Effect of the Nitrogen and Potassium Fertilization on Fatty Acids Composition and Oxidative Stability For

Simões, Pedro Henrique Oliveira; Pinheiro-Alves, C.; Cordeiro, António Manuel Rochette; Marcelo, M.E.

doi:10.17660/actahortic.2002.586.66

Cited by 16 publications

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“…These results and the fact that, for the deficient levels of N and P, and for all K treatments, the PUFA levels exceeded the standards established by the IOC34 suggest that olive oil composition is negatively influenced by increasing available N and P in the root zone. Our findings contradict those of Simões et al 19 who found decreased saturation and saturated‐to‐unsaturated fatty‐acid ratios with excess N and K fertilisation of a ‘carrasquenha’ olive orchard, but agree with Ingles et al ,20 who evaluated the influence of foliar application of N and K on fruit growth and oil quality. The different conclusions may result from differences in the varieties assessed, and/or from differences in environmental conditions such as soil type and climate.…”

Section: Discussioncontrasting

confidence: 75%

“…The MUFA content, of oleic acid in particular, decreased with increasing amounts of applied fertilisers, while PUFAs, specifically linoleic acid, increased. Simões et al 19 reported that a high level of N and K supplied to the soil around tree trunks in a ‘Carrasqueña’ orchard caused a significant decrease in saturated fatty acid (SAFA) content and an increase in both unsaturated‐to‐saturated and polyunsaturated‐to‐saturated fatty‐acid ratios. In contrast, no differences in oil quality were found consequent to foliar applications of N and K to ‘Carolea’ olive trees 20.…”

Section: Introductionmentioning

confidence: 99%

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Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

et al. 2009

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BACKGROUND: Macronutrients play fundamental roles in processes affecting olive oil productivity and are expected to influence oil composition. A necessary step in optimal nutrient application management for olives is an understanding of the relationship between olive tree nutritional status and oil quality parameters. We studied the independent effects of N, P and K concentrations in irrigation solution on the oil quality of 'Barnea' olives by applying a wide range of macronutrient concentrations under highly controlled conditions.

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Section: Discussioncontrasting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

et al. 2009

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“…Saturated fatty acids were no affected by fertigation. Simões et al(2002) observed, in a 'Carrasquenha' olive orchard, that high levels of N broadcast fertilization had a negative influence in the saturated fatty acids. No effects were found in mono and polyunsaturated fatty acids.…”

Section: Resultsmentioning

confidence: 86%

Response of Mature 'Manzanilla' Olive Trees to Different Doses of N-P-K Fertilizer Applied by Fertigation

Morales-Sillero¹,

Fernández²,

Troncoso³

2008

Acta Hortic.

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Fertigation is widely used in the new intensive olive orchards, although, there is not enough information for a rational management of this practice. Preliminary results of an fertigation experiment iniciated in 1999 in a mature olive orchard of the cultivar 'Manzanilla de Sevilla' are presented. Four treatments were established: T1(no fertilizer) and T2, T3 and T4, in which the trees received 200, 400 and 600 g N per tree and irrigation season (May to October), respectively, of a dose of a complex 4:1:3 N-P-K fertilizer applied by fertigation. The water used for irrigating the orchard had a nitrate content equivalent to 60 g N per tree, aproximately. Vegetative growth, yield and some variables related to table olive and oil quality were measured in all the treatments. No significant differences between treatments were found on shoot length and yield. Some physical properties, such as mean fruit weight, flesh/stone ratio and volume, increased with the amount of fertilizer applied, while texture and reducing sugars decreased, affecting table olive quality. Oil quality was affected negatively by fertigation since polyphenol content, bitterness, stability and monounsaturated fatty acids decreased when the amount of fertilizer increased. The polyunsaturated fatty acids, however, increased when increasing the fertilizer amount.

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“…Thus, Fernández-Escobar et al (2006) found that nitrogen overfertilization in 'Picual' olive trees induced a decrease in polyphenol content and, in consequence, both in K 225 and oxidative stability of virgin olive oil. A significant decrease in saturated fatty acids content, and so an increase in unsaturated/saturated and polyunsaturated/saturated acid ratios, was observed when high levels of N and K were supplied to the soil around the tree trunks in a 'Carrasqueña' olive orchard (Simões et al, 2002). On the contrary, no differences in oil content and quality were found when N and K foliar applications were made on 'Carolea' olive trees (Inglese et al, 2002).…”

mentioning

confidence: 96%

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

Morales‐Sillero¹,

Jiménez²,

Fernández³

et al. 2007

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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.

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Effect of the Nitrogen and Potassium Fertilization on Fatty Acids Composition and Oxidative Stability For

Cited by 16 publications

References 0 publications

Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

Response of Mature 'Manzanilla' Olive Trees to Different Doses of N-P-K Fertilizer Applied by Fertigation

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

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