Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety

BANCO, ADRIANA P.; TRENTACOSTE, EDUARDO R.; MONASTERIO, ROMINA P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2020

0022-5142

BACKGROUND: The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Parameters on fruits and oil characteristics were evaluated on samples collected from Germplasm Collection of Mendoza province and elaborated in the same place.RESULTS: The levels of phenolic compounds and fatty acids composition of samples under study were comparable with those previously published for these Spanish varieties grown in the Mediterranean basin, showing the adaptability of olive trees. Specifically, observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed.CONCLUSION: Fruits and oil characteristics differed among varieties and seasons. The inter harvest stability was different according to the variety. Genovesa was observed as the most stable variety according to fruit and oil characteristics, even more stable than the autochthonous variety namely Arauco. However, according to the composition of phenolic compounds, Arauco was the most stable between harvests, being this characteristic more important for taste and uniformity of the product.