Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

被引：42

作者：

Cano-Lamadrid, Marina ^{[1
]}

Hernandez, Francisca ^{[2
]}

Corell, Mireia ^{[3
,4
]}

Burlo, Francisco ^{[1
]}

Legua, Pilar ^{[2
]}

Moriana, Alfonso ^{[3
,4
]}

Carbonell-Barrachina, Angel A. ^{[1
]}

机构：

[1] Univ Miguel Hernandez Elche, Escuela Politecn Super Orihuela, Dept Agrofood Technol, Res Grp Food Qual & Safety, Carretera Beniel,Km 3-2, Alicante 03312, Spain

[2] Univ Miguel Hernandez Elche, Escuela Politecn Super Orihuela, Dept Plant Sci & Microbiol, Res Grp Plant Prod & Technol, Carretera Beniel,Km 3-2, Alicante 03312, Spain

[3] Unidad Asociada CSIC Uso Sostenible Suelo & Agua, Carretera Utrera,Km 1, Seville 41013, Spain

[4] Univ Seville, Dept Ciencias Agroforest, ETSIA, Ctra Utrera,Km 1, Seville 41013, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2017年 / 97卷 / 02期

关键词：

consumers; functional foods; hydrosustainable products; Olea europaea L; water stress; Manzanilla'; OLEA-EUROPAEA L; QUALITY ATTRIBUTES; PHYTIC ACID; INDICATORS; HEALTH; FRUITS;

D O I：

10.1002/jsfa.7744

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDThe influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. Manzanilla', was evaluated. RESULTSA soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. CONCLUSIONThe soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives. (c) 2016 Society of Chemical Industry

引用

页码：444 / 451

页数：8

共 37 条

[1] Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties [J].