scholarly journals Effect of a regulated deficit irrigation strategy in a hedgerow ‘Arbequina’ olive orchard on the mesocarp fatty acid composition and desaturase gene expression with respect to olive oil quality

2018 ◽  
Vol 204 ◽  
pp. 100-106 ◽  
Author(s):  
M. Luisa Hernández ◽  
David Velázquez-Palmero ◽  
M. Dolores Sicardo ◽  
José E. Fernández ◽  
Antonio Diaz-Espejo ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Deficit Irrigation ◽  
Oil Quality ◽  
Irrigation Strategy ◽  
Desaturase Gene ◽  
Regulated Deficit Irrigation ◽  
Olive Oil Quality

scholarly journals Mechanical Harvesting and Irrigation Strategy Responses on ‘Arbequina’ Olive Oil Quality

2018 ◽  
Vol 28 (5) ◽  
pp. 607-614 ◽  
Author(s):  
Josep Rufat ◽  
Agustí J. Romero-Aroca ◽  
Amadeu Arbonés ◽  
Josep M. Villar ◽  
Juan F. Hermoso ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Deficit Irrigation ◽  
Oil Content ◽  
Oil Quality ◽  
Dry Weight ◽  
Irrigation Strategy ◽  
Crop Load ◽  
Olive Oil Quality ◽  
Oil Characteristics

This study describes the effects of mechanical harvesting and irrigation on quality in ‘Arbequina’ olive oil (Olea europaea L.). Irrigation treatments included a control, deficit irrigation (DI) during pit hardening, and subsurface deficit irrigation (SDI). Results showed that mechanical harvesting damaged the olives and reduced olive oil quality by increasing free fatty acids (FFAs) and peroxide value, and by decreasing fruitiness, stability, bitterness, and pungency. DI resulted in increased fruit dry weight and oil content, which could be explained by their reduced crop load (9.3% of crop reduction for DI and 23.9% for SDI). DI did not affect olive oil characteristics, whereas SDI increased stability, fruitiness, and bitterness, and decreased polyunsaturated fatty acid (PUFAs). In conclusion, mechanical harvesting tended to damage the fruit, resulting in lower quality olive oil, the DI strategy neither affected fruit nor olive oil characteristics, whereas the SDI strategy positively affected oil quality when greater water restrictions were applied.

scholarly journals Virgin olive oil quality of hedgerow ‘Arbequina’ olive trees under deficit irrigation

2016 ◽  
Vol 97 (3) ◽  
pp. 1018-1026 ◽  
Author(s):  
José M García ◽  
Ana Morales-Sillero ◽  
Ana G Pérez-Rubio ◽  
Antonio Diaz-Espejo ◽  
Antonio Montero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Trees

scholarly journals Olive oil quality influenced by biostimulant foliar fertilizers

2020 ◽  
Vol 7 (15) ◽  
pp. 3-18
Author(s):  
Imen Zouari ◽  
Beligh Mechri ◽  
Meriem Tekaya ◽  
Olfa Dabbaghi ◽  
Imed Cheraief ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Foliar Application ◽  
Oil Quality ◽  
Control Treatment ◽  
Total Polyphenols ◽  
Foliar Fertilization ◽  
Combined Application ◽  
Olive Oil Quality

Foliar fertilization has been used as an important tool to meet the tree nutrient demand and to be an environmental beneficial with the use of little quantities. Actually modern fruit trees physiology is focused on the stimulation of plant cell development and fruit production using biostimulants. In olive trees, few products have been used for improving oil quality. For this purpose, two biostimulants products have been tested and used simple or combined with a third product rich in nitrogen. The treatments were classified to: T1 (rich in nitrogen) and biostimulants treatments as following T2 (combination of boron, magnesium, sulfur and manganese associated with seaweed) TNi (biostimulant combining a protein extract with a calcium base), T12 (combined application of T1 and T2) and finally T12Ni (combined application of T1, T2 and TNi) with a control treatment CON (without foliar fertilization). All these foliar nutrients were sprayed during two successive years on trees issued of Chemlali cultivar cultivated in rain-fed conditions of central Tunisia. Biochemical parameters of the olive oil, like physiochemical characteristics, fatty acid profile total polyphenols, ortho-diphenols, chlorophyllic and carotenoids pigments were analyzed annually after the application of these foliar compounds. All the olive oils issued from the treatments were classified as extra virgin and the physiochemical parameters were sensitive to foliar fertilization except for some parameters. Quantitative changes were observed in the pool of the fatty acids composition and the treatment TNi (rich in calcium) increased significantly the percentage of the monounsaturated fatty acid (MUFA) C18:1 as well as the ratios C18:1/C18:2 and MUFA/polyunsaturated fatty acids (PUFA) during the first year of experimentation. This treatment induced also an increase in the total polyphenols concentration. An annual variation between treatments has been observed according the polyphenols concentration and othodiphenols which can be influenced by climatic conditions principally in rain-fed conditions. This study highlighted the effect of the nutrient availability cumulated after two years of foliar application on the olive oil quality.

scholarly journals The Oleic/Linoleic Acid Ratio in Olive (Olea europaea L.) Fruit Mesocarp Is Mainly Controlled by OeFAD2-2 and OeFAD2-5 Genes Together With the Different Specificity of Extraplastidial Acyltransferase Enzymes

2021 ◽  
Vol 12 ◽  
Author(s):  
M. Luisa Hernández ◽  
M. Dolores Sicardo ◽  
Angjelina Belaj ◽  
José M. Martínez-Rivas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Oil Quality ◽  
Independent Study ◽  
High Linoleic Acid ◽  
Acid Ratio ◽  
Olive Cultivars

Fatty acid composition of olive oil has an important effect on the oil quality to such an extent that oils with a high oleic and low linoleic acid contents are preferable from a nutritional and technological point of view. In the present work, we have first studied the diversity of the fatty acid composition in a set of eighty-nine olive cultivars from the Worldwide Olive Germplasm Bank of IFAPA Cordoba (WOGBC-IFAPA), and in a core collection (Core-36), which includes 28 olive cultivars from the previously mentioned set. Our results indicate that oleic and linoleic acid contents displayed the highest degree of variability of the different fatty acids present in the olive oil of the 89 cultivars under study. In addition, the independent study of the Core-36 revealed two olive cultivars, Klon-14 and Abou Kanani, with extremely low and high linoleic acid contents, respectively. Subsequently, these two cultivars were used to investigate the specific contribution of different fatty acid desaturases to the linoleic acid content of mesocarp tissue during olive fruit development and ripening. Fatty acid desaturase gene expression levels, together with lipid analysis, suggest that not only OeFAD2-2 and OeFAD2-5 but also the different specificities of extraplastidial acyltransferase enzymes are responsible for the variability of the oleic/linoleic acid ratio in olive cultivars. All this information allows for an advancement in the knowledge of the linoleic acid biosynthesis in different olive cultivars, which can impact olive breeding programs to improve olive oil quality.

Variation in oil quality and fatty acid composition in Australian olive oil

2005 ◽  
Vol 45 (1) ◽  
pp. 115 ◽  
Author(s):  
R. J. Mailer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Oil Quality ◽  
Fatty Acid Profiles ◽  
Olive Oils ◽  
Quality Aspects ◽  
Wide Range

There is little information on the fatty acid composition or other quality aspects of Australian olive oil. In future years, it is predicted that domestic supply will outstrip demand. The industry is therefore focussed on export quality oil that meets international standards. Australia has a very variable environment that has been shown to contribute to a wide range in oil quality, both chemically and organoleptically. This paper summarises the results of the chemical analyses of 822 Australian olive oils carried out at the Wagga Wagga Agricultural Institute over 2002 and 2003. The analyses are compared with IOOC standards for extra virgin olive oil and show that Australia olive oils are generally within these standards. Peroxide values were between 1.9 and 27.2 meq/kg oil with only 10 exceeding 20 meq/kg. Free fatty acids were between 0.05 and 2.16 although they were generally less than the accepted limit of 0.8% with only 28 exceeding that level. Polyphenol content (38–1352 g/kg) and induction time (1.4–23.6 h) showed wide variation although these have no IOOC recommended standard. The fatty acid profiles also showed a considerable range with palmitic acid (saturated) levels from 7.8 to 18.9% and oleic acid (monounsaturated) from 58.5 to 83.2%. Linoleic acid ranged from 2.8 to 21.1%. Of particular concern was the range for linolenic acid from 0.42 to 1.91%. For this component, 29 oils exceeded the maximum linolenic acid level of ≤1.0% recommended by the IOOC. This data provides evidence of the variation in oil quality and fatty acid profiles resulting from Australia’s diverse environments and cultivars.

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