Chemometric characterization of monovarietal olive oils obtained from local varieties in Castilla-La Mancha region (Spain)

摘要

Castilla-La Mancha is the region with the second-largest production of olive oil in Spain. Olive oil production in the region has mainly relied on 'Cornicabra' variety, paying little attention to a wide amount of local varieties with huge potential to produce different and valuable oils. In this study an analysis and comparison between the oils from nine local olive varieties of Castilla-La Mancha with regional oils from well-known 'Cornicabra' variety has been made. Results shows that according to the regulated physicochemical and sensory parameters, all the mono varietal olive oil samples obtained can be classified into the "extra virgin" category. As expected, variety 'Cornicabra' shows a high content of oleic acid and an elevated concentration of total polyphenols and tocopherols. These components lead to high values in the oxidative stability index (95.6 h), while the stability in oils from local cultivars was below 69.3 h in all cases. Within local varieties, some of them could be of interest due to specific nutritional characteristics. In this regard the high content of polyunsaturated fatty acids (12.80%) in 'Negrillac the high levels of campesterol reported in varieties 'Benizal' and 'Onil de Povedilla', or the fruity value of 'Benizal' encourage the use of some local cultivars to be used for olive oil mixtures or in the production of differentiated oils. Reported conclusions are of main interest for the olive oil production industry, showing the possibilities in the use of local varieties for the production of valuable and distinctive oils.