Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

    Access Status
    Fulltext not available
    Authors
    Alowaiesh, B.
    Singh, Zora
    Fang, Zhongxiang
    Kailis, S.
    Date
    2018
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Alowaiesh, B. and Singh, Z. and Fang, Z. and Kailis, S. 2018. Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil. Scientia Horticulturae. 234: pp. 74-80.
    Source Title
    Scientia Horticulturae
    DOI
    10.1016/j.scienta.2018.02.017
    ISSN
    0304-4238
    School
    School of Molecular and Life Sciences (MLS)
    URI
    http://hdl.handle.net/20.500.11937/66868
    Collection
    • Curtin Research Publications
    Abstract

    The effect of harvest time at different ripening stages of fruit influences quality of olive oil. Therefore, the current investigations were conducted during 2013 and 2014 to explore the effects of five different harvesting times (mid- and late-April, mid- and late-May and mid-June) on chemical and sensory attributes of Frantoio and Manzanilla olive oil. The fatty acids of olive oil showed significant increase (palmitic acid, stearic acid, linoleic acid and PUFA) or decrease (oleic acid, MUFA, and MUFA:PUFA ratio) with the delay in harvesting irrespective of the cultivars. A significant gradual decrease was noted in major polyphenol compounds from the first to the fifth harvest. The concentration of phenolic compounds was comparatively higher in the fruit harvested in 2014. The sensory attributes of oil in both cultivars deteriorated with the delay of harvesting, with water stress possibly influencing the bitterness of the fruit in 2014. The harvesting in early part of winter under Mediterranean climate produced olive oil with better chemical and sensory attributes. Higher concentrations of phenolic compounds were observed in 2014 with less rainfall; however, the trend of declining concentration on phenolics from the first to the fifth harvest was comparatively prominent in 2014 than 2013.

    Related items

    Showing items related by title, author, creator and subject.

    • Effect of processing techniques on yield and quality of Western Australian olive oil
      Chih, Hui Jun (2009)
      Many studies have shown that regular consumption of olive oil lowers the risk of cardiovascular diseases, breast, ovarian and prostate cancers. These benefits are thought to be due primarily to the high level of monounsaturated ...
    • Regulation of fruit colour development, quality and storage life of ‘Cripps Pink’ apple with deficit irrigation and plant bioregulators
      Wan Sembok, Wan Zaliha Binti (2009)
      Poor and erratic fruit colour development in ‘Cripps Pink’ apple causes serious economic losses to the growers and/or exporters of Western Australia and other parts of the world. Many internal and external factors such ...
    • The occurrence and origins of some alkylphenols in crude oils
      Ioppolo-Armanios, Marisa (1996)
      Analytical procedures have been developed for the quantitative analysis of phenols in crude oils and sedimentary rock pyrolysates and extracts. The procedures involve isolation of the phenolic components of the sedimentary ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.