Quality Characteristics and Antioxidants of Mavrolia cv. Virgin Olive Oil

The quality characteristics and bioactive microconstituents of virgin olive oil produced by Mavrolia cv, an Olea europaea variety grown in Southern Peloponnesus, Greece, are reported for the first time. The oil samples of Mavrolia cv. studied fell within the limits established for the extra virgin olive oil (EVOO) category and were characterized by higher levels of campesterol (88.7 +/- 14.8 vs. 56.1 +/- 6.1 mg kg(-1) oil) and beta-sitosterol (1692.6 +/- 100.3 vs. 1356.2 +/- 85 mg kg(-1) oil) and relatively lower oxidative stability (19.35 +/- 2.62 vs. 37.44 +/- 1.97 h) compared to Koroneiki cv. The lower oxidative stability was positively correlated to significantly lower polyphenols (88.95 +/- 2.33 vs. 233.75 +/- 34.29) and a-tocopherol (517.2 +/- 6.50 vs. 655.37 +/- 17.78) and to higher polyunsaturated fatty acids content (9.27 +/- 0.35 vs. 6.41 +/- 0.38). Tyrosol, ferulic acid and protocatechuic acid contents were significantly higher in Mavrolia cv. samples compared to Koroneiki cv. (218.80 +/- 44.8 vs. 83.7 +/- 23.1, 1.82 +/- 0.11 vs. 0.97 +/- 0.31, and 1.55 +/- 0.39 vs. 0.35 +/- 0.60 mg kg(-1), respectively). Also, the bitter and pungent attributes were found in lower intensities compared to Koroneiki cv. EVOO for the same period (1.9 vs. 2.5 and 2.3 vs. 3.9, respectively). The ripe fruity intensity with walnut olfactory attribute of the Mavrolia cv., was also light to medium.