Mechanical Harvesting and Irrigation Strategy Responses on 'Arbequina
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Change in Quality During Ripening of Olive Fruits and Related Oils Extracted from Three Minor Autochthonous Sardinian Cultivars
Emirates Journal of Food and Agriculture. 2019. 31(3): 196-205 doi: 10.9755/ejfa.2019.v31.i3.1923 http://www.ejfa.me/ RESEARCH ARTICLE Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars Paola Conte1, Giacomo Squeo2, Graziana Difonzo2, Francesco Caponio2, Costantino Fadda1, Alessandra Del Caro1, Pietro Paolo Urgeghe1, Luigi Montanari1, Antonio Montinaro3, Antonio Piga1* 1Dipartimento di Agraria, Università Degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy, 2Dipartimento di Scienze del Suolo, Della Pianta e Degli Alimenti, Sezione di Scienze e Tecnologie Alimentari, Università Degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy, 3LAORE Sardegna, Servizio Sviluppo delle filiere vegetali, Unità organizzativa tematica territoriale Produzioni vegetali ATO 2, Via Baldedda 11, 07100 Sassari, Italy ABSTRACT Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. -
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction
foods Article A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction Teodora Stillitano 1, Giacomo Falcone 1 , Anna Irene De Luca 1,* , Antonio Piga 2, Paola Conte 2, Alfio Strano 1 and Giovanni Gulisano 1 1 Department of Agriculture, Mediterranean University of Reggio Calabria, Feo di Vito, 89122 Reggio Calabria, Italy; [email protected] (T.S.); [email protected] (G.F.); [email protected] (A.S.); [email protected] (G.G.) 2 Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (A.P.); [email protected] (P.C.) * Correspondence: [email protected] Received: 24 May 2019; Accepted: 11 June 2019; Published: 13 June 2019 Abstract: Advances in the adoption of technological innovations represent a great driver to improve the competitiveness of the Italian extra virgin olive oil (EVOO) industry. This work assesses the efficiency of an innovative extraction plant (with low oxidative impact, heating of paste before malaxation and a special decanter that avoids the final vertical centrifugation) in terms of oil yield and quality, and economic and environmental impacts. Economic and environmental impacts were evaluated by using both life cycle costing and life cycle assessment methodologies. A sensitivity analysis was also performed to highlight the uncertain factors that may strongly affect the results. Findings showed that olive milling with the innovative plant resulted in olive oil with a significant increase in quality, although the extraction yield was significantly higher when using conventional technology. In terms of environmental results, an average growth of 4.5% of the impacts in all categories was reached. -
Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes
processes Review Effect of Processing on Phenolic Composition of Olive Oil Products and Olive Mill By-Products and Possibilities for Enhancement of Sustainable Processes Fereshteh Safarzadeh Markhali CEB—Centre of Biological Engineering, Campus of Gualtar, University of Minho, 4710-057 Braga, Portugal; [email protected] or [email protected] Abstract: The bio-functional properties of olive oil products and by-products rely greatly on the proportions and types of the endogenous phenolics that may favorably/unfavorably change during various processing conditions. The olive oil industrial activities typically produce (i) olive oils, the main/marketable products, and (ii) olive mill by-products. The mechanical processing of olive oil extraction is making progress in some areas. However, the challenges inherent in the existing system, taking into consideration, the susceptibilities of phenolics and their biosynthetic variations during processing, hamper efforts to ascertain an ideal approach. The proposed innovative means, such as inclusion of emerging technologies in extraction system, show potential for sustainable development of olive oil processing. Another crucial factor, together with the technological advancements of olive oil extraction, is the valorization of olive mill by-products that are presently underused while having great potential for extended/high-value applications. A sustainable re-utilization of these Citation: Safarzadeh Markhali, F. valuable by-products helps contribute to (i) food and nutrition security and (ii) economic and Effect of Processing on Phenolic Composition of Olive Oil Products environmental sustainability. This review discusses typical processing factors responsible for the and Olive Mill By-Products and fate of endogenous phenolics in olive oil products/by-products and provides an overview of the Possibilities for Enhancement of possibilities for the sustainable processing to (i) produce phenolic-rich olive oil and (ii) optimally Sustainable Processes. -
Olives Fact Sheet and Guide
55 McDougal Road Neerim South 3831 Ph: (03) 56 281507 mbl:0417 535 917 E: [email protected] web www.dialatree.com.au Olives Fact Sheet and Guide Olive Histroy The history of the olive tree can be traced back to Biblical times; when it was grown in the Mediterranean area which continues today. Everyone is familiar with the story of the dove sent out by Noah which returned with an olive branch. The olive was also important to the Greeks and the Romans, who made it a part of their mythologies to celebrate the use of its oil as an essential food and fuel for lamps. The olive was spread from its place of origin on what is today Turkey and Syria to other parts of the Mediterranean basin in a very early period. The olive found conditions for its greatest cultivation in Italy and Spain. It was the Spanish who spread the olive to America. Catholic missionaries spread the olive to Mexico and later to California, as well as to South America. Varieties and Uses Arbequina - Small fruit. Considered cold resistant. Early cropping variety. High oil content. Spanish variety. Azapa - Large table fruit. Suits warm to moderate climates. Good bearer. Barnea - Medium to high oil content. Potential for heavy, early cropping. Can be pickled. Originating in Israel. Barouni - Large table fruit. For wam to cold areas, good bearer. Mid/late season. Correggiola - Small/Medium fruit. High oil content. Heavy crops. Ripens late. Tuscan variety. Frantoio - Small/Medium fruit. High oil content. Heavy cropper. Ripens mid/late season. -
In-Depth Two-Year Study of Phenolic Profile Variability Among
Int. J. Mol. Sci. 2017, 18, 52; doi:10.3390/ijms18010052 S1 of S3 Supplementary Materials: In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach Aadil Bajoub, Santiago Medina-Rodríguez, Lucía Olmo-García, El Amine Ajal, Romina P. Monasterio, Hafida Hanine, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo Table S1. Classification matrix, according to LDA, for the varietal origin discrimination between VOOs from “Picholine Marocaine” and Mediterranean cultivars (varietal origin discriminant Model 1). Classification Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 16 0 0 0 0 0 0 0 0 0 16 100.00% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 0 18 0 0 0 0 18 100.00% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 0 0 0 0 0 0 0 3 17 0 20 85.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 17 13 11 15 13 18 17 30 18 16 168 95.24% Cross-Validation Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 14 0 1 1 0 0 0 0 0 0 16 87.50% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 1 17 0 0 0 0 18 94.44% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 1 0 0 0 0 0 0 3 16 0 20 80.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 16 13 12 16 14 17 17 30 17 16 168 92.86% Int. -
Evaluation of Extra-Virgin Olive Oils Shelf Life Using an Electronic Tongue
CORE Metadata, citation and similar papers at core.ac.uk Provided by Universidade do Minho: RepositoriUM Eur Food Res Technol (2017) 243:597–607 DOI 10.1007/s00217-016-2773-2 ORIGINAL PAPER Evaluation of extra‑virgin olive oils shelf life using an electronic tongue—chemometric approach Nuno Rodrigues1,2 · Luís G. Dias3,4 · Ana C. A. Veloso5,6 · José A. Pereira7 · António M. Peres8 Received: 3 March 2016 / Accepted: 8 August 2016 / Published online: 6 September 2016 © Springer-Verlag Berlin Heidelberg 2016 Abstract Physicochemical quality parameters, olfactory gustatory sensorial parameters. Linear discriminant mod- and gustatory–retronasal positive sensations of extra-vir- els, based on subsets of 5–8 electronic tongue sensor sig- gin olive oils vary during storage leading to a decrease in nals, selected by the meta-heuristic simulated annealing the overall quality. Olive oil quality decline may prevent variable selection algorithm, allowed the correct classifica- the compliance of olive oil quality with labeling and sig- tion of olive oils according to the light exposition condi- nificantly reduce shelf life, resulting in important economic tions and/or storage time (sensitivities and specificities for losses and negatively condition the consumer confidence. leave-one-out cross-validation: 82–96 %). The predictive The feasibility of applying an electronic tongue to assess performance of the E-tongue approach was further evalu- olive oils’ usual commercial light storage conditions and ated using an external independent dataset selected using storage time was evaluated and compared with the discrim- the Kennard–Stone algorithm and, in general, better clas- ination potential of physicochemical or positive olfactory/ sification rates (sensitivities and specificities for exter- nal dataset: 67–100 %) were obtained compared to those achieved using physicochemical or sensorial data. -
Future of Texas Olives AOOPA
THE FUTURE OF OLIVES IN TEXAS • Monte Nesbitt OLIVES ARE SOIL, DROUGHT AND SALT TOLERANT AND WE HAVE AN ABUNDANCE OF THOSE CHALLENGES IN TEXAS IS THERE AN OLIVE HISTORY IN TEXAS? Illustration by Silia Goetz, wsj.com KNOWN OLIVE HISTORY-TEXAS • Catholic archives in San Antonio indicate Spanish missionaries did not plant olives in Texas as they did in California (Denney, 1982). • Onderdonk (1900), important Texas nurseryman and fruit explorer wrote favorably of olives in San Luis Potosi, Mexico, but was otherwise silent about them. • Old trees dated 1920’s are reported to exist and bear fruit at places like Asherton & Galveston. • Mortensen (1938) described olive varieties introduced from California as “fair” for Wintergarden area and better for dooryard than commercial purposes. • Hartmann (1951) “Twenty-year effort in South Texas has failed to see fruiting” (Weslaco/Brownsville). Ernest Mortensen, Winterhaven, TX Exp. Station OLIVES ON TEXAS A&M CAMPUS 100’s of Manzanilla trees planted in 1974. Produced fruit in 1977, but were damaged by freezes in ‘78, ‘80, ‘81 (Denney, 1982) Thermal constraints on the productivity of olive (Olea europea L.) in the climates of olive-producing regions and of Texas, Thesis, Texas A&M Dept. of Horticultural Sciences, 1982 Dr. James Denney- deceased PUBLICATIONS • Denney, J.O. and G.R. McEachern. 1983. An analysis of several climatic temperature variables dealing with olive reproduction. J. Amer. Soc. Hort. Sci. 108:578-581. • Denney, J.O., McEachern, G.R. and J.F. Griffiths. 1985. Modeling the thermal adaptability of the olive (Olea europaea L.) in Texas. Agric. For. Meteorol. -
Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season
Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles California Olive Oil 2016/17 Season Submitted to the Olive Oil Commission of California June 2017 Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season Evaluation of Fatty Acid and Sterol Profiles, California Olive Oil, 2016/17 Season SUMMARY At the request of the Olive Oil Commission of California (OOCC), the UC Davis Olive Center collected California olive oil samples produced in the 2016/17 Season and analyzed fatty acid and sterol profiles. The study team collected 70 single-variety samples of olive oil from California commercial producers. Samples that were found to be outside one or more parameters at the UC Davis laboratory were sent to Modern Olives Laboratory (Woodland, CA) for retesting. Both laboratories agreed that 61 of 70 samples (87 percent) were within the fatty acid and sterol parameters required in California. Nine samples (13 percent) were outside at least one fatty acid or sterol parameter. The Commission may wish to recommend modifications to California olive oil standards so that fatty acid and sterol profile standards accommodate all olive oil produced in California and assess new and advanced methods to analyze olive oil purity with the potential to cost less, be more accurate, and minimize laboratory variability. BACKGROUND The Olive Oil Commission of California requested the UC Davis Olive Center to collect data on the fatty acid and sterol profile of California olive oils from commercial samples. The Commission requested that the Olive Center collect at least 70 samples from a wide range of varieties and counties. -
Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process
applied sciences Article Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process Antonia Tamborrino 1,* , Stefania Urbani 2, Maurizio Servili 2, Roberto Romaniello 3, Claudio Perone 4 and Alessandro Leone 3 1 Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy 2 Department of the Science of Agriculture, Food and Environment, University of Perugia via S. Costanzo, 06126 Perugia, Italy; [email protected] (S.U.); [email protected] (M.S.) 3 Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy; [email protected] (R.R.); [email protected] (A.L.) 4 Department of Agriculture, Environment and Food Sciences, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-080-5443-122 Received: 6 November 2019; Accepted: 19 December 2019; Published: 22 December 2019 Abstract: The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. -
Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils
agronomy Article Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) José E. Pardo 1,* , Adrián Rabadán 1 , Mariano Suárez 1, Jacinto Tello 1, Diego C. Zied 2 and Manuel Álvarez-Ortí 1 1 Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain; [email protected] (A.R.); [email protected] (M.S.); [email protected] (J.T.); [email protected] (M.Á.-O.) 2 Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Universidade Estadual Paulista (UNESP), Câmpus de Dracena, Dracena 17900-000, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +34-967-599-200 Abstract: This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain), analysing the regulated physicochemical quality and sensory parameters, the stability parameters and composition of fatty acids, sterols and triterpenic dialcohols. To complete the study, we also characterised the coupage olive oils made in the oil mills located in the PDO area (real quality). The main variety grown in La Alcarria is Castellana, whose oils are Citation: Pardo, J.E.; Rabadán, A.; characterised by a high content of palmitic acid (14.27% with olives in veraison, 13.81% with ripe Suárez, M.; Tello, J.; Zied, D.C.; olives), a low content of linoleic acid (5.03% with olives in veraison, 5.98% with ripe olives) and a total Álvarez-Ortí, M. -
Mediterranean Clonal Selections Evaluated for Modern Hedgerow Olive Oil Production in Spain
UC Agriculture & Natural Resources California Agriculture Title Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain Permalink https://escholarship.org/uc/item/4nm4h1b7 Journal California Agriculture, 65(1) ISSN 0008-0845 Authors Tous, Joan Romero, Agusti Hermoso, Juan Francisco et al. Publication Date 2011 Peer reviewed eScholarship.org Powered by the California Digital Library University of California RESEARCH ARTICLE ▼ Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain by Joan Tous, Agusti Romero, Juan Francisco Hermoso and Antonia Ninot Paul M. Vossen M. Paul Traditional olive oil production is limited by its high cost, mainly due to labor expenses for harvesting and pruning. A new olive planting system based on hedgerows and harvesting machines could decrease production costs while maintaining high quality. To improve the effi ciency of the continuousstraddle mechanical harvesters, vigor must be managed to limit tree size. However, few cultivars are adapted to this system. Selections from three cultivars are typically used in these superhigh density orchards. We fi eldtested Olive trees have been cultivated for centuries in Mediterranean climates, including California’s Central Valley (shown). New super-high-density hedgerow systems allow for mechanical ‘Arbequina i18’, ‘Arbosana i43’ harvesting, greatly reducing labor costs. and ‘Koroneiki i38’ in an irrigated, other countries. Clonal selections of varieties — ‘Arbequina’ and ‘Arbosana’ superhighdensity -
2020 Edition
2020 EDITION Olive Oils from A-Z, Facts Tips, Experiences, Awards Table Olives WWW.EVOOSA.CO.ZA 67 VELDRIFT 49 Lions Creek LEEU GAMKA ST HELENA BAY Mount Ceder KRUIDFONTEIN N1 PIKETBERG WESTERN CAPE VREDENBURG SALDANHA . N7 PORTERVILLE 27 Andante LANGEBAAN 75 O for Olives 53 Prince Albert Olives 64 Adhara MATJIESFONTEIN LAINGSBURG PRINCE ALBERT N1 RIEBEEK-WEST TULBAGH TOUWS RIVER KLAARSTROOM YZERFONTEIN 31 Darling Olives 68 DARLING Olive Boutique 67 RIEBEEK-KASTEEL Waverley Hills CERES De Rustica 33 MALMESBURY LADISMITH DE RUST ZOAR 37 CALITZDORP 66 Hildenbrand Klipvlei OUDTSHOORN WELLINGTON WORCESTER 61 UNIONDALE 59 Willow Creek Vesuvio 51 N7 Olive Factory PAARL 55 ROBERTSON 65 MONTAGU 29 Babylonstoren Rio Largo 41 43 N1 Exdiem 66 Lamara Lapithos Marbrin Hellobox 74 Tokara 57 FRANSCHHOEK BONNIEVALE STELLENBOSCH Mardouw 45 BARRYDALE 64 Chaloner GEORGE CAPE TOWN VILLIERSDORP GROOT 47 N2 KNYSNA N2 Morgenster GREYTON SWELLENDAM RIVERSDALE BRAKRIVIER STORMSVLEI HEIDELBERG RIVIERSONDEREND N2 MOSSEL BAY GRABOUW CALEDON Bakenshoogte 64 39 ALBERTINIA BOTRIVIER 64 Anysbos 68 Kransfontein Gabriëlskloof 65 65 Kleinbergskloof 65 35 Greenleaf Oudewerfskloof Hemelrand WITSAND STILBAAI HERMANUS JONGENSFONTEIN STANFORD NAPIER BREDASDORP GANSBAAI The farms highlighted with the ARNISTON yellow dot offer EVOO Experiences. See page 14 for details L’AGULHAS ICONS Technical Info: Number of Trees SA Olive is proud to partner with the Guide to Extra Virgin Litres Produced Olive Oil in South Africa (EVOOSA) in showcasing the local olive industry. Terroir/Soils Cultivars Grown With its year-on-year growth, the South African olive industry can no longer be called a fringe industry, and with the increased focus on superior quality Extra Virgin Olive Oil via the CTC Styles Produced programme, producers are writing many success stories, as recognised by numerous international Awards accolades.