Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 10, 1998, Pages 1305-1311

  Salvador, M D ^a   Aranda, F ^a   Fregapane, G ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Chemical composition; Cornicabra variety; Virgin olive oil

Indexed keywords

COMPOSITION; EXTRACTION; OLEIC ACID; OXIDATION; PHENOLS;

CAMPESTEROL; LINOLEIC ACIDS;

VEGETABLE OILS;

EID: 0032180763     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0176-7     Document Type: Article

References (33)

1. Humanes, J., and M. Civantos, Producción de aceite de oliva de calidad. Influencia del cultivo, Junta de Andalucía. Servicio de Publicaciones y divulgación. Apuntes para cursos n° 21/92 (1993).
2. Barranco, D., L. Rallo, M. Uceda, and M. Hermoso, Fichas Varietales del Olivo, Cornicabra, Unaproliva 1, n°3 (1994).
3. Hermoso, M., J. Gonzalez, M. Uceda, A. Garcia-Ortiz, J. Morales, L. Frias, and A. Fernandez, Elaboracion de aceite de oliva de calidad. II Obtención por el sistema de dos fases. Junta de Andalucía. Servicio de Publicaciones y divulgación. Apuntes n° 11/94 (1995).
4. Frankel, E.N., Chemistry to Autoxidation: Mechanism, Products and Flavor Significance, in Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, 1985, pp. 1-37.
5. Vazquez, A., C. Janer, and M.L. Janer, Polifenoles naturales y estabilidad del aceite de oliva, Grasas Aceites 26:14-18 (1975).
6. Papadopoulus, G., and D. Boskow, Antioxidant Effect of Natural Phenols on Olive Oil, J. Am. Oil Chem. Soc. 65:669-671 (1991).
7. Montedoro, G.F., M. Servili, M. Baldioli, and E. Miniati, Simple and Hydrolizable Phenolic Compounds in Virgin Olive Oil. 1. Their Extraction, Separation and Quantitative and Semiquantitative Evaluation by HPLC, J. Agric. Food Chem. 40:1571-1576 (1992).
8. Baldioli, M., M. Servili, G. Perretti, and G.F. Montedoro, Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oils, J. Am. Oil Chem. Soc. 73:1589-1593 (1996).
9. Vazquez, A., Les polyphénols de l'huile d'olive et leur influence sur les caracteristiques de l'huile, Rev. Franç. Corps Gras 25:21-26 (1978).
10. Gutierrez, R., C. Janer del Valle, M.L. Janer del Valle, F. Gutierrez, and A. Vazquez Roncero, Relación entre los polifenoles la calidad y estabilidad del aceite de oliva virgen, Grasas Aceites 28:101-106 (1977).
11. Di Giovacchino, L., M. Solinas, and M. Miccoli, Effect of Extraction Systems on the Quality of Virgin Olive Oil, J. Am. Oil Chem. Soc. 71:1189-1194 (1994).
12. Gracian, J., and G. Arevalo, Adición de tocoferoles a aceites de oliva refinados con vistas al mejoramiento de su estabilidad oxidativa y de sus cualidades dietéticas, Grasas Aceites 22:177-184 (1971).
13. Karmal-Eldin, A., and L.A. Appelqvist, The Chemistry and Antioxidant Properties of the Tocopherols and Tocotrienols, Lipids 31:671-701 (1996).
14. Gutierrez, F., J. Garrido, L. Gallardo, B. Gandul, and M.I. Minguez, Action of Chlorophylls on the Stability of Virgin Olive Oil, J. Am. Oil Chem. Soc. 69:866-871 (1992).
15. Document No. 6. Internacional Olive Oil Council (IOOC), Madrid, 1984.
16. European Union Commission, Regulation EEC/2568/91 on the Characteristics of Olive and Olive Romance Oils and Their Analytical Methods. Annex II: Determination of Acidity Value. Annex III: Determination of Peroxide Index. Annex IX: Spectrophotometric Test of UV Absorption. Off. J. Eur. Commun. L248, 6-36 (1991) Regulation EEC/1429/92 on the Modifications to the Regulation EEC/2568/91, Ibid (1992).
17. European Union Commission, Regulation EEC/2568/91 on the Characteristics of Olive and Olive Romance Oils and Their Analytical Methods. Annex II: Determination of Acidity Value. Annex III: Determination of Peroxide Index. Annex IX: Spectrophotometric Test of UV Absorption. Off. J. Eur. Commun. L248, 6-36 (1991) Regulation EEC/1429/92 on the Modifications to the Regulation EEC/2568/91, Ibid (1992).
18. Gutiérrez, F., Determinación de la estabilidad oxidativa de aceites de oliva vírgenes: comparación entre el método A.O.M. y el método Rancimat, Grasas Aceites 40:1-5 (1989).
19. Vázquez, A., C. Janer, and M.L. Janer, Determinación de los polifenoles del aceite de oliva, Ibid. 24:350-357 (1973).
20. Gutfinger, T., Polyphenols in Olive Virgin Oils, J. Am. Oil Chem. Soc. 55:966-968 (1981).
21. American Oil Chemists' Society, Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC, in Official Methods and Recommended Practices of the American Oil Chemists' Society, Champaign, 1989, Method Ce 8-89.
22. Mínguez-Mosquera, M. I., L. Rejano, B. Gandul, A.H. Sanchez, and J. Garrido, Color-Pigment Correlation in Virgin Olive Oil, J. Am. Oil Chem. Soc. 68:322-337 (1991).
23. Statistical Solutions, Number Cruncher Statistical System 6.0, Cork, Ireland, 1997.
24. Alba, J., F. Hidalgo, M.A. Ruiz, F. Martinez, M.J. Moyano, A. Cert, M.C. Perez, and M.V. Ruiz, Características de los aceites de oliva de primera y segunda centrifugación, Grasas Aceites 47:163-181 (1996).
25. Angerosa, F., and L. Di Giovacchino, Natural Antioxidants of Virgin Oil Obtained by Two and Tri-Phases Centrifugal Decanters, Ibid. 47:241-254 (1996).
26. Mínguez-Mosquera, M.I., B. Gandul, and J. Garrido, Pigments Present in Virgin Olive Oil, J. Am. Oil Chem. Soc. 67:192-196 (1990).
27. Gandul, B., and M.I. Minguez, Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties, J. Sci. Food Agric. 72:31-39 (1996).
28. Aparicio, R., M. Sanchez-Navarro, and M.S. Ferreiro, Definite Influence of the Extraction Methods on the Chemical Composition of Virgin Olive Oil, Grasas Aceites 42:356-362 (1991).
29. Williamson, E., The Antioxidant Activity of Δ5-Avenasterol, Ph.D. Thesis, University of Reading, United Kingdom, 1988.
30. Felice, M., T. Gomes, and M. Catalano, Oil Extraction from Olives by Continuous Industrial Processing 'Three Years of Research.' Riv. Ital. Sostanze Grasse 56:361-379 (1979).
31. Negriz, C., and K. Ünal, The Effect of Extraction Systems on Triterpene Alcohols and Squalene Content of Virgin Olive Oil, J. Sci. Food Agric. 56:79 (1991).
32. Di Giovacchino, L., M. Solinas, and M. Miccoli, Aspetti qualitative e quantitative delle produzione olearie ottenute dalla lavorazione delle olive con differenti sistemi di estrazione, Riv. Ital. Sostanze Grasse 71:581-594 (1994).
33. Cert, A., J. Alba, M. León-Camacho, W. Moreda, and M.C. Pérez Camino, Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Oils Obtained by Centrifugation, J. Agric. Food Chem. 44:3930-3934 (1996).