Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols (PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, Changlot Real and Coratina cultivars (San Juan province, Argentina). The influenc...

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Veröffentlicht in:Food research international 2017-10, Vol.100 (Pt 1), p.764-770
Hauptverfasser: Ceci, Liliana N., Mattar, Susana B., Carelli, Amalia A.
Format: Artikel
Sprache:eng
Schlagworte:
Fatty acids
Olive oil
Oxidative stability
Pigments
Polyphenols
Tocopherols
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Zusammenfassung:This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols (PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, Changlot Real and Coratina cultivars (San Juan province, Argentina). The influence of the cultivar and the effect of earlier harvest dates on the yields (OY), quality and OSI of the oils were also evaluated. All the oils were classified as extra virgin. The OY (L/100kg) averaged: Arbequina=13.2, Changlot Real=21.3, Coratina=18.3. The oleic acid (O) percentage, oleic to linoleic plus linolenic ratio [O/(L+Ln)], PPs and OSI were highly dependent on cultivar (Arbequina
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.07.074