Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones o...
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Instituto de la Grasa, CSIC
2022
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/11562 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1911 https://doi.org/10.3989/gya.0773201 |
| _version_ | 1855036596015857664 |
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| author | Banco, Adriana Pamela Puertas, Carlos Marcelo Trentacoste, Eduardo Rafael Monasterio, Romina Paula |
| author_browse | Banco, Adriana Pamela Monasterio, Romina Paula Puertas, Carlos Marcelo Trentacoste, Eduardo Rafael |
| author_facet | Banco, Adriana Pamela Puertas, Carlos Marcelo Trentacoste, Eduardo Rafael Monasterio, Romina Paula |
| author_sort | Banco, Adriana Pamela |
| collection | INTA Digital |
| description | ‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality. |
| format | info:ar-repo/semantics/artículo |
| id | INTA11562 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Instituto de la Grasa, CSIC |
| publisherStr | Instituto de la Grasa, CSIC |
| record_format | dspace |
| spelling | INTA115622022-04-05T14:19:06Z Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) Banco, Adriana Pamela Puertas, Carlos Marcelo Trentacoste, Eduardo Rafael Monasterio, Romina Paula Olea Europaea Variedades Varieties Aceite de Oliva Olive Oil Calidad Quality Ácidos Grasos Fatty Acids Contenido Fenólico Phenolic Content Olivo Variedad Arauco Mendoza, Argentina ‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality. ‘Arauco’ forma parte de las más de dos mil variedades de olivo reconocidas mundialmente, con la particularidad de ser la única variedad reconocida de Argentina. En este trabajo, se evaluaron las características de frutos y aceite de la variedad ‘Arauco’ cultivada en las tres principales áreas productoras de la provincia de Mendoza (Argentina), durante dos cosechas (2016 y 2017). Las características estudiadas fueron concentración de agua y aceite, relación pulpa/hueso, rendimiento industrial, estabilidad oxidativa, perfil de ácidos grasos, fenoles y flavonoides totales entre otras. Los resultados mostraron un contenido relativamente alto de fenoles y de ácido oleico, sumado a bajos coeficientes de extinción (K232 y K270) y acidez, así como un perfil de ácidos grasos bien equilibrado. Además, se observaron tres interesantes relaciones entre estabilidad oxidativa y las relaciones de ácidos grasos monoinsaturados/poliinsaturados (R2=0.96), oleico/linoleico (R2=0.96) y el ácido esteárico (R2=0.93). Los resultados mostraron que la variedad ‘Arauco’ cultivada en Mendoza da aceite de excelente calidad. EEA Junín Fil: Banco, Adriana Pamela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Junín; Argentina Fil: Puertas, Carlos Marcelo. 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; Argentina Fil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Monasterio, Romina Paula. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Biomatemática y Físicoquímica; Argentina 2022-04-05T14:15:30Z 2022-04-05T14:15:30Z 2021-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/11562 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1911 1988-4214 0017-3495 https://doi.org/10.3989/gya.0773201 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Mendoza .......... (province) (World, South America, Argentina) 1001427 Instituto de la Grasa, CSIC Grasas y aceites 72 (4) : e429 (October-December 2021) |
| spellingShingle | Olea Europaea Variedades Varieties Aceite de Oliva Olive Oil Calidad Quality Ácidos Grasos Fatty Acids Contenido Fenólico Phenolic Content Olivo Variedad Arauco Mendoza, Argentina Banco, Adriana Pamela Puertas, Carlos Marcelo Trentacoste, Eduardo Rafael Monasterio, Romina Paula Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title | Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title_full | Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title_fullStr | Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title_full_unstemmed | Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title_short | Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina) |
| title_sort | oil quality characterization of the arauco variety from the main olive growing areas of mendoza argentina |
| topic | Olea Europaea Variedades Varieties Aceite de Oliva Olive Oil Calidad Quality Ácidos Grasos Fatty Acids Contenido Fenólico Phenolic Content Olivo Variedad Arauco Mendoza, Argentina |
| url | http://hdl.handle.net/20.500.12123/11562 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1911 https://doi.org/10.3989/gya.0773201 |
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