Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca)

Gómez‐Rico, Aurora; Salvador, María Desamparados

doi:10.1016/j.foodres.2009.05.003

Cited by 60 publications

(70 citation statements)

References 32 publications

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“…The time taken to reach a fixed level of conductivity was measured. (Table 2) showed a tendency to increase with irrigation level, which is consistent with previous studies (Ismail et al, 1999;Stefanoudaki et al, 2009), while others reported no differences with irrigation level (Patumi et al, 1999;Faci et al, 2002;Gómez-Rico et al, 2009). In the 2005 season, this parameter was 50% higher in watered treatments (T1 and T2) than in the T0 treatment, whereas in 2006 it was only 12.5% and 38% higher for T1 and T2, respectively.…”

Section: Oxidative Stabilitysupporting

confidence: 89%

“…The free acidity, given as % of oleic acid, that the quality characteristics of extra-virgin olive oils derive from concomitant action of various agronomical factors such as olive variety (Vinha et al, 2005), climatic conditions during growth (Mousa et al, 1996), degree of maturation (Bonoli et al, 2004) and agronomic practices related to irrigation management Servilli, et al, 2007;Gómez-Rico et al, 2009).…”

Section: Analytical Determinationsmentioning

confidence: 99%

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Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”

Silva

Gouveia²,

Vasconcelos³

et al. 2013

Grasas y Aceites

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RESUMEN Efecto de diferentes regímenes de riego sobre los índices de calidad del aceite de oliva de cv. "Co brançosa"El objetivo del estudio fue evaluar el efecto de distintas estrategias de riego en la composición y la calidad del aceite de oliva virgen de cv. Cobrançosa, integrado en una denominación de origen protegida de «Azeite de Trás-osMontes», en el noreste de Portugal. Tres tratamientos de riego fueron aplicados: T2-riego total, el olivo recibió el equivalente estacional de agua al 100% de la evapotranspiración estimada del cultivo (ETc), T1-riego continuo deficitario (30% de la ETc) y el tratamiento T0-de secano. Los datos fueron recolectados a partir de dos campañas agrícolas consecutivas (2005)(2006). Los regímenes de riego tuvieron un efecto menor en los índices de calidad estándar (ácidos grasos libres, índice de peróxidos, K 232 y K 270 ) del aceite de oliva y en la composición de ácidos grasos. Los polifenoles totales disminuyeron hasta el tratamiento T2, y se relacionaron fuertemente con el integral de estrés hídrico, lo que sugiere que el efecto del riego sobre esta variable se produce a lo largo de la temporada de cultivo y no sólo durante la fase de acumulación de aceite. Una estrategia de riego deficitario continuo con sólo 30% de la ETc máxima puede tener un efecto beneficioso, ya que aumentó la producción de aceite de oliva a más del doble que en condiciones de secano, mientras que la calidad del aceite de oliva fue similar. PALABRAS CLAVE: Aceite de oliva virgen -cv. Cobrançosa -Índices de calidad -Riego. ABSTRACT Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil of cv. "Cobrançosa"The aim of this study was to assess the effect of different irrigation strategies in virgin olive oil (VOO) composition and quality of cv. Cobrançosa, integrated in a protected denomination of origin of "Azeite de Trás-os-Montes" in the Northeast of Portugal. Three irrigation treatments were applied: T2-full irrigation that received a seasonal water equivalent to 100% of estimated crop evapotranspiration (ET c ), T1-continuous deficit irrigation (30% ET c ) and T0-rainfed treatment. Data were collected from two consecutive crop years (2005)(2006). Irrigation regimes had a minor effect on standard quality indices (free fatty acids, peroxide value, K 232 and K 270 ) of VOO and in fatty acid composition. Total polyphenols decreased up to treatment T2, and were strongly related to the water stress integral, suggesting that the effect of irrigation on this variable occurs along the crop season and not just during the oil accumulation phase. A strategy of continuous deficit irrigation with only 30% of maximum ETc may have an advantageous effect, as it increased oil yield to more than double that of rainfed conditions while VOO quality was similar.

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Section: Oxidative Stabilitysupporting

confidence: 89%

Section: Analytical Determinationsmentioning

confidence: 99%

Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”

Silva

Gouveia²,

Vasconcelos³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…Also, significant differences in the oxidative stability of the oil were observed for the different varieties in all stages of ripening except for the "Carrasqueña" variety in 2006/07 in the ripe stage of ripening. It is known that total phenolic compound and oxidative stability values are strongly dependent on each variety of olives as other researchers have indicated (Gómez-Rico et al, 2009;Oueslati et al, 2009). The highest values for both parameters were found in the oils from the "Carrasqueña" variety.…”

Section: Total Phenolic Compounds and Oxidative Stabilitymentioning

confidence: 79%

“…The low values for the polyunsaturated fatty acid content in the "Carrasqueña" variety is an indication of the lower oxidative susceptibility obtained which also presented a greater phenolic content in this variety and therefore this variety would be less sensitive to oxidation. In this sense, Gómez-Rico et al (2009) presented much higher potential oxidative susceptibility in "Morisca" VOO (lower oxidative stability) than other VOOs, such as the "Cornicabra" or "Picual" varieties. In addition, the fatty acid, sterol and triterpenic dialcohol compositions comply with all the requirements of Regulation (EEC, 1991).…”

Section: Potential Qualitymentioning

confidence: 93%

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Fuentes¹,

Miguel²,

Ranalli³

et al. 2015

Grasas y Aceites

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SUMMARY:Two varieties of olive fruit ("Morisca" and "Carrasqueña"), in different ripening stages, have been characterized on the basis of the study of major (triglycerides and fatty acids) and minor compounds (sterols and triterpenics dialcohols) as well as of total phenols, oxidative stability and sensory characteristics. The "Carrasqueña" variety was found to be statistically steadier and more intense in sensory notes. The peroxide index, oxidative stability, sensory notes, oleic and linoleic acid, oxidative susceptibility, MUFA/PUFA, the main triacylglycerides (OOO, POO, OLO, and PLO+SLE), ΔECN42, total sterolic and triterpenic dialcohol composition were used to discriminate these varieties. The results of the regulated parameters led to the classification of the analyzed oils into the "extra virgin" category, except for sensory characteristics. These results are very interesting because of the high percentage of EVOO obtained, for both varieties in oils from the "almazara", or mill, to ensure that oils from the olive-growing area have a good level of quality. KEYWORDS: Fatty acids; Sensory quality; Stage of ripening; Sterols; Triacylglycerols; Virgin olive oil RESUMEN:Composición química y análisis sensorial de aceites de oliva virgen de las variedades "Morisca" y "Carrasqueña". Las variedades de aceituna "Morisca" y "Carrasqueña", en diferentes estados de maduración fueron caracterizados en base al estudio de los compuestos mayoritarios (triglicéridos y ácidos grasos) y de los compuestos minoritarios (esteroles y alcoholes triterpénicos). También se determinaron los compuestos fenóli-cos totales, la estabilidad oxidativa y el análisis sensorial de los aceites. La variedad "Carrasqueña" fue más estable y fue calificada con notas sensoriales más elevadas. El índice de peroxidos, la estabilidad oxidativa, el análisis sensorial, el ácido oleico y el linoleico, la susceptibilidad oxidativa, MUFA/PUFA, los principales triglicéridos (OOO, POO, OLO y PLO+SLE), ΔECN42, los esteroles totales y los alcoholes triterpénicos fueron usados para discriminar estas variedades. Los resultados de los parámetros reglamentados clasificaron todos los aceites en la categoría de "virgen extra" excepto para el análisis sensorial. Sin embargo, este resultado es muy interesante debido al alto porcentaje obtenido de aceites de la categoría virgen extra para ambas variedades estudiadas en aceites obtenidos en las almazaras, asegurando así la buena calidad obtenida de los aceites en el área de estudio analizada.

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“…Bedoukian reported that the cis forms of hexenol were characterized by a more pleasant sensory perception than their corresponding transforms. The high level of 1-Hexanol was found only in Achajara almoubaraka OO (5.41%); it contributed to "fruity, grassy" and "soft" sensory notes (Gomez-Rico, Salvador, & Fregapane, 2009). The sensory characterization of hexanol demonstrates that different sensory descriptions exist and in some cases contradictory, for instance "fruit, banana, grassy, soft" and undesirable notes were identified for this same volatile compound .…”

Section: Wwwccsenetorg/jfrmentioning

confidence: 97%

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

Tanouti¹,

Serghini-Caid²,

Sindic

et al. 2012

JFR

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Studies on flavor profiles of virgin olive oil (VOO) are becoming more and more numerous. The VOO aromas are determined by a mixture of chemicals in olive oil, which influence its quality. Various studies around the world have shown that the volatile compounds in VOO depend on the climate, cultivation and process.The present work is a first approach to compare volatile profiles of VOO largely produced in eastern of Morocco after 6 months of storage at ambient temperature in darkness. Oxidative stability measured by Rancimat method at 101˚C was also determined. VOO volatile profiles were examined using the solid-phase micro extraction fibre method (SPME) in conjunction with gas chromatography/mass spectrometer (GC/ MS). 84 volatile compounds were identified; they belong to various chemical classes, such as aldehydes, alcohols, esters, ketones, carboxylic acids and hydrocarbons. The main volatile compounds present in olive oil samples were compounds with 6 carbon atoms (C6) such as Hexanal, (E)-hex-2-enal, Z-3-Hexen-1-ol and 1-Hexanol. Ethanol and Z-3, 7-dimethyl-1, 3, 6-octatriene, methyl acetate and ethyl acetate were also found. In general, these compounds have been identified in all VOO analyzed samples. The chemical compositions of the analyzed virgin olive oil headspaces evidenced that the most representative compounds In Isly and Kenine were carboxylic acids accounted for 59.24%-49.7% respectively, whereas the volatile fraction of the oil from Achajara almoubaraka showed significantly higher amounts of the alcohols (46%). Concerning oxidative stability, Isly and Kenine OO, have lower stability values compared to Achajara almoubaraka. Their potential oxidative susceptibility is therefore much higher than Achajara almoubaraka.

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Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca)

Cited by 60 publications

References 32 publications

Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”

Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”

Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

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