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Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)
Author(s) -
Pardo José E.,
Sena Estela,
Cuesta María A.,
Granell José D.,
Valiente Juan,
AlvarezOrtí Manuel
Publication year - 2013
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-013-2222-3
Subject(s) - campesterol , sterol , olive oil , food science , horticulture , cultivar , mathematics , chemistry , botany , biology , cholesterol , biochemistry
The regulated physicochemical and sensory parameters, stability parameters and fatty acid, sterol and triterpenic dialcohol composition of the olive oils from the varieties Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla de Sevilla, Manzanilla Local, Picual and Negrilla, grown in the Campos de Hellin, were analyzed. Regarding potential quality, all the oil samples were classified in the “extra virgin” category according to the regulated parameters. The oils from the varieties Cornicabra and Picual showed remarkably high stability, due to their high total phenol content. The oils from the Benizal variety stood out due to their high campesterol and low total sterol content, exceeding and not reaching, respectively, the limits set by European regulations. This seems to be an intrinsic characteristic of this variety. When the real quality was analyzed, two clearly differentiated groups were observed: on one hand, oils from the Arbequina variety, and on the other hand, oils from the Picual variety and oils mixed from different varieties (Blend). The great number of olive varieties grown in the Campos de Hellin area enables the production of better balanced oils, producing high quality blended oils since the mixing of different varieties may compensate the deficiencies of monovarietal oils.