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

MARIELA TORRES; DAMIÁN MAESTRI

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley

Lugar: London; 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 (PEO) or centrifugation (CEO) systems. PEO were characterized by higher values of acidity, pigments and oleic acid. CEO showed greater phenol content. Moreover, a significant effect dependent on the crop year was observed. Arbequina oils produced in Córdoba present low amounts of oleic acid, but high content of phenolic compounds as compared with 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 PEO and CEO, indicating that variations among extraction systems were greater than differences among illumination condition and package type. The cluster analysis from oils in each extraction system stressed the influence of illumination condition on the oxidative stability of olive oils, resulting in 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.