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4. Caracterización de la calidad del aceite de la variedad Arauco en las principales áreas productoras de Mendoza (Argentina)

Author

Banco, Adriana P., Puertas, Carlos Marcelo, Trentacoste, Eduardo, and Monasterio, Romina Paula

Subjects
PHENOLIC CONTENT, FATTY ACID PROFILE, OLIVE OIL, purl.org/becyt/ford/4.5 [https], OLEA EUROPAEA L, purl.org/becyt/ford/4 [https]
Abstract

‘Arauco’ forma parte de las más de dos mil variedades de olivo reconocidas mundialmente, con la particularidad de ser la única variedad reconocida de Argentina. En este trabajo, se evaluaron las características de frutos y aceite de la variedad ‘Arauco’ cultivada en las tres principales áreas productoras de la provincia de Mendoza (Argentina), durante dos cosechas (2016 y 2017). Las características estudiadas fueron concentración de agua y aceite, relación pulpa/hueso, rendimiento industrial, estabilidad oxidativa, perfil de ácidos grasos, fenoles y flavonoides totales entre otras. Los resultados mostraron un contenido relativamente alto de fenoles y de ácido oleico, sumado a bajos coeficientes de extinción (K232 y K270) y acidez, así como un perfil de ácidos grasos bien equilibrado. Además, se observaron tres interesantes relaciones entre estabilidad oxidativa y las relaciones de ácidos grasos monoinsaturados/poliinsaturados (R2=0.96), oleico/linoleico (R2=0.96) y el ácido esteárico (R2=0.93). Los resultados mostraron que la variedad ‘Arauco’ cultivada en Mendoza da aceite de excelente calidad. ‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality. Fil: Banco, Adriana P.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-san Juan. Estación Experimental Agropecuaria Junin; Argentina Fil: Puertas, Carlos Marcelo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-san Juan. Estación Experimental Agropecuaria Junin; Argentina Fil: Trentacoste, Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-san Juan. Estación Experimental Agropecuaria Junin; Argentina Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Published
2021

7. Olive oil characterization of cv. 'Arauco' harvested at different times in areas with early frost in Mendoza, Argentina.

Author

Trentacoste, Eduardo R, Banco, Adriana P, Piccoli, Patricia N, and Monasterio, Romina P

Subjects
*HARVESTING time, *OLIVE oil, *FROST, *CROP management, *OLIVE, *PHENOLS, *FRUIT harvesting, *DATE palm
Abstract

BACKGROUND: 'Arauco' is the only autochthonous olive cultivar from Argentina. Little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives harvested over a wide range of dates and seasons are reported for this cultivar at two sites in Mendoza province in central west Argentina. RESULTS: During the harvest periods studied, fruit oil content on a dry basis remained at its maximum and was stable, but fruit oil content on fresh basis increased as water content decreased with delay in harvest date. Harvest date affected the maturity index of fruits as well as the oxidative stability and phenolic content of oil. In contrast, the fatty acid profile was not consistently affected by harvest date. Environmental conditions, mainly the occurrence and intensity of frosts, strongly influenced oil quality as well as maturity with delay in harvest date. CONCLUSION: The most appropriate harvest time to obtain Arauco oil with a high oil yield and good chemical quality was before mid‐May and with maturity index lower than 2. Fruits harvested after mid‐May were exposed to minimum temperatures between −1.2 °C and − 4.0 °C, producing oil with low phenolic compounds and oxidative stability. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2020
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