Characterization of olive oils from superintensive crops with different ripening degree, irrigation management, and cultivar: (Arbequina, Koroneiki and Arbosana)

Abstract

Olive fruit maturation depends directly on the moment of olive harvest. In addition, the composition of extra virgin olive oil changes depending on the ripening degree of the fruit harvested. Likewise, using different olive cultivars in the extraction, the olive oil obtained has different quality and composition. Superintensive crops own special characteristics such as more trees per hectare than traditional crops. This improves the production of olives by surface; being superintensive more profitable than the traditional cultivar.

Three different olive cultivars: Arbequina, Koroneiki, and Arbosana; and from superintensive crops with different irrigation management were used for the extraction. Olive oils were extracted at the laboratory with Abencor system.

Monounsaturated fatty acid (MUFA) content was increased by increasing the maturity index. The highest content of phenolic compounds was obtained from Koroneiki rainfed, with approximately 1 g/kg. The maximum quantity of total lipoxygenase pathway volatile compounds was 28 mg/kg, obtained in Arbequina olives irrigated. According to the results obtained, the optimum time of harvest was with a maturity index 2 approximately, when the content of oil, phenols, and MUFA reached its maximum. In addition, higher contents of minor components were obtained for rainfed than irrigated crops.

Practical applications Determine the optimal stage for harvest the fruit of the olive tree is the main practical application or potential use. Additionally, to predict, approximately, the composition of an olive oil that may have according to some agronomic factors, such as the cultivar used, irrigation management, or the stage of maturation of the olive fruit.

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