Variability of olive oil cultivar on stability during storage

Neves, Alcinda; Miguel, Maria Graça; Pedro, L. G.; Barroso, J. G.; Figueiredo, A. C.; Martins, D. S.; Dandlen, S. A.

http://hdl.handle.net/10400.1/6344

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Abstract(s)

The fatty acid composition and stability of three Portuguese monovarietal olive oils, Cobrancosa, Macanilha and Verdeal, was studied, maintaining the olive oils at 60 degrees 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 Macanilha olive oil (17-18%). Linolenic acid content was 3%, on average. Storing the oils at 60 degrees C over 75 days did not affect the levels of fatty acids. Cobrancosa and Macanilha olive oils were more resistant to hydroperoxide formation than Verdeal olive oil, whereas this oil and that of Macanilha were more resistant to the degradation of those peroxides. Cobrancosa olive oil possessed higher levels of phenols and higher ability for scavenging free radicals than the remaining oils. a-Tocopherol content was higher in Cobrancosa and Macanilha 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 degrees C.