Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia

Food Chemistry

Volumn 89, Issue 3, 2005, Pages 387-391

  Aguilera, M Paz ^a   Beltrán, Gabriel ^a,b   Ortega, Domingo ^a   Fernández, Antonia ^a   Jiménez, Antonio ^a   Uceda, Marino ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Fatty acids; Italian cultivar; Oxidative stability; Polyphenols; Sensorial characteristics; Tocopherols; Virgin olive oil

Indexed keywords

ANTIOXIDANT; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL;

ALTITUDE; ARTICLE; CONTROLLED STUDY; CROP; CULTIVAR; FOOD ANALYSIS; GEOGRAPHIC DISTRIBUTION; ITALY; LIPID ANALYSIS; NONHUMAN; OXIDATION; SENSORY ANALYSIS;

EID: 4444368150     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.046     Document Type: Article

References (20)

1. Aguilera M.C., Ramirez-Tortosa M.C., Mesa M.D., Gil A. Do MUFA and PUFA have benefitial effects on development of cardiovascular disease? Pandai S.G. Recent research developments in lipids (Advances in Lipid Research). 2000;369-390 Transworld Research Network, Trivandrum (India)
2. Aparicio R., Roda L., Albi M.A., Gutiérrez F. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of the Agricultural and Food Chemistry. 47:1999;4150-4155
3. Barranco D., Cimato A., Fiorino P., Rallo L., Touzani A., Castañeda C., Serafini F., Trujillo I. Catalogo mundial de variedades del olivo. 2000;Consejo Oleicola Internacional, Madrid
4. Beltrán, G. (2000). Influencia del proceso de maduración del fruto de Olea europaea L sobre las características fisico-químicas de los aceites. PhD thesis, Facultad de CC, Experimentales, Universidad de Jaén
5. Beltrán G., Jiménez A., Aguilera M.P., Uceda M. Análisis mediante HPLC de la fracción fenólica del aceite de oliva virgen de la variedad Arbequina. Relación con la medida del amargor K225 y la estabilidad. Grasas y Aceites. 51:2000;320-324
6. Cimato, A., Modi, G., Mattei, A., Niccolai, M., & Alessandri, S. (1991). La caratterizzazione de'll olio 'tipico toscano'. II Anno di ricerca. Florencia, CROEVOTT
7. European Union Commission. (1991). Regulation EEC 2568/91 on the characteristics of olive oil and olive pomace and their analytical methods. Official Journal of European Communities L248
8. Gutiérrez Rosales F., Perdiguero S., Gutiérrez R., Olías J.M. Evaluation of bitter taste in virgin olive oil. Journal of American Oil Chemists' Society. 69:1992;394-395
9. Gutiérrez F. Determinación de la estabilidad oxidativa de aceites de oliva vírgenes: Comparación entre el Método del Oxigeno Activo (AOM) y el método Rancimat. Grasas y Aceites. 40:1989;1-5
10. Gutiérrez F., Jiménez B., Ruiz A., Albi M.A. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of the Agricultural and Food Chemistry. 47:1999;121-127
11. IUPAC. (1992). Determination of tocopherols and tocotrienols in vegetable fats by HPLC. Method No. 2432. Standard methods of analyses of oils, fats and derivatives Oxford: Blackwell
12. Martínez de Victoria E., Mañas M. El aceite de oliva en la dieta y salud humanas. Barranco D., Fernández-Escobar R., Rallo L. El cultivo del olivo. 2001;663-684 MundiPrensa, Madrid
13. Mousa Y.M., Gerasopoulos D., Metzidakis I., Kiritsakis A. Effect of altitude on fruit and oil quality characteristics of mastoids olives. Journal of the Science of Food and Agriculture. 71:1996;345-349
14. Osman M., Metzidakis I., Gerasopoulos D., Kiritsakis A. Qualitative changes in olive oil collected from trees grown at two altitudes. Rivista italiana de'lla Sostanze Grasse. 71:1994;187-194
15. Piscolla G., Zoppi L. The olive tree in Tuscany. 2001;Agenzia di Promozione Economique de'lla Toscana, Florencia
16. Uceda, M., & Frías, L. (1975). Harvest dates. Evolution of the fruit oil content, oil composition and oil quality. In: Proceedings del Segundo Seminario Oleicola Internacional (pp. 125-128). Córdobe: COI
17. Uceda M., Hermoso M. La calidad del aceite de oliva. Barranco D., Fernández-Escobar R., Rallo L. El cultivo del olivo. 2001;589-614 MundiPrensa, Madrid
18. Vazquez Roncero A., Janer del Valle C., Janer del Valle M.L. Determinación de polifenoles totales del aceite de oliva. Grasas y Aceites. 24:1973;350-357
19. Visioli F., Galli C. Oleuropein protects low density lipoproteins from oxidation. Life Science. 55:1994;1965-1971
20. Visioli F., Galli C. The effect of minor constituents of olive oil on cardiovascular disease: New findings. Nutrition reviews. 56:1998;142-147