Chemical composition of Arbequina virgin olive oil in relation to extraction and storage conditions

MARIELA TORRES; DAMIÁN M. MAESTRI

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley-InterScience

Año: 2006 vol. 86 p. 2311 - 2317

0022-5142

The chemical composition of virgin olive oils from Arbequina variety cultivated in Córdoba (Argentina) was studied in relation to the oil extraction system and production year. Significant variations were found among oils obtained by pressure (PEOs) or centrifugation (CEOs) systems. PEOs were characterised by higher values of acidity, pigments and oleic acid, while CEOs showed greater phenol content. Moreover, a significant effect dependent on the crop year was observed. Arbequina oils produced in Córdoba contained lower amounts of oleic acid, but higher amounts of phenolic compounds than Arbequina oils produced in Spain. A storage stability test was carried out in order to study the combined effects of the oil extraction system and storage conditions (packaging material and illumination) on the quality indices related to oxidative stability. A multivariate analysis applied to the chemical data emphasized the differences among PEOs and CEOs, indicating that variations due to extraction systems were greater than greater than those due to illumination condition and package type. Cluster analysis of oils from each extraction system stressed the influence of illumination condition on the oxidative stability of olive oils, showing increased amounts of secondary oxidation products in oils exposed to light. Glass and tin packages appear to be the most appropriate containers for maintaining the quality of olive oils, but this supposition is strongly dependent on the type of oil (PEO or CEO) and its initial chemical properties. Key words: Arbequina olive oil, extraction systems, chemical composition, storage conditions, oxidative stability.