000130393 001__ 130393
000130393 005__ 20240125162929.0
000130393 0248_ $$2sideral$$a91893
000130393 037__ $$aART-2015-91893
000130393 041__ $$aeng
000130393 100__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, M$$uUniversidad de Zaragoza
000130393 245__ $$aThe evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain
000130393 260__ $$c2015
000130393 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130393 5203_ $$aThe objective of this work was to follow the maturity of the olives in a commercial Arbequina super-high density orchard and to study the evolution of the olive oil quality. For this objective, the physicochemical, nutritional and sensory parameters were studied. The free acidity was found to be similar during ripening whereas the peroxide index and K232, K270 decreased. The total phenol content and oxidative stability showed a similar trend. First, it increased and then decreased. alpha-tocopherol, saturated fatty acid and pungency decreased. The polyunsaturated content increased while the MUFAS/PUFAS ratio decreased. In 2010, the crop maturity was quicker, and the maturity indexes were higher than in the 2009 crop for the same picking date. Even in the same orchard, the maturity is changing in each crop season. For this reason, it is necessary to choose the optimal harvesting date.
000130393 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130393 590__ $$a0.159$$b2015
000130393 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b120 / 125 = 0.96$$c2015$$dQ4$$eT3
000130393 592__ $$a0.145$$b2015
000130393 593__ $$aOrganic Chemistry$$c2015$$dQ4
000130393 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130393 700__ $$aLasa, J.M.
000130393 700__ $$aBenito, M.N$$uUniversidad de Zaragoza
000130393 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000130393 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez Gimeno, A.C.$$uUniversidad de Zaragoza
000130393 7102_ $$10$$2X$$aUniversidad de Zaragoza$$bOficina Transf.Result. Invest.$$cArea Admón. OTRI
000130393 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130393 773__ $$g92 (2015), 83-92$$pRivista Italiana delle Sostanze Grasse$$tRivista Italiana delle Sostanze Grasse$$x0035-6808
000130393 8564_ $$s885895$$uhttps://zaguan.unizar.es/record/130393/files/texto_completo.pdf$$yPostprint
000130393 8564_ $$s631686$$uhttps://zaguan.unizar.es/record/130393/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130393 909CO $$ooai:zaguan.unizar.es:130393$$particulos$$pdriver
000130393 951__ $$a2024-01-25-15:07:00
000130393 980__ $$aARTICLE