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Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

Autor Cano-Lamadrid, M.; Hernández, Francisca; Corell González, M.; Burló, F.; Legua, Pilar; Moriana, Alfonso; Carbonell-Barrachina, A. A.
Fecha de publicación 2017
EditorJohn Wiley & Sons
Citación Journal of the Science of Food and Agriculture 97(2): 444-451 (2017)
ResumenBACKGROUND: The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. ‘Manzanilla’, was evaluated. RESULTS: A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. CONCLUSION: The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives. © 2016 Society of Chemical Industry.
Descripción 8 páginas.-- 8 tablas.-- 38 referencias
Versión del editorhttp://dx.doi.org/10.1002/jsfa.7744
URI http://hdl.handle.net/10261/146470
Identificadoresdoi: 10.1002/jsfa.7744
issn: 1097-0010
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