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

Authors

  • M. Fuentes Technological Agri-Food Institute (INTAEX)
  • C. De Miguel Vegetal Biology, Ecology and Soil Sciences Department, University of Extremadura
  • A. Ranalli Centro de Ricerca per l´Olivicoltura e l´Industria Olearia (CRA-OLI)
  • M. N. Franco Technological Agri-Food Institute (INTAEX)
  • M. Martínez Agronomic and Forestry Engineering Department, University of Extremadura
  • D. Martín-Vertedor Technological Agri-Food Institute (INTAEX)

DOI:

https://doi.org/10.3989/gya.0702142

Keywords:

Fatty acids, Sensory quality, Stage of ripening, Sterols, Triacylglycerols, Virgin olive oil

Abstract


Two varieties of olive fruit (“Morisca” and “Carrasqueña”), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The “Carrasqueña” variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the “extra virgin” category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the “almazara”, or mill, to ensure that oils from the olive-growing area have a good level of quality.

Downloads

Download data is not yet available.

References

Aguilera MP, Beltrán G, Ortega D, Fernández A, Jiménez A, Uceda M. 2005. Characterisation of virgin olive oil of Italian olive cultivars: "Frantoio" and "Leccino", grown in Andalusia. Food Chem. 89, 387–391. http://dx.doi.org/10.1016/j.foodchem.2004.02.046

Alves MR, Cunha SC, Amaral JS, Pererira JA, Oliverira MB. 2005. Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis. Anal. Chim. Acta. 549, 166–178. http://dx.doi.org/10.1016/j.aca.2005.06.033

Aranda F, Gómez-Alonso S, Rivera del Álamo RM, Salvador MD, Fregapane G. 2004. Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars. Food Chem. 86, 485–492. http://dx.doi.org/10.1016/j.foodchem.2003.09.021

Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Daoud D, Miled, B. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem. 109, 743–754. http://dx.doi.org/10.1016/j.foodchem.2008.01.034

Cert A, Alba J, León-Camacho M, Moreda W, Pérez-Camino MC. 1996. Effects of talc addition and operating mode on the quality and oxidative stability of virgin oils obtained by centrifugation. J. Agric. Food Chem. 44, 3930–3934. http://dx.doi.org/10.1021/jf9603386

Di Giovacchino L, Costantini N, Ferrante ML, Serraiocco A. 2002. Influence of malaxation time of olive paste on oil extraction yields and Chemicals and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving. Grasas Aceites 53, 179–186. http://dx.doi.org/10.3989/gya.2002.v53.i2.302

EEC. 1991.Characteristic of olive and olive romance oils and their analytical methods. Regulation EEC/2568/1991 and later modification. O. J. Eur. Comm. L248, 1–82.

EEC. 1997. Regulation EEC 2138/1997. Whereby the homogeneous olive oil production areas are outlined. O. J. Eur. Comm. L297, 1–61.

EEC. 2008. Characteristic of olive oil and olive-residue oil and on the relevant methods of analysis. Regulation EEC/640/2008. O. J. Eur. Comm. L178, 11–16.

Fuentes M. 2013. Caracterización de los aceites de oliva virgen producidos en la zona oleícola de Tierra de Barros. Tesis doctoral, Universidad de Extremadura.

Giacometti J, Milin C. 2001. Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia. Grasas Aceites 52, 397–402. http://dx.doi.org/10.3989/gya.2001.v52.i6.350

Gómez-Rico A, Salvador MD, Fregapane G. 2009. Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res. Int. 42, 1067–1076. http://dx.doi.org/10.1016/j.foodres.2009.05.003

Gracia MS, Royo A, Guillén M. 2009. Composición química de aceites de las variedades Arbequina y Empeltre cultivadas en regadío. Grasas Aceites 60, 321–329. http://dx.doi.org/10.3989/gya.097008

Gutiérrez F. 1989. Determinación de la estabilidad oxidativa de aceites de oliva vírgenes: comparación entre el método del oxígeno activo (A.O.M) y el método Rancimat. Grasas Aceites 40, 1–5.

Haddada FM, Manai H, Oueslati I, Daoud D, Sánchez J, Osorio E, Zarrouk M. 2007. Fatty acid, triacylglycerol and phytosterol composition in six Tunisian Olive Varieties. J. Agric. Food Chem. 55, 10941–10946. http://dx.doi.org/10.1021/jf071727a

Inarejos AM. 2007. Efecto de las condiciones de tiempo-temperatura durante la operación de batido que inciden en la calidad del aceite de oliva virgen elaborado en almazara experimental. Tesis doctoral. Universidad de Castilla-La Mancha.

IOOC. 2010. International Olive Oil Council. Trade standard applying to olive oils and olive pomace oils. COI/T. 15/NC No3/Rev. 5, 1–17.

Jimenez B, Rivas A, Sánchez-Ortiz A, Lorenzo ML, Úbeda M, Callejón RM, Ortega E. 2012. Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars. Grasas Aceites 63, 403–410.

Kiritsakis A. 2007. Olive oil as functional food in Kiritsakis A. (Ed.) Olive oil: Conventional and biological/table olives, olive paste. Thesniki, ISBN 978-960-631-714-9, 621–644. Luaces P, Pérez AG, García JM, Sanz C. 2005. Effect of heat treatments of olive fruit on pigment composition of virgin olive oil. Food Chem. 90, 169–174.

Lukic M, Lukic J, Krapac M, Sladouja B, Pilirota V. 2013. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chem. 136, 251–258. http://dx.doi.org/10.1016/j.foodchem.2012.08.005

Manai H, Mahjoub–Haddada F, Trigui A, Daoud D, Zarrouk M. 2007. Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings on Chemlali variety. J. Sci. Food Agric. 87, 600–606. http://dx.doi.org/10.1002/jsfa.2732

Martínez JM, Muñoz E, Alba J, Lanzón A. 1975. Informe sobre la utilización del analizador de rendimientos "Abencor". Grasas Aceites 26, 379–385.

Matos LC, Cunha SC, Amaral JS, Pereira JA, Andrade PB, Seabra RM, Oliveira BP. 2007. Chemometric characterization of three varietal olive oils (cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices. Food Chem. 102, 406–414. http://dx.doi.org/10.1016/j.foodchem.2005.12.031

Montedoro G, Servili M, Baldioli M, Miniati E. 1992. Simple and hydrolysable phenolic compounds in virgin olive oil. 1. their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 40, 1571–1576. http://dx.doi.org/10.1021/jf00021a019

Ollivier D, Artaud J, Pinatel C, Durbec J-P, Guérère M. 2006. Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics. Food Chem. 97, 382–393. http://dx.doi.org/10.1016/j.foodchem.2005.04.024

Osorio E, Sánchez J, Martínez M, Montaño A. 2003. Estudio del contenido en triglicéridos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña. Grasas Aceites 54, 1–6.

Oueslati I, Manai H, Haddada FM, Daoud D, Sánchez J, Osorio E, Zarrouk M. 2009. Sterol, Triterpenic Dialcohol, and triacylglycerol compounds of extra virgin olive oils from some Tunisian varieties grown in the region of Tataouine. Food Sci. Technol. Int. 15, 5–13. http://dx.doi.org/10.1177/1082013208101024

Panzanaro S, Nutricati E, Miceli A, De Bellis L. 2010. Biochemical characterization of a lipase from olive fruit (Olea europaea L.). Plant Physiol. Biochem. 48, 741–745. http://dx.doi.org/10.1016/j.plaphy.2010.05.004

Pardo JE, Cuesta MA, Alvarruiz A, Granell JD, Álvarez-Ortí M. 2011. Evaluation of potencial and real qualities of virgin olive oil from the designation of origin (DO) "Aceite Montes de Alcazaz" (Albacete, Spain). Food Chem. 124, 1684–1690. http://dx.doi.org/10.1016/j.foodchem.2010.07.068

Pereira JA, Casal S, Bento A, Oliveira M. 2002. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europaea, Cobrancosa, Madural and Verdeal Transmontana. J. Agric. Food Chem. 50, 6335–6340. http://dx.doi.org/10.1021/jf011661y

Ranalli A, Contento S, Schiavone C, Simone N. 2001. Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. Eur. J. Lipid Sci. Technol. 103, 228–238. http://dx.doi.org/10.1002/1438-9312(200104)103:4<228::AID-EJLT228>3.0.CO;2-7

Sakouihi F, Absalou C, Harrabi S, Yitry C, Sebel K, Boukhchina S, Fouquet E, Kallet H. 2009. Dynamic accumulation of 4-desmethylsterols and phytostanols during ripening of Tunisian Meski olives (Olea europaea, L). Food Chem. 112, 897–902. http://dx.doi.org/10.1016/j.foodchem.2008.06.068

Salvador MD, Aranda F, Fregapane G. 2001. Influence of fruit ripening on "Cornicabra" virgin olive oil quality: a study of four successive crop seasons. Food Chem. 73, 45–53. http://dx.doi.org/10.1016/S0308-8146(00)00276-4

Sánchez J, De Miguel C, Osorio E, Marín J, Gallardo L, Martínez M. 2006. Calidad sensorial de aceites de oliva virgen procedentes de variedades de aceitunas producidas en Extremadura. Grasas Aceites 57, 313–318.

Sánchez J, Osorio E, Montaño AM, Martínez M. 2003. Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extremeña. Grasas Aceites 54, 371–377.

Sánchez J, Osorio E, Montaño AM, Martínez M. 2004. Sterol and erythrodiol+uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem. 87, 225–230. http://dx.doi.org/10.1016/j.foodchem.2003.11.012

Stefanoudaki E, Kotsifaki F, Koutsaftakis, A. 1999. Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition. J. Am. Oil Chem. Soc. 76, 623–626. http://dx.doi.org/10.1007/s11746-999-0013-7

Tamendjari A, Angerosa F, Mettouchi S, Bellal MM. 2009. The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlali olive oil. Grasas Aceites. 60, 507–513. http://dx.doi.org/10.3989/gya.032209

Termime SB, Manai H, Methenni K, Baccouri B, Abaza L, Daoud D, Sánchez J, Osorio E, Zarrouk M. 2008. Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin. Food Chem. 110, 368–374. http://dx.doi.org/10.1016/j.foodchem.2008.02.012

Uceda M, Frías, L. 1975. Harvest dates: evolution of the fruit oil content, oil composition and oil quality. In: Proceedings II Seminario Oleícola Internacional. International Olive Council. Córdoba, Spain, 1975, 125–128.

Vekiari SA, Oreopoulou V, Kourkoutas Y, Kamoun N, Msallem M, Psimouli V, Arapoglou D. 2010. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas Aceites 61, 221–231. http://dx.doi.org/10.3989/gya.108709

Published

2015-03-30

How to Cite

1.
Fuentes M, De Miguel C, Ranalli A, Franco MN, Martínez M, Martín-Vertedor D. Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties. Grasas aceites [Internet]. 2015Mar.30 [cited 2024Mar.29];66(1):e061. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1526

Issue

Section

Research