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

AutorBenito, Marta; Lasa Dolhagaray, José Manuel ; Gracia Gimeno, María Pilar ; Oria, Rosa; Abenoza, María; Varona, Luis; Sánchez-Gimeno, Ana Cristina
Palabras clavehigh density
olive oil
Fecha de publicaciónjul-2013
EditorSociety of Chemical Industry
CitaciónBenito M, Lasa JM, Gracia P, Oria R, Abenoza M, Varona L, Sánchez-Gimeno AC. Olive oil quality and ripening in super-high-density Arbequina orchard. Journal of the Science of Food and Agriculture 93 (9): 2207-2220 (2013)
ResumenBackground 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, physicochemical, nutritional and sensory parameters were studied. In addition, the oxidative stability, pigment content and colour evolution of olive oil were analysed during the ripening process. Results Free acidity increased slightly throughout the ripening process, while peroxide value and extinction coefficient decreased. Total phenol content and oxidative stability showed a similar trend, increasing at the beginning of ripening up to a maximum and thereafter decreasing. α-Tocopherol and pigment contents decreased with ripening, leading to changes in colour coordinates. Sensory parameters were correlated with total phenol content, following a similar trend throughout the maturation process. Conclusion By sampling and monitoring the ripeness index weekly, it would be possible to determine an optimal harvesting time for olives according to the industrial yield and the physicochemical, nutritional and sensory properties of the olive oil.
Descripción41 Pags., 10 Tabls., 5 Figs. The definitive version is available at: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Versión del editorhttp://dx.doi.org/10.1002/jsfa.6028
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