Characterization of extra virgin olive oils from 'Arbequina' and 'Frantoio' produced in a latitudinal gradient in Chile

• Published in: Acta horticulturae no. 1057; pp. 627 - 634
• Main Authors: Estay, K, Servili, M, Selvaggini, R
• Format: Journal Article
• Language: English
• Published: International Society for Horticultural Science 01.01.2014
• Subjects: aldehydes; cultivars; esters; extra-virgin olive oil; fatty acid composition; high performance liquid chromatography; lignans; multivariate analysis; odors; oleic acid; olives; polyphenols; sensory evaluation; taste; volatile compounds; Chile
• DOI: 10.17660/ActaHortic.2014.1057.79
• ISSN: 0567-7572

‘Arbequina’ and ‘Frantoio’ are the two main olive oil cultivars used in Chile. Our purpose was to study both cultivars in three latitudinal regions (between 29°02’ and 36°33’S) covering the main olive growing area, in Chile. In this study multivariate statistical analysis shows differences mainly according to the cultivar, however, where the cultivar is grown does not make a clear effect. Fatty acid profiles show oleic acid contents of 78.2% for ‘Frantoio’, 76% for ‘Arbequina’. This high oleic acid content in ‘Arbequina’ is one of the highest in the world according to published data. Additionally, olive oils obtained from ‘Arbequina’ are characterized by the presence of a higher content of volatile components, like C5-C6 alcohols, aldehydes and esters. ‘Arbequina’ also shows a higher content of the phenolic component 3,4-DHPEA-EDA. However, olive oils obtained from the ‘Frantoio’ cultivar, show a higher content of total polyphenols, which were determined using HPLC. The ‘Frantoio’ cultivar shows a higher content of phenolic compounds: 3,4-DHPEA, p-HPEA, and p-HPEA-EA and lignans: (+)-1-acetoxipinoresinol. Sensorial analysis has shown that olive oils obtained from ‘Frantoio’ are characterized by a bitter pungent taste, while ‘Arbequina’ olive oils are sweeter and have a slightly more pronounced aroma.