Characterization Of Virgin Olive Oils From Spanish Olive Varieties Introduced In Mendoza, Argentina, And Their Comparison With The Autochthonous Variety

BACKGROUND The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa,Villalonga,andNevadillo 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. RESULTS 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. CONCLUSION The characteristics of the fruit and oil differed according to variety and season. The inter-harvest stability was different depending on the variety.Genovesawas 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,Araucowas the most stable between harvests, this characteristic being more important for the taste and uniformity of the product. (c) 2020 Society of Chemical Industry