boggia
Food and Pharmaceutical Chemistry and Technology Department, University of Genova, Italy

F. Evangelisti
Food and Pharmaceutical Chemistry and Technology Department, University of Genova, Italy

N. Rossi
Regional Laboratory of Soils and Vegetable Products Analysis, Italy

P. Salvadeo
Food and Pharmaceutical Chemistry and Technology Department, University of Genova, Italy

P. Zunin
Food and Pharmaceutical Chemistry and Technology Department, University of Genova, Italy

Abstract


The chemical composition of monovarietal olive oils from the cultivar Colombaia was studied. Free acidity, peroxide value and UV absorbance attested to the good quality of the analyzed oils. Their fatty acid composition appeared to be quite different from the typical fatty acid profile of olive oils from Liguria but met the limits reported in the EC Regulations for olive oils. On the contrary, the amounts of Δ7-stigmastenol were often higher than the 0.5 % limit set by EC Regulations and total ß-sitosterol was below the minimum 93 % limit. The composition of polar compounds and of the volatile fraction was representative of the peculiar organoleptic character of these oils. Thus, the anomalous sterol composition of the monovarietal oils from the cultivar Colombaia calls for blending with other oils. Moreover, the use of these oils for the production of PDO oils “Riviera Ligure” must also be carefully controlled because it changes their nutritional and sensorial features

Keywords


Chemical composition; Cultivar "Colombaia"; Liguria region; Olive oil

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