Estudio del efecto de la maduración de la aceituna sobre el rendimiento graso y la composición fenólica del aceite, el fruto y el orujo. Desarrollo de un modelo predictivo para la obtención de aceites de alta calidad
2023
Hyseni, Adela
The Mediterranean diet, including extra virgin olive oil (EVOO), is recognized by UNESCO. Phenolic compounds in EVOO are crucial for its nutritional and sensory properties. Harvest time significantly impacts oil yield, quality, and sensory characteristics. This study aimed to investigate the biosynthesis and transformation of phenolic compounds in olives during ripening, to correlate oil accumulation with maturity index and harvest date, and to develop predictive models for phenolic content. The study analyzed 8 olive varieties over 14 weeks, focusing on dry matter, oil content, maturity index, and phenolic compounds in fruit, oil, and pomace. Results showed that "harvesting date" is more decisive than "maturity index" or "fruit color" in determining optimal harvest time for oil accumulation and phenolic content. Oleuropein and ligstroside were the predominant phenols in both fruit and oil. A predictive model was developed to estimate oil phenolic content from fruit phenolic composition, explaining 63% of the variability.
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Este registro bibliográfico ha sido proporcionado por Instituto Agronómico Mediterráneo de Zaragoza