Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity

2015 ◽  
Vol 169 ◽  
pp. 289-296 ◽  
Author(s):  
Hazem Jabeur ◽  
Akram Zribi ◽  
Ridha Abdelhedi ◽  
Mohamed Bouaziz
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Oil Quality ◽  
Storage Conditions ◽  
Alkyl Esters ◽  
Olive Oils ◽  
Olive Oil Quality ◽  
Effective Role

Effect of fruit storage conditions on olive oil quality

1998 ◽  
Vol 75 (6) ◽  
pp. 721-724 ◽  
Author(s):  
A. Kiritsakis ◽  
G. D. Nanos ◽  
Z. Polymenopulos ◽  
T. Thomai ◽  
E. M. Sfakiotakis
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Storage Conditions ◽  
Fruit Storage ◽  
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 Mass Spectroscopic Evaluation of Virgin Olive Oils (VOOs) Fatty Acid Profile in terms of Cultivar, Geographical Origin, Extraction and Packaging Type

2019 ◽  
Vol 7 (5) ◽  
pp. 783 ◽  
Author(s):  
Didar Ucuncuoglu
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Oil Quality ◽  
Geographic Origin ◽  
Analytical Techniques ◽  
Storage Conditions ◽  
Olive Cultivar ◽  
Aegean Region ◽  
Olive Oils ◽  
Dark Glass

Ensuring the olive oil quality and authenticity has become a great importance for both traditional and emerging olive oil producing countries. The chemical composition in olive oil heavily varies depending on the olive cultivar and its growing region, the agronomic applications, the olive oil production methods and the process and storage conditions. With the help of some analytical techniques and data evaluation methods, it is possible to grade olive oils in terms of their differences. This research examines particularly fatty acid composition of commercial olive oils (2017/2018 season) with mass detector coupled with gas chromatography (GC/MS). Results were evaluated for grading of them according to IOC regulations based on cultivar (ripe or unripe Ayvalik and Memecik), production (organic, stone mill, cold press, two or more centrifugation systems, filtered or unfiltered) and packing type (transparent or dark glass bottle and plastic bottle), and also their geographic origin (Ayvalik and Edremit towns, the Cunda Island, North Aegean region or South Aegean Region). According to overall data processing, virgin olive samples could be successfully distinguished in terms of theirs geographic origin and cultivar roots. Moreover, it was also explained that the effect of process and package type for grading of olive oils as ‘extra virgin’ or ‘virgin’.

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.

Effect of Preprocessing Olive Storage Conditions on Virgin Olive Oil Quality and Composition

2010 ◽  
Vol 58 (8) ◽  
pp. 4858-4865 ◽  
Author(s):  
Antonio M. Inarejos-García ◽  
Aurora Gómez-Rico ◽  
M. Desamparados Salvador ◽  
Giuseppe Fregapane
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Storage Conditions ◽  
Olive Oil Quality

scholarly journals Basic characteristics and quality of virgin olive oil produced in Corfu (cv. Lianolia) and South Albania (cv. Kalinioti)

2018 ◽  
Vol 6 (03) ◽  
Author(s):  
Konstantoula Akrida Demertzi ◽  
Christos Roukos ◽  
Panagiotis Demertzis
Keyword(s):  
Olive Oil ◽  
Physicochemical Parameters ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Oil Quality ◽  
Basic Characteristics ◽  
Qualitative Characteristics

In the present study the qualitative characteristics such as peroxide number, absorption coefficients (K232, K270), acidity, total phenols, a-tocopherols, chlorophylls and composition of fatty acids were determined in 19 virgin olive oil samples of “Lianolia” variety cultivated in Corfu and “Kalinioti” variety cultivated in South Albania, harvested in the crop year 2013/2014. Obtained results indicate that all olive oil samples show chemical and physicochemical parameters included in the limits established for virgin olive oils and some of them in the limits for “extra” virgin olive oils. Moreover it was found that the qualitative characteristics of olive oil samples are affected by variety, fruit treatment and the method of olive harvesting (in Corfu olives are collected by hands from plastic nets under the trees, whereas in Albania they are basically collected by hand after falling on the ground). The results of the present study are a first indication of the olive oil quality produced in Corfu and South Albania.

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