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10.3390/foods10020305
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Article

Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

by
Amalia Piscopo
,
Rocco Mafrica
,
Alessandra De Bruno
,
Rosa Romeo
,
Simone Santacaterina
and
Marco Poiana
*
Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 305; https://doi.org/10.3390/foods10020305
Submission received: 19 December 2020 / Revised: 28 January 2021 / Accepted: 29 January 2021 / Published: 2 February 2021
(This article belongs to the Special Issue Sustainability of Olive Oil System)
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Abstract

The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.
Keywords: clones; minor accessions; olive oil; quality clones; minor accessions; olive oil; quality

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MDPI and ACS Style

Piscopo, A.; Mafrica, R.; De Bruno, A.; Romeo, R.; Santacaterina, S.; Poiana, M. Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy). Foods 2021, 10, 305. https://doi.org/10.3390/foods10020305

AMA Style

Piscopo A, Mafrica R, De Bruno A, Romeo R, Santacaterina S, Poiana M. Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy). Foods. 2021; 10(2):305. https://doi.org/10.3390/foods10020305

Chicago/Turabian Style

Piscopo, Amalia, Rocco Mafrica, Alessandra De Bruno, Rosa Romeo, Simone Santacaterina, and Marco Poiana. 2021. "Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)" Foods 10, no. 2: 305. https://doi.org/10.3390/foods10020305

APA Style

Piscopo, A., Mafrica, R., De Bruno, A., Romeo, R., Santacaterina, S., & Poiana, M. (2021). Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy). Foods, 10(2), 305. https://doi.org/10.3390/foods10020305

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