scholarly journals Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaea L.)

2017 ◽  
Vol 66 (8) ◽  
pp. 907-915 ◽  
Author(s):  
Mouna Ben Rached ◽  
Gianni Galaverna ◽  
Martina Cirlini ◽  
Dalenda Boujneh ◽  
Mokhtar Zarrouk ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Factors Affecting ◽  
Olive Oil Quality ◽  
Olive Trees ◽  
Olea Europaéa

Effects of the Planting Density on Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaeaL.)

2010 ◽  
Vol 58 (23) ◽  
pp. 12469-12472 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Chokri Zaghdoud ◽  
Khaled Jebahi ◽  
Dalenda Boujnah ◽  
Mokhtar Zarrouk
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Olive Oil Quality ◽  
Olive Trees

scholarly journals Virgin olive oil quality of hedgerow ‘Arbequina’ olive trees under deficit irrigation

2016 ◽  
Vol 97 (3) ◽  
pp. 1018-1026 ◽  
Author(s):  
José M García ◽  
Ana Morales-Sillero ◽  
Ana G Pérez-Rubio ◽  
Antonio Diaz-Espejo ◽  
Antonio Montero ◽  
...  
Keyword(s):  
Olive Oil ◽  
Deficit Irrigation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Olive Trees

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olea europaea L., cv Coratina) grown under intensive cultivation

2010 ◽  
Vol 125 (3) ◽  
pp. 222-229 ◽  
Author(s):  
Assunta Maria Palese ◽  
Vitale Nuzzo ◽  
Fabio Favati ◽  
Angiolina Pietrafesa ◽  
Giuseppe Celano ◽  
...  
Keyword(s):  
Water Deficit ◽  
Olea Europaea ◽  
Oil Quality ◽  
Olea Europaea L ◽  
Olive Trees ◽  
Olea Europaéa

Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes

2002 ◽  
Vol 77 (1) ◽  
pp. 27-34 ◽  
Author(s):  
M Patumi ◽  
R d'Andria ◽  
V Marsilio ◽  
G Fontanazza ◽  
G Morelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Oil Quality ◽  
Olea Europaea L ◽  
Olive Oil Quality ◽  
Irrigation Regimes ◽  
Olea Europaéa

scholarly journals Basic characteristics and quality of virgin olive oil produced in Corfu (cv. Lianolia) and South Albania (cv. Kalinioti)

2018 ◽  
Vol 6 (03) ◽  
Author(s):  
Konstantoula Akrida Demertzi ◽  
Christos Roukos ◽  
Panagiotis Demertzis
Keyword(s):  
Olive Oil ◽  
Physicochemical Parameters ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Oil Quality ◽  
Basic Characteristics ◽  
Qualitative Characteristics

In the present study the qualitative characteristics such as peroxide number, absorption coefficients (K232, K270), acidity, total phenols, a-tocopherols, chlorophylls and composition of fatty acids were determined in 19 virgin olive oil samples of “Lianolia” variety cultivated in Corfu and “Kalinioti” variety cultivated in South Albania, harvested in the crop year 2013/2014. Obtained results indicate that all olive oil samples show chemical and physicochemical parameters included in the limits established for virgin olive oils and some of them in the limits for “extra” virgin olive oils. Moreover it was found that the qualitative characteristics of olive oil samples are affected by variety, fruit treatment and the method of olive harvesting (in Corfu olives are collected by hands from plastic nets under the trees, whereas in Albania they are basically collected by hand after falling on the ground). The results of the present study are a first indication of the olive oil quality produced in Corfu and South Albania.

Olive tree (Olea europaea L. cv. Zelmati) grown in hot desert climate: Physio-biochemical responses and olive oil quality

2020 ◽  
Vol 261 ◽  
pp. 108915
Author(s):  
Yesmine Ben Rouina ◽  
Mohamed Zouari ◽  
Nacim Zouari ◽  
Bechir Ben Rouina ◽  
Mohamed Bouaziz
Keyword(s):  
Olive Oil ◽  
Olea Europaea ◽  
Oil Quality ◽  
Olive Tree ◽  
Olea Europaea L ◽  
Biochemical Responses ◽  
Olive Oil Quality ◽  
Desert Climate ◽  
Olea Europaéa

scholarly journals Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

2018 ◽  
Vol 68 (4) ◽  
pp. 219 ◽  
Author(s):  
R. Aparicio-Ruiz ◽  
N. Tena ◽  
I. Romero ◽  
R. Aparicio ◽  
D. L. García-González ◽  
...  
Keyword(s):  
Mathematical Modelling ◽  
Shelf Life ◽  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Spectral Features ◽  
Olive Oil Quality ◽  
Over Time

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.

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