Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat

This work studies the effect of processing Manzanilla and Hojiblanca olives as green Spanish-style on the quality parameters and fatty acid and triacylglycerol compositions of their oils. Lye treatment reduced the values of most quality parameters while fermentation/packaging increased acidity, K232 and K270. Processing did not cause any systematic effect on fatty acids (FA), triacylglycerols or nutritional fat subclasses but significant differences between cultivars were observed. Principal component analysis (PCA) confirmed that most of the variation among oil characteristics was due to cultivars and only a limited proportion (∼22% and ∼14% variance for FA and triacylglycerols, respectively) to processing. Furthermore, the levels of the quality parameters and fatty acids with restrictions in the legislation were below the limits established in the Commission Implementing Regulation (EU) 1348/2013 for extra virgin olive oil (EVOO), except for C18:3n-3 in Hojiblanca. Therefore, the fat of processed olives was compatible with EVOO.