Response to hot air drying of some olive cultivars of the south of Italy

Piga, Antonio; Mincione, B.; Runcio, A.; Pinna, Ivo; Agabbio, Mario Carlo Salvatore; Poiana, Marco

doi:10.1556/aalim.34.2005.4.10

Cited by 7 publications

(8 citation statements)

References 4 publications

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“…Textural changes occurring in oven-dried olive -tissues during each processing step were visualized by scanning electron microscope, texture analyzer, analysis of cell wall polysaccharides, pectins and biophenols (Borzillo et al, 2000;Marsilio et al, 2000;Cardoso et al, 2009;Piga et al, 2005). Recently, some authors (Lanza et al, 2012) evaluated chemical and nutrient characteristics of Ferrandina oven-dried table olives with the aim to enhance the value of this end product from a nutritional point of view.…”

Section: Oven-dried Black Olives By Ferrandina-stylementioning

confidence: 99%

Nutritional and Sensory Quality of Table Olives

Lanza¹

2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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Section: Oven-dried Black Olives By Ferrandina-stylementioning

confidence: 99%

Nutritional and Sensory Quality of Table Olives

Lanza¹

2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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Section: Introductionmentioning

confidence: 99%

“…Moreover, the rough nature of the region contributes to the characteristics of the microclimate with differences on rainfall and thermal trends in the different Calabrian sites. Studies on the Calabrian olive growing has been conducted since more than 10 years, focused on the qualitative aspects of the olive processing, [20][21][22] and on the quality of olive oils from different varieties produced in Calabria. [23][24][25][26][27][28][29][30][31][32] The aim of this work is to evaluate the effect of the harvesting time of olive drupes to the quality of the obtained monovarietal oils, considering in this study the cultivars more prevailing on the composition of the Calabrian olive oil PGI.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Piscopo

Zappia

Bruno

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this work is to evidence the quality of four monovarietal olive oils (Carolea, Grossa di Gerace, Ottobratica, and Sinopolese cv) produced at two crop years and at different harvesting times in Calabria region, located in the South of Italy. Qualitative parameters of oils are evaluated by analysis of major and minor components, in particular: free acidity, peroxide value, fatty acid composition, sterol composition, total polar phenolic compounds and tocopherols, and total pigments. The total antioxidant activity of olive oils is evaluated by DPPH and ABTS assays. Two variables are evaluated in the statistical data elaboration: the cultivar and the harvesting time. Their effect is studied on the chemical parameters and antioxidant components. The harvesting at October and November did not reduce the quality of two monovarietal olive oils (Carolea and Sinopolese) produced in Calabria, whereas Ottobratica and Grossa di Gerace olive oils produced at November have a lower quality. However, a reduction of qualitative parameters is observed in extra virgin olive oils produced from lately harvested olives with some differences among cultivars. Practical Applications: Practical application for the study entitled “Effect of the harvesting time on the quality of olive oils produced in Calabria” regards the study of chemical composition on olive oils produced under a controlled experimental procedure. Varietal characteristics and environmental variables affect in general the quality of the olive productions and the obtained olive oils. The results of this work show that the considered harvesting times did not involve a decay of quality on Carolea and Sinopolese olive oils produced in the South of Italy, obtained following right processing procedures. Under controlled processing procedures, the olive oil quality varies among cultivars mainly from the effect of the considered harvesting periods.

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“…Geleneksel yöntemden kaynaklanan bu sorunların araştırma sonuçları ışığında geliştirilen kontrollü şartlar ile çözülebileceği belirtilmiştir [3].…”

Section: Kısmi Kurutma Ile Acılık Gidermeunclassified

“…Bu amaçla kurutulan ürünlerin bünyesindeki su uzaklaştırılarak su aktivitesi düşürülmekte ve böylelikle ürünün raf ömrü uzamaktadır [1], [2]. Ancak az sayıdaki literatür çalışmasında taze zeytinlerin uygun şartlar altında kurutulması sırasında bünyesindeki suyun uzaklaşmasının yanı sıra oleuropeinin de parçalandığı bildirilmiştir [3]- [5]. Bu açıdan bakıldığında taze zeytinin kurutulması diğer meyve ve sebzelerden farklılık arz etmekte ve yeni bir sofralık zeytin işleme yönteminin geliştirilmesi için potansiyel taşımaktadır.…”

Section: Introductionunclassified