Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)





Fatty acid profile, Olea europaea L., Olive oil, Phenolic content


‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.


Download data is not yet available.


Aguilera CM, Mesa MD, Ramirez-Tortosa MC, Nestares MT, Ros E, Gil A. 2004. Sunflower oil does not protect against LDL oxidation as virgin olive oil does in patients with peripheral vascular disease. Clin. Nutr. 23, 673-681. https://doi.org/10.1016/j.clnu.2003.11.005 PMid:15297105

Avidan B, Ogrodovitch A, Lavee S. 1999. A reliable and rapid shaking extraction system for determination of the oil content in olive fruit. Acta Hortic. 474, 653-658. https://doi.org/10.17660/ActaHortic.1999.474.135

Baroni A, Fernández C, Ríos-Vera M, Pérez-Andreuccetti C, Fernández L, Alegre F, Cantaloube M. 2010. Censo Frutícola Provincial 2010.

Bartolini G, Prevost G, Messeri C, Carignani G, Menini UG. 1998. Olive germplasm: cultivars and world-wide collections. FAO. Rome, Italy.

Bhatnagar AS, Prasanth Kumar PK, Hemavathy J, Gopala Krishna AG. 2009. Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. J. Am. Oil Chem. Soc. 86, 991-999. https://doi.org/10.1007/s11746-009-1435-y

Bodoira R, Torres M, Pierantozzi P, Taticchi A, Servili M, Maestri D. 2015. Oil biogenesis and antioxidant compounds from "Arauco" olive (Olea europaea L.) cultivar during fruit development and ripening: Oil biogenesis from "Arauco" olive cultivar. Eur. J. Lipid Sci. Technol. 117, 377-388. https://doi.org/10.1002/ejlt.201400234

Bouaziz M, Grayer RJ, Simmonds MSJ, Damak M, Sayadi S. 2005. Identification and Antioxidant Potential of Flavonoids and Low Molecular Weight Phenols in Olive Cultivar Chemlali Growing in Tunisia. J. Agric. Food Chem. 53, 236-241. https://doi.org/10.1021/jf048859d PMid:15656655

Castillo-Llanque FFJ, Casilla EM, Baumann H. 2008. Effect of cross-pollination in "Criolla" olives: A typical cultivar of Peru. Acta Hortic. 275-278. https://doi.org/10.17660/ActaHortic.2008.791.39

Ceci LN, Carelli AA. 2010. Relation Between Oxidative Stability and Composition in Argentinian Olive Oils. J. Am. Oil Chem. Soc. 87, 1189-1197. https://doi.org/10.1007/s11746-010-1598-6

Ceci LN, Carelli AA. 2007. Characterization of Monovarietal Argentinian Olive Oils from New Productive Zones. J. Am. Oil Chem. Soc. 84, 1125-1136. https://doi.org/10.1007/s11746-007-1140-7

Cornejo V, Bueno LA, Gines IL. 2014. Evaluation of "Arbequina" olive oils from different growing areas of San Juan, Argentina. Acta Hortic. 661-667. https://doi.org/10.17660/ActaHortic.2014.1057.84

Di Rienzo JA, Guzman AW, Casanoves F. 2002. A multiple-comparisons method based on the distribution of the root node distance of a binary tree. J. Agric. Biol. Environ. Stat. 7, 129-142. https://doi.org/10.1198/10857110260141193

Fernández FJ, Ladux JL, Hammami SBM, Rapoport HF, Searles PS. 2018. Fruit, mesocarp, and endocarp responses to crop load and to different estimates of source: sink ratio in olive (cv. Arauco) at final harvest. Sci. Hortic. 234, 49-57. https://doi.org/10.1016/j.scienta.2018.02.016

Fernández FJ, Ladux JL, Hammami SBM, Rapoport HF, Searles PS. 2014. Fruit and tissue responses of "Arauco" olive fruits to crop load in arid Argentina. Acta Hortic. 89-94. https://doi.org/10.17660/ActaHortic.2014.1057.8

García-Inza GP, Castro DN, Hall AJ, Rousseaux MC. 2014. Responses to temperature of fruit dry weight, oil concentration, and oil fatty acid composition in olive (Olea europaea L. var. 'Arauco'). Eur. J. Agron. 54, 107-115. https://doi.org/10.1016/j.eja.2013.12.005

Gómez Del Campo M, Morales-Sillero A, Vita Serman F, Rousseaux MC, Searles PS. 2010. El olivar en los valles áridos del Noroeste Argentina (provincias de Catamarca, La Rioja y San Juan). OLIVAE 14, 23-45.

Gómez-del-Campo M, García JM. 2012. Canopy Fruit Location Can Affect Olive Oil Quality in 'Arbequina' Hedgerow Orchards. J. Am. Oil Chem. Soc. 89, 123-133. https://doi.org/10.1007/s11746-011-1900-2

Inarejos-García AM, Gómez-Alonso S, Fregapane G, Salvador MD. 2013. Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy. Food Res. Int. 50, 250-258. https://doi.org/10.1016/j.foodres.2012.10.029

IOC, 2017. Determination of Biophenols in Olive Oils by HPLC, in COI/T20/Doc N°29/Rev1.

IOC, 2015a. IOC, International Olive Council. Determination of free fatty acids, cold method, in COI/T20/Doc No 34, Ed.

IOC, 2015b. Spectrphotometric investigation in the ultraviolet, in COI/T20/Doc No 19/Rev 3.

IOC, 2001. Preparation of the fatty acid methyl esteres from olive oil and olive-pomace oil, in COI/T20/Doc N° 24.

Kailis S, Harris D. 2007. Producing table olives. Landlinks Press, Collingwood VIC 3066 Australia. https://doi.org/10.1071/9780643094383

Lémole G, Weibel AM, Trentacoste ER. 2018. Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina). Sci. Hortic. 240, 162-169. https://doi.org/10.1016/j.scienta.2018.06.005

Martínez M, Fuentes M, Franco N, Sánchez J, de Miguel C. 2014. Fatty Acid Profiles of Virgin Olive Oils from the Five Olive-Growing Zones of Extremadura (Spain). J. Am. Oil Chem. Soc. 91, 1921-1929. https://doi.org/10.1007/s11746-014-2528-9

Monasterio RP, Olmo-García L, Bajoub A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. 2017. Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography-Mass Spectrometry. J. Agric. Food Chem. 65, 8184-8195. https://doi.org/10.1021/acs.jafc.7b02664 PMid:28806514

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

Morelló J-R, Motilva M-J, Ramo T, Romero M-P. 2003. Effect of freeze injuries in olive fruit on virgin olive oil composition. Food Chem. 81, 547-553. https://doi.org/10.1016/S0308-8146(02)00488-0

Mousa YM, Gerasopoulos D, Metzidakis I, Kiritsakis A. 1996. Effect of Altitude on Fruit and Oil Quality Characteristics of 'Mastoides' Olives. J. Sci. Food Agric. 71, 345-350. https://doi.org/10.1002/(SICI)1097-0010(199607)71:3<345::AID-JSFA590>3.0.CO;2-T

Riley FR. 2002. Olive oil production on bronze age Crete: nutritional properties, processing methods and storage life of Minoan olive oil. Oxf. J. Archaeol. 21, 63-75. https://doi.org/10.1111/1468-0092.00149

Rondanini DP, Castro DN, Searles PS, Rousseaux MC. 2014. Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region. Eur. J. Agron. 52, 237-246. https://doi.org/10.1016/j.eja.2013.09.002

Rondanini DP, Castro DN, Searles PS, Rousseaux MC. 2011. Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja). Grasas Aceites 62, 399-409. https://doi.org/10.3989/gya.125110

SAGPYA, Secretaría de Agricultura, Ganadería, Pesca y Alimentos, 2010. Cadenas Alimentarias: Producción Olivícola.

Torres MM, Maestri DM. 2006. The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Córdoba, Argentina). Food Chem. 96, 507-511. https://doi.org/10.1016/j.foodchem.2005.03.003

Torres MM, Pierantozzi P, Searles PS, Rousseaux MC, García-Inza G, Miserere A, Bodoira R, Contreras C, Maestri D. 2017. Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments. Plant Sci. 8, 1830. https://doi.org/10.3389/fpls.2017.01830 PMid:29163569 PMCid:PMC5663689

Trentacoste ER, Banco AP, Piccoli PN, Monasterio RP. 2020. Olive oil characterization of cv. 'Arauco' harvested at different times in areas with early frost in Mendoza, Argentina. J. Sci. Food Agric. 100, 953-960. https://doi.org/10.1002/jsfa.10029 PMid:31512245

Uceda M, Frias L. 1975. Épocas de recolección. Evolución del contenido graso del fruto y de la composición y calidad del aceite. II Semin. Oleíc. Int. Córdoba Esp. 25-46.

Visioli F, Galli C. 1998. Olive Oil Phenols and Their Potential Effects on Human Health. J. Agric. Food Chem. 46, 4292-4296. https://doi.org/10.1021/jf980049c

Zhishen J. 1999. The determination of flavonoid contentes in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2



How to Cite

Banco A, Puertas C, Trentacoste E, Monasterio R. Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina). Grasas aceites [Internet]. 2021Dec.30 [cited 2024Mar.4];72(4):e429. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1911




Funding data

Universidad Nacional de Cuyo
Grant numbers A102