Caratterizzazione agronomica e merceologica, in relazione al grado di maturazione, delle produzioni di alcune cultivar olearie della provincia di Avellino [Campania].
1992
Di Matteo M. | Spagna Musso S. | Grasso G. | Bufalo G.
The present paper investigates the evolution during ripening of the morphological parameters and the chemical composition of fatty matter (fatty acids, tocopherols, sterols) of fruits of three olive cultivars cultivated in the Campania area. Starting from this collected data the optimum olive ripening step (best harvest giving the maximum oil yield) was computed. Quality of the oil extracted was also timely monitorized, regarding both the nutritional (tocopherols as vitamin E) and shelf-life (tocopherols as antioxidants) aspects. From the variation of the fatty acids pattern, the best time of ripening was also correlated with the palmitic acid content, so contributing to a better knowledge of the lipidic biosynthetic pathway. Some aspects of the transformation kinetics of the tocopherols were also considered. Based on both the qualitative and quantitative characteristics so observed, a proper utilization of the different varieties of olives which were considered was finally proposed.
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