PARISON OF POLYPHENOL CONTENT IN ARBEQUINA AND BARNEA VARIETALS OF EXTRA VIRGIN OLIVE OILS FROM LA RIOJA

GUZZONATTO AGOSTINA; NOWAKOWSKI FEDERICO; RAMIREZ MARIA ROSANA

Congreso; Reunión Conjunta SAIC. SAB. AAFE. AACYTAL; 2023

Reunión Conjunta SAIC. SAB. AAFE. AACYTAL

Extra virgin olive oil (EVOO) is characterized by a maximum free acidity expressed in oleic acid of 0.8 g/100 g of oil. It mainly contains triglycerides, triterpenoids and polyphenols (PT). The PT content is related to oxidative stability, and the difference between the varietals is more than 45% of the PT. The PT found in the highest proportion are secoiridoids, oleuropein and ligustroside aglycones. During the olive oil extraction process, changes occur in the chemical structure of the secoiridoids of the fruit, giving rise to simpler forms such as hydroxytyrosol and tyrosol. From the perspective of human health, the importance of these compounds is due to their antioxidant capacity and the role they play in preventing degenerative diseases. The aim of this work was to determine the PT content in the EVOOs obtained from Barnea and Arbequina varietals produced in La Rioja. The extracts were analyzed by liquid chromatography with a UV detector, using syringic acid as an internal standard and tyrosol as an external standard. Conventional extraction method and calibration curves were performed. T- Student test was applied to determine the difference among the means (P