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Effect of Altitude on Fruit and Oil Quality Characteristics of ‘Mastoides’ Olives
Author(s) -
Mohamed Mousa Yiasser,
Gerasopoulos Dimitrios,
Metzidakis Ioannis,
Kiritsakis Apostolos
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199607)71:3<345::aid-jsfa590>3.0.co;2-t
Subject(s) - titratable acid , peroxide value , chemistry , altitude (triangle) , composition (language) , food science , phenol , horticulture , tocopherol , water content , peroxide , moisture , botany , biology , vitamin e , antioxidant , biochemistry , organic chemistry , philosophy , geometry , mathematics , linguistics , geotechnical engineering , engineering
Olive fruit of cv ‘Mastoides’ grown on two locations at altitudes of 100 and 800 m were harvested at three dates and used for determination of average weight, fruit oil and moisture contents and the following oil quality characteristics: titratable acidity, peroxide value, K 232,270 coefficients, total phenol, tocopherol and chlorophyll content as well as fatty acid and phenol composition. Towards maturation, fruit moisture content decreased but oil content increased. Titratable acidity of oil of both altitudes was low, with higher the oil obtained from fruits from 100 m. Oil peroxide value was higher in the oil of fruits from 800 m at all harvest times and it showed an increase towards maturation in both locations. Total phenol content was higher in oil from 100 m elevation and showed a gradual decrease towards maturation at both altitudes. The ratio unsaturated saturated fatty acids was higher in oil of fruits from 800 m at the first two harvest dates but did not differ significantly at the third harvest. Only α‐tocopherol was found in the oil from both elevations. Some phenolic compounds were detected in the first harvest but disappeared with fruit maturation, while other compounds not detected in the first harvest appeared later. Elevation influenced not only the phenol content but also its composition.