Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria), Mendoza, Argentina.
Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo, Mendoza, Argentina.
J Sci Food Agric. 2021 Jan 30;101(2):518-524. doi: 10.1002/jsfa.10660. Epub 2020 Aug 8.
The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga, and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Fruit parameters and oil characteristics were evaluated using samples collected from the germplasm collection of Mendoza province and elaborated in the same place.
The levels of phenolic compounds and the fatty acid composition of the samples were comparable with those previously published for these Spanish varieties, grown in the Mediterranean basin, showing the adaptability of olive trees. Observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed.
The characteristics of the fruit and oil differed according to variety and season. The inter-harvest stability was different depending on the variety. Genovesa was observed to be the most stable variety according to its fruit and oil characteristics - even more stable than the autochthonous variety, Arauco. However, in terms of the composition of phenolic compounds, Arauco was the most stable between harvests, this characteristic being more important for the taste and uniformity of the product. © 2020 Society of Chemical Industry.
本研究旨在评估和比较三种西班牙橄榄品种（Genovesa、Villalonga 和 Nevadillo blanco）和阿根廷原生品种（Arauco）在非地中海地区的产油量及其油品质量。使用从门多萨省种质资源库收集的样本进行果实参数和油特性评估，并在同一地点进行加工。
样品中的酚类化合物水平和脂肪酸组成与先前在西班牙地中海地区种植的这些品种的报道相似，表明橄榄树具有适应性。观察酚类化合物和氧化稳定性水平，发现氧化稳定性与油酸醇之间存在很强的相关性。
果实和油的特性因品种和季节而异。各品种间的采后稳定性不同。根据果实和油的特性，Genovesa 是最稳定的品种，甚至比原生品种 Arauco 更稳定。然而，就酚类化合物的组成而言，Arauco 是各品种间最稳定的，这一特性对产品的口感和均匀性更为重要。© 2020 英国化学学会。
