Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety
- Autores
- Banco, Adriana Pamela; Trentacoste, Eduardo Rafael; Monasterio, Romina Paula
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- 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.
EEA Junín
Fil: Banco, Adriana Pamela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina - Fuente
- Journal of the Science of Food and Agriculture (First published: 9 July 2020)
- Materia
-
Olea europaea
Variedades
Variedades Indígenas
Variedades Naturalizadas
España
Argentina
Aceite de Oliva
Varieties
Land Varieties
Introduced Varieties
Olive Oil
Olivo
Mendoza, Argentina - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/7545
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Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous varietyBanco, Adriana PamelaTrentacoste, Eduardo RafaelMonasterio, Romina PaulaOlea europaeaVariedadesVariedades IndígenasVariedades NaturalizadasEspañaArgentinaAceite de OlivaVarietiesLand VarietiesIntroduced VarietiesOlive OilOlivoMendoza, ArgentinaBACKGROUND: 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.EEA JunínFil: Banco, Adriana Pamela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; ArgentinaFil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; ArgentinaFil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaWileyinfo:eu-repo/date/embargoEnd/2021-07-132020-07-13T18:57:07Z2020-07-13T18:57:07Z2020-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7545https://onlinelibrary.wiley.com/doi/10.1002/jsfa.106600022-51421097-0010https://doi.org/10.1002/jsfa.10660Journal of the Science of Food and Agriculture (First published: 9 July 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:31Zoai:localhost:20.500.12123/7545instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:32.603INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
title |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
spellingShingle |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety Banco, Adriana Pamela Olea europaea Variedades Variedades Indígenas Variedades Naturalizadas España Argentina Aceite de Oliva Varieties Land Varieties Introduced Varieties Olive Oil Olivo Mendoza, Argentina |
title_short |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
title_full |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
title_fullStr |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
title_full_unstemmed |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
title_sort |
Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety |
dc.creator.none.fl_str_mv |
Banco, Adriana Pamela Trentacoste, Eduardo Rafael Monasterio, Romina Paula |
author |
Banco, Adriana Pamela |
author_facet |
Banco, Adriana Pamela Trentacoste, Eduardo Rafael Monasterio, Romina Paula |
author_role |
author |
author2 |
Trentacoste, Eduardo Rafael Monasterio, Romina Paula |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Olea europaea Variedades Variedades Indígenas Variedades Naturalizadas España Argentina Aceite de Oliva Varieties Land Varieties Introduced Varieties Olive Oil Olivo Mendoza, Argentina |
topic |
Olea europaea Variedades Variedades Indígenas Variedades Naturalizadas España Argentina Aceite de Oliva Varieties Land Varieties Introduced Varieties Olive Oil Olivo Mendoza, Argentina |
dc.description.none.fl_txt_mv |
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. EEA Junín Fil: Banco, Adriana Pamela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina Fil: Trentacoste, Eduardo Rafael. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-13T18:57:07Z 2020-07-13T18:57:07Z 2020-07 info:eu-repo/date/embargoEnd/2021-07-13 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
acceptedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/20.500.12123/7545 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10660 0022-5142 1097-0010 https://doi.org/10.1002/jsfa.10660 |
url |
http://hdl.handle.net/20.500.12123/7545 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10660 https://doi.org/10.1002/jsfa.10660 |
identifier_str_mv |
0022-5142 1097-0010 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
eu_rights_str_mv |
restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
dc.source.none.fl_str_mv |
Journal of the Science of Food and Agriculture (First published: 9 July 2020) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
collection |
INTA Digital (INTA) |
instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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1842341379634626560 |
score |
12.623145 |