Skip to main content
SpringerLink
Log in

Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density olive grove located in a non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. The results showed that the 122 monovarietal olive oils studied could be classified as extra virgin oils, according to the quality parameters. Furthermore, the olive cultivar had a marked effect on the chemical composition and antioxidant activity. In general, olive oils from cvs. Picual and Cornicabra showed the highest total phenolic contents, oxidative stability, and tocopherols contents, whereas the worst results for oxidative stability were observed for cv. Redondilla olive oils, probably associated to the lowest contents of phenolics and tocopherols and the highest amounts of polyunsaturated fatty acids. Finally, it was found that, despite the different crop years evaluated, the quality-chemical profiles could be used to successfully discriminate the monovarietal oils under study (linear discriminant analysis sensitivities: 92 ± 5% for the repeated K-fold cross-validation), using the data of 15 non-redundant variables identified by the simulated annealing variable selection algorithm.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Rallo L, DíeZ CM, Morales-Sillero A, Miho H, Priego-Capote F, Rallo P (2018) Quality of olives: a focus on agricultural preharvest factors. Sci Hortic 233:491–509

    Article  Google Scholar 

  2. Banco A, Trentacoste E, Monasterio RP (2021) Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety. J Sci Food Agric 101:518–524

    Article  CAS  Google Scholar 

  3. Romero-Gámez M, Castro-Rodríguez J, Suárez-Rey EM (2017) Optimization of olive growing practices in Spain from a life cycle assessment perspective. J Clean Prod 149:25–37

    Article  Google Scholar 

  4. Colombo S, Sánchez-Martínez JD, Perujo-Villanueva M (2020) The trade-offs between economic efficiency and job creation in olive grove smallholdings. Land Use Policy 96:104696

    Article  Google Scholar 

  5. Gómez-del-Campo M, Trentacoste ER, Connor DJ (2020) Long-term effects of row spacing on radiation interception, fruit characteristics and production of hedgerow olive orchards (cv. Arbequina). Sci Hortic 272:109583

    Article  CAS  Google Scholar 

  6. Rodrigues N, Casal S, Peres AM, Baptista P, Bento A, Martíne H, Asensio-S.-Manzanera MC, Pereira JA (2018) Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina. Sci Hortic 238:222–233

    Article  CAS  Google Scholar 

  7. Borges TH, Pereira JA, Cabrera-Vique C, Lara L, Oliveira AF, Seiquer I (2017) Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: physicochemical properties, oxidative stability and fatty acid profile. Food Chem 215:454–462

    Article  CAS  Google Scholar 

  8. Hermoso M, Uceda M, García A, Morales B, Frias ML, Fernandez A (1991) Elaboración de 505 Aceite de Calidad. Cons Agric y Pesca, Ser Apunt 5:173

    Google Scholar 

  9. Regulation C (1991) (ECC) n◦ 2568/91: on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis. Off J Eur Union L248:1–82

    Google Scholar 

  10. Capannesi C, Palchetti I, Mascini M (2000) Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem 71:553–562

    Article  CAS  Google Scholar 

  11. Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA (2020) Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Res Int 128:108759

    Article  CAS  Google Scholar 

  12. ISO 9936 (2006) Animal and vegetable fats and oils—determination of tocopherol and tocotrienol contents by high-performance liquid chromatography

  13. Bertsimas D, Tsitsiklis J (1993) Simulated annealing. Stat Sci 8:10–15

    Article  Google Scholar 

  14. Cadima J, Cerdeira JO, Minhoto M (2004) Computational aspects of algorithms for variable selection in the context of principal components. Comput Stat Data Anal 47:225–236

    Article  Google Scholar 

  15. Bishop CM (2006) Pattern recognition and machine learning, 1st edn. Springer, New York

    Google Scholar 

  16. Venables WN, Ripley BD (2002) Modern applied statistics with S (Statistics and Computing), 4th edn. Springer, New York

    Book  Google Scholar 

  17. Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Fregapane G, Salvador MD, Simal-Gándara J (2015) Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv. Food Chem 176:493–503

    Article  CAS  Google Scholar 

  18. Mansouri F, Ben Moumen A, Aazza S, Belha K, Fauconnier ML, Sindic M, Serghini Caid H, Elamrani A (2019) Quality and chemical profiles of virgin olive oils of three European cultivars suitable for super-high-density planting conditions in eastern Morocco. Mater Today 13:998–1007

    CAS  Google Scholar 

  19. Farinelli D, Tombesi S (2015) Performance and oil quality of ‘Arbequina’ and four Italian olive cultivars under super high density hedgerow planting system cultivated in central Italy. Sci Hortic 192:97–107

    Article  CAS  Google Scholar 

  20. Andreou V, Dimopoulos G, Alexandrakis Z, Katsaros G, Oikonomou D, Toepfl S, Heinz V, Taoukis P (2017) Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase. Innov Food Sci Emerg Technol 40:52–57

    Article  CAS  Google Scholar 

  21. Ceci LN, Mattar SB, Carelli AA (2017) Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina). Food Res Int 100:764–770

    Article  CAS  Google Scholar 

  22. Laincer L, Laccarino L, Amato J, Pagano B, Pagano A, Tenore G, Tamendjari A, Rovellini P, Venturini S, Bellan G, Ritieni A, Mannina L, Novellino E, Randazzo A (2016) Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria). Food Res Int 89:1123–1133

    Article  CAS  Google Scholar 

  23. López-Cortés I, Salazar-García DC, Velázquez-Martí B, Salazar DM (2013) Chemical characterization of traditional varietal olive oils in East of Spain. Food Res Int 54:1934–1940

    Article  CAS  Google Scholar 

  24. Gila A, Sánchez-Ortiz A, Jiménez A, Beltrán G (2021) The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils. Ultrason Sonochem 70:105320

    Article  CAS  Google Scholar 

  25. Xiang C, Xu Z, Liu J, Li T, Yang Z, Ding C (2017) Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan. LWT 78:226–234

    Article  CAS  Google Scholar 

  26. Alowaiesh B, Singh Z, Fang Z, Kailis SG (2018) Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil. Sci Hortic 14:74–80

    Article  CAS  Google Scholar 

  27. Kong W, Han R, Liu N, Bai W, Ma J, Bai X, Liang J, Wang J, Zhang J (2019) Dynamic assessment of the fruit quality of olives cultivated in Longnan (China) during ripening. Sci Hortic 253:8–16

    Article  CAS  Google Scholar 

  28. Rodrigues N, Casal S, Cruz R, Peres AM, Baptista P, Pereira JA (2020) GxE effects on tocopherol composition of oils from very old and genetically diverse olive trees. J Am Oil Chem Soc 97:497–507

    Article  CAS  Google Scholar 

  29. Lo A, Chernoff H, Zheng T, Lo S-H (2015) Why significant variables aren’t automatically good predictors. Proc Natl Acad Sci USA 112:13892–13897

    Article  CAS  Google Scholar 

  30. Olmo-García L, Polari JJ, Li X, Bajoub A, Fernández-Gutiérrez A, Wang SC, Carrasco-Pancorbo A (2019) Study of the minor fraction of virgin olive oil by a multi-class GC–MS approach: comprehensive quantitative characterization and varietal discrimination potential. Food Res Int 125:108649

    Article  CAS  Google Scholar 

  31. Maléchaux A, Le Dréau Y, Artaud J, Dupuy N (2020) Control chart and data fusion for varietal origin discrimination: application to olive oil. Talanta 217:121115

    Article  CAS  Google Scholar 

  32. Özdikicierler O (2021) Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA. Eur Food Res Technol 247:157–168

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and Associate Laboratories for Green Chemistry-LAQV (UIDB/50006/2020) and SusTEC (LA/P/0007/2020). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.

Author information

Authors and Affiliations

  1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal

    Nuno Rodrigues, Paula Baptista, António M. Peres & José Alberto Pereira

  2. LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal

    Susana Casal, Teresa Pinho & Rebeca Cruz

  3. Instituto Tecnológico Agrario de Castilla y León, Ctra. de Burgos Km.119, 47071, Valladolid, Spain

    Hugo Martín & M. Cármen Asensio-S.-Manzanera

Authors
  1. Nuno Rodrigues
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Susana Casal
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Teresa Pinho
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Rebeca Cruz
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Paula Baptista
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Hugo Martín
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. M. Cármen Asensio-S.-Manzanera
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. António M. Peres
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. José Alberto Pereira
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to José Alberto Pereira.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This study does not contain any studies with human participants or animals performed by any of the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rodrigues, N., Casal, S., Pinho, T. et al. Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain). Eur Food Res Technol 247, 3113–3122 (2021). https://doi.org/10.1007/s00217-021-03858-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-021-03858-z

Keywords

Search

Navigation