Calidad de los aceites de oliva virgen extra de Sierra y Campiña de la provincia de Jaén
Fecha
2016
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Jaén: Universidad de Jaén
Resumen
[ES]Este Trabajo Fin de Máster de investigación, se realizó en primer lugar un estudio de documentación necesaria para su ejecución. Se llevó a cabo una toma de muestras de aceite de oliva virgen extra, representativos de zonas de campiña y sierra respectivamente de la provincia de Jaén, de las variedades de aceitunas arbequina, hojiblanca y picual. A estas muestras se le evaluaron sus parámetros de calidad (acidez, índice de peróxidos, medida del coeficiente de extinción molar, K232 y K268), mediante los métodos oficiales de análisis. También se analizaron por el interés que presentan, otros componentes minoritarios de la fracción insaponificable como son, polifenoles, tocoferoles y triterpenos, y los pigmentos (clorofilas y carotenoides), con técnicas de análisis adecuadas. Los resultados obtenidos de todos los parámetros para el total de las muestras, se compararon por último, interpretar las diferencias, entre los aceites de campiña y sierra de la provincia de Jaén.
[EN]Firstly, in this Master's Thesis research, it was carried out a study of necessary documentation for its execution. It was accomplished a sampling of different extra virgin olive oils which are representative of the countryside and mountain areas from Jaén. The varieties of olives that were used are 'Arbequina', 'Hojiblanca' and 'Picual'. These samples were evaluated because of their quality parameters (acidity, peroxide value, measured molar extinction coefficient, K232, K268), through official methods of analysis. Thet were also analyzed by the interest that they shown, others minor components of the unsaponifiable fraction such as, polyphenols, tocopherols and triterpene and pigments (chlorophylls and carotenoids), with the appropiate analysis techniques. The results obtained in the laboratory of all the parameters evaluated for the whole samples were finally compared in order to establish and interpret the differences as a result of the distinct conditions between oils countryside and oils mountains from Jaén.
[EN]Firstly, in this Master's Thesis research, it was carried out a study of necessary documentation for its execution. It was accomplished a sampling of different extra virgin olive oils which are representative of the countryside and mountain areas from Jaén. The varieties of olives that were used are 'Arbequina', 'Hojiblanca' and 'Picual'. These samples were evaluated because of their quality parameters (acidity, peroxide value, measured molar extinction coefficient, K232, K268), through official methods of analysis. Thet were also analyzed by the interest that they shown, others minor components of the unsaponifiable fraction such as, polyphenols, tocopherols and triterpene and pigments (chlorophylls and carotenoids), with the appropiate analysis techniques. The results obtained in the laboratory of all the parameters evaluated for the whole samples were finally compared in order to establish and interpret the differences as a result of the distinct conditions between oils countryside and oils mountains from Jaén.