Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain)

Abstract Sterol profiles were determined and the levels of erythrodiol + uvaol in 63 samples of oil elaborated in seven varieties of olives that predominate in the Extremadura Community Cornezuelo, Corniche, Cacerena, Carrasquena, Morisca, Verdial de Badajoz and Picual at three ripening stages green, spotted, and ripe. The data were compared statistically, for differences by variety and ripeness. The data of 42 samples were subjected to a discriminant analysis with ‘variety’ as the grouping variable. This was found to explain 77% of the variance, with 100% success in classifying all the varieties. The model was validated with the data of the 21 remaining samples, with a mean of more than 90% of the samples correctly classified.