Advanced olive selections with enhanced quality for minor constituents

Velasco, Leonardo; Rosa, Raúl de la; León, Lorenzo

doi:10.3989/gya.0227151

Cited by 7 publications

(3 citation statements)

References 38 publications

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“…Similar conclusions were reached by Beltrán et al [12] for cultivars ‘Picual’, ‘Hojiblanca’, and ‘Frantoio’, but not with what was collected in a previously published review by Uceda et al [32], which reported a low level of influence of the crop year. Significant effect of genotype and crop year was also found in other study including breeding selections from the same parentage than this work [33].…”

Section: Resultssupporting

confidence: 80%

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

et al. 2019

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Virgin olive oil (VOO) is the main source of lipids in the Mediterranean diet and one of the main contributors to its proven protection against diseases associated with chronic inflammation states. This oil is rich in antioxidant compounds such as tocopherols, which together constitute the vitamin E stock of the oil. The purpose of the present work was to conduct a study on the diversity of the contents of vitamin E in the olive species (Olea europaea L.), and to know how the season climatic conditions and the degree of fruit ripening stage influences the final content of this vitamin in VOO. Data showed that the content of vitamin E in VOO is highly dependent on the olive cultivar, displaying a wide variability (89–1410 mg tocopherol/kg oil) in the olive species, and that is also dependent, to a lesser extent, on the crop year climate and the stage of fruit ripening. In addition, the suitability of cultivar crosses for breeding programs to obtain new cultivars with improved vitamin E content in VOO has been assessed. Our findings demonstrated that a single cross of olive cultivars may provide sufficient variability to be used in the selection of new cultivars.

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Section: Resultssupporting

confidence: 80%

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

et al. 2019

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“…The presence and the evolution of the α-tocopherols were genetically related while significant differences were observable between the two studied years. Annual biochemical changes and differences in annual rainfall and temperature are known to be responsible for the different conditions of each year that accelerate or delay ripening by increasing or decreasing the content of vitamins such as tocopherols [35,36]. [26] documented that their level is influenced by the harvest method and the storage temperature and time.…”

Section: Discussionmentioning

confidence: 99%

Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

et al. 2021

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The production of ‘Premium’ olive oil depends in large part on the quality of the fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize the harvesting. Today, manual harvesting devices promise less damaged fruit when compared to the traditional methods with nets while the use of a cooling room on the farm is suggested as a solution when the harvesting needs to be stretched out over several days. The use of a manual inverted umbrella during the harvest, together with a storage of up to 14 days at 5 °C, was studied for three cultivars (‘Arbequina’, ‘Picual’, and ‘Verdial’). Ten parameters of the produced oil were examined in two consecutive years together with an extended sensory analysis in the first year. The results underline the importance of the used harvesting and conservation method on the quality of the extracted oil, although the effect size of each factor varied in time and according to the cultivar. The results indicate that small producers with financial and logistic restrictions can obtain a high-quality product following the actions shown in this work, being able to compete in terms of quality in the market, either by combining both methods or by choosing the one that guarantees the best results given the cultivar and the specific storage time they need to consider.

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“…There was no significant difference in total tocopherol content for different RI values and for different harvest years (p = 0.2465). Velasco et al (2015) found that the total tocopherol normal range in VOO is 100-250%; for the Arbequina variety from the Cabra region in Spain, the authors reported a concentration of 148% as the median RI. Values found in this study were higher than those for both harvest years and for all studied RI values.…”

Section: Tocopherolsmentioning

confidence: 96%

Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

Ellis¹,

Gámbaro²

2018

JFR

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Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

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Advanced olive selections with enhanced quality for minor constituents

Cited by 7 publications

References 38 publications

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil

Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

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