Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

- Chemical quality data of EVOO from San Juan Province (Argentina) are provided.
- The cultivar influence and earlier harvest dates are also evaluated.
- The oil yield was not reduced bringing forward the harvest season (15-17 days).
- Better fatty acid profiles and antioxidant levels were observed by early harvest.
- Early harvest enhanced oil oxidative stability extending its shelf-life.

This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols (PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, Changlot Real and Coratina cultivars (San Juan province, Argentina). The influence of the cultivar and the effect of earlier harvest dates on the yields (OY), quality and OSI of the oils were also evaluated. All the oils were classified as extra virgin. The OY (L/100 kg) averaged: Arbequina = 13.2, Changlot Real = 21.3, Coratina = 18.3. The oleic acid (O) percentage, oleic to linoleic plus linolenic ratio [O / (L + Ln)], PPs and OSI were highly dependent on cultivar (Arbequina < Changlot Real < Coratina). The earlier harvest season associated with lower maturity indices increased the OSI of all the oils (Arbequina: from 6.3-13.8 h up to 10.6-19.0 h, Changlot: from 6.0-12.1 h up to 13.7-36.9 h and Coratina: from 20.5-26.0 h up to 24.6-42.4 h) due to a more favorable O / (L + Ln) ratio and antioxidant composition. Regional producers are recommended to bring forward the harvest season to obtain oils with better chemical and nutritional quality, higher oxidative stability and a fatty acid profile according to the IOC trade standard.

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