Influencia del cultivar (arbequina, nevadillo) y del índice de madurez en el perfil de ácidos grasos de aceites de oliva virgen del sur de Mendoza
According to the International Olive Oil Council, olive oil "is the oil from the olive fruit (Olea europea Link), excluding oils obtained by solvents or by re-esterification procedures and any mixture with oils of another nature". Due to the nutritional and sensory characteristics of this...
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| Autores principales: | , , , , , |
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2019
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=14634 |
| Sumario: | According to the International Olive Oil Council, olive oil "is the oil from the olive fruit (Olea europea Link), excluding oils obtained by solvents or by re-esterification procedures and any mixture with oils of another nature". Due to the nutritional and sensory characteristics of this product, its consumption is constantly growing. Its richness in oleic (55-83%) and linoleic (3.5-21%) acids distinguish it from other vegetable oils and give it its protective effect against different types of cancer and cardiovascular diseases. Its chemical composition depends on parameters such as cultivar, climatic, agronomic, cultivation, production and storage conditions. There is a marked tendency to classify these oils through their botanical variety as well as their geographical origin. In our country there are currently regulations that contemplate content ranges in the profile of fatty acids but have not yet been regulated Designations of origin for this product. Information on the fatty acid profile of virgin olive oils from the southern region of the province of Mendoza is still scarce to be able to characterize the oils according to the cultivated varietals. This information can be used to guarantee the authenticity of these oils, which are often subject to fraud. The present project aims to determine the variability of the fatty acid profile of virgin olive oils depending on the cultivar (Arbequina, Nevadillo) and the ripeness index (IM) of the fruits. The IM will be determined according to the color variation of the fruits and the main physical-chemical parameters of the olive oil will be determined following official methodology. The fatty acid profile will be determined as FAMEs by gas chromatography (GC). The sensory characterization of the oils of the varieties under study will also be carried out. Statgraphics 5.1 will be used for the statistical treatment of the data. It is expected to fine-tune the technique for the determination of fatty acids by GC, to know the main parameters that characterize the cultivated monovarietal oils (Arbequina, Nevadillo) in the South oasis of the Province of Mendoza and to determine if there is a relationship between the chemical composition in fatty acids of the monovarietal virgin olive oils and the variation in the maturity of the fruits used in the preparation of the same |
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