Articles
ASSESSMENT OF PHYSICO-CHEMICAL, SENSORY AND NUTRITIONAL PARAMETERS IN VIRGIN OLIVE OIL FROM THE NEW GENOTYPE FAVOLOSA (FS17)
Article number
791_106
Pages
697 – 704
Language
English
Abstract
By using the genetic selection technique, a new olive genotype, such as Favolosa (Fs17), considered to be either a cultivar or a dwarfing rootstock, was obtained.
The composition of oil samples from the new genotype, collected in different Italian geographical origin areas, was investigated in-depth.
The analytical profile of both saponifiable and unsaponifiable fractions of these oils has been elucidated, paying special attention to the components more related with quality, typicality, and genuineness.
The results achieved pointed out that although the characteristics of the analyzed oils was quite dependent on the climatic and pedological features of the production area, the overall composition of the new product appeared to be comparable with that of well-known oils from the more popular and widespread Italian olive cultivars.
It is to be emphasized its good concentrations of antioxidant phenols, tocopherols, volatiles, lipochromes, oleic acid and other bioactive components related either with flavour, aroma, shelf-life, or with the nutraceutical and health-promoting properties.
Based on these first results, further agronomical, technological and analytical studies on the new cultivar Favolosa (FS17) should be stimulated so as to make available a highly representative sample of experimental data.
The composition of oil samples from the new genotype, collected in different Italian geographical origin areas, was investigated in-depth.
The analytical profile of both saponifiable and unsaponifiable fractions of these oils has been elucidated, paying special attention to the components more related with quality, typicality, and genuineness.
The results achieved pointed out that although the characteristics of the analyzed oils was quite dependent on the climatic and pedological features of the production area, the overall composition of the new product appeared to be comparable with that of well-known oils from the more popular and widespread Italian olive cultivars.
It is to be emphasized its good concentrations of antioxidant phenols, tocopherols, volatiles, lipochromes, oleic acid and other bioactive components related either with flavour, aroma, shelf-life, or with the nutraceutical and health-promoting properties.
Based on these first results, further agronomical, technological and analytical studies on the new cultivar Favolosa (FS17) should be stimulated so as to make available a highly representative sample of experimental data.
Publication
Authors
A. Ranalli, L. Lucera, S. Contento, G. Fontanazza, M. Patumi
Keywords
Olea × europaea, new cultivar, oil features, flavour and aroma composition, antioxidant properties, multivariates
Online Articles (117)