The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. Issue 11 (25th October 2021)

• Record Type: Journal Article
• Authors: Flamminii, Federica; Marone, Elettra; Neri, Lilia; Pollastri, Luciano; Cichelli, Angelo; Di Mattia, Carla Daniela
• Is Part Of: European journal of lipid science and technology. Volume 123:Issue 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-10-25
• Subjects: bioactives -- harvesting -- olive fruits -- olive oil -- quality parameters; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.202000382
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: Despite the fact that Italy holds the most important olives heritage in the world, with about 800 cultivars, most of them are still underestimated, in particular those from Abruzzo, a region located in the center of the peninsula. The aim of this work is to study the changes in quality parameters of olive fruits and related oils of two autochthonous Abruzzo olive cultivars, Tortiglione and Dritta during ripening (from September to November 2017). Both cultivar and ripening time affect the chemical parameters of olive fruits. Results highlight an increasing trend of the oil content with final values, based on fresh matter, of 38.7 ± 0.3% and 38.1 ± 0.9% for Tortiglione and Dritta, respectively. Olive oils chemical composition is also affected by ripening time and cultivar, with Tortiglione oils resulting generally richer than Dritta oils; on the first sampling time (30th of October) values for total phenolic content, antioxidant activity, and chlorophylls are 803.8 ± 68.2 mg gallic acid equivalent kg −1, 2.7 ± 0.5 mmol trolox equivalent kg −1, and 30.8 ± 1.6 mg pheophytin a kg −1, respectively. Tocopherols seem to be more affected by ripening time than by cultivar, in particular for Dritta. Practical Application : The results on Abruzzo minor olive cultivars indicate that olive fruits and olive oil composition are strongly influenced by both cultivar and ripening time, giving rational indications about the optimal cultivar specific harvesting time and opening interesting opportunities for olive oil producers in a perspective of sustainable production to obtain high quality fruits and oils. The research provides detailed information about Tortiglione and Dritta olive cultivar, useful in the global context of revaluation of Italian minor olive varieties. Abstract : The names cv. Dritta and cv. Tortiglione, focus of the present study, refer to the two olive cultivars from Abruzzo region which contribute to olives biodiversity. The two pictures of veraison of the drupes highlight different ripening times. Biodiversity, ripening and harvesting time affect quality parameters of olive fruits and olive oils, respectively. (Principal Component Analysis (PCA) score plots.)