The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Córdoba, Argentina)

MARIELA TORRES; DAMIÁN MAESTRI

Food Chemistry

Elsevier

Año: 2006 vol. 96 p. 507 - 511

This work was carried out to assess the influence of two extration methods (two-phase centrifugation and pressure) on oil quality from four olive varieties cultivated at Traslasierra Valley, Córdoba, Argentina. Analysis of the effect of the extraction system on the values of analytical determinations, revealed statiscally significant differences in some parameters, mainly in free fatty acid and phenol contents, and K270 values. Oxidative stability showed a significant positive correlation with phenol content. The most of quality indices and fatty acid composition showed significant variations among olive varities. Nevadillo variety had the highest values of oleic acid, whereas Manzanilla was noteworthy for its higher content of phenolic compounds. Accordingly, pressure-extracted oil from Manzanilla variety presented the better oxidative stability.