| Title: | Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv |
| Author(s): | Reboredo-Rodriguez P; Gonzalez-Barreiro C; Cancho-Grande B; Fregapane G; Salvador MD; Simal-Gandara J; |
| Address: | "Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, Ciudad Real Campus, E-13071 Ciudad Real, Spain. Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es" |
| DOI: | 10.1016/j.foodchem.2014.12.078 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The current trend of the olive oil market is the production of high quality extra from traditional minor olive varieties with peculiar and differentiated characteristics (especially with respect to the aromatic and phenolic composition). In this way, the interest of Galician oil producers (NW Spain) in recovering old autochthonous Local olive fruits has increased substantially in recent years. In order to investigate the potential of the Local olives by either producing high quality monovarietal oils or mixing with the most widespread olives in Galicia (Arbequina and Picual cv.), quality indices, and fatty acid composition as well as volatile and phenolic profiles were determined and compared. All EVOOs studied in this work can be considered as 'extra virgin olive oil' due to quality indices fell within the ranges established in legislation. Picual and Local olive oils as well as those resulting from their co-crushing reach values which are required by EU legislation to add the specific health claim on the oil label. Co-crushing Picual:Local (80:20) provided a significant enhancement of grass and apple nuances and a decrease of banana notes with respect to Picual oils. The co-crushing process improved sensory and health properties of Picual extra virgin olive oils. The effect of co-crushing on phenolics, ester volatiles and banana nuances cannot be easily modulated, contrary to quality indices and fatty acid composition, both changing linearly in strict correlation with the fruit mass ratio" |
| Keywords: | Fatty Acids Olea/*chemistry Olive Oil Phenols/*analysis Plant Oils/*analysis/chemistry Volatile Organic Compounds Odour activity value (OAV) Olive co-crushing Phenolic compounds Quality-related indices Volatile compounds; |
| Notes: | "MedlineReboredo-Rodriguez, P Gonzalez-Barreiro, C Cancho-Grande, B Fregapane, G Salvador, M D Simal-Gandara, J eng Research Support, Non-U.S. Gov't England 2015/01/28 Food Chem. 2015 Jun 1; 176:493-503. doi: 10.1016/j.foodchem.2014.12.078. Epub 2014 Dec 25" |
