Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits

This work consists of a detailed study on the changes that occur in the oil of olives (Manzanilla and Hojiblanca cultivars) when subjected to previous storage before their processing as ripe olives. Storage significantly ( p < 0.05) increased acidity (0.998 and 0.438 g oleic acid/kg oil, respectively), peroxide value (10.21 and 13.86 mequiv O 2 /kg oil) and K 270 (0.069 and 0.033) but decreased K 232 (0.325 and 0.569). There was also a significant ( p < 0.05) increment in polar compounds (3.17 and 0.78%, mainly due to the formation of diacylglycerols and fatty acids), OOO + PLP triacylglycerol (1.37% only in Manzanilla), and erythrodiol (with an increment of ≈20 mg/kg oil) but significantly ( p < 0.05) decreased some triacylglycerols in Manzanilla (LLL, 0.022%; OLL, 0.243%; OOL + PoOO; 0.731%), polyunsaturated fatty acids (C18:2n‐6, 0.879 and 0.051 g/100 g oil while C18:2t, C18:3n‐6, practically disappeared) and Δ 5 ‐avenasterol (9.16 and 9.75 mg/kg oil). In general, Hojiblanca cultivar was more resistant to fat deterioration than Manzanilla.