Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

2005 ◽  
Vol 89 (2) ◽  
pp. 207-215 ◽  
Author(s):  
Gabriel Beltrán ◽  
Maria Paz Aguilera ◽  
Carmen Del Rio ◽  
Sebastián Sanchez ◽  
Leopoldo Martinez
Keyword(s):  
Fruit Ripening ◽  
Natural Antioxidant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Antioxidant Content

Influence of Fruit Ripening and Crop Yield on Chemical Properties of Virgin Olive Oils from Seven Selected Oleasters (Olea europea L.)

2007 ◽  
Vol 6 (3) ◽  
pp. 388-396 ◽  
Author(s):  
Bechir Baccouri ◽  
Wissem Zarrouk ◽  
Dhouha Krichene ◽  
Issam Nouairi ◽  
Nabil Ben Youssef ◽  
...  
Keyword(s):  
Crop Yield ◽  
Fruit Ripening ◽  
Chemical Properties ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olea Europea

Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

2017 ◽  
Vol 32 (4) ◽  
pp. 294-304 ◽  
Author(s):  
Brígida Jiménez ◽  
Ana Rivas ◽  
María Luisa Lorenzo ◽  
Araceli Sánchez-Ortiz
Keyword(s):  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils

Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

2015 ◽  
Vol 117 (8) ◽  
pp. 1261-1270 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2008 ◽  
Vol 109 (4) ◽  
pp. 743-754 ◽  
Author(s):  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Bechir Baccouri ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
José Emilio Pardo ◽  
Jacinto Tello ◽  
Mariano Suárez ◽  
Adrián Rabadán ◽  
Concepción De Miguel ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Special Interest ◽  
Pilot Plant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Main Variety ◽  
Made In

In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

Mass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oils

2013 ◽  
Vol 115 (9) ◽  
pp. 1053-1061 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Mass Spectrometry ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils

Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time

2017 ◽  
Vol 94 (7) ◽  
pp. 913-922 ◽  
Author(s):  
Houda Nsir ◽  
Amani Taamalli ◽  
Enrico Valli ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fruit Ripening ◽  
Sensory Quality ◽  
Virgin Olive Oils ◽  
Harvesting Time ◽  
Olive Oils
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