Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)

Tang, Fengxia; Li, Chuan; Yang, Xiaoran; Lei, Jiandu; Chen, Hongxia; Zhang, Changwei; Wang, Chengzhang

doi:10.3390/foods12010007

Cited by 4 publications

(5 citation statements)

References 40 publications

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“…Indeed, several studies reported that the most prevalent fatty acid in virgin olive oil is oleic acid, as it accounts for about 68-82% of the total fatty acids [68][69][70]. Specifically, the percentage of oleic acid obtained in this study confirmed the results provided by [71,72].…”

Section: Discussionsupporting

confidence: 88%

Environmental and Agro-Economic Sustainability of Olive Orchards Irrigated with Reclaimed Water under Deficit Irrigation

Vanella,

Consoli,

Continella

et al. 2023

Sustainability

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Increasing the economic and environmental sustainability of irrigated agriculture is a vital challenge for the Mediterranean crop production sector. This study explores the effects of the adoption of reclaimed water (RW) as source of irrigation in conjunction with the application of deficit irrigation strategies in an olive orchard (different genotypes) located within the “Valle dei Margi” farmhouse (Eastern Sicily). Specifically, the RW was obtained in situ by treating the wastewater coming from the farmhouse throughout a nature-based treatment wetland system (TW). The effects of RW on crop water status (CWS) was assessed by conducting plant-based measurements (i.e., leaf water potential, Ψ; and leaves’ relative water content, RWC) and determining satellite-based biophysical indicators. An economic and environmental evaluation of the proposed sustainable irrigation practices was carried out using the life cycle assessment (LCA) approach. The RW quality showed high variability due to fluctuations in the number of customers at the farmhouse during the COVID-19 pandemic period. A strong impact on the variation in Ψ was observed among the olive orchard under the different water regimes, evidencing how CWS performances are conditioned by the genotype. However, no differences in leaves’ RWC and in satellite-based biophysical indicators were detected. Finally, the results of the LCA analysis underlined how the use of RW may permit us to obtain important economic and environmental gains, representing an added value for olive growing for operating in accordance to more sustainable development models.

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Section: Discussionsupporting

confidence: 88%

Environmental and Agro-Economic Sustainability of Olive Orchards Irrigated with Reclaimed Water under Deficit Irrigation

Vanella,

Consoli,

Continella

et al. 2023

Sustainability

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Section: Resultsmentioning

confidence: 99%

“…From the third to the last harvest, MUFA/PUFA and C18:1/C18:2 had a similar decreasing evolution trend among all the analyzed VOO samples. FA composition constantly changes as the activity of oleate desaturase changes during olive fruit maturation (Tang et al, 2023). Anastasopoulos et al (2011) and Razeghi-Jahromi et al ( 2022) interpreted this as the enzyme oleate desaturase, the major determinant of oil quality and composition, transforming C18:1 into C18:2.…”

Section: Quality Parameters and Fatty Acid Compositionmentioning

confidence: 99%

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Zhang

Wang

Li³

et al. 2023

Agronomy Journal

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The olive management in China is rarely reported. This study evaluates the influence of drupes ripening on virgin olive oil (VOO) quality of four main varieties (Olea europaea L., cultivars Ezhi‐8, Koroneiki, Leccion, and Frontoio) cultivated in Northwest China. Quality indices, fatty acid profiles, polyphenols, terpenic acids, tocopherols, and squalene contents are tested at four ripening stages from September to November. The contents of linolenic acid, saturated fatty acids, triterpenic acids, and squalene in all VOO samples decreased during ripening; in contrast, the oleic acid, linoleic acid, nervonic acid (first reported in VOOs), cinnamic acid, p‐coumaric acid, apigenin, and naringenin (contents) increased. The dynamics of the major phenolic compounds, such as hydroxytyrosol, tyrosol, and secoiridoids, were cultivar‐dependent. The two‐way ANOVA and Fisher's LSD test showed that oil compositions varied depending on the ripeness stage and cultivar. Moreover, this latter had more influence than harvest dates on the VOO features. Besides, by applying the orthogonal partial least squares discriminant analysis, several key metabolites (C18:1, oleanolic acid, maslinic acid, oleacein, oleocanthal, and α‐tocopherol) differentiate the four cultivars. In contrast, squalene, oleanolic acid, maslinic acid, oleocanthal, luteolin, and α‐tocopherol could effectively differentiate the four harvesting dates.

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“…All olive oils had similar fatty acid profiles. The main fatty acids were oleic, palmitic, linoleic, and linolenic acid [ 16 , 17 ]. The dominant group of fatty acids in all olives was monounsaturated fatty acids (MUFA).…”

Section: Resultsmentioning

confidence: 99%

“…The fatty acid composition is characteristic of the fruit variety from which the oil is pressed [ 16 ]. In addition to olive variety, fatty acid composition is affected by the maturity index and region and growing conditions [ 17 ]. A high concentration of MUFA in the diet increases HDL cholesterol levels and reduces triglycerides.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Kmiecik,

Fedko,

Małecka

et al. 2023

Molecules

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The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.

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Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)

Cited by 4 publications

References 40 publications

Environmental and Agro-Economic Sustainability of Olive Orchards Irrigated with Reclaimed Water under Deficit Irrigation

Environmental and Agro-Economic Sustainability of Olive Orchards Irrigated with Reclaimed Water under Deficit Irrigation

Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

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