COMPARISON OF QUALITY PARAMETERS BETWEEN TWO VARIETIES OF OLIVE OIL: ARBEQUINA AND CORATINA OF THE "VALLEY ANTINACO- LOS COLORADOS" - LA RIOJA

BORTNYK P ; ASENSIO C; BENAVENTE A; BARBIERI N

Jornada; XXXV ANNUAL SCIENTIFIC MEETING. Asociación de Biología de Tucumán; 2018

The Mediterranean diet is associated with a lower incidence of pathologies of cardiovascular origin and greater longevity. These health benefits have been attributed, in some proportion, to the consumption of olive oil. Despite the relevant biological effects of this oil, in Argentina and particularly La Rioja, there is little data available on the content of compounds with antioxidant potential.In this study, we measure and compare some parameters of quality and purity of two varieties, Arbequina and Coratina, analyzing correlations between the composition of both, produced in the Antinaco-Los Colorados Valley, in the department of Chilecito- La Rioja.We worked with three samples of each variety, belonging to three oil manufacturers of the Valley. Quality tests were carried out, such as acidity (AOCS Cd 3d-63.), Peroxide index (AOCS Cd 8b-90), ultraviolet absorbance (COI / T.20 / Doc. No 19 / Rev. 4), and purity parameters, profile of fatty acids (COI / T.20 / Doc. nº 24), total polyphenols (Folin-Ciocalteu test), pigments (absorbance at 472 and 670 nm), flavonoids (Popova, 2004), and antioxidant potential ( DPPH method).After the tests were carried out, it was found a difference between the two oil varieties analyzed. Coratina has higher content of polyphenols, flavonoids. Respecting to quality parameters, both varieties are among the allowed values to be consider extra virgin olive oil.The Coratina variety also has higher content of antioxidants, which associates it with better nutritional conditions.