Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

• Published in: Foods Vol. 10; no. 2; p. 305
• Main Authors: Piscopo, Amalia, Mafrica, Rocco, De Bruno, Alessandra, Romeo, Rosa, Santacaterina, Simone, Poiana, Marco
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 02.02.2021; MDPI
• Subjects: Acidity; Antioxidants; Biodiversity; clones; Cloning; Composition; Cultivars; Fatty acid composition; Fatty acids; Food science; minor accessions; Olive oil; Peroxides; Polyphenols; Qualitative analysis; quality; Spectrophotometry; Tocopherols; Variance analysis; Italy; olive oil; minor accessions; clones; quality
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10020305

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460-778 mg/kg) and tocopherols (224-595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.