The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain

Abenoza, M (Universidad de Zaragoza) ; Lasa, J.M. ; Benito, M.N (Universidad de Zaragoza) ; Oria, R. (Universidad de Zaragoza) ; Sánchez Gimeno, A.C. (Universidad de Zaragoza)

Resumen: The 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.

Idioma: Inglés

Año: 2015

Publicado en: Rivista Italiana delle Sostanze Grasse 92 (2015), 83-92
ISSN: 0035-6808

Factor impacto JCR: 0.159 (2015)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 120 / 125 = 0.96 (2015) - Q4 - T3

Factor impacto SCIMAGO: 0.145 - Organic Chemistry (Q4)

Tipo y forma: Article (PostPrint)

Área (Departamento): Area Admón. OTRI (Oficina Transf.Result. Invest.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)