Wednesday, 17 December 2014

El campus de Ourense estudia el aceite de Quiroga para descubrir el origen de los olivos que lo producen



El val de Quiroga, en la provincia lucense tienen una larga tradición olivarera de elaboración de oro líquido, principalmente para consumo familiar, que se remonta probablemente a la época romana. Para contribuir a su recuperación y revalorización el Grupo de Nutrición y Bromatología de l a Universidad de Vigo está estudiando las características d este aceite singular por su origen 100% gallego.

El mencionado estudio se está realizando en la Facultad de Ciencias del campus de Ourense, cuenta con la participación de los investigadores Jesús Simal, Beatriz Cancho, Carmen González y Patricia Reboredo, investigadora principal. "Que sepamos somos el único grupo que está trabajando en Galicia sobre el aceite de oliva y en concreto sobre el aceite de oliva de Quiroga, único por ser de "raza galega", hablando de forma coloquial , explica Beatriz Cancho.

Ante el incipiente proceso de recuperación que está viviendo este cultivo en la zona, los investigadores decidieron traer a estos laboratorios del campus este este producto de Quriroga, para a través de su estudio contribuir a su valorización.

"El cultivo de olivos en Quiroga está muy arraigado, y hay dos variedades, la aceitunas de olivas negras, que no tienen nombre científico y están sin caracterizar a nivel molecular, pero que en la zona se llaman mansa y brava, según su tamaño", explica Patricia Reboredo. Sin existir datos oficiales, cada año se producen miles de litros de este aceite en Quiroga para consumo familiar, comercializando resultante. El origen de este aceite se desconoce. Tras los primeros análisis, en octubre pasado este grupo de investigación participó en el primer congreso internacional de aceite, el Euro Fed Lipid Congress, en Turquía y alcanzó con su póster sobre el aceite de oliva de Quiroga uno de los dos premios otorgados. Dados los primeros pasos, la investigación continuará este año con la identificación y cuantificación de compuestos bioactivos, responsables de la funcionalidad del aceite de oliva, y también en la caracterización y revalorización de los compuestos fenólicos presentes en los coprodutos, como el de las aguas resultantes del lavado y producción del aceite, a las que les puede dar salida como productos cosméticos".

Fuente: El Faro de Vigo
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