‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages
The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2014-04, Vol.91 (4), p.599-611 |
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| creator | Sousa, Cláudia Gouvinhas, Irene Barreira, Diana Carvalho, Maria Teresa Vilela, Alice Lopes, João Martins-Lopes, Paula Barros, Ana I. |
| description | The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and oils of one of the main olive Portuguese cultivars (
Cobrançosa
). Six different
Cobrançosa
clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds,
ortho
-diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content,
ortho
-diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (
R
2
= 0.932,
P
|
| doi_str_mv | 10.1007/s11746-013-2406-x |
| format | Article |
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Cobrançosa
). Six different
Cobrançosa
clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds,
ortho
-diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content,
ortho
-diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (
R
2
= 0.932,
P
< 0.0001), between
ortho
-diphenols and antioxidant activity (
R
2
= 0.9445,
P
< 0.0001) and between flavonoids and antioxidant activity (
R
2
= 0.9263,
P
< 0.0001) on olive oil samples. The sensorial parameters that have been affected in olive oils were herbaceous aroma and flavor, and bitter taste that increased with the ripening process.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-013-2406-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Antioxidant activity ; Antioxidants ; Biomaterials ; Biotechnology ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Cultivars ; Flavonoids ; Food Science ; Fruits ; Industrial Chemistry/Chemical Engineering ; Olea ; Olive oil ; Original Paper ; Phenolic composition ; Phenols ; Polyphenols ; Ripening stage ; Sensorial parameters</subject><ispartof>Journal of the American Oil Chemists' Society, 2014-04, Vol.91 (4), p.599-611</ispartof><rights>AOCS 2014</rights><rights>2014 American Oil Chemists' Society (AOCS)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4409-2eddba8eb020f44a84a6552c82d7f97f085e0d546d67b201fdbf916c94f6d31d3</citedby><cites>FETCH-LOGICAL-c4409-2eddba8eb020f44a84a6552c82d7f97f085e0d546d67b201fdbf916c94f6d31d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-013-2406-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-013-2406-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,41488,42557,45574,45575,51319</link.rule.ids></links><search><creatorcontrib>Sousa, Cláudia</creatorcontrib><creatorcontrib>Gouvinhas, Irene</creatorcontrib><creatorcontrib>Barreira, Diana</creatorcontrib><creatorcontrib>Carvalho, Maria Teresa</creatorcontrib><creatorcontrib>Vilela, Alice</creatorcontrib><creatorcontrib>Lopes, João</creatorcontrib><creatorcontrib>Martins-Lopes, Paula</creatorcontrib><creatorcontrib>Barros, Ana I.</creatorcontrib><title>‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and oils of one of the main olive Portuguese cultivars (
Cobrançosa
). Six different
Cobrançosa
clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds,
ortho
-diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content,
ortho
-diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (
R
2
= 0.932,
P
< 0.0001), between
ortho
-diphenols and antioxidant activity (
R
2
= 0.9445,
P
< 0.0001) and between flavonoids and antioxidant activity (
R
2
= 0.9263,
P
< 0.0001) on olive oil samples. The sensorial parameters that have been affected in olive oils were herbaceous aroma and flavor, and bitter taste that increased with the ripening process.</description><subject>Agriculture</subject><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cultivars</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Olea</subject><subject>Olive oil</subject><subject>Original Paper</subject><subject>Phenolic composition</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Ripening stage</subject><subject>Sensorial 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Stages</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2014-04</date><risdate>2014</risdate><volume>91</volume><issue>4</issue><spage>599</spage><epage>611</epage><pages>599-611</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>The chemical composition and organoleptic characteristics of olive oils may be influenced by genotype and some agronomic factors like olive drupe harvesting date. The aim of this work was to study the influence of olive ripening stage on chemical parameters and the organoleptic profile of fruits and oils of one of the main olive Portuguese cultivars (
Cobrançosa
). Six different
Cobrançosa
clones, which were harvested at two different ripening stages in the same olive growing area, were analyzed to evaluate phenolic compounds,
ortho
-diphenols, flavonoids and antioxidant activity and were characterized in terms of sensorial parameters. These clones have also been classified according to the yield of production. The lowest values in phenolic content,
ortho
-diphenols, flavonoids and antioxidant activity occurred always in the same clone (110) in both ripening stages in olive fruits and olive oil. This clone has been previously identified as low yield. Also, the results revealed significant correlations between total phenolics and antioxidant activity (
R
2
= 0.932,
P
< 0.0001), between
ortho
-diphenols and antioxidant activity (
R
2
= 0.9445,
P
< 0.0001) and between flavonoids and antioxidant activity (
R
2
= 0.9263,
P
< 0.0001) on olive oil samples. The sensorial parameters that have been affected in olive oils were herbaceous aroma and flavor, and bitter taste that increased with the ripening process.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s11746-013-2406-x</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the American Oil Chemists' Society, 2014-04, Vol.91 (4), p.599-611 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1694969693 |
| source | SpringerNature Journals; Access via Wiley Online Library |
| subjects | Agriculture Antioxidant activity Antioxidants Biomaterials Biotechnology Chemical composition Chemistry Chemistry and Materials Science Cultivars Flavonoids Food Science Fruits Industrial Chemistry/Chemical Engineering Olea Olive oil Original Paper Phenolic composition Phenols Polyphenols Ripening stage Sensorial parameters |
| title | ‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages |
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