Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils |
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| Affiliation: | 1. Estación de Olivicultura y Elaiotecnia, CIFA `Venta del Llano'', Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Junta de Andalucı́a, P.O. Box 50, E-23620 Mengibar, Jaén, Spain;2. CIFA `Alameda del Obispo'', IFAPA, P.O. Box 3092, E-14080 Córdoba, Spain;3. Dpto. de Ingenierı́a Quı́mica, Ambiental y de los Materiales, Universidad de Jaén, Paraje Las Lagunillas s/n, E-23071 Jaén, Spain;4. Dpto. de Ingenierı́a Quı́mica, Facultad de Ciencias, Universidad de Granada, Avda. Fuentenueva s/n, E-18071 Granada, Spain;1. Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;2. Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Research Unit for Cropping Systems in Dry Environments (CRA-SCA), Via Celso Ulpiani 5, 70125 Bari (Italy);1. Department of Ecosystem Science and Management, 116 Agricultural Sciences & Industries Bldg., The Pennsylvania State University, University Park, PA 16802, United States;2. Delaware County Planning Department, P.O. Box 367, Page Avenue, Delhi, NY 13753, United States;3. Department of Agricultural and Biological Engineering, 220 Agricultural Engineering Bldg., The Pennsylvania State University, University Park, PA 16802, United States;1. Ministry of Food, Agriculture and Livestock, Directorship of Olive Research Institute, Department of Food Technologies, Bornova, Izmir, Turkey;2. Adana Science and Technology University, Department of Food Engineering, Seyhan, Adana, Turkey;1. Laboratoire d’Électrochimie et Environnement, École Nationale d’Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia;2. Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP «1175», 3038 Sfax, Tunisia;1. Centre for Water Management and Reuse, School of Natural and Built Environments, University of South Australia, Mawson Lakes, Adelaide, SA 5095, Australia;2. Centre for Environmental Risk Assessment and Remediation, University of South Australia, Mawson Lakes, Australia;1. Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile;2. Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile;3. Instituto de Investigaciones Agropecuarias (INIA Intihuasi), La Serena, Chile;4. Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago, Chile |
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| Abstract: | The effect of fruit ripeness on the antioxidant content of `Hojiblanca' virgin olive oils was studied. Seasonal changes were monitored at bi-weekly intervals for three consecutive crop years. Phenolic content, tocopherol composition, bitterness index, carotenoid and chlorophyllic pigments and oxidative stability were analysed. In general, the antioxidants and the related parameters decreased as olive fruit ripened. The phenolics and bitterness, closely related parameters, did not present significant differences among years. Although in general, the tocopherols decreased during olive ripening γ-tocopherol increased. Differences between crop years were found only for total tocopherols and α-tocopherol, which showed higher content in low rainfall year oils. The pigment content decreased during ripening, chlorophyll changing faster. For low rainfall years, the level of pigments was higher, reaching significant differences between yields. Significant differences among years were found for oil oxidative stability; higher values were obtained for drought years. A highly significant prediction model for oxidative stability has been obtained. |
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