Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region

Mª Soledad Gracia Gómez

doi:10.3989/gya.2001.v52.i1.396

Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region

Authors

Mª Soledad Gracia Gómez Laboratorio Agroambiental. Diputación General de Aragón

DOI:

https://doi.org/10.3989/gya.2001.v52.i1.396

Keywords:

“Bajo Aragón”, Chemical composition, “Empeltre” variety, Olive oil

Abstract

The variability of the parameters of chemical composition of virgin olive oil, “Empeltre” variety, in 472 samples coming from the Bajo Aragón region, in three seasons 1996/97, 1997/98 y 1998/99 was studied in this work. The free acidity, peroxide values, ultraviolet absorbances, fatty acid composition, sterolic composition and the level of waxes and polyphenols were analized. Considering their chemical composition, the majority of the analysed oils are of great quality. The oils of the 1997/98 season differ more from those of other seasons, having been affected by the attack of the Dacus oleae, which gave a higger acidity level, raising the peroxides and the waxes as well. The sterolic composition was also affected. The “Empeltre” variety from the Bajo Aragón region shows high values of Delta7 stigmastenol, which in many cases exceed the maximum value of the European Union Commission Regulation.

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Published

2001-02-28

How to Cite

Gracia Gómez MS. Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region. Grasas aceites [Internet]. 2001Feb.28 [cited 2025May1];52(1):52-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/396

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Issue

Vol. 52 No. 1 (2001)

Section

Research

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