Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

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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‘Chemlali’ olive trees in an irrigated grove: effects of tree age on virgin olive oil quality and mineral nutrient distribution in roots, leaves and fruits

Fruits ◽

10.1051/fruits/2016012 ◽

2016 ◽

Vol 71 (4) ◽

pp. 221-228 ◽

Cited By ~ 4

Author(s):

Saida Bedbabis ◽

Béchir Ben Rouina ◽

Maria Lisa Clodoveo ◽

Giuseppe Ferrara

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Tree Age ◽

Mineral Nutrient ◽

Nutrient Distribution ◽

Olive Oil Quality ◽

Olive Trees

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Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

Grasas y Aceites ◽

10.3989/gya.0332171 ◽

2018 ◽

Vol 68 (4) ◽

pp. 219 ◽

Cited By ~ 9

Author(s):

R. Aparicio-Ruiz ◽

N. Tena ◽

I. Romero ◽

R. Aparicio ◽

D. L. García-González ◽

...

Keyword(s):

Mathematical Modelling ◽

Shelf Life ◽

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Spectral Features ◽

Olive Oil Quality ◽

Over Time

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.

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