CHEMICAL-COMPOSITION OF COMMERCIAL CORNICABRA VIRGIN OLIVE OIL FROM 1995 96 AND 1996/97 CROPS/

The chemical composition of commercial Cornicabra virgin olive oils (n = 65) was studied, as was its relationship with oil quality and the i nfluence of the extraction method and production year. The main charac teristics of these olive oils were: oxidative stability 53 +/- 24 h, m ean polyphenol content 162 +/- 57 mg/kg (as gallic acid), oleic acid 8 0.8 +/- 0.9%, linoleic acid 4.6 +/- 0.60%, and campesterol 4.3 +/- 0.1 %, which is peculiar to this variety. No clear differences in composit ion were observed with respect to the different extraction systems (du al-phase/triple-phase decanters and pressure), although oils produced by the dual-phase decanter showed higher oxidative stability and polyp henol content. There were significant differences in major fatty acids and sterols according to the production year.