‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages

Abstract

The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and oils of one of the main olive Portuguese cultivars (Cobrançosa). Six different Cobrançosa clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds, ortho-diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content, ortho-diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (R 2 = 0.932, P \ 0.0001), between ortho-diphenols and antioxidant activity (R 2 = 0.9445, P \ 0.0001) and between flavonoids and antioxidant activity (R 2 = 0.9263, P \ 0.0001) on olive oil samples. The sensorial parameters that have been affected in olive oils were herbaceous aroma and flavor, and bitter taste that increased with the ripening process.

Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

“…The fruits and olive oil extraction was adapted from a procedure described by Sousa et al (2014b). Freeze-dried olive pulp (300 mg) was grind and homogenized with 6 ml of MeOH/H 2 O (70:30, v/v) for 30 min at room temperature.…”

“…An overall decrease in phenolic compounds concentrations and in antioxidant capacity of olive fruits during ripening is a common described phenomenon Brahmi et al, 2013;Damak et al, 2008;Machado et al, 2013;Sousa et al, 2014aSousa et al, , 2015Sousa et al, 2014b;Talhaoui et al, 2015), due to chemical and enzymatic reactions occurring during the ripening process (Ye et al, 2014). In the present study, this decrease was highly notorious in o-DP contents (Table 3).…”

“…These phytochemicals also affect the sensorial and aromatic characteristics of both olive fruits and oil and the chemical stability of olive oil (Ghanbari et al, 2012;Servili et al, 2009). However, the composition and concentration of phenolic compounds is the result of a complex interaction of various pre-harvest factors, such as cultivars, environmental conditions, ripening stage and agronomic practices Brahmi et al, 2013;Damak et al, 2008;Dinis et al, 2016;Ghanbari et al, 2012;Gómez-Rico et al, 2006;Jemai et al, 2009;Kazemi, 2013;Machado et al, 2013;Silva et al, 2006;Soufi et al, 2014;Sousa et al, 2014aSousa et al, , 2015Sousa et al, 2014b;Talhaoui et al, 2015Talhaoui et al, , 2016Vinha et al, 2005).…”

An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

“…However, considerable differences were found, probably due to different cultural practices, but also to the origin of samples. For instance, the reported total tocopherols content was 101.5–298.0 mg kg −1 for Mirandela region and 180.3–255.8 mg kg −1 for Beira Baixa region …”

Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages

“…The quality of olive oil is influenced by a great number of factors, namely the nature of the cultivar and geographic origin [1], the fruit ripening degree [2,3], where important chemical changes occur, the irrigation regimes [2], the oil extraction technology and the storage of the oil [4] and agricultural practices [5]. Nutritional and sensory properties of extra virgin olive oils (EVOO) were also affected by these factors.…”