Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

Abstract

Olive fruit maturation depends directly on the moment of olive harvest. In addition, the composition of extra virgin olive oil changes depending on the ripening degree of the fruit harvested. Likewise, using different olive cultivars in the extraction, the olive oil obtained has different quality and composition. Superintensive crops own special characteristics such as more trees per hectare than traditional crops. This improves the production of olives by surface; being superintensive more profitable than the traditional cultivar. Three different olive cultivars: Arbequina, Koroneiki, and Arbosana, and from superintensive crops with different irrigation management are used for the extraction. Olive oils are extracted at the laboratory with the Abencor system. Monounsaturated fatty acid (MUFA) content is increased by increasing the maturity index. The highest content of phenolic compounds is obtained from rainfed Koroneiki, with approximately 1 g kg−1. The maximum quantity of total lipoxygenase pathway volatile compounds is 28 mg kg−1, obtained in irrigated Arbequina olives. According to the results obtained, the optimum time of harvest is with a maturity index of approximately 2, when the content of oil, phenols, and MUFA reach their maximum. In addition, higher contents of minor components are obtained for rainfed than irrigated crops. Practical Applications: Determining the optimal stage for harvest the fruit of the olive tree is the main practical application or potential use. Additionally, to predict, approximately, the composition of an olive oil that may have according to some agronomic factors, such as the cultivar used, irrigation management, or the stage of maturation of the olive fruit. Different ripening degrees of the olive fruit, with different irrigation management and with different cultivar of olive trees, from superintensive crops are used to produce an extra virgin olive oil.

Virgin Olive Oils from Super‐High‐Density Orchards in California: Impact of Cultivar, Harvest Time, and Crop Season on Quality and Chemical Composition

“…Oleic acid showed a weak positive correlation with harvest time in “Koroneiki.” In contrast, no significant correlations were detected for “Arbequina” and “Arbosana,” suggesting that the enzyme stearoyl‐ACP Δ 9 ‐desaturase has a higher activity during the ripening period compared to the other two cultivars. This hypothesis would also support the higher concentration of oleic acid in “Koroneiki” compared with “Arbequina” and “Arbosana.” However, previous studies have found either non or a decreasing trend in the concentration of oleic acid across the season, [ 9,17 ] suggesting this changes in concentration are highly affected by pedoclimatic conditions. [ 40,41 ]…”

“…Values were in the range 6.1–22.2 g per 100g for “Arbequina,” 8.6–21.7 g per 100g for “Arbosana,” and 7.7–24.3 g per 100g for “Koroneiki.” The low moisture content of “Koroneiki” resulted in higher oil content on a wet basis compared to “Arbequina” and “Arbosana.” While the rate of oil accumulation started to plateau in November for “Arbequina” and “Arbosana,” it continued to increase for “Koroneiki.” Fruit harvested by the beginning of December in the South of Spain, with comparable maturation indexes and moisture contents to the ones of this study, presented lower values of oil content on a wet basis in the range 20.0–21.6 g per 100g, not showing significant differences among cultivars. [ 9 ] Previously, our group had found that the maturation index did not correlate with fat accumulation in drupes from “Arbequina.” [ 22 ] Similarly, the same observation held true for “Arbosana” and “Koroneiki” as considerable differences in oil content were observed in a period where the maturation index did not change significantly, suggesting oil content as a better harvest predictor compared with the maturation index.…”

“…Differently, oleic acid concentration in “Arbequina” seems to be more affected by the cultivation area, reaching values of 65.7–69.7% in Morocco, 67.2–71.0% in the South of Spain, 70.7–74.7% in the North of Spain, and 54.5–69.7% in Australia, all of them harvested during November. [ 9,17,39,40 ]…”

“…The optimal harvest time for super‐high‐density “Arbequina,” “Arbosana,” and “Koroneiki” have shown to be affected by the cultivation area, with different oil accumulation patterns observed for each one of the cultivars. [ 8,9 ] In addition, studies in Tunisia, Morocco, and Spain have shown a lower content in phenolics compounds and a higher concentration of volatiles compared to “Arbosana” and “Koroneiki.” [ 9–12 ]…”

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

“…It is known that the phenolic content of olives differs not only according to the agronomic practices (cultivation, irrigation management, and olive maturation), soil, and edaphoclimatic conditions, but also according to genetics. These factors are reflected in the phenolics amount and profiles of olive fruits and olive oils obtained from different cultivars [ 25 , 26 ]. Consequently, it was also expected that olive pomaces had different compositions.…”