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How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.
J Sci Food Agric. 2016 Aug; 96(11):3801-6.JS

Abstract

BACKGROUND

Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture.

RESULTS

Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer.

CONCLUSION

Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry.

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Authors+Show Affiliations

IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain.

IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain.

Sánchez-Ortiz A

IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain.

Centro Tecnológico del Olivar y del Aceite, Fundación Citoliva, Parque Científico-Tecnológico GEOLIT, 23620, Mengíbar, Jaén, Spain.

IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain.

IFAPA Center Venta del Llano, Junta de Andalucia, 23620, Mengibar, Jaén, Spain.

MeSH

CentrifugationCrop ProductionCrops, AgriculturalEstersEthanolFood HandlingFood InspectionFood QualityFruitHumansHydrogen-Ion ConcentrationOleaOlive OilSensationSpain

Pub Type(s)

Comparative Study

Journal Article

Language

eng

PubMed ID

26679044

Citation

Beltran, Gabriel, et al. "How 'ground-picked' Olive Fruits Affect Virgin Olive Oil Ethanol Content, Ethyl Esters and Quality." Journal of the Science of Food and Agriculture, vol. 96, no. 11, 2016, pp. 3801-6.

Beltran G, Sánchez R, Sánchez-Ortiz A, et al. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. J Sci Food Agric. 2016;96(11):3801-6.

Beltran, G., Sánchez, R., Sánchez-Ortiz, A., Aguilera, M. P., Bejaoui, M. A., & Jimenez, A. (2016). How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. Journal of the Science of Food and Agriculture, 96(11), 3801-6. https://doi.org/10.1002/jsfa.7573

Beltran G, et al. How 'ground-picked' Olive Fruits Affect Virgin Olive Oil Ethanol Content, Ethyl Esters and Quality. J Sci Food Agric. 2016;96(11):3801-6. PubMed PMID: 26679044.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. AU - Beltran,Gabriel, AU - Sánchez,Raquel, AU - Sánchez-Ortiz,Araceli, AU - Aguilera,Maria P, AU - Bejaoui,Mohamed A, AU - Jimenez,Antonio, Y1 - 2016/02/05/ PY - 2015/07/30/received PY - 2015/12/04/revised PY - 2015/12/08/accepted PY - 2015/12/19/entrez PY - 2015/12/19/pubmed PY - 2017/5/13/medline KW - bioactive compounds KW - ethanol KW - ethyl esters KW - ground-picked olives KW - quality KW - virgin olive oil SP - 3801 EP - 6 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 11 N2 - BACKGROUND: Olives dropped on the ground naturally sometimes are not separated from those fresh and healthy collected from the tree for harvest and processing. In this work we compared the quality, ethanol content and bioactive components of virgin olive oils from ground-picked olives, tree-picked fruits and their mixture. RESULTS: Ground-picked olives produced 'Lampante' virgin olive oils; these are of a lower quality category, because of important alterations in chemical and sensory characteristics. Ethyl esters showed the highest values, although under the regulated limit. The mixture of ground and tree-picked olives gave oils classified as 'virgin' because of sensory defects, although the quality parameters did not exceed the limits for the 'extra' category. Ethanol content showed a significant increase in the oils from ground- picked olives and their mixture with respect to those from tree-picked fruits. Furthermore, bioactive compounds showed a significant decrease as fruit quality was poorer. CONCLUSION: Ground-picked olives must be harvested and processed separately since they produce low-quality virgin olive oils with sensory defects and lower concentrations of bioactive compounds. The higher acidity and ethanol concentration observed in oils from ground-picked fruits or their mixture may help ethyl ester synthesis during storage. © 2015 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26679044/How_'ground_picked'_olive_fruits_affect_virgin_olive_oil_ethanol_content_ethyl_esters_and_quality_ DB - PRIME DP - Unbound Medicine ER -