Effect of Storage and Dacus Infection of Olive Fruits on the Quality of the Produced Virgin Olive Oil

Kyriakidis, Nikolaos B.; Dourou, Efi

doi:10.1111/j.1745-4522.2002.tb00207.x

Cited by 16 publications

(17 citation statements)

References 6 publications

(13 reference statements)

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“…The same has been reported for oxidative and hydrolytic degradation of phenolic compounds 6, 7 as well as for the appearance of off flavours as a consequence of microorganisms' activity 8–10. The degree of negative consequences is correlated to the volume of tissue damage 11, 12, as well as the temperature–humidity conditions during the fruit storage and time passed from damage formation to oil extraction 13. Besides the mentioned external factors, the extent of oil degradation can be related to the intrinsic characteristics of olive cultivars, such as average fruit size, tissue hardness, water and oil content, ratio of unsaturated fatty acids or content of phenolic compounds.…”

Section: Introductionsupporting

confidence: 61%

“…This fact emphasises the importance of short storage time for olive fly infested fruits, since all samples in this experiment were processed within 24 h after harvesting. Results reported by Tamendjari et al 7, Delrio et al 11, Kyriakidis and Dourou 13 and Pereira et al 14 confirm a limited increase of FFA in oils obtained from 100% infested fruits regarding corresponding samples obtained from healthy fruits. However, other researchers 8, 15 found that FFA ratio could be a discriminatory factor regarding EV category at 75 to 100% of infestation levels.…”

Section: Resultsmentioning

confidence: 77%

“…At the same time, it could stimulate oil synthesis or reduce water content as a consequence of induced ripening 8. Nevertheless, olive fly attack at level of 100% mostly leads to the loss of 10–15% of the oil content regarding healthy fruits 13, 15. In case of I. bjelica , the oil content in fresh olive paste ranged in relatively narrow intervals from 22 to 24% (1st harvesting date) and 24 to 25% (2nd harvesting date), indicating that two contrary effects (loss of mesocarp tissue and stimulation of oil synthesis) were in equilibrium.…”

Section: Resultsmentioning

confidence: 99%

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Dynamics of oil quality parameters changes related to olive fruit fly attack

Koprivnjak

Dminić

Kosić

et al. 2010

Euro J Lipid Sci & Tech

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In order to evaluate the role of intrinsic characteristics of olive cultivars on dynamics of oil quality parameters changes related to the olive fruit fly (Bactrocera oleae (Gmelin)) attack, two specific olive cultivars were compared, Istarska bjelica and Buža. I. bjelica is characterised by late ripening, a lower flesh/stone mass ratio and higher oleic/linoleic ratio, the total phenols content and oil mass fraction compared to Buža. Oil samples were obtained at two harvesting dates, from fruit lots with 0, 25, 50, 75 and 100% of infestation degree, expressed by mass. Oil and water content in olive paste, as well as total phenols, fatty acids composition and standard chemical and sensorial oil quality parameters were determined. At equal maturity level, the cultivar with a higher oil (24 AE 1% vs. 16 AE 1%) and lower water content (54 AE 2% vs. 61 AE 4%) was more susceptible to hydrolytic degradation, while the one with the lower total phenols content (231 AE 32 vs. 575 AE 124 mg/kg) and oleic/linoleic fatty acid ratio (5.7 vs. 9.1) was more liable to oxidative deterioration of oil. Lower susceptibility to negative flavours formation could be related to the absence of ripening induced by fly attack and less favourable environment for larvae growth (higher total phenols content, lower water content and flesh/stone mass ratio).Practical applications: Understanding the impact of olive fly attack is the basis of scientific and practical interest in the production of olives and olive oil. Different intrinsic characteristics of olive cultivars could lead to different susceptibility to oil quality deterioration caused by olive fly attack, which opens a possibility to adjust and minimise pesticide treatments. Knowledge about this topic could contribute to the reduction of costs of olive pests control, as well as to the improvement of quality and food safety concept in olive oil production.

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Section: Introductionsupporting

confidence: 61%

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

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Dynamics of oil quality parameters changes related to olive fruit fly attack

Koprivnjak

Dminić

Kosić

et al. 2010

Euro J Lipid Sci & Tech

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“…The larvae feed on mesocarp tissue, boring galleries inside the fruit, and allowing infestations of bacteria and fungi . The damage caused by larvae feeding inside the fruit may be affected by: premature fruit falling (losses 20–80%), reducing the olive fruit weight (50–270 mg/olive fruit) and olive oil content (10–15%), and poor quality of olive oil . Numerous authors have reported on the influence of olive fly attack on the increase of oxidative and hydrolytic degradation of oil inside the fruit .…”

Section: Introductionmentioning

confidence: 99%

Reduction of olive fruit fly damage by early harvesting and impact on oil quality parameters

Rojnić¹,

Bažok

Barčić³

2014

Euro J Lipid Sci & Tech

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Olive fly population was monitored weekly on two olive cultivars (Buža and Istarska bjelica), from June until mid October, in Rovinj and Livade (Istria, Croatia). The number of eggs, larvae, and pupae was established and the total and active infestation was calculated. The fruit infestations for early and for late harvesting were obtained based on the calculated regression equation. For the prediction of the changes in the oil quality parameters linear regression slopes, obtained by Koprivnjak et al., were used. We established a strong positive correlation between DD accumulation and cumulative capture of flies, as well as with the total and active fruit infestations. According to obtained results it can be stated that I. bjelica is less sensitive to decrease in total phenols amount, to increase in free fatty acids mass ratio and to increase in peroxide values comparing to Buža. Moreover, the differences in investigated parameters between earlier and late harvesting dates in I. bjelica are lower due to lower infestation predicted for both harvesting dates and due to lower sensitivity to the changes in quality parameters. Therefore, early harvesting date as a model for preventing fruit damage and as a model for preventing negative change in oil quality parameters is a valid tool. However, the effectiveness of this model could also depend on the characteristics of olive cultivar. Practical applications: Understanding the factors that affect the olive fly attack is the basis of scientific and practical interest in the production of olives and olive oil. Research of monitoring methods allows reliable forecasting and determining protection measures. Knowledge about this topic could contribute to the reduction of insecticides use and to the improvement of quality and food safety concept in olive oil production. Damaged olive fruits are proved to directly affect the quantitative and qualitative properties of olive oils. The most important fruit damage is caused by the olive fly (Bactrocera oleae Gmelin).

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“…slina koje su bile zaražene maslinovom muhom, što je bio uzrok da se maksimalno vrijeme skladištenja smanjilo u odnosu na skladištenje ulja čije masline nisu bile inficirane maslinovom muhom. 3 Španjolski autori ističu kako na vrijednost K-broja utječe i zrelost ploda masline, pri čemu ulja čiji plodovi dulje sazrijevaju imaju lošije parametre kvalitete uključujući i K-broj, a jednako su promijenjena i senzorička svojstva ulja. 4 Također je utvrđeno da utjecaj povišenih temperatura loše utječe na polifenolni sastav maslinova ulja, čime se umanjuje njegova nutritivna vrijednost.…”

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Research on the Impact of Temperature on Change in Olive Oil Quality

Sliva

Mandić

Krković

et al. 2020

J. appl. health sci. (Online)

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Maslinovo ulje visokovrijedna je i kvalitetna namirnica te osnova svake mediteranske prehrane, ali i šire. Sama kvaliteta maslinova ulja, osim načina proizvodnje, uvjetovana je i načinom čuvanja. Svjesni smo činjenice da su maslinova ulja često izložena utjecaju svjetlosti i visokim temperaturama, koje znatno mogu utjecati na njegovu kvalitetu, kako kod proizvođača i distributera tako i kod samih potrošača. Cilj je ovoga rada u laboratorijskim uvjetima simulirati uvjete temperaturnih režima te duljine ekspozicije maslinovih ulja, prateći njihov utjecaj na parametre kvalitete ulja kao što su ukupna kiselost ulja, peroksidni broj, K-broj te promjenu sastava masnih kiselina, uključujući i promjenu senzorskih svojstava. Analizama je utvrđeno da temperatura i način skladištenja imaju znatan utjecaj na promjenu kvalitete ulja, osobito kada je riječ o ukupnoj kiselosti ulja i peroksidnom broju. Stoga je od iznimne važnosti da se ulje skladišti u prikladnoj ambalaži, odnosno tamnim staklenim bocama te da se skloni od utjecaja direktnih Sunčevih zraka i visoke temperature.

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Effect of Storage and Dacus Infection of Olive Fruits on the Quality of the Produced Virgin Olive Oil

Cited by 16 publications

References 6 publications

Dynamics of oil quality parameters changes related to olive fruit fly attack

Dynamics of oil quality parameters changes related to olive fruit fly attack

Reduction of olive fruit fly damage by early harvesting and impact on oil quality parameters

Research on the Impact of Temperature on Change in Olive Oil Quality

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