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

AuthorsCano-Lamadrid, M.; Hernández, Francisca; Corell González, M.; Burló, F.; Legua, Pilar; Moriana, Alfonso; Carbonell-Barrachina, A. A.
Issue Date2017
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 97(2): 444-451 (2017)
AbstractBACKGROUND: 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.
Description8 páginas.-- 8 tablas.-- 38 referencias
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.7744
Identifiersdoi: 10.1002/jsfa.7744
issn: 1097-0010
Appears in Collections:(IRNAS) Artículos
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