English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

The aim of this study was to evaluate the influence of cultivation method on the quality indices of Koroneiki cv. virgin olive oil. Drupes of organic and of nonorganic cultivation were sampled at four successive ripening periods in crop years 2000 and 2004. Quality indices, total and simple polyphenols, terpenic acids, squalene, fatty acid profile, and sterols were measured. Statistical analysis demonstrated that peroxide value differed according to cultivation method and according to crop year. Organic Koroneiki cv. olive oils exhibited higher total phenols content. Total phenols differed mainly according to cultivation method, also according to crop year and maturation phase. Total unsaturated and saturated fatty acids differed according to cultivation method, crop year and maturation. Oleic and palmitoleic acids varied according to cultivation method. Cholesterol, campesterol and stigmasterol differed according to maturity, while β-sitosterol differed according to crop year, however not according to cultivation method. Overall, olive oil from organic cultivation was of superior quality compared to non-organic.

wit transactions on ecology and the environment

Quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil produced by organic versus non-organic cultivation method