000125248 001__ 125248
000125248 005__ 20240731103330.0
000125248 0247_ $$2doi$$a10.3390/foods12040803
000125248 0248_ $$2sideral$$a133024
000125248 037__ $$aART-2023-133024
000125248 041__ $$aeng
000125248 100__ $$aRey-Giménez, Raquel
000125248 245__ $$aChemometric and physico-chemical characterization of fruit and olive oils from autochthonous cultivars grown in Aragón (Spain)
000125248 260__ $$c2023
000125248 5060_ $$aAccess copy available to the general public$$fUnrestricted
000125248 5203_ $$aOlive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. “Royal de Calatayud” and “Negral de Sabiñán” are two local minority cultivars in Aragon (Spain). Fruit parameters such as ripening, fresh weight, and oil yield were evaluated, as well as physico-chemical and chemical composition parameters in olive oil in comparison with “Arbequina”, a cultivar widespread in Spain and other countries. Fruits were harvested from October to December in 2017 and 2019. Chemometric analysis revealed significant varietal differences among the three cultivars. In comparison with “Arbequina”, higher oil yields were obtained in the two local cultivars. “Royal de Calatayud” has a higher oleic acid content and a greater quantity of phenolic compounds. It thus displays a better nutritional profile than “Arbequina”. This preliminary study shows that “Royal de Calatayud” could be regarded as an excellent alternative to the “Arbequina” cultivar in the parameters analyzed.
000125248 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000125248 590__ $$a4.7$$b2023
000125248 592__ $$a0.87$$b2023
000125248 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000125248 593__ $$aFood Science$$c2023$$dQ1
000125248 593__ $$aHealth (social science)$$c2023$$dQ1
000125248 593__ $$aPlant Science$$c2023$$dQ1
000125248 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000125248 593__ $$aMicrobiology$$c2023$$dQ2
000125248 594__ $$a7.4$$b2023
000125248 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000125248 700__ $$aVázquez Ayala, Sergio
000125248 700__ $$aLaya Reig, Diego
000125248 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Ana Cristina$$uUniversidad de Zaragoza
000125248 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000125248 773__ $$g12, 4 (2023), 803 [17 pp.]$$pFoods$$tFoods$$x2304-8158
000125248 8564_ $$s2525480$$uhttps://zaguan.unizar.es/record/125248/files/texto_completo.pdf$$yVersión publicada
000125248 8564_ $$s2663866$$uhttps://zaguan.unizar.es/record/125248/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000125248 909CO $$ooai:zaguan.unizar.es:125248$$particulos$$pdriver
000125248 951__ $$a2024-07-31-09:46:17
000125248 980__ $$aARTICLE