“Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage |
| |
| Authors: | Lucía Sánchez-Rodríguez Marina Kranjac Zvonimir Marijanovi? Igor Jerkovi? David Pérez-López Ángel A Carbonell-Barrachina Francisca Hernández Esther Sendra |
| |
| Affiliation: | 1. Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Miguel Hernández University, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, Orihuela, Alicante, 03312 Spain;2. Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ru?era Bo?kovi?a 35, Split, 21000 Croatia;3. Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ru?era Bo?kovi?a 35, Split, 21000 Croatia;4. Department of Producción Agraria, CEIGRAM-Universidad Politécnica de Madrid, Av. Puerta de Hierro, 2, Madrid, 28040 Spain;5. Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”, Miguel Hernández University, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, Orihuela, Alicante, 03312 Spain;6. Department of Agro-Food Technology, Research Group “IPOA”, Miguel Hernández University, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, Orihuela, Alicante, 03312 Spain |
| |
| Abstract: | Three new regulated deficit irrigation (RDI) treatments were applied to “Arbequina” olive orchards during pit hardening. Oil quality was determined by measuring analytical parameters for olive oil grading, antioxidant activity, total phenol content, fatty acid profile, volatile compounds profile, and sensory analysis. Oils from RDI were classified as “extra virgin olive oil” and their quality was improved due to their higher antioxidant potential (ABTS+ increased ~75%] and DPPH˙ increased ~25%] assays) and phenols (increased ~53%) than control. Concentration of total volatile compounds decreased (~27%) but RDI olive oils showed a more balanced profile (alcohols, aldehydes, and esters). Monounsaturated fatty acid content increased (~5%) and atherogenic and thrombogenic indexes decreased (~8.5%) in RDI olive oil. Regarding sensory analysis, RDI provided more balanced oils with higher fruit aroma than control. Other benefits of RDI olive oil, when compared with oil from full irrigated orchards are reduced use of water and improved functional and sensory quality. |
| |
| Keywords: | Water stress Fatty acids Volatile compounds Antioxidants Sensory analysis |
|
|
