Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density grove located non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. results showed that the 122 monovarietal oils could be classified as extra virgin oils, according to quality parameters. Furthermore, cultivar had marked effect on chemical antioxidant activity. In general, from cvs. Picual Cornicabra highest total phenolic contents, oxidative stability, tocopherols whereas worst for stability were observed cv. probably associated lowest contents phenolics amounts polyunsaturated fatty acids. Finally, it found that, despite different years evaluated, quality-chemical profiles used successfully discriminate under study (linear discriminant analysis sensitivities: 92 ± 5% repeated K-fold cross-validation), using data 15 non-redundant variables identified by simulated annealing variable selection algorithm.