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Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain)

Pardo, J.E., Cuesta, M.A., Alvarruiz, A.
Food chemistry 2007 v.100 no.3 pp. 977-984
food analysis, olive oil, food quality, provenance, product authenticity, standards of identity, olives, cultivars, qualitative analysis, sensory properties, physicochemical properties, oleic acid, linoleic acid, phytosterols, tocopherols, polyphenols, alcohols, product quality standards, European Union, Olea europaea, Spain
The potential and real qualities of virgin olive oils from the DO “Aceite Campo de Montiel” were evaluated. The regulated physicochemical and sensory parameters, the stability parameters and the fatty acid, sterol and triterpenic dialcohol compositions were analysed. The results of the regulated parameters in the potential quality study classified all the analysed oils into the “extra virgin” category. The varieties Picual and Cornicabra showed remarkably high stability, due to their high tocopherol and total polyphenol contents. Oleic and linoleic acids were the most useful fatty acids used to discriminate the predominant varieties, Picual and Cornicabra, from the others. The variety Cornicabra stood out due to its high campesterol content, Arbequina due to its low β-sitosterol content and high 24-methylenecholesterol, Δ5-avenasterol, Δ7-stigmastenol and total sterol contents, and Picual for its high sitostanol content. All the analysed samples in the real quality study were classified in the “extra virgin” category according to the regulated physicochemical parameters, but only 69% of them qualified if the sensory parameters were also taken into account. The predominance of the varieties Picual and Cornicabra in the study area was mainly responsible for the high oil stability and reflects the fatty acid and sterol compositions of the oils from the oil mills in the potential quality study.