EVALUATION OF QUALITY PARAMETERS OF THE MAJORITY AND MINORITY COMPOUNDS OF TWO VARIETIES OF OLIVE OIL: ARBEQUINA AND CORATINA FROM THE ANTINACO- LOS COLORADOS VALLEY

BORTNYK PATRICIA; BENAVENTE ALBA; BARBIERI NATALIA

Jornada; XXXVIII ANNUAL SCIENTIFIC MEETING, TUCUMAN BIOLOGY ASSOCIATION; 2021

Asociación de biología de Tucumán

The presence of different chemical compounds in virgin olive oil (VOO) is influenced by different factors, such as the edaphoclimatic conditions of the production area, the maturity at the time of the olives harvest, the oil extraction methods and its preservation. In recent years, it is having special interest to the compounds that are found in a small proportion.Our objective was to evaluate quality parameters referring to the majority and minority compounds of two varieties of olive oil (Arbequina y Coratina) produced in the Antinaco - Los Colorados Valley, in order to be able to compare them in terms of quality and antioxidant activity.Three samples of each variety were taken from three olive oil companies in the valley. The following parameters were measured: acidity, Peroxide index, ultraviolet absorbance (K232 and K270), profile of fatty acids, as parameters corresponding to the majority compounds. The determinations of phenols and total flavonoids as well as pigments correspond to the minority compounds.The antioxidant potential was determined by the DPPH method, and it was correlated with the evaluated compounds. According to the quality parameters analyzed, four oils can be classified as extra virgin. The Coratina variety presented higher content of oleic, phenols and pigments, as well as better antioxidant activity (p