Caracterización de la calidad del aceite de la variedad Arauco en las principales áreas productoras de Mendoza (Argentina)
DOI:
https://doi.org/10.3989/gya.0773201Palabras clave:
Aceite de oliva, Contenido fenólico, Perfil de ácidos grasos, Olea europaea LResumen
Arauco’ forma parte de las más de dos mil variedades de olivo reconocidas mundialmente, con la particularidad de ser la única variedad reconocida de Argentina. En este trabajo, se evaluaron las características de frutos y aceite de la variedad ‘Arauco’ cultivada en las tres principales áreas productoras de la provincia de Mendoza (Argentina), durante dos cosechas (2016 y 2017). Las características estudiadas fueron concentración de agua y aceite, relación pulpa/hueso, rendimiento industrial, estabilidad oxidativa, perfil de ácidos grasos, fenoles y flavonoides totales entre otras. Los resultados mostraron un contenido relativamente alto de fenoles y de ácido oleico, sumado a bajos coeficientes de extinción (K232 y K270) y acidez, así como un perfil de ácidos grasos bien equilibrado. Además, se observaron tres interesantes relaciones entre estabilidad oxidativa y las relaciones de ácidos grasos monoinsaturados/poliinsaturados (R2=0.96), oleico/linoleico (R2=0.96) y el ácido esteárico (R2=0.93). Los resultados mostraron que la variedad ‘Arauco’ cultivada en Mendoza da aceite de excelente calidad.
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