Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
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- 作者：Annalisa Rotondi ; Alessandra Bendini ; Lorenzo Cerretani ; Matteo Mari ; Giovanni Lercker ; and Tullia Gallina Toschi
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：June 2, 2004
- 年：2004
- 卷：52
- 期：11
- 页码：3649 - 3654
- 全文大小：99K
- 年卷期：v.52,no.11(June 2, 2004)
- ISSN：1520-5118
文摘
The evaluation of the influence of olive ripening degree on the stability of extra virgin olive oils by thedetermination of the oxidative stability index, the DPPH
radical test, and the quali-quantitative analysisof phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key rolein the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in thenorth-central Italian region of Emilia-Romagna were picked at four different stages of ripeness andimmediately processed in an experimental mill. The polar extracts of oil samples were submitted tospectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographicdetermination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete descriptionof oil samples, fatty acid composition, ultraviolet indices (K232, K270, and 
K), free acidity degree,and peroxide value were also determined according to the European Union methods stated inRegulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptiveanalysis (QDA) and triangular tests were performed to establish the influence of olive ripening degreeon the resulting oil's organoleptic properties. The evolution of the analytical parameters studied showsthat the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaénindex value between 2.5 and 3.5. Oils produced from olives harvested within this time frame presenta superior sensory profile accompanied by the highest possible chemical and nutritional properties.Keywords: Extra virgin olive oil; oxidative stability; sensory analysis; phenols; DPPH; olive ripeningdegree
radical test, and the quali-quantitative analysisof phenolic compounds, as well as the study of the variation of their sensory profiles, plays a key rolein the assessment of the overall olive oil quality. Olives of the cv. Nostrana di Brisighella grown in thenorth-central Italian region of Emilia-Romagna were picked at four different stages of ripeness andimmediately processed in an experimental mill. The polar extracts of oil samples were submitted tospectrophotometric analysis of total phenols and o-diphenols and to liquid chromatographicdetermination of their quali-quantitative profile (HPLC-DAD/MSD). To attain a complete descriptionof oil samples, fatty acid composition, ultraviolet indices (K232, K270, and K), free acidity degree,and peroxide value were also determined according to the European Union methods stated inRegulation 2568/91 (1, Off. J. Eur. Communities 1991, L248, 1-82). Sensory quantitative descriptiveanalysis (QDA) and triangular tests were performed to establish the influence of olive ripening degreeon the resulting oil's organoleptic properties. The evolution of the analytical parameters studied showsthat the ripeness stage of Nostrana di Brisighella olives that yields the best oil corresponds to a Jaénindex value between 2.5 and 3.5. Oils produced from olives harvested within this time frame presenta superior sensory profile accompanied by the highest possible chemical and nutritional properties.Keywords: Extra virgin olive oil; oxidative stability; sensory analysis; phenols; DPPH; olive ripeningdegree