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Characterization of the olive oil from three potentially interesting varieties from aragon (Spain).
MedLine Citation:
PMID:  21339168     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgin olive oil. The values of the physicochemical and sensory analysis for the three olive oils corresponded to extra virgin category, however important differences among the three oils were observed in relation to pigment content, color measurements and fatty acid and phenol and tocopherol composition. Several characteristics such as oil yield, fatty acid and phenol and tocopherol content and sensory profiles suggested that some of these oils are of a promising composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents and not equilibrated sensory parameters. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents in oleic acid (79 %) and phenols (831 mg gallic acid/kg). The oil of the Negral variety had very equilibrated sensory properties and its oleic acid content (76%) was similar to that of Racimilla. Its phenol content (456 mg gallic acid/kg) was between that of the other two varieties and its tocopherol content (190 mg/kg) was the highest. Therefore, the two last varieties could be of great interest for producing monovarietal olive oils.
Authors:
M Benito; R Oria; A C Sánchez-Gimeno
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  16     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2011-02-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  523-30     Citation Subset:  IM    
Affiliation:
Tecnología de los Alimentos. Facultad de Veterinaria. Universidad de Zaragoza - Miguel Servet, 177, 50013 Zaragoza, Spain.
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