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This study aimed to investigate the influence of cultivar and environment on the chemical composition of Arbequina and Empeltre olive oils, and their contribution to geographical identification of olive oils from Aragon. A total of 260 olive oil samples from different cultivars (Arbequina, Empeltre, Royal de Calatayud, Alquezrana, and Royeta de Asque) from the three main oil‐producing areas of Aragon, located in northeast Spain, were selected. Fatty acid and sterol composition were analyzed in the course of three crop years (2017, 2018, and 2019). Cultivar was found the main factor influencing the variability of palmitic, palmitoleic, and linolenic fatty acid content, whereas geographic origin was the main contributor to variation in oleic and linoleic fatty acids in Arbequina and Empeltre olive oils. Cultivar also had a significant impact on sterol composition, although the effect of the production area also showed a significant effect on these oils. Crop year showed limited relevance, except for oleic and linoleic fatty acids. The interaction between the environment (e.g., crop year and geographical factors) and the cultivar (Arbequina and Empeltre) exerted a significant influence on oleic/linoleic (O/L) ratio and Δ7‐stigmastenol content, particularly in the southeast area of Aragon during the crop year with higher temperatures and drier conditions. Principal component analysis (PCA) and discriminant analysis (DA) confirmed the discriminative potential of the geographic production zone as a factor enabling the differentiation of olive oils from Aragon based on the major fatty acids and sterols. [ABSTRACT FROM AUTHOR]

Recovering minority olive tree varieties helps preserve genetic diversity and contributes to sustainable agriculture practices. The International Olive Council has recognized the importance of conserving olive tree genetic resources and the European Union's Horizon Europe program has identified the preservation of crop diversity as a priority for sustainable food systems. In the work presented herein, old olive groves in the province of Huesca (NE Spain), managed according to the traditional model, were surveyed, sampled, and analyzed using molecular characterization techniques (based on EST-SNPs markers). Twenty-nine new varieties were identified and deposited in IFAPA's World Germplasm Bank of Olive Varieties. In the first step towards their valorization, eight single-varietal oils from Alto Aragon varieties were produced and characterized, and their organoleptic properties were evaluated, paving the way for the production of differentiated quality oils. Furthermore, ancient olive trees were selected and 3D scanned to promote their protection as singular or monumental trees and for oleo-tourism purposes. The reported findings highlight the rich olive-growing heritage of this northernmost frontier of olive tree cultivation in Spain. [ABSTRACT FROM AUTHOR]

Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. "Royal de Calatayud" and "Negral de Sabiñán" are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with "Arbequina", a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with "Arbequina", higher oil yields were obtained in the two local cultivars. "Royal de Calatayud" has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than "Arbequina". This preliminary study shows that "Royal de Calatayud" could be regarded as an excellent alternative to the "Arbequina" cultivar in the parameters analyzed. [ABSTRACT FROM AUTHOR]

Sterol composition is used as a "fingerprint" to demonstrate the authenticity of olive oils. Our study's objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period in 2017, 2018, and 2019. We likewise assessed the influence of crop year, fruit ripening, and clonal selection on the oils' regulatory compliance in terms of sterol composition. Empeltre olive oils were shown to have medium-range β-sitosterol and Δ5-avenasterol content, along with elevated amounts of campesterol and Δ7-stigmastenol. A total of 26% and 12% of the samples were non-compliant in terms of apparent β-sitosterol and Δ7-stigmastenol, respectively. Crop year was the most influential factor in the case of most sterols. Clone type was the least influential factor, except in the case of campesterol. Olive maturity was only significant for Δ7-sterols. We likewise applied a discriminant analysis, with "crop year" as the grouping variable: 94.9% of the oils were thereby classified correctly. [ABSTRACT FROM AUTHOR]

Bitter taste is a positive sensory attribute in olive oil. However, if the bitter taste is too strong, it may be perceived as a negative attribute for the consumers. The aim of this work was to design a liquid-liquid extraction using water as a solvent to decrease the total phenol content of Arbequina olive oil and as consequence its bitter taste. Different olive oil-to-water ratios were assayed and mixing was conducted by flowing nitrogen to avoid oxidation. After 15 min, a constant total phenols concentration was reached in the olive oil independently of the olive oil-to-water ratios assayed. Lower percentage of olive oil in the mix was more efficient for phenol extraction. A mathematical equation was proposed to calculate the Arbequina olive oil-to-water ratio in the mix to remove a desired phenol percentage. After removing phenols, the obtained olive oil had a similar physico-chemical quality as untreated olive oil with a similar content of phenols. Practical applications: By using obtained mathematical equations the phenolic content in Arbequina olive oil can be modulated by liquid-liquid extraction. It is a fast and easy method to achieve the desired bitterness in olive oil. When in a mill oils with high intensity of bitterness are obtained, this method could be a solution to open new markets by offering more equilibrated products for consumers not used to olive oil. Liquid-liquid extraction using water as a solvent is useful to partial removal of the total phenol content and bitterness index in Arbequina olive oil. [ABSTRACT FROM AUTHOR]

Phenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from Arbequina olives from the harvesting in a super-intensive orchard under a linear irrigation system. In addition, phenolic content, carotenoid and chlorophyllic pigments, and oxidative stability were analyzed. Total phenol content and 3,4-DHPEA-EDA increased up to a maximum throughout the ripening process. The simple phenols tyrosol and hydroxytyrosol acetate increased throughout the ripening process, however, there was not found a clear trend in hydroxytyrosol content. Minor constituents such as vanillic acid and p-coumaric acid increased up to a maximum and then decreased, since vanillin decreased progressively throughout the time of harvest. 3,4-DHPEA-EDA and lignans were present in considerable amounts in the studied samples, while oleuropein aglycone was present in a low amount. Total phenol content and oil stability followed the same trend throughout the study, so a very good correlation was established between them. Total secoiridoids and, specifically, 3,4-DHPEA-EDA seemed to be responsible for oil stability. The pigment content decreased during ripening, and not a positive correlation was found between pigments and oil stability. Practical applications: The results can be used to determine the best time for harvesting in order to obtain olive oils with different phenols and pigment contents. This is important for sensory characteristics of the olive oils and also for olive oil stability. [ABSTRACT FROM AUTHOR]

A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation). The incorporation of garlic during malaxation increased total phenol content and antioxidant capacity. Aromatization with rosemary (added during malaxation) increased total phenol content more than 50%. Changes in individual phenols were observed after garlic and rosemary aromatization. Slight increases in α-tocopherol were also observed at 5 and 7% concentration. Pigment content increased with rosemary concentration. As a consequence, antioxidant capacity and oxidative stability increased. Aromatization with rosemary by co-processing during malaxation was more effective in increasing antioxidant compounds than the maceration method. Empeltre olive oils aromatized with garlic achieved a greater sensory acceptance and better scores than with rosemary. [Display omitted] • Rosemary and garlic in malaxation of Empeltre olive oils increase antioxidant compounds. • Maceration for aromatization of Empeltre olive oils is less efficient than malaxation. • Rosemary is more efficient than garlic increasing antioxidant properties. • Aromatization with garlic and rosemary increases shelf life of Empeltre olive oils. [ABSTRACT FROM AUTHOR]