The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method

被引：63
作者：
Anastasopoulos, Efstathios [1 ]
Kalogeropoulos, Nick [1 ]
Kaliora, Andriana C. [1 ]
Kountouri, Aggeliki [1 ]
Andrikopoulos, Nikolaos K. [1 ]
机构：
[1] Harokopio Univ, Lab Food Chem Biochem Phys Chem, Dept Sci Nutr Dietet, Athens 17671, Greece
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 01期
关键词：
Crop year; maturation; olive oil; organic cultivar; phenols; squalene; sterols; terpenic acids; OLEA-EUROPAEA L; IRRIGATION STRATEGIES; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; EXTRACTION SYSTEM; RIPENESS; PERIOD;
D O I：
10.1111/j.1365-2621.2010.02485.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>The chemical composition of virgin olive oil is determined by numerous factors. The aim of this study was to evaluate the influence of the olive ripening stage, and crop year on the quality indices of Koroneiki cv. virgin olive oil of organic vs non-organic cultivation. Drupes of organic and of non-organic 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 crop year and maturation phase, but also according to cultivation method. Total unsaturated and saturated fatty acids differed according to cultivation method, crop year and maturation. Oleic and palmitoleic acids varied according to cultivation method and according to maturation process. Cholesterol, campesterol and stigmasterol differed according to maturity, while beta-sitosterol differed according to crop year. Overall, olive oil from organic cultivation was of superior quality compared to non-organic, while composition of olive oils was greatly variable during maturation, whereas it was also affected by the crop year.
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页码：170 / 178
页数：9
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