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Influence of irrigation with moderate saline water on "Chemlali" extra virgin olive oil composition and quality

Author:
Bedbabis, Saida, Clodoveo, Maria Lisa, Rouina, Bechir Ben, Boukhris, Makki
Source:
Journal of food quality 2010 v.33 no.2 pp. 228-247
ISSN:
0146-9428
Subject:
absorbance, acidity, arid zones, chlorophyll, cultivars, drought tolerance, extra-virgin olive oil, fatty acid composition, fruits, irrigation water, oleic acid, olives, oxidative stability, peroxide value, rain, saline water, shelf life, stearic acid, trees, water stress, Tunisia
Abstract:
The main goal of this study was to investigate the effects of moderate saline water irrigation in the "Chemlali" olive cultivar grown in Sfax, an arid region of Tunisia, on the composition and quality of the resultant virgin olive oil in comparison to a control plot grown under rain-fed conditions. Free acidity, peroxide value, specific ultraviolet absorbance (K₂₃₂, K₂₇₀), fatty acid composition, induction time, total polyphenol and total chlorophyll contents were determined and reported. The irrigation did not affect free acidity and peroxide value. Whereas, specific ultraviolet absorbance (K₂₃₂, K₂₇₀), fatty acid composition, induction time, total polyphenol and total chlorophyll contents were affected by irrigation. Rain-fed virgin olive oils showed a statistically significant higher content of oleic and linoleic acids. Virgin olive oils extracted from moderate saline water irrigated trees had higher contents of palmitic, palmitoleic, stearic and linolenic acids and a longer shelf-life. A positive correlation was noted between polyphenol content and oxidative stability. Olive trees are quite widespread in the south of Tunisia. They grow in semi-arid environments. It is a species with high resistance to drought. However, irrigation allows productivity to increase in olive growing areas where rainfall is scarce. Irrigation is a determinant parameter for olive oil quality. In fact, high olive oil quality can not be obtained from olive fruit suffering from a high degree of water stress. The main purposes of this paper are to investigate the effects of moderate saline water on the commercial quality, the fatty acid composition, and the induction time, total polyphenol and total chlorophyll contents of "Chemlali" virgin olive oil in Tunisia.
Agid:
570386