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Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

Beltran, G., Aguilera, M.P., Del Rio, C., Sanchez, S. and Martinez, L. (2005) Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chemistry, 89 (2). pp. 207-215. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2004.02.027

Abstract/Summary

The effect of fruit ripeness on the antioxidant content of 'Hojiblanca' virgin olive oils was studied. Seasonal changes were monitored at bi-weekly intervals for three consecutive crop years. Phenolic content, tocopherol composition, bitterness index, carotenoid and chlorophyllic pigments and oxidative stability were analysed. In general, the antioxidants and the related parameters decreased as olive fruit ripened. The phenolics and bitterness, closely related parameters, did not present significant differences among years. Although in general, the tocopherols decreased during olive ripening gamma-tocopherol increased. Differences between crop years were found only for total tocopherols and alpha-tocopherol, which showed higher content in low rainfall year oils. The pigment content decreased during ripening, chlorophyll changing faster. For low rainfall years, the level of pigments was higher, reaching significant differences between yields. Significant differences among years were found for oil oxidative stability; higher values were obtained for drought years. A highly significant prediction model for oxidative stability has been obtained. (C) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13563
Uncontrolled Keywords:virgin olive oil, 'Hojiblanca', olive ripeness, natural antioxidants, polyphenols, tocopherols, pigments, oxidative stability, BITTER TASTE, STABILITY, CHLOROPHYLL, OXIDATION, DISEASE, QUALITY, HPLC

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