Articles
CAROTENOID PIGMENTS, POLYPHENOLS, TOCOPHEROLS AND FAT COMPOSITION OF EXTRA VIRGIN OLIVE OILS PRODUCED IN CHILE
Article number
1057_78
Pages
619 – 626
Language
English
Abstract
Bioactive and minor compounds (carotenoid pigments, polyphenols and tocopherols) and fat composition of Chilean extra virgin olive oils were determined in 52 Chilean monovarietal oils.
Cultivars of Arbequina, Frantoio and Picual were grown in various geographical areas along 1100 km (latitude 26-35°). Olives were sampled during May and June, which corresponded to stage of ripeness 2-4 during two consecutive crops (2008 and 2009). The results of this study indicate that the contents of fatty acid were within the limits established by the International Olive Council (IOC). Picual showed significantly higher values (P<0.05) for oleic acid than Arbequina and Frantoio. On the other hand, linoleic acid in Picual was significantly lower than in Arbequina and Frantoio. β-carotene and lutein contents were the main carotenoid pigments, exhibiting values up to 8.1 and
17.4 mg/kg oil, respectively, with no significant differences between varieties.
Alpha tocopherol and polyphenols showed no significant differences between cultivars, except for the 2008 crop, which presented alpha-tocopherol values ranging from 141 to 326 mg/kg, slightly higher than the 2009 crop (94-205 mg/kg), and a different behaviour was also observed for polyphenols, ranging from 93 to 378 mg/kg in 2008 and from 197 to769 mg/kg in 2009.
Cultivars of Arbequina, Frantoio and Picual were grown in various geographical areas along 1100 km (latitude 26-35°). Olives were sampled during May and June, which corresponded to stage of ripeness 2-4 during two consecutive crops (2008 and 2009). The results of this study indicate that the contents of fatty acid were within the limits established by the International Olive Council (IOC). Picual showed significantly higher values (P<0.05) for oleic acid than Arbequina and Frantoio. On the other hand, linoleic acid in Picual was significantly lower than in Arbequina and Frantoio. β-carotene and lutein contents were the main carotenoid pigments, exhibiting values up to 8.1 and
17.4 mg/kg oil, respectively, with no significant differences between varieties.
Alpha tocopherol and polyphenols showed no significant differences between cultivars, except for the 2008 crop, which presented alpha-tocopherol values ranging from 141 to 326 mg/kg, slightly higher than the 2009 crop (94-205 mg/kg), and a different behaviour was also observed for polyphenols, ranging from 93 to 378 mg/kg in 2008 and from 197 to769 mg/kg in 2009.
Publication
Authors
G. Portilla, P. Robert, B. Sepúlveda, N. Romero
Keywords
extra virgin olive oil, carotenoid pigments, polyphenols, tocopherols
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