Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)
Open Access
- 2 February 2021
- Vol. 10 (2), 305
- https://doi.org/10.3390/foods10020305
Abstract
The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.Funding Information
- AGER 2 PROJECT, (2016-0105)
This publication has 33 references indexed in Scilit:
- Chlorophylls in Olive and in Olive Oil: Chemistry and OccurrencesCritical Reviews in Food Science and Nutrition, 2011
- Influence of time of harvest and maturity index on olive oil yield and qualityScientia Horticulturae, 2010
- Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during StorageJournal of Food Science, 2009
- Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivarsZeitschrift für Lebensmittel-Untersuchung und Forschung, 2007
- Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oilJournal of Chromatography A, 2004
- Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oilJournal of Chromatography A, 2004
- Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian areaGrasas y Aceites, 2004
- Pigments in Greek virgin olive oils: occurrence and levelsJournal of the Science of Food and Agriculture, 2001
- Color‐pigment correlation in virgin olive oilJournal of Oil & Fat Industries, 1991
- Antioxidant functions of carotenoidsFree Radical Biology & Medicine, 1989