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DOI:http://dx.doi.org/10.26855/ijfsa.2022.09.003

Chemical Characterization of ‘Arbequina’ Extra-Virgin Olive Oils Produced in Different Growing Areas of Spain

Date: July 15,2022 |Hits: 338 Download PDF How to cite this paper

Joan Tous1,*, Victorino Vega2

1EMP Agrícola. C/San Antonio, 42. 43480 Vilaseca (Tarragona), Spain.

2IFAPA-Centro “Alameda del Obispo”. Avda Menéndez Pidal s/n. 14004 Córdoba, Spain.

*Corresponding author: Joan Tous

Abstract

‘Arbequina’ is one of the main Spanish olive oil cultivars, which is well-known in the international oil market for its excellent taste and flavour and, also, used in different planting models (intensive and super-high density). This is the most important cultivar in Catalonia (North-easthern of Spain). It is also found extensively in other regions (Andalusia, Aragon, etc.), and other countries (Argentina, Chile, Tunisia, Morocco, Portugal, etc.). Extra-virgin olive oil (EVOO) composition determines its intrinsic quality and could be influenced by several factors, such as cultivar, tree age, fruit ripening, cultural practices, mainly irrigation, processing methods and agroclimatic conditions. However, geographical area can be responsible for the specific functional characteristics of olive oil, mainly in this cultivar. The aim of this work was to characterize ‘Arbequina’ EVOOs from different crop seasons and locations in Spain in terms of their fatty acid profile, polyphenols, bitterness (K225) and oxidative stability, to show the classification of oil samples with respect to geographic area. The data in this study are taken from different sources, such as bibliographic reviews and unpublished results of oil samples (several harvest) from two regions of Spain, Catalonia and Andalusia. The obtained results indicate that some quality parameters of the ‘Arbequina’ oil are variable, being cultivated in different environments and orchards conditions (tree age or quantity of irrigation water for example), mainly certain fatty acids, polyphenols and oxidative stability.

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How to cite this paper

Chemical Characterization of ‘Arbequina’ Extra-Virgin Olive Oils Produced in Different Growing Areas of Spain

How to cite this paper: Joan Tous, Victorino Vega. (2022) Chemical Characterization of ‘Arbequina’ Extra-Virgin Olive Oils Produced in Different Growing Areas of Spain. International Journal of Food Science and Agriculture6(3), 253-259.

DOI: http://dx.doi.org/10.26855/ijfsa.2022.09.003

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