Influence of ecological cultivation on virgin olive oil quality

被引：54

作者：

Gutiérrez, F ^{[1
]}

Arnaud, T ^{[1
]}

Albi, MA ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Dept Caracterizac & Calidad Alimentos, Seville 41012, Spain

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1999年 / 76卷 / 05期

关键词：

ecological cultivation; quality; virgin olive oil;

D O I：

10.1007/s11746-999-0012-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The quality of oil extracted from ecologically cultivated olives of the Picual variety was compared with oil extracted from Picual olives cultivated using conventional methods. Olive trees were grown in a two-section plot. Fruits from each plot were harvested at various stages of ripeness, and acidity value, peroxide index, ultraviolet absorption at 232 and 270 nm, stability to oxidation, sensory analysis, fatty composition, and contents of tocopherols, phenolic compounds, and sterols were determined on oil extracted from each treatment. The results showed that the organic virgin olive oil was of a superior quality to the conventional virgin olive oil in ail the quality parameters analyzed.

引用

页码：617 / 621

页数：5