Olive oil quality and ripening in super-high-density Arbequina orchard

Benito, M. (Universidad de Zaragoza) ; Lasa, J. M. ; Gracia, P. ; Oria, R. (Universidad de Zaragoza) ; Abenoza, M. (Universidad de Zaragoza) ; Varona, L. (Universidad de Zaragoza) ; Sánchez-Gimeno, A. C. (Universidad de Zaragoza)

Resumen: The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physico-chemical, nutritional and sensorial parameters were studied. In addition, oxidative stability, pigment content, and the evolution of olive oil color has been analyzed during the ripening process. RESULTS: Free acidity increased slightly along the ripening process, while the peroxide values and extinction coefficients decreased. There was a similar trend between total phenol content and oxidative stability increasing at the beginning of ripeness up to a maximum and then decreasing. The content of a-tocopherol and the pigment content decreased with ripening leading to changes in the color ordinates. Sensorial parameters were related to the total phenol content following a similar trend along the maturity process. CONCLUSION: Using weekly sampling and monitoring the ripeness index, it would be possible to determine an optimum harvesting time for olives, according to the industrial yield and the physicochemical, nutritional, and sensorial properties of the olive oil.

Idioma: Inglés

DOI: 10.1002/jsfa.6028

Año: 2013

Publicado en: Journal of the science of food and agriculture 93, 9 (2013), 2207-2220
ISSN: 0022-5142

Factor impacto JCR: 1.879 (2013)

Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 7 / 55 = 0.127 (2013) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 41 / 121 = 0.339 (2013) - Q2 - T2
Categ. JCR: CHEMISTRY, APPLIED rank: 25 / 70 = 0.357 (2013) - Q2 - T2

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Genética (Dpto. Anatom.,Embri.Genét.Ani.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)