Variability of olive oil cultivar on stability during storage
2011
Neves, M. | Miguel, M. | Pedro, L. | Barroso, J. | Figueiredo, A. | Martins, D. | Dandlen, S.
The fatty acid composition and stability of three Portuguese monovarietal olive oils, Cobrançosa, Maçanilha and Verdeal, was studied, maintaining the olive oils at 60 °C for 75 and 102 days, respectively. Oleic acid was the main fatty acid (64–69%) in three olive oils cultivars, followed by palmitic acid (15–18%). The highest percentages of palmitic acid were observed in Maçanilha olive oil (17–18%). Linolenic acid content was 3%, on average. Storing the oils at 60 °C over 75 days did not affect the levels of fatty acids. Cobrançosa and Maçanilha olive oils were more resistant to hydroperoxide formation than Verdeal olive oil, whereas this oil and that of Maçanilha were more resistant to the degradation of those peroxides. Cobrançosa olive oil possessed higher levels of phenols and higher ability for scavenging free radicals than the remaining oils. α-Tocopherol content was higher in Cobrançosa and Maçanilha oils than in Verdeal, but a similar high degradation of this vitamin was observed in all oils, disappearing after 5 to 8 days of storage at 60 °C.
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