Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin

We studied the differences in the characteristics that typify virgin olive oils produced in three representative zones of Extremadura: Sierra Norte of Cáceres, Serena-Siberia, and Tierra de Barros. A total of 156 samples from those three zones were assayed for fatty acids, triglycerides, sterols, a...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2009-10, Vol.86 (10), p.933-940
Main Authors: Casas, Jacinto Sánchez, De Miguel Gordillo, C, Osorio Bueno, E, Marín Expósito, J, Mendoza, M. Fuentes, Hierro, T. Ardila, González, L. Gallardo, Martínez Cano, M
Format: Article
Language:English
Subjects:
Agriculture
Amendments
Biological and medical sciences
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Discriminant analysis
Discriminant function
erythrodiol
Erythrodiol and uvaol
Fat industries
fatty acid composition
Fatty acids
food composition
Food industries
food quality
Food Science
Fundamental and applied biological sciences. Psychology
Industrial Chemistry/Chemical Engineering
lipid composition
Olive oil
Original Paper
phytosterols
Software packages
Sterols
triacylglycerols
Triglycerides
uvaol
Virgin olive oil
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Summary:We studied the differences in the characteristics that typify virgin olive oils produced in three representative zones of Extremadura: Sierra Norte of Cáceres, Serena-Siberia, and Tierra de Barros. A total of 156 samples from those three zones were assayed for fatty acids, triglycerides, sterols, and erythrodiol + uvaol. Statistically significant differences (p < 0.05) were found between the mean values of the parameters corresponding to the three zones. These profiles were then used to classify the varietal origin of the oils using the discriminant functions that had previously been defined by the authors for these parameters. This classification, together with the production data, confirmed the use of the different varieties of olives in the study zones. The results showed Manzanilla Cacereña to be the most used variety in the Sierra Norte of Cáceres zone, Cornezuelo and Verdial de Badajoz with a slight presence of Picual in the Serena-Siberia zone, and Carrasqueña and Morisca in Tierra de Barros.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-009-1428-x