Chemical composition of olive oils of the cultivar Colombaia

R. Boggia; F. Evangelisti; N. Rossi; P. Salvadeo; P. Zunin

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

Chemical composition of olive oils of the cultivar Colombaia

Authors

R. Boggia Food and Pharmaceutical Chemistry and Technology Department, University of Genova
F. Evangelisti Food and Pharmaceutical Chemistry and Technology Department, University of Genova
N. Rossi Regional Laboratory of Soils and Vegetable Products Analysis
P. Salvadeo Food and Pharmaceutical Chemistry and Technology Department, University of Genova
P. Zunin Food and Pharmaceutical Chemistry and Technology Department, University of Genova

DOI:

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

Keywords:

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

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

Downloads

Download data is not yet available.

Downloads

Published

2005-12-31

How to Cite

Boggia R, Evangelisti F, Rossi N, Salvadeo P, Zunin P. Chemical composition of olive oils of the cultivar Colombaia. Grasas aceites [Internet]. 2005Dec.31 [cited 2025May1];56(4):276-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/93

Download Citation

Issue

Vol. 56 No. 4 (2005)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.