Fatty acid profiles of varietal virgin olive oils (<i>Olea europaea</i> L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

D. P. Rondanini; D. N. Castro; P. S. Searles; M. C. Rousseaux

doi:10.3989/gya.125110

Autores/as

D. P. Rondanini CRILAR-CONICET, Anillaco
D. N. Castro CRILAR-CONICET, Anillaco
P. S. Searles CRILAR-CONICET, Anillaco
M. C. Rousseaux CRILAR-CONICET, Anillaco

DOI:

https://doi.org/10.3989/gya.125110

Palabras clave:

Aceite de oliva virgen, Ácido oleico, Ambiente árido cálido, Calidad del aceite, Temperatura

Resumen

La industria oleícola del noroeste de Argentina creció sustancialmente durante las últimas dos décadas para producir aceite de oliva virgen exportable. Para evaluar el perfil de ácidos grasos de los principales aceites varietales, se analizaron 563 muestras de aceite de 17 variedades en la provincia de La Rioja durante 2005-2008. Las variedades se clasificaron de acuerdo a su contenido de ácido oleico en bajo (<55%; Arbequina, Arauco), medio (55-65%; Barnea, Frantoio), o alto (>65%; Manzanilla, Empeltre, Leccino, Coratina, Changlot, Picual). Utilizando datos de este trabajo y de la literatura, los aceites de variedades de origen español (Arbequina y Picual) e italiano (Coratina y Frantoio) mostraron consistentemente menor contenido de ácido oleico cuando crecieron en el noroeste de Argentina versus el Mediterráneo. Para Arbequina, el contenido de oleico disminuyó con la temperatura durante la síntesis y acumulación lipídica (-2 % por °C). La clasificación varietal por acido oleico debe ser útil para seleccionar aceites para mezclas correctivas y variedades para futuras plantaciones que cumplan con la normativa del COI. Diferencias en los perfiles de ácidos grasos entre el noroeste de Argentina y el Mediterráneo indican una interacción genotipo x ambiente, y el efecto negativo de la alta temperatura media estacional durante la síntesis de lípidos requerirá mayor investigación.

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Citas

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