Factors Affecting Extra‐Virgin Olive Oil Composition

Inglese, Paolo; Famiani, Franco; Galvano, Fabio; Servili, Maurizio; Esposto, Sonia; Urbani, Stephania

doi:10.1002/9780470872376.ch3

Cited by 75 publications

(100 citation statements)

References 183 publications

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“…This could also contribute to explaining the differences in harvesting yields with respect to other studies concerning 'Ogliarola Salentina' (Panaro et al, 2003). The high fruit detachment force of 'Ogliarola Salentina' in Trial B might be the result of the high fruit load of the trees (Table 2), which can cause slower ripening (Inglese et al, 2011). Thus a major role of the fruit DF/FW ratio is confirmed in terms of choosing the optimal harvesting time to obtain a high efficiency with the use of shakers (Di Vaio et al, 2012;Farinelli et al, 2012a,b).…”

Section: Discussionmentioning

confidence: 97%

“…However, this system is discontinuous (2-3 applications to harvest most of the fruit) and implies obtaining oils with different qualitative characteristics in relation to the diverse stage of ripening of the olives at the different harvesting times (Inglese et al, 2011). Moreover, by prolonging the harvesting time, potential losses, such as natural fruit drop, will increase and become significant.…”

Section: Basic Economic Evaluation Of Harvesting Costsmentioning

confidence: 99%

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Evaluation of different mechanical fruit harvesting systems and oil quality in very large size olive trees

Famiani

Farinelli

Rollo

et al. 2014

Span. j. agric. res.

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In 2006 and 2009, trials were carried out in the Apulia region in Southern Italy to evalu-ate the possibility of mechanizing olive harvesting in groves of old and very large trees. The trees belonged to the cultivars ‘Cellina di Nardò’ and ‘Ogliarola Salentina’. They were 60-100 years old and 7-9 m tall with a canopy volume of 140-360 m3. In the first half of November 2006, with a mechanical beater mounted on a tractor plus hand-held pneumatic combs, the harvesting yield was close to 90% of the total olives present in the canopy, and the harvesting working productivity was around 60 kg of harvested olives h-1 worker-1. With a self-propelled shaker attached to the main branches the harvesting yield was about 73% in ‘Cellina di Nardò’, and 40% in ‘Ogliarola Salentina’, while the harvesting working productivities were around 103 and 85 kg of harvested olives h-1 worker-1, respectively. In the second half of No-vember 2009, in ‘Cellina di Nardò’, with a mechanical beater mounted on a tractor plus nets on the ground or a catching frame (reversed umbrella) mounted on another tractor, the harvesting yield was about 97%. The working productivity was about 98 kg of harvested olives h-1 worker-1 with the mechanical beater plus nets and around 133 kg of harvested olives h-1 worker-1 when the mechanical beater was combined with a reversed umbrella. The oil obtained from the mechanically harvested olives was always of high quality. A basic economic evaluation of the harvesting costs is also reported.

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Section: Discussionmentioning

confidence: 97%

Section: Basic Economic Evaluation Of Harvesting Costsmentioning

confidence: 99%

Evaluation of different mechanical fruit harvesting systems and oil quality in very large size olive trees

Famiani

Farinelli

Rollo

et al. 2014

Span. j. agric. res.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Moreover, lipophilic phenols (especially tocopherols and tocotrienols) can also be found in other vegetable oils. Over 90% of tocopherols in EVOO is made by α-tocopherol, the concentration of which is also characterized by a strong variation depending on pedoclimatic factors and agronomic practices, such as the area of origin, the cultivar and the stage of fruit ripening (Inglese et al, 2011). The data obtained assessing 430 samples of EVOO showed a range of variability between 23 and 751.1 mg/kg.…”

Section: Introductionmentioning

confidence: 91%

“…However, the amount of both compounds strongly decreases at higher maturity stages. Moreover, climatic conditions modify the phenolic composition of EVOO with a negative impact of high temperatures during the olive ripening in the phenolic concentration of oils (Di Vaio et al, 2006;Inglese et al, 2011;Ripa et al, 2008;Tura et al, 2008). With respect to the relationships between EVOO quality and seasonal conditions of olive growing it was observed that the high rainfall reduces the EVOO phenolic content.…”

Section: Agronomical and Technological Factors Affecting The Phenolicmentioning

confidence: 99%

“…The olive cultivar (variety), the degree of ripening of the fruit, the climatic conditions, soils and water management are the main agronomical factors determining the content and the profile of phenolic compounds of an EVOO (El Riachy et al, 2011;Inglese et al, 2011). In particular, the phenolic composition of olive fruit is strongly related to the cultivar (Servili et al, 2004).…”

Section: Agronomical and Technological Factors Affecting The Phenolicmentioning

confidence: 99%

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The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?

Servili

2014

OCL

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-The quality of extra virgin olive oil (EVOO) is deeply related to the amount of its minor compounds, chiefly volatile and phenolic compounds, which confer the sensory note and the remarkable nutritional and biological properties of this traditional Mediterranean fruit juice. Several agronomic aspects and technological factors affect the qualitative and quantitative composition of these compounds in EVOO. The most abundant natural antioxidants of EVOO are tocopherols, carotenoids and hydrophilic phenols. The EVOO phenols represent a group of secondary plant metabolites not often present in other oils and fats. The class of the hydrophilic phenols includes phenolic alcohols and acids, flavonoids, lignans and secoiridoids. The latter group is exclusively found in the Oleacease family plants of which the olive is the only edible fruit and it is considered as the most important fraction from a biological point of view. In particular, the secoiridoids are the most relevant phenols associated to health and biological proprieties and, at the same time, they are responsible for the bitter and pungency sensory notes of EVOO. The new approach to the EVOO extraction technologies is oriented towards the improvement of the virgin olive oil healthy and sensory properties by optimizing the oil mechanical extraction process conditions. Keywords: Extra virgin olive oil / phenols / antioxidant activity / healthy and sensorial properties / agronomic factors and mechanical extraction process

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Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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Factors Affecting Extra‐Virgin Olive Oil Composition

Cited by 75 publications

References 183 publications

Evaluation of different mechanical fruit harvesting systems and oil quality in very large size olive trees

Evaluation of different mechanical fruit harvesting systems and oil quality in very large size olive trees

The phenolic compounds: a commercial argument in the economic war to come on the quality of olive oil?

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

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