Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)
| Autor: | Liliana N. Ceci, Amalia A. Carelli, Susana B. Mattar |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Antioxidant Otras Ingenierías y Tecnologías medicine.medical_treatment Argentina Tocopherols OLIVE OIL INGENIERÍAS Y TECNOLOGÍAS OXIDATIVE STABILITY Alimentos y Bebidas 03 medical and health sciences chemistry.chemical_compound POLYPHENOLS 0404 agricultural biotechnology Phenols medicine Cultivar Olive Oil chemistry.chemical_classification 030109 nutrition & dietetics Fatty Acids food and beverages Fatty acid 04 agricultural and veterinary sciences PIGMENTS 040401 food science Horticulture Oleic acid TOCOPHEROLS chemistry Chemical quality Spectrophotometry Polyphenol Composition (visual arts) Oxidation-Reduction FATTY ACIDS Food Science Polyunsaturated fatty acid |
| Zdroj: | Food Research International. 100:764-770 |
| ISSN: | 0963-9969 |
| Popis: | This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols(PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, ChanglotReal and Coratina cultivars (San Juan province, Argentina). The influence of the cultivar and the effect of earlier harvest dates on the yields (OY), quality and OSI of the oils were also evaluated. All the oils were classified as extra virgin. The OY (L/100 kg) averaged: Arbequina = 13.2, Changlot Real = 21.3, Coratina = 18.3. The oleic acid (O) percentage, oleic to linoleic plus linolenic ratio [O / (L + Ln)], PPs and OSI were highly dependent on cultivar (Arbequina < Changlot Real < Coratina). The earlier harvest season associated with lower maturity indices increased the OSI of all the oils (Arbequina: from 6.3?13.8 h up to 10.6?19.0 h, Changlot: from 6.0-12.1 h up to 13.7-36.9 h and Coratina: from 20.5?26.0 h up to 24.6?42.4 h) due to a more favorable O / (L + Ln) ratioand antioxidant composition. Regional producers are recommended to bring forward the harvest season to obtain oils with better chemical and nutritional quality, higher oxidative stability and a fatty acid profile according to the IOC trade standard. Fil: Ceci, Liliana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina Fil: Mattar, Susana B. Universidad Católica de Cuyo - Sede San Juan; Argentina Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina |
| Databáze: | OpenAIRE |
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