Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

S. A. Vekiari; V. Oreopoulou; Y. Kourkoutas; N. Kamoun; M. Msallem; V. Psimouli; D. Arapoglou

doi:10.3989/gya.108709

Autores/as

S. A. Vekiari National Agricultural Research Foundation, Institute of Technology of Agricultural Products
V. Oreopoulou National Technical University of Athens, School of Chemical Engineer
Y. Kourkoutas Department of Molecular Biology & Genetics, Democritus University of Thrace
N. Kamoun L’Institut de l’Olivier a Tunis
M. Msallem L’Institut de l’Olivier a Tunis
V. Psimouli National Technical University of Athens
D. Arapoglou National Agricultural Research Foundation, Institute of Technology of Agricultural Products

DOI:

https://doi.org/10.3989/gya.108709

Palabras clave:

Calidad del aceite de oliva virgen, Características químicas, Olea europaea var. microcarpa alba, Olea europaea var. media oblonga

Resumen

Aceite de oliva virgen extra fue producida con aceitunas de las dos principales variedades cultivadas en la región de Rethymnon en la isla de Creta denominadas “Throumbolia” y “Koroneiki”. La primera es una variedad muy famosa debido a la falta de amargor natural de su fruto, mientras que la última es la variedad más común de aceitunas cultivada en el norte de Grecia. La aceitunas fueron cosechadas en tres estados sucesivos de maduración de acuerdo al color de su piel y el aceite de oliva virgen extra fue extraído en una almazara experimental a 30ºC. El indice de peróxides, la absorción UV, la acidez, el contenido en ácidos grasos y los polifenoles totales fueron medidos y los contenidos de tyrosol, hydroxytyrosol 3,4- DHPEA-EDA, p-HPEA-EDA y 3,4-DHPEA-EA fueron determinados por HPLC. La fracción de esteroles y el perfil de los componentes volátiles fueron analizados por GC y SPME GC/MS, respectivamente. El aceite de olovas de Throumbolia presentó un contenido extremadamente más alto de β-sitosterol y ácido linoleico (n6) que la variedad koroneiki. La concentración del ácido linoleico decrecio en ambas variedades, a diferencia del ácido oleico que presentó un incremento al mismo tiempo. Además, el contenidode OH-tyrosol fue más alto, mientras que el contenido de 3,4-DHPEA-EDA y los fenoles totales fueron más bajo, en aceite de oliva de Throumbolia que en el aceite de oliva producido por la variedad Koroneiki. En general, diferencias significativas fueron observadas en todos los parámetros entre los aceites de oliva producidos por las dos variedades durante las diferentes etapas de maduración.

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