Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)

  1. Banco, A.P. 1
  2. Puertas, C.M. 1
  3. Trentacoste, E.R. 1
  4. Monasterio, R.P. 2
  1. 1 Instituto Nacional de Tecnología Agropecuaria, Argentina
  2. 2 Universidad Nacional de Cuyo; CONICET, Argentina
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2021

Volumen: 72

Número: 4

Tipo: Artículo

DOI: 10.3989/GYA.0773201 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

Arauco’ forma parte de las más de dos mil variedades de olivo reconocidas mundialmente, con la particularidad de ser la única variedad reconocida de Argentina. En este trabajo, se evaluaron las características de frutos y aceite de la variedad ‘Arauco’ cultivada en las tres principales áreas productoras de la provincia de Mendoza (Argentina), durante dos cosechas (2016 y 2017). Las características estudiadas fueron concentración de agua y aceite, relación pulpa/hueso, rendimiento industrial, estabilidad oxidativa, perfil de ácidos grasos, fenoles y flavonoides totales entre otras. Los resultados mostraron un contenido relativamente alto de fenoles y de ácido oleico, sumado a bajos coeficientes de extinción (K232 y K270) y acidez, así como un perfil de ácidos grasos bien equilibrado. Además, se observaron tres interesantes relaciones entre estabilidad oxidativa y las relaciones de ácidos grasos monoinsaturados/poliinsaturados (R2=0.96), oleico/linoleico (R2=0.96) y el ácido esteárico (R2=0.93). Los resultados mostraron que la variedad ‘Arauco’ cultivada en Mendoza da aceite de excelente calidad.

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