000130061 001__ 130061
000130061 005__ 20240122171020.0
000130061 0247_ $$2doi$$a10.1002/jsfa.6028
000130061 0248_ $$2sideral$$a82527
000130061 037__ $$aART-2013-82527
000130061 041__ $$aeng
000130061 100__ $$aBenito, M.$$uUniversidad de Zaragoza
000130061 245__ $$aOlive oil quality and ripening in super-high-density Arbequina orchard
000130061 260__ $$c2013
000130061 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130061 5203_ $$aThe aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physico-chemical, nutritional and sensorial parameters were studied. In addition, oxidative stability, pigment content, and the evolution of olive oil color has been analyzed during the ripening process. RESULTS: Free acidity increased slightly along the ripening process, while the peroxide values and extinction coefficients decreased. There was a similar trend between total phenol content and oxidative stability increasing at the beginning of ripeness up to a maximum and then decreasing. The content of a-tocopherol and the pigment content decreased with ripening leading to changes in the color ordinates. Sensorial parameters were related to the total phenol content following a similar trend along the maturity process. CONCLUSION: Using weekly sampling and monitoring the ripeness index, it would be possible to determine an optimum harvesting time for olives, according to the industrial yield and the physicochemical, nutritional, and sensorial properties of the olive oil.
000130061 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130061 590__ $$a1.879$$b2013
000130061 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b7 / 55 = 0.127$$c2013$$dQ1$$eT1
000130061 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b41 / 121 = 0.339$$c2013$$dQ2$$eT2
000130061 591__ $$aCHEMISTRY, APPLIED$$b25 / 70 = 0.357$$c2013$$dQ2$$eT2
000130061 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130061 700__ $$aLasa, J. M.
000130061 700__ $$aGracia, P.
000130061 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130061 700__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M.$$uUniversidad de Zaragoza
000130061 700__ $$0(orcid)0000-0001-6256-5478$$aVarona, L.$$uUniversidad de Zaragoza
000130061 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, A. C.$$uUniversidad de Zaragoza
000130061 7102_ $$11001$$2420$$aUniversidad de Zaragoza$$bDpto. Anatom.,Embri.Genét.Ani.$$cÁrea Genética
000130061 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130061 773__ $$g93, 9 (2013), 2207-2220$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000130061 8564_ $$s925610$$uhttps://zaguan.unizar.es/record/130061/files/texto_completo.pdf$$yPostprint
000130061 8564_ $$s658435$$uhttps://zaguan.unizar.es/record/130061/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130061 909CO $$ooai:zaguan.unizar.es:130061$$particulos$$pdriver
000130061 951__ $$a2024-01-22-15:23:43
000130061 980__ $$aARTICLE