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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7545
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7545
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling 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/restrictedAccess2025-09-29T13:44:58Zoai: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:l2025-09-29 13:44:59.232INTA 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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score 12.558318

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