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.

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

2018 ◽  
pp. 592 ◽  
Author(s):  
M. A. Mele, M. Z. Islam, Ho-Min Kang ◽  
Angelo Maria Giuffre
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Oil Content ◽  
Oil Quality ◽  
Geographical Area ◽  
Tree Age ◽  
Oil Composition ◽  
Olive Fruit ◽  
Post Harvest

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-flavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

scholarly journals Physicochemical properties of new peanut (Arachis hypogaea L.) varieties

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 19 ◽  
Author(s):  
Hamdy A. Zahran ◽  
Hesham Z. Tawfeuk
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Arachis Hypogaea ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dry Weight ◽  
Arachis Hypogaea L ◽  
Oil Characteristics ◽  
First Time

Peanuts (Arachis hypogaea L.) are one of the major oilseed crops of the world and are an important source of protein in many countries. In this study, some nutrients and characteristics of the seeds’ oil extracted from four peanut (Arachis hypogaea L.) varieties: Line 27r (Israel), Line 9 (Malawi), Line 4 (Brazil) and Line 18 (Israel) cultivated, for first time, in Upper Egypt were subjected to the comparative assessment with control NC variety (USA). Peanut seeds are a rich source of oil content (50.45 to 52.12 g 100 g−1 dry weight “DW”). The physicochemical properties of extracted oil were investigated in this study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%. Significant variations (p ≤ 0.05) of oil content, saponification value, oleic/linoleic (O/L), and oil characteristics were found. Line 9 was found to be high in oil content, while Line 27r was said to have a high O/L ratio (3.22%) and proportion of unsaturated fatty acids (85.76%).

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 Influence of Fertigation in ‘Manzanilla de Sevilla’ Olive Oil Quality

HortScience ◽  
2007 ◽  
Vol 42 (5) ◽  
pp. 1157-1162 ◽  
Author(s):  
Ana Morales-Sillero ◽  
R. Jiménez ◽  
J.E. Fernández ◽  
A. Troncoso ◽  
G. Beltrán
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Irrigation Season ◽  
Polyphenol Content ◽  
Olive Oil Quality ◽  
Green Stage

We report the results of a study carried out in a ‘Manzanilla de Sevilla’ olive orchard near Seville, Spain, where the influence of different fertigation treatments on oil chemical composition was considered. Four treatments were established: control (no fertilizer) and T200, T400, and T600 in which each tree, respectively, received 200, 400, or 600 g N per irrigation season of a 4N–1P–3K complex fertilizer applied daily from 1999 to 2003. Results shown here correspond to the last 2 years of the experiment, 2002 and 2003. Fruits were sampled at the beginning of ripeness at the “green” stage. Fruit water content increased with the amount of fertilizer, probably because of the increase of potassium in the pulp. Oil content was unaffected by the treatments, but oil yield increased with the fertilizer dose in 2003 as a result of the number of fruits per tree. Polyphenol content, which is related to antioxidant oil capacity, K225 (bitterness), and oxidative stability were lower in the oils made from trees receiving greater fertilizer doses. The monounsaturated fatty acid content, in particular oleic acid, decreased with increasing amounts of applied fertilizers, whereas polyunsaturated fatty acids, in particular linoleic acid, increased with it.

scholarly journals Effect of crushing temperature on virgin olive oil quality and composition

2018 ◽  
Vol 69 (1) ◽  
pp. 239 ◽  
Author(s):  
Ö. Kula ◽  
A. Yıldırım ◽  
A. Yorulmaz ◽  
M. Duran ◽  
İ. Mutlu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Sterol Composition ◽  
Quality Parameters ◽  
Olive Oil Quality ◽  
Different Temperatures ◽  
Processing Techniques

The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was tested. The results demonstrate that different crushing temperatures generally did not affect the amount of free fatty acids, or peroxide value. Total phenol contents were positively affected by the additional malaxation process. Fatty acids and sterol composition were not significantly altered at different crushing temperatures or during the subsequent malaxation application. PCA enabled a clear classification of the oils obtained from different processing techniques.

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