Characterization of Three Portuguese Varietal Olive Oils Based on Fatty Acids, Triacylglycerols, Phytosterols and Vitamin E Profiles: Application of Chemometrics
Chapter
In Portugal, olive oil production is considered an ancient
activity, where old olive groves can still be observed. In the
last few years monovarietal groves seem to be increasing,
though some disadvantages, such as the susceptibility to
insects and diseases, can result from the growth of individual
olive varieties (Aguilera et al., 2005). In some typical
producer countries, the olive cultivation is being improved
by renewing old trees, reducing the association with other
crops, selecting the olive varieties suited to local agroclimates
and planting new single variety orchards (Criado
et al., 2008). This is leading to an increase in the prevalence
of monovarietal olive oils.
