Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system

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Abstract

Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.
Lingua originaleEnglish
Numero di pagine13
RivistaInternational Journal of Food Sciences and Nutrition
Stato di pubblicazionePublished - 2019

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extra-virgin olive oil
Genotype
phenol
genotype
carotenoids
Carotenoids
Phenol
planting
oils
Oils
olive oil
sensory properties
orchards
Olea
fatty acid composition
chemical composition
antioxidants
Fruit
fruits
Fatty Acids

All Science Journal Classification (ASJC) codes

  • Food Science

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title = "Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system",
abstract = "Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.",
author = "{Simoes Grilo}, Filipa and {Di Stefano}, Vita and Simona Rubino and {Lo Bianco}, Riccardo and D'Oca, {Maria Cristina} and Filipa Grilo and Novara, {Maria Eugenia}",
year = "2019",
language = "English",
journal = "International Journal of Food Sciences and Nutrition",
issn = "0963-7486",
publisher = "Informa Healthcare",

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T1 - Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system

AU - Simoes Grilo, Filipa

AU - Di Stefano, Vita

AU - Rubino, Simona

AU - Lo Bianco, Riccardo

AU - D'Oca, Maria Cristina

AU - Grilo, Filipa

AU - Novara, Maria Eugenia

PY - 2019

Y1 - 2019

N2 - Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.

AB - Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.

UR - http://hdl.handle.net/10447/376436

UR - https://www.tandfonline.com/doi/full/10.1080/09637486.2019.1666806

M3 - Article

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

SN - 0963-7486

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