6533b86efe1ef96bd12cb535
RESEARCH PRODUCT
Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system
Riccardo Lo BiancoVita Di StefanoSimona RubinoMaria Eugenia NovaraMaria Cristina D'ocaFilipa Grilosubject
Chlorophyll0301 basic medicineSettore CHIM/10 - Chimica Degli AlimentiGenotypeSettore AGR/13 - Chimica Agraria030209 endocrinology & metabolismSensory profileBiologyAntioxidants03 medical and health sciences0302 clinical medicinePhenolsOleaPlant OilsCultivarOlive OilCarotenoidChemical compositionCarotenoids chlorophyll fatty acids phenols sensory attributes UHPLC-HESI-MSchemistry.chemical_classification030109 nutrition & dieteticsFatty Acidsfood and beveragesSowingCarotenoidslanguage.human_languageSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturechemistryFruitTastelanguageComposition (visual arts)OrchardSicilianFood Sciencedescription
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha−1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-09-18 | International Journal of Food Sciences and Nutrition |