Saline Water Irrigation Effects on Fruit Development, Quality, and Phenolic Composition of Virgin Olive Oils, Cv. Chemlali
Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe = 1.2 dS m−1) and saline...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-04, Vol.57 (7), p.2803-2811 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Ben Ahmed, Chedlia Ben Rouina, Bechir Sensoy, Serhat Boukhriss, Mekki |
| description | Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe = 1.2 dS m−1) and saline water (SS; ECe = 7.5 dS m−1). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as “extra virgin”. |
| doi_str_mv | 10.1021/jf8034379 |
| format | Article |
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Chemlali</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Ben Ahmed, Chedlia ; Ben Rouina, Bechir ; Sensoy, Serhat ; Boukhriss, Mekki</creator><creatorcontrib>Ben Ahmed, Chedlia ; Ben Rouina, Bechir ; Sensoy, Serhat ; Boukhriss, Mekki</creatorcontrib><description>Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe = 1.2 dS m−1) and saline water (SS; ECe = 7.5 dS m−1). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as “extra virgin”.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf8034379</identifier><identifier>PMID: 19334757</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Agriculture - methods ; Biological and medical sciences ; Carotenoids - analysis ; Chemical Composition of Foods/Feeds ; Chlorophyll - analysis ; extra virgin olive oil ; Fat industries ; Fatty Acids - analysis ; food composition ; Food industries ; food quality ; Fruit - chemistry ; Fruit - growth & development ; Fruit and vegetable industries ; fruiting ; Fundamental and applied biological sciences. Psychology ; irrigated farming ; irrigation water ; Olea - growth & development ; Olea europaea ; Olive Oil ; olives ; phenolic compounds ; Phenols - analysis ; Plant Oils - chemistry ; saline water ; Sodium Chloride ; Tunisia ; Water Supply</subject><ispartof>Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2803-2811</ispartof><rights>Copyright © 2009 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a367t-feca7ffd5048f90e5eae1486bda5ab6e84f17b033ea840a4e594e14fd92b3a913</citedby><cites>FETCH-LOGICAL-a367t-feca7ffd5048f90e5eae1486bda5ab6e84f17b033ea840a4e594e14fd92b3a913</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf8034379$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf8034379$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21325180$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19334757$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ben Ahmed, Chedlia</creatorcontrib><creatorcontrib>Ben Rouina, Bechir</creatorcontrib><creatorcontrib>Sensoy, Serhat</creatorcontrib><creatorcontrib>Boukhriss, Mekki</creatorcontrib><title>Saline Water Irrigation Effects on Fruit Development, Quality, and Phenolic Composition of Virgin Olive Oils, Cv. Chemlali</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe = 1.2 dS m−1) and saline water (SS; ECe = 7.5 dS m−1). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as “extra virgin”.</description><subject>Agriculture - methods</subject><subject>Biological and medical sciences</subject><subject>Carotenoids - analysis</subject><subject>Chemical Composition of Foods/Feeds</subject><subject>Chlorophyll - analysis</subject><subject>extra virgin olive oil</subject><subject>Fat industries</subject><subject>Fatty Acids - analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>food quality</subject><subject>Fruit - chemistry</subject><subject>Fruit - growth & development</subject><subject>Fruit and vegetable industries</subject><subject>fruiting</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>irrigated farming</subject><subject>irrigation water</subject><subject>Olea - growth & development</subject><subject>Olea europaea</subject><subject>Olive Oil</subject><subject>olives</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>Plant Oils - chemistry</subject><subject>saline water</subject><subject>Sodium Chloride</subject><subject>Tunisia</subject><subject>Water Supply</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE9r3DAQxUVpaDbbHvoFWl0aKKxTybL851icpAkEtiVNezRje7TRIksbyV5IPn3VrEkvZQ4zML_3eDxC3nN2xlnKv2xVyUQmiuoVWXCZskRyXr4mCxafSSlzfkxOQtgyxkpZsDfkmFdCZIUsFuTpFoy2SH_DiJ5ee683MGpn6YVS2I2BxvPST3qk57hH43YD2nFFf0xRNj6uKNiefr9H64zuaO2GnQv6We8U_aX9Rlu6NnqPdK1NWNF6f0brexxMlL8lRwpMwHfzXpK7y4uf9VVys_52XX-9SUDkxZjEGFAo1UuWlapiKBGQZ2Xe9iChzbHMFC9aJgRCmTHIUFZZBFRfpa2AioslOT347rx7mDCMzaBDh8aARTeFJi84y_Mqj-DnA9h5F4JH1ey8HsA_Npw1f4tuXoqO7IfZdGoH7P-Rc7MR-DQDEDowyoPtdHjhUi5SyaPbknw8cApcAxsfmbvblHHBeB7nOf_sBF1otm7yNrb1n0h_AJ4NmrE</recordid><startdate>20090408</startdate><enddate>20090408</enddate><creator>Ben Ahmed, Chedlia</creator><creator>Ben Rouina, Bechir</creator><creator>Sensoy, Serhat</creator><creator>Boukhriss, Mekki</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20090408</creationdate><title>Saline Water Irrigation Effects on Fruit Development, Quality, and Phenolic Composition of Virgin Olive Oils, Cv. Chemlali</title><author>Ben Ahmed, Chedlia ; Ben Rouina, Bechir ; Sensoy, Serhat ; Boukhriss, Mekki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a367t-feca7ffd5048f90e5eae1486bda5ab6e84f17b033ea840a4e594e14fd92b3a913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Agriculture - methods</topic><topic>Biological and medical sciences</topic><topic>Carotenoids - analysis</topic><topic>Chemical Composition of Foods/Feeds</topic><topic>Chlorophyll - analysis</topic><topic>extra virgin olive oil</topic><topic>Fat industries</topic><topic>Fatty Acids - analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>food quality</topic><topic>Fruit - chemistry</topic><topic>Fruit - growth & development</topic><topic>Fruit and vegetable industries</topic><topic>fruiting</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>irrigated farming</topic><topic>irrigation water</topic><topic>Olea - growth & development</topic><topic>Olea europaea</topic><topic>Olive Oil</topic><topic>olives</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>Plant Oils - chemistry</topic><topic>saline water</topic><topic>Sodium Chloride</topic><topic>Tunisia</topic><topic>Water Supply</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ben Ahmed, Chedlia</creatorcontrib><creatorcontrib>Ben Rouina, Bechir</creatorcontrib><creatorcontrib>Sensoy, Serhat</creatorcontrib><creatorcontrib>Boukhriss, Mekki</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ben Ahmed, Chedlia</au><au>Ben Rouina, Bechir</au><au>Sensoy, Serhat</au><au>Boukhriss, Mekki</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Saline Water Irrigation Effects on Fruit Development, Quality, and Phenolic Composition of Virgin Olive Oils, Cv. Chemlali</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2009-04-08</date><risdate>2009</risdate><volume>57</volume><issue>7</issue><spage>2803</spage><epage>2811</epage><pages>2803-2811</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Field-grown olive trees (cv. Chemlali) were used over two growing seasons to determine the effect of different saline water irrigation levels on fruit development characteristics, yield, and virgin olive oil (VOO) quality. The plants were irrigated with fresh water (FW; ECe = 1.2 dS m−1) and saline water (SS; ECe = 7.5 dS m−1). Fruit weight, olive, and oil content decreased under irrigation with saline water. Total oil contents were 27.85 and 25.7% fresh weight (fw) during 2005 in FW and SS irrigated plants, respectively. However, major phenolic compounds (tyrosol, hydroxytyrosol, vanillic,...) and total phenol concentrations in VOO increased under saline water irrigation. In 2005, total phenol contents were 198 and 223 mg/kg of oil in FW and SS treatments, respectively. Furthermore, VOO from SS treated plants showed higher contents of oleic, linoleic, linolenic, and heptadecanoic acids than FW ones, and oil samples of both treatments were classified as “extra virgin”.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19334757</pmid><doi>10.1021/jf8034379</doi><tpages>9</tpages></addata></record> |
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| subjects | Agriculture - methods Biological and medical sciences Carotenoids - analysis Chemical Composition of Foods/Feeds Chlorophyll - analysis extra virgin olive oil Fat industries Fatty Acids - analysis food composition Food industries food quality Fruit - chemistry Fruit - growth & development Fruit and vegetable industries fruiting Fundamental and applied biological sciences. Psychology irrigated farming irrigation water Olea - growth & development Olea europaea Olive Oil olives phenolic compounds Phenols - analysis Plant Oils - chemistry saline water Sodium Chloride Tunisia Water Supply |
| title | Saline Water Irrigation Effects on Fruit Development, Quality, and Phenolic Composition of Virgin Olive Oils, Cv. Chemlali |
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