Quality and oxidative stability of australian olive oil according to harvest date and irrigation
2007
AYTON, JAMIE | MAILER, RODNEY J. | Haigh, Anthony | TRONSON, DEIRDRE | CONLAN, DAMIAN
Harvest time plays a key role in the quality and oxidative stability of olive oil. Olive producers can control oil quality by using appropriate harvest times. Fruits from three olive cultivars, Corregiolla, Mission and Paragon growing in the southwestern region of New South Wales, Australia, were harvested at six different times during the season, over 3 years and immediately processed in a laboratory scale mill. The oils were then analyzed for total polyphenol content, induction time, chlorophyll content and fatty acid profile. The maturity index of the fruit was also determined. Most parameters measured, including polyphenols, induction time and fatty acids, showed a significant year effect. Cultivar effects were also apparent with total polyphenols content in cv. Mission being consistently higher than in the other cultivars studied. There was a strong interaction between the parameters studied, particularly between total polyphenol content and induction time, with high polyphenol content increasing oil oxidative stability. The fatty acid profiles of the oils were found to be strongly influenced by the growing season. Generally, as the fruit matured, the oil became less stable due to decreasing total polyphenol content, increasing polyunsaturates (mainly linoleic acid), and decreasing chlorophyll content.
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