Composición química de aceites de las variedades Arbequina y Empeltre cultivadas en regadío

Abstract

This study examines the composition of oils extracted from young olive trees of the Arbequina and Empeltre varieties grown with irrigation in the same farm throughout a period of three seasons. Quality parameters, Fatty acid composition, sterols, waxes and aliphatic alcohols were analyzed. Although the quality of oils of both varieties was that of extra virgin, varietal differences were found. The peroxide value and the content of total polyphenols were much higher in Empeltre, whereas stability was higher in Arbequina. The monounsaturated acids were higher in Arbequina containing more stearic, oleic, arachidic and behenic acids than Empeltre, while this variety surpassed Arbequina in palmitic, margaroleic, linoleic, linolenic, gadoleic and lignoceric acids. The sterol composition was also different in the two varieties with higher contents of 24-methylencholesterol, campesterol and, especially, δ-5 avenasterol in Arbequina, and campestanol, δ-7 stigmastenol, δ-7 Avenasterol in Empeltre. The contents of both waxes and aliphatic alcohols were higher in Arbequina.