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Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy

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Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy

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dc.contributor.author Salazar-García, Domingo C. es_ES
dc.contributor.author Malheiro, Ricardo es_ES
dc.contributor.author Pereira, José Alberto es_ES
dc.contributor.author López- Cortés, I es_ES
dc.date.accessioned 2020-12-11T04:34:19Z
dc.date.available 2020-12-11T04:34:19Z
dc.date.issued 2019-02 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156863
dc.description.abstract [EN] The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229mg kg(-1), with cv. Mas Blanc reporting the highest content (570mg kg(-1)). Among the various tocopherols found in olives, -tocopherol was the main constituent, with a maximum concentration of 290.6mg kg(-1). Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Minor cultivars valorization es_ES
dc.subject Olea europaea L es_ES
dc.subject Olive oil es_ES
dc.subject Characterization es_ES
dc.subject Legislation es_ES
dc.subject Cultivar discrimination es_ES
dc.subject.classification PRODUCCION VEGETAL es_ES
dc.title Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-018-3164-7 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Producción Vegetal - Departament de Producció Vegetal es_ES
dc.description.bibliographicCitation Salazar-García, DC.; Malheiro, R.; Pereira, JA.; López- Cortés, I. (2019). Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. European Food Research and Technology. 245(2):325-334. https://doi.org/10.1007/s00217-018-3164-7 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-018-3164-7 es_ES
dc.description.upvformatpinicio 325 es_ES
dc.description.upvformatpfin 334 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 245 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\383822 es_ES
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