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Chemical characterization of traditional varietal olive oils in East of Spain

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Chemical characterization of traditional varietal olive oils in East of Spain

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dc.contributor.author López Cortés, Isabel es_ES
dc.contributor.author Salazar García, Domingo Carlos es_ES
dc.contributor.author Velázquez Martí, Borja es_ES
dc.contributor.author Salazar Hernández, Domingo Manuel es_ES
dc.date.accessioned 2016-06-30T11:04:19Z
dc.date.available 2016-06-30T11:04:19Z
dc.date.issued 2013-12
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/66820
dc.description.abstract [EN] The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the International Olive Council (IOC norms): Sweet oils (Farga, Morruda and Serrana) which were compared with Arbequina as standard of the Spanish sweet oils; and bitter spicy oils (Alfafara, Blanqueta, and Villalonga) that were compared with Picual, considered as the standard of the bitter spicy olive oils. For the study, sampled trees were chosen in their geographically separated originating areas. They were cultivated in the traditional conditions. The variety of each sampled tree was previously identified by the International Union for the Protection of new Varieties for Plants (UPOV TG/99/4). We have attempted to find differences between these varieties based on their fatty acid and sterol components. Although our results of only the sterols in olive oils suggested that stigmasterol could allow the segregation of the varieties, our experience indicates that analysis of the main fatty acids (palmitic, oleic and linoleic), together with a PCA applied to all fatty acids and sterols, can be used to validate the varietal determinations with enough precision. In addition, α-tocopherol can be used as differentiator in bitter spicy oils. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Varietal differentiation es_ES
dc.subject Fatty acids es_ES
dc.subject Sterols es_ES
dc.subject Tocopherols es_ES
dc.subject.classification PRODUCCION VEGETAL es_ES
dc.subject.classification ECONOMIA FINANCIERA Y CONTABILIDAD es_ES
dc.subject.classification INGENIERIA AGROFORESTAL es_ES
dc.title Chemical characterization of traditional varietal olive oils in East of Spain es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2013.04.035
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Rural y Agroalimentaria - Departament d'Enginyeria Rural i Agroalimentària es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Producción Vegetal - Departament de Producció Vegetal es_ES
dc.description.bibliographicCitation López Cortés, I.; Salazar García, DC.; Velázquez Martí, B.; Salazar Hernández, DM. (2013). Chemical characterization of traditional varietal olive oils in East of Spain. Food Research International. 54(2):1934-1940. doi:10.1016/j.foodres.2013.04.035 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodres.2013.04.035 es_ES
dc.description.upvformatpinicio 1934 es_ES
dc.description.upvformatpfin 1940 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 54 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 252892 es_ES


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