Pigment Profile, Color and Antioxidant Capacity of <i>Arbequina</i> Virgin Olive Oils from Different Irrigation Treatments

Sena‐Moreno, Estela; Pérez-Rodríguez, Juan Manuel; Miguel, C. De; Prieto, M.H.; Franco, M. N.; Cabrera‐Bañegil, Manuel; Martín‐Vertedor, Daniel

doi:10.1007/s11746-017-3008-9

Cited by 8 publications

(7 citation statements)

References 28 publications

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“…However, previous works on the effects of irrigation on the carotenoid content found different responses. Sena-Moreno et al [59] reported an increase in carotenoids with water restriction, consistent with our results, while Tovar et al [18] did not find differences. The content in Arbequina was reduced by 65% (2019) and 81% (2021) in the non-irrigated treatment compared to the irrigated ones.…”

Section: Discussionsupporting

confidence: 92%

The Impact of Irrigation on Olive Fruit Yield and Oil Quality in a Humid Climate

et al. 2022

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The expansion of olive orchards into regions with no tradition of olive production and humid climates, such as Uruguay, with more than 1200 mm of annual rainfall, calls into question the need for irrigation. In these regions, however, years with water deficit during summers are quite common. The vapor pressure deficit during summer is lower than in countries with a Mediterranean climate. The high variability in interannual water availability in the current context of climate change, with a growing tendency for extreme events to occur, emphasizes the need to evaluate the production response of olive trees to irrigation. To achieve this, three irrigation treatments were applied to Arbequina and Frantoio cultivars according to the value of the maximum crop evapotranspiration: a first treatment applying 100% ETc, corresponding to being fully irrigated; a second treatment applying 50% ETc; and a third treatment in which neither irrigation nor rain inputs occurred from the end of the pit hardening period until harvest. Results show the possibility of an increasing fruit weight and pulp/pit ratio through irrigation in the local environmental conditions. The oil content in response to irrigation was different within cultivars. Water restriction conditions did not affect the oil content of olives in Arbequina, while in Frantoio it increased it. Polyphenols in fruit increased under water stress for both cultivars. The technological applicability of the results obtained must be accompanied by an economic analysis. The results obtained highlight the need for better use of irrigation water during the growth and ripening phase of the olive fruit under a humid climate.

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Section: Discussionsupporting

confidence: 92%

The Impact of Irrigation on Olive Fruit Yield and Oil Quality in a Humid Climate

et al. 2022

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“…(2009) (Gómez- Rico et al 2009) also presented higher values of these parameters in EVOO following water stress treatment Sena-Moreno et al (2017) (Sena-Moreno et al 2017. …”

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confidence: 88%

Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters

et al. 2021

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A non-destructive fluorescence method combined with chemometric algorithms has been developed for discriminating between olive oils. The excitation-emission matrices (EEMs) of two olive oil varieties (Arbosana and Oliana) from two crop seasons, which had undergone two different irrigation treatments (control irrigation strategy and regulated deficit irrigation (RDI)), were recorded. EEMs were analysed using parallel factor analysis (PARAFAC), followed by linear discriminant analysis (LDA) incorporating three PARAFAC components. This analysis was able to discriminate between olive oils according to crop season (100% of predictions in the validation set were correct) and variety (100% of predictions were correct). Moreover, good discrimination (80% of correct predictions) was also achieved when examining olive oils belonging to the same variety but submitted to two different irrigation treatments. Further, the olive oil quality parameters obtained using conventional methods were compared with those obtained using unfolded partial least squares (U-PLS). Good correlation coefficients were obtained for Rancimat hours (r = 0.87), K270 (r = 0.75) and total polyphenol content (r = 0.94).

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“…[40][41][42] Table olives with too much or too little water produce less phenolic compounds than when RDI is performed, which is a method that causes the fruit to develop. Other investigations have shown that an RDI method can boost antioxidant activity by inducing mild drought stress 21 and phenolic content in olive paste, especially oleuropein, hydroxytyrosol, tyrosol and verbascoside. 21 The results showed that the irrigation strategy for 'Arbequina' and 'Koroneiki' neither promoted nor inhibited acrylamide formation when processed industrially.…”

Section: Rdi Versus Full Irrigation Strategiesmentioning

confidence: 99%

“…Other investigations have shown that an RDI method can boost antioxidant activity by inducing mild drought stress 21 and phenolic content in olive paste, especially oleuropein, hydroxytyrosol, tyrosol and verbascoside. 21 The results showed that the irrigation strategy for 'Arbequina' and 'Koroneiki' neither promoted nor inhibited acrylamide formation when processed industrially. No literature references were found of statistical interactions between irrigation and elaboration style.…”

Section: Rdi Versus Full Irrigation Strategiesmentioning

confidence: 99%

“…16 The quality of the finished product, as well as the nutritional and non-nutritional substances, are greatly influenced by the type of table olives used, the processing method and also the agronomical parameters and the stage of fruit ripeness. 18,19 The influence of irrigation has been the focus of past studies, 20,21 proposing new irrigation methods that benefit the vegetative cycle such as regulated deficit irrigation (RDI). Olive irrigation with RDI strategies has been reported previously, particularly in Spain, Portugal and Italy, as a strategy for increasing water use efficiency by decreasing production losses and pursuing fruit quality.…”

Section: Introductionmentioning

confidence: 99%

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Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties

Fernández

Martillanes

Lodolini³

et al. 2023

J Sci Food Agric

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BACKGROUNDTable olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good‐quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied.RESULTSWhen looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for ‘Cordovil de Elvas’, ‘Picual’ and ‘Verdeal Alentejana’. No significant interactions were found between the type of irrigation and elaboration style for ‘Arbequina’ and ‘Koroneiki’ varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions.CONCLUSIONSNovel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.

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Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

Cited by 8 publications

References 28 publications

The Impact of Irrigation on Olive Fruit Yield and Oil Quality in a Humid Climate

The Impact of Irrigation on Olive Fruit Yield and Oil Quality in a Humid Climate

Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters

Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties

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