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Influence of ecological cultivation on virgin olive oil quality
Author(s) -
Gutiérrez Francisca,
Arnaud Teresa,
Albi Miguel A.
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0012-8
Subject(s) - ripeness , peroxide value , olive oil , food science , ripening , chemistry , oleic acid , acid value , horticulture , botany , biology , biochemistry
The quality of oil extracted from ecologically cultivated olives of the Picual variety was compared with oil extracted from Picual olives cultivated using conventional methods. Olive trees were grown in a two‐section plot. Fruits from each plot were harvested at various stages of ripeness, and acidity value, peroxide index, ultraviolet absorption at 232 and 270 nm, stability to oxidation, sensory analysis, fatty composition, and contents of tocopherols, phenolic compounds, and sterols were determined on oil extracted from each treatment. The results showed that the organic virgin olive oil was of a superior quality to the conventional virgin olive oil in all the quality parameters analyzed.