Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil

Abstract

The use of deficit irrigation techniques on olive orchards is the main trend aiming to optimize water savings while improving functional and sensory characteristics of oils from trees under deficit irrigation techniques. The brand hydroSOStainable has been defined for crops produced under water restriction conditions. HydroSOStainable olive oils obtained under two new regulated deficit irrigation and one sustained deficit irrigation treatments in “Arbequina” olive trees were evaluated by analyzing quality parameters, antioxidant activity, total phenol content, fatty acid profile, volatile compounds, and sensory descriptors. Results showed that some of these irrigation strategies improved the phenol content at “moderate” stress levels, slightly enriched the fatty acid profile (~3.5% increased oleic acid and simultaneously decreased saturated fatty acids), and increased some key volatile compounds and also several key sensory attributes. Therefore, hydroSOStainable olive oil may be more attractive to consumers as it is environmentally friendly, has a higher content of several bioactive compounds, and has improved sensory characteristics as compared to control (fully irrigated) oils.

“Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage

“…No statistical differences were found among samples; thus, it could be stated that RDI strategies did not affect commercial classification of the final olive oils and the hydroSOStainable olive oils under study meet the highest quality standards that were evaluated corresponding to the commercial category of EVOO. A previous study with same cultivar but carried out in a different location (Sevilla, Spain) also studied deficit irrigation during the pit hardening stage (Sanchez‐Rodriguez et al, ) and similar results were obtained for analytical parameters for olive oil grading. No statistical differences were obtained among olive oils, and all of them meet the highest quality standards.…”

“…However, T2 showed a profile with the highest contents of aldehydes and esters, but the second lowest alcohol content. It was also found several changes on volatile composition on a recent study about RDI during pit hardening carried out in Sevilla (Spain) (Sanchez‐Rodriguez et al, ). Compound behavior was quite different, as it was found an increase on alcohols as a result of water stress, and a decrease on aldehydes, contrary to the effect found on the current research, so location had a high impact on volatile composition on olive oil.…”

“…A recent study has demonstrated that timing of deficit irrigation also influences the polyphenols synthesis (Gucci et al, ), who concluded that, water deficit was carried out before pit hardening, polyphenol synthesis was increased. Another study with water stress during pit hardening stage in “Arbequina” cultivar but in a different location (Sanchez‐Rodriguez et al, ) found a quadratic correlation and polyphenols decreased when stress was higher than −4.00 MPa. In the present work, deficit irrigation during the pit hardening period, also increased TPC concentration, and, as expected, the higher the water stress, the higher the antioxidant capacity and the TPC because stress did not overcrom −4.00 MPa; these results agreed with the hypothesis of Gucci et al (): early stages of fruit growth influence not only the cell division but also the phenolic concentration.…”

“…In this way, “ HydroSOStainable ” olive oil is the product obtained from olive trees cultivated under RDI. This oil differs clearly from others because it requires less irrigation water, has higher contents of certain bioactive compounds and intensifies key sensory attributes, making the commercial product more attractive for consumers (Sanchez‐Rodriguez et al, ).…”

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

“…Its profile can vary not only depending on the variety and degree of maturity in which the olives are harvested, but also on environmental factors such as latitude and climate [46,47]. The hydroSOS oil, resulting from trees subjected to water stress, will have the highest score in this section if they show an increase in oleic acid above 5% and a decrease in linoleic acids of more than 10% [48]. The scores to be used for the certification process are those shown in Table 1.…”