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231223s2010 xx |||||o 00| ||eng c |
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|a 10.1177/1082013210367542
|2 doi
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|a eng
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|a Benito, M
|e verfasserin
|4 aut
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|a Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain)
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|c 2010
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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|a Date Completed 08.03.2011
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|a Date Revised 16.11.2017
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|a published: Print
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|a Citation Status MEDLINE
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|a The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not for the production of monovarietal virgin olive oil. The values of the physicochemical and sensory analysis for the three olive oils corresponded to extra virgin category, however important differences among the three oils were observed in relation to pigment content, color measurements and fatty acid and phenol and tocopherol composition. Several characteristics such as oil yield, fatty acid and phenol and tocopherol content and sensory profiles suggested that some of these oils are of a promising composition. The olive yield of the Bodocal variety was the lowest (17%) and its corresponding oil had the smallest oleic acid (69%), phenols (272 mg gallic acid/kg) and tocopherol (96 mg/kg) contents and not equilibrated sensory parameters. The main characteristics of the Racimilla variety were a very high oil yield (28%) with very high contents in oleic acid (79 %) and phenols (831 mg gallic acid/kg). The oil of the Negral variety had very equilibrated sensory properties and its oleic acid content (76%) was similar to that of Racimilla. Its phenol content (456 mg gallic acid/kg) was between that of the other two varieties and its tocopherol content (190 mg/kg) was the highest. Therefore, the two last varieties could be of great interest for producing monovarietal olive oils
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Lipid Peroxides
|2 NLM
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|a Olive Oil
|2 NLM
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|a Plant Oils
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|a Oleic Acid
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|a Gallic Acid
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|2 NLM
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|a Tocopherols
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| 650 |
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|a R0ZB2556P8
|2 NLM
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|a Oria, R
|e verfasserin
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|a Sánchez-Gimeno, A C
|e verfasserin
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 16(2010), 6 vom: 15. Dez., Seite 523-30
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|g volume:16
|g year:2010
|g number:6
|g day:15
|g month:12
|g pages:523-30
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|u http://dx.doi.org/10.1177/1082013210367542
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