Caratterizzazione di oli di oliva vergini siciliani. Nota IX : L'olio da cv Biancolilla

A study was carried out on olive oil samples obtained by olives of 'Biancolilla' variety and produced in Palermo and Agrigento zones, with the purpose of characterize preliminarily the variety. The research was carried on 65 oils, cropped in four years (1997-2000). Chemical and physicochemical parameters (acidity, peroxide number, spectrofotometric indices, total phenols, Rancimat test, composition of fatty acids and sterols) were determined. Composition of the tocopherolic fraction was studied only for some samples produced in the crop year 1997/98. No significant differences were observed among four crop years, nor between production zones. A formula was structured to relate chemical and physico-chemical parameters and to evaluate the samples failing grade, that can give helpful information to improve oil production chain. Almost all samples show chemical and physicochemical parameters included in the limits for extra virgin olive oils; moreover, they have a good duration, about 2 years from bottling.