Chemical composition of olive oils from Arbequina and Empeltre varieties grown in irrigation

Authors

  • Mª Soledad Gracia Laboratorio Agroalimentario. Gobierno de Aragón
  • Antonio Royo Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA).
  • Mónica Guillén Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA).

DOI:

https://doi.org/10.3989/gya.097008

Keywords:

Aliphatic alcohols, Fatty acids, Quality parameters, Sterols, Waxes

Abstract


This study examines the composition of oils extracted from young olive trees of the Arbequina and Empeltre varieties grown with irrigation in the same farm throughout a period of three seasons. Quality parameters, Fatty acid composition, sterols, waxes and aliphatic alcohols were analyzed. Although the quality of oils of both varieties was that of extra virgin, varietal differences were found. The peroxide value and the content of total polyphenols were much higher in Empeltre, whereas stability was higher in Arbequina. The monounsaturated acids were higher in Arbequina containing more stearic, oleic, arachidic and behenic acids than Empeltre, while this variety surpassed Arbequina in palmitic, margaroleic, linoleic, linolenic, gadoleic and lignoceric acids. The sterol composition was also different in the two varieties with higher contents of 24-methylencholesterol, campesterol and, especially, Δ-5 avenasterol in Arbequina, and campestanol, Δ-7 stigmastenol, Δ-7 Avenasterol in Empeltre. The contents of both waxes and aliphatic alcohols were higher in Arbequina.

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References

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Published

2009-09-30

How to Cite

1.
Gracia MS, Royo A, Guillén M. Chemical composition of olive oils from Arbequina and Empeltre varieties grown in irrigation. Grasas aceites [Internet]. 2009Sep.30 [cited 2024Mar.19];60(4):321-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/581

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