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
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 frui...
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1766 |
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| author | Ana I. Carrapiso Aránzazu Rubio Jacinto Sánchez-Casas Lourdes Martín Manuel Martínez-Cañas Concha de Miguel |
| author_facet | Ana I. Carrapiso Aránzazu Rubio Jacinto Sánchez-Casas Lourdes Martín Manuel Martínez-Cañas Concha de Miguel |
| author_sort | Ana I. Carrapiso |
| collection | DOAJ |
| description | 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, <i>K</i><sub>232</sub>, <i>K</i><sub>270</sub>, Δ<i>K</i>, 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. |
| first_indexed | 2024-03-10T14:29:24Z |
| format | Article |
| id | doaj.art-b23bf11888594b4caed145921eda3d14 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:29:24Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b23bf11888594b4caed145921eda3d142023-11-20T22:45:48ZengMDPI AGFoods2304-81582020-11-01912176610.3390/foods9121766Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting SeasonAna I. Carrapiso0Aránzazu Rubio1Jacinto Sánchez-Casas2Lourdes Martín3Manuel Martínez-Cañas4Concha de Miguel5Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, SpainEscuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Av. Adolfo Suárez s/n, 06007 Badajoz, SpainEscuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Av. Adolfo Suárez s/n, 06007 Badajoz, SpainEscuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suárez s/n, 06007 Badajoz, SpainOrganic 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, <i>K</i><sub>232</sub>, <i>K</i><sub>270</sub>, Δ<i>K</i>, 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.https://www.mdpi.com/2304-8158/9/12/1766virgin olive oilorganic productionharvesting methodharvesting timevolatile compounds |
| spellingShingle | Ana I. Carrapiso Aránzazu Rubio Jacinto Sánchez-Casas Lourdes Martín Manuel Martínez-Cañas Concha de Miguel 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 Foods virgin olive oil organic production harvesting method harvesting time volatile compounds |
| 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | virgin olive oil organic production harvesting method harvesting time volatile compounds |
| url | https://www.mdpi.com/2304-8158/9/12/1766 |
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