Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in AndalusiaAguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenez, A. and Uceda, M. (2005) Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia. Food Chemistry, 89 (3). pp. 387-391. ISSN 0308-8146 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.foodchem.2004.02.046 Abstract/SummaryWork was carried out on the characterisation of virgin olive oils from the main Italian cultivars, 'Frantoio' and 'Leccino', grown in two different locations in Andalusia: Mengibar (Jaen) and Cabra (Cordoba), with important differences in altitude. The study was carried out during the crop years 1999/2000 and 2001/2002. There were significant differences between the oils from both cultivars when grown in the different environments, Cabra close to the hills and Mengibar in the open at 280 m height. At higher altitude, the oils showed a greater content of oleic acid and higher stability, while in the open the oils had higher tocopherol and linoleic acid contents. For the phenolic compounds, the environment influenced each cultivar in different ways. Sensorial characteristics, showed significant differences between the oils from each cultivar and location. In general, the oils from Andalusia had higher levels of natural antioxidants, greater oxidative stability and more marked sensorial characters. (C) 2004 Elsevier Ltd. All rights reserved.
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