title: Olive oil quality and ripening in super-high-density Arbequina orchard.
abstract: BACKGROUND
  The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high-density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physicochemical, nutritional and sensory parameters were studied. In addition, the oxidative stability, pigment content and colour evolution of olive oil were analysed during the ripening process.
  
  
  RESULTS
  Free acidity increased slightly throughout the ripening process, while peroxide value and extinction coefficient decreased. Total phenol content and oxidative stability showed a similar trend, increasing at the beginning of ripening up to a maximum and thereafter decreasing. α-Tocopherol and pigment contents decreased with ripening, leading to changes in colour coordinates. Sensory parameters were correlated with total phenol content, following a similar trend throughout the maturation process.
  
  
  CONCLUSIONS
  By sampling and monitoring the ripeness index weekly, it would be possible to determine an optimal harvesting time for olives according to the industrial yield and the physicochemical, nutritional and sensory properties of the olive oil.
authors: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, E-50013, Zaragoza, Spain.
authors: Marta
authors: M
authors: Benito
authors: José Manuel
authors: JM
authors: Lasa
authors: Pilar
authors: P
authors: Gracia
authors: Rosa
authors: R
authors: Oria
authors: María
authors: M
authors: Abenoza
authors: Luis
authors: L
authors: Varona
authors: Ana Cristina
authors: AC
authors: Sánchez-Gimeno
mesh_terms: D057914:Agricultural Irrigation; D000383:Agriculture / Q000379:methods*; D055598:Chemical Phenomena; D005227:Fatty Acids / Q000032:analysis / Q000378:metabolism; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development* / Q000378:metabolism; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D031658:Olea / Q000737:chemistry* / Q000254:growth & development* / Q000378:metabolism; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D010636:Phenols / Q000032:analysis / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis / Q000096:biosynthesis; D010938:Plant Oils; D012677:Sensation; D013030:Spain; D013649:Taste; D024502:alpha-Tocopherol / Q000032:analysis / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010545:Peroxides; D010636:Phenols; D010860:Pigments, Biological; D010938:Plant Oils; D024502:alpha-Tocopherol