Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Abstract

The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by the determination of the oxidative stability index, the DPPH(*) radical test, and the quali-quantitative analysis of phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key role in the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in the north-central Italian region of Emilia-Romagna were picked at four different stages of ripeness and immediately processed in an experimental mill. The polar extracts of oil samples were submitted to spectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographic determination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete description of oil samples, fatty acid composition, ultraviolet indices (K(232), K(270), and deltaK), free acidity degree, and peroxide value were also determined according to the European Union methods stated in Regulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptive analysis (QDA) and triangular tests were performed to establish the influence of olive ripening degree on the resulting oil's organoleptic properties. The evolution of the analytical parameters studied shows that the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaén index value between 2.5 and 3.5. Oils produced from olives harvested within this time frame present a superior sensory profile accompanied by the highest possible chemical and nutritional properties.

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

“…Oils were shown to move from extra virgin olive oil to VOO when the olives were beyond the optimum stage of ripeness. This agrees with the results published by Rotondi et al (2004) [12]. In contrast, Gimeno et al (2002) [13] reported that the stage of ripeness was not associated with significant differences in the quality parameters of olive oil including the FFA content.…”

“…During ripening, important chemical changes occur inside the drupe [4] and may affect the quality of the olive oil [10] [11]. In this study, we have found that the free acidity, the rate of polyunsaturated fatty acid synthesis and the sensory evaluation are affected by the ripeness of the pressed olives.…”

Phenolic profile of virgin olive oil from advanced breeding selections

“…On the other hand, a significant decrease of total phenols content during ripening was previously reported (Skevin et al, 2003;Rotondi et al, 2004;Baccouri B. et al, 2007). This decrease was most likely correlated with the increased activity of hydrolytic enzymes observed during ripening (Amiot et al, 1989).…”

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

“…In order to attenuate such these taste sensations, the authors suggested the need to postpone harvesting of Coratina olives. A Quantitative Descriptive sensory Analysis (QDA) carried out by Rotondi et al [130] confirmed a decreasing trend of the positive olive oil descriptors, such as bitterness and pungency, when Nostrana di Brisighella olives ripened. The highest statistically significant intensity was at the beginning of fruit skin pigmentation.…”