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

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Journal of the American Oil Chemists' Society

Abstract

The chemical composition of commercial Cornicabra virgin olive oils (n=65) was studied, as was its relationship with oil quality and the influence of the extraction method and production year. The main characteristics of these olive oils were: oxidative stability 53 ± 24 h, mean polyphenol content 162 ± 57 mg/kg (as gallic acid), oleic acid 80.8 ± 0.9%, linoleic acid 4.6 ± 0.6%, and campesterol 4.3 ± 0.1%, which is peculiar to this variety. No clear differences in composition were observed with respect to the different extraction systems (dual-phase/triple-phase decanters and pressure), although oils produced by the dual-phase decanter showed higher oxidative stability and polyphenol content. There were significant differences in major fatty acids and sterols according to the production year.

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Departamento de Química Analítica y Tecnología de Alimentos, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain

    M. D. Salvador, F. Aranda & G. Fregapane

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  1. M. D. Salvador
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  2. F. Aranda
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  3. G. Fregapane
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Correspondence to M. D. Salvador.

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Salvador, M.D., Aranda, F. & Fregapane, G. Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops. J Amer Oil Chem Soc 75, 1305–1311 (1998). https://doi.org/10.1007/s11746-998-0176-7

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  • DOI: https://doi.org/10.1007/s11746-998-0176-7

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