Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system

• Published in: International journal of food sciences and nutrition Vol. 71; no. 4; p. 397
• Main Authors: Grilo, Filipa, Novara, Maria Eugenia, D'Oca, Maria Cristina, Rubino, Simona, Lo Bianco, Riccardo, Di Stefano, Vita
• Format: Journal Article
• Language: English
• Published: England 18-05-2020
• Subjects: Antioxidants - analysis; Carotenoids - analysis; Chlorophyll - analysis; Fatty Acids - analysis; Fruit - chemistry; Fruit - genetics; Genotype; Olea - chemistry; Olea - genetics; Olive Oil - chemistry; Phenols - analysis; Plant Oils - chemistry; Taste; chlorophyll; phenols; sensory attributes; UHPLC-HESI-MS; Carotenoids; fatty acids
• ISSN: 1465-3478
• DOI: 10.1080/09637486.2019.1666806

Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha
. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.