| Title: | Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil Over the Harvesting Season |
| Author(s): | Carrapiso AI; Rubio A; Martin L; de Miguel C; Martinez-Canas M; Sanchez-Casas J; |
| Address: | "Escuela de Ingenierias Agrarias, Universidad de Extremadura, Av. Adolfo Suarez s/n, 06007 Badajoz, Spain. Centro de Investigaciones Cientificas y Tecnologicas de Extremadura (CICYTEX), Instituto Tecnologico Agroalimentario de Extremadura (INTAEX), Av. Adolfo Suarez s/n, 06007 Badajoz, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Organic production has increasing importance in the food industry. However, its effect on the olive oil characteristics remains unclear. The purpose of this study was to research into the effect of organic production without irrigation, the traditional harvesting methods (tree vs. ground picked fruits), and the harvesting time (over a six-week period) on the oil characteristics. Free acidity, peroxide value, K(232), K(270), DeltaK, total phenols, oxidative stability and the volatile compound profile (by SPME extraction, gas chromatography and mass detection) of olive oils from the Verdial de Badajoz cultivar were analysed. The organic production affected the peroxide value, total phenols, oxidative stability and 34 out of 145 volatile compounds. Its effect was much less strong than that of the harvesting method, which affected severely all the chemical and physical-chemical parameters and 105 out of 145 volatile compounds. Conversely, the harvesting time was revealed as a factor with little repercussion, on the chemical and physical-chemical parameters (only peroxide value was influenced), although it affected 83 out of 145 volatile compounds. The larger content in total phenols in the organic oils than in the conventional ones could explain the increase in oil stability and the differences in the volatile compounds" |
| Keywords: | harvesting method harvesting time organic production virgin olive oil volatile compounds; |
| Notes: | "PubMed-not-MEDLINECarrapiso, Ana I Rubio, Aranzazu Martin, Lourdes de Miguel, Concha Martinez-Canas, Manuel Sanchez-Casas, Jacinto eng GR18147/Junta de Extremadura/ Switzerland 2020/12/03 Foods. 2020 Nov 28; 9(12):1766. doi: 10.3390/foods9121766" |
