Original research article
Chemical Characterization of ‘Arauco’ Olives (Olea europaea L.) Cultivated in Its Region of Origin La Rioja, Argentina
2025, 90 (1) p. 33-37
Agostina Lorena Guzzonato, Federico Nowakowski, Maria Rosana Ramirez
Abstract
The objective of this study was to characterize the ‘Arauco’ variety and identify distinctive parameters to differentiate the variety, native to the province of La Rioja (Argentina). For this study, olive samples were collected from three different regions of La Rioja (Argentina), and the main nutrients were quantified by standard analytical methods. It was observed that the amount of carbohydrates varied between 7.6 and 10.5 g 100g of fresh matter (FM). Protein levels ranged from 1.4 to 1.9 g 100 g of FM, and ash levels ranged from 1.4 to 2.4 g 100 g of FM. The amount of total fat ranged between 9.7 and 15.5 g, dietary fiber between 1.4 and 5.3 g, and caloric value between 134 and 180 Kcal 100 g of FM. In addition, high concentrations of vitamin A (105.5 - 421.5 IU kg-1), vitamin E (63.2 - 92.5 mg kg-1 of FM) and vitamin C (1.7 - 2.5 mg 100 g of FM), and polyphenols (911.7- 1756.2 mg kg-1 of FM) were detected. From the analysis of the results, it is possible to suggest that the content of Vitamins A and E, polyphenols, dietary fiber and calories are distinctive variables in the characterization of ‘Arauco’ olives, grown in its region of origin La Rioja (Argentina).
Keywords
‘Arauco’ cultivar, olive, nutritional profile, phytocompounds
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