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 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 Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Cold-pressed cactus pear seed oil: Quality and stability

2021 ◽  
Vol 72 (3) ◽  
pp. e415 ◽  
Author(s):  
M. De Wit ◽  
V.K. Motsamai ◽  
A. Hugo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Oil Quality ◽  
Cactus Pear ◽  
Cold Pressed

Cold-pressed seed oil from twelve commercially produced cactus pear cultivars was assessed for oil yield, fatty acid composition, physicochemical properties, quality and stability. Large differences in oil content, fatty acid composition and physicochemical properties (IV, PV, RI, tocopherols, ORAC, % FFA, OSI and induction time) were observed. Oil content ranged between 2.51% and 5.96% (Meyers and American Giant). The important fatty acids detected were C16:0, C18:0, C18:1c9 and C18:2c9,12, with C18:2c9,12, the dominating fatty acid, ranging from 58.56-65.73%, followed by C18:1c9, ranging between 13.18-16.07%, C16:0, which ranged between 10.97 - 15.07% and C18:0, which ranged between 2.62-3.18%. Other fatty acids such as C14:0, C16:1c9, C17:0, C17:1c10, C20:0, C18:3c9,12,15 and C20:3c8,11,14 were detected in small amounts. The quality parameters of the oils were strongly influenced by oil content, fatty acid composition and physicochemical properties. Oil content, PV, % FFA, RI, IV, tocopherols, ORAC and ρ-anisidine value were negatively correlated with OSI. C18:0; C18:1c9; C18:2c9,12; MUFA; PUFA; n-6 and PUFA/SFA were also negatively correlated with OSI. Among all the cultivars, American Giant was identified as the paramount cultivar with good quality traits (oil content and oxidative stability).

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

2012 ◽  
Vol 114 (5) ◽  
pp. 535-541 ◽  
Author(s):  
Sara Godena ◽  
Alessandra Bendini ◽  
Elisa Giambanelli ◽  
Lorenzo Cerretani ◽  
Damir Ðermić ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Fruit ◽  
Olive Oil Quality ◽  
Leafroll Virus

scholarly journals Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Raffaele Sacchi ◽  
Adele Cutignano ◽  
Gianluca Picariello ◽  
Antonello Paduano ◽  
Alessandro Genovese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Radiocarbon Dating ◽  
Analytical Techniques ◽  
Mass Spectrometric ◽  
Hydroxy Fatty Acids ◽  
Glass Bottle ◽  
The World

Abstract Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques, we characterized one of the “edible items” found at the Vesuvius archeological sites and guarded at the National Archaeological Museum of Naples (MANN) in Naples, Italy. We authenticated the specimen contained in a glass bottle (Mann-S1 sample) as originally olive oil and mapped the deep evolution throughout its 2000 years of storage. Triacylglycerols were completely hydrolyzed, while the resulting (hydroxy) fatty acids had partly condensed into rarely found estolides. A complex pattern of volatile compounds arose mainly from breakdown of oleic acid. With excellent approximation, radiocarbon dating placed the find at the time of the Plinian Mount Vesuvius eruption in 79 A.D., indicating that Mann-S1 is probably the oldest residue of olive oil in the world found in bulk amount (nearly 0.7 L).

Characterization of olive fruit microflora and its effect on olive oil volatile compounds biogenesis

2010 ◽  
Vol 112 (9) ◽  
pp. 1024-1032 ◽  
Author(s):  
Stylianos Fakas ◽  
Io Kefalogianni ◽  
Anna Makri ◽  
Georgia Tsoumpeli ◽  
Georgia Rouni ◽  
...  
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Olive Fruit

scholarly journals Soybean Oil-Quality Variants Identified by Large-Scale Mutagenesis

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Karen Hudson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Large Scale ◽  
Oil Quality ◽  
Soybean Seed ◽  
Subsequent Generation ◽  
Oil Composition ◽  
Fatty Acid Profiling ◽  
Wide Range

To identify genetic variation for fatty acid composition in mature soybean seeds, 4566 M3generation seed samples from a chemically mutagenized population were subjected to fatty acid profiling by gas chromatography. In the population, a wide range of variation in the content for each of the five major fatty acids was observed. Seventy-nine lines were identified which contained significantly high or low levels of one of the five major soybean fatty acids. These lines were advanced to the subsequent generation. Of the 79 lines showing a variant fatty acid profile in the M3, 52 showed clear heritability for the oil composition in the seeds of the subsequent generation. These lines are likely to represent 52 distinct genetic mutations. These mutants may represent new loci involved in the determination of soybean seed oil content or could be new isolates or alleles of previously identified genetic variants for soybean oil composition.

scholarly journals Response of Oil Production and Quality to Hedgerow Design in Super-High-Density Olive cv. Arbequina Orchards

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1632
Author(s):  
Eduardo R. Trentacoste ◽  
David J. Connor ◽  
María Gómez-del-Campo
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Oil Quality ◽  
Oil Production ◽  
Quality Parameters ◽  
High Density ◽  
Oil Composition ◽  
Linear Relationships ◽  
Wide Row Spacing

An analysis is presented of the response of olive oil production and quality parameters, viz. fatty acids (palmitic, oleic and linoleic acids), phenolic compounds and oxidative stability to hedgerow spacing and orientation in 1-m wide super-high-density orchards of cv. Arbequina. Data reveal strong linear relationships between concentrations of fatty acids and internal irradiance within hedgerows, positive for palmitic and linoleic but negative for oleic acid. The result is a significant vertical trend in oil composition within hedgerows, but small to negligible differences in oil harvested from them in totality. The explanation is found in the small ranges and strongly correlated responses of individual fatty acids that together comprise 98% of oil mass. Phenolic compounds respond more widely and to higher levels of irradiance than fatty acids and did show increases in NS hedgerows grown at wide row spacing. Oxidative stability shows a similar trend in phenolic compounds. A simulation study that extended the known responses to 2-m wide hedgerows showed that the linkage between fatty acid profiles was maintained with no resultant differences in the oil composition of the total simulated oil harvest. Based on the current understanding of internal irradiance within olive hedgerows, there seems to be little opportunity to manage oil quality by orchard structure.

scholarly journals Integrated evaluation of seed oil composition and yield potential of oil radish as new high-productive biodiesel source

2018 ◽  
Vol 23 ◽  
pp. 24-30 ◽  
Author(s):  
R. Ya. Blume ◽  
G. V. Lantukh ◽  
O. V. Holubets ◽  
S. O. Rakhmetova ◽  
A. I. Yemets ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chromatographic Analysis ◽  
Oil Content ◽  
Biodiesel Production ◽  
Aviation Fuel ◽  
Yield Potential ◽  
Oil Composition

Aim. Main aim of this research was a comparison of fatty acid composition for seed oils from oil radish breeding forms and varieties produced in Natl. Botanical Garden of Natl. Academy of Sciences of Ukraine. Methods. Biochemical analysis of oil content as well as chromatographic analysis of fatty acid composition of oil radish and its genotypes were conducted out. Results. Oil content in seeds of oil radish (Raphanus var. oleifera sativus L.) was determined. The highest oil content was indicated for variety Kyyanochka – 42 %. Basing on chromatographic analysis of fatty acids of oil radish genotypes most optimal fatty acid composition for biodiesel production was identified in Kyyanochka variety due to high content of short-chained and monounsaturated fatty acids and highest oleic (18:1) acid content – 37.89 %. Conclusions. Taking in account results of chromatographic analysis and agronomic productivity the best genotype for biodiesel production were identified: variety Kyyanochka. Chosen genotype could be used for production of light types of biofuel which have potential to be used as additive for aviation fuel according to the optimal fatty acid composition Keywords: Brassicaceae, oil radish, varieties, breeding forms, oil, fatty acids, biodiesel production.

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