TY - JOUR
T1 - Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)
AU - Rosati, Adolfo
AU - Cafiero, Caterina
AU - Paoletti, Andrea
AU - Alfei, Barbara
AU - Caporali, Silvia
AU - Casciani, Lorena
AU - Valentini, Massimiliano
N1 - Funding Information:
The study was funded by the Italian Ministry for Agricultural, Food and Forestry Politics (MiPAAF), BIODATI Project. We thank colleagues of CRA-CIN, Osimo, for the use of laboratory equipment.
PY - 2014/9/15
Y1 - 2014/9/15
N2 - We examined whether some agronomical practices (i.e. organic vs. conventional) affect olive fruit and oil composition, and oil sensory properties. Fruit characteristics (i.e. fresh and dry weight of pulp and pit, oil content on a fresh and dry weight basis) did not differ. Oil chemical traits did not differ except for increased content of polyphenols in the organic treatments, and some changes in the acidic composition. Sensory analysis revealed increased bitterness (both cultivars) and pungency (Frantoio) and decreased sweetness (Frantoio) in the organic treatment. Fruit metabolomic analysis with HRMAS-NMR indicated significant changes in some compounds including glycocholate, fatty acids, NADPH, NADP+, some amino acids, thymidine, trigonelline, nicotinic acid, 5,6-dihydrouracil, hesanal, cis-olefin, β-d-glucose, propanal and some unassigned species. The results suggest that agronomical practices may have effects on fruit composition that may be difficult to detect unless a broad-spectrum analysis is used.
AB - We examined whether some agronomical practices (i.e. organic vs. conventional) affect olive fruit and oil composition, and oil sensory properties. Fruit characteristics (i.e. fresh and dry weight of pulp and pit, oil content on a fresh and dry weight basis) did not differ. Oil chemical traits did not differ except for increased content of polyphenols in the organic treatments, and some changes in the acidic composition. Sensory analysis revealed increased bitterness (both cultivars) and pungency (Frantoio) and decreased sweetness (Frantoio) in the organic treatment. Fruit metabolomic analysis with HRMAS-NMR indicated significant changes in some compounds including glycocholate, fatty acids, NADPH, NADP+, some amino acids, thymidine, trigonelline, nicotinic acid, 5,6-dihydrouracil, hesanal, cis-olefin, β-d-glucose, propanal and some unassigned species. The results suggest that agronomical practices may have effects on fruit composition that may be difficult to detect unless a broad-spectrum analysis is used.
KW - Conventional
KW - Frantoio
KW - HRMAS-NMR
KW - Leccino
KW - Olea europaea
KW - Olive
KW - Organic
KW - PLS-DA
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U2 - 10.1016/j.foodchem.2014.03.014
DO - 10.1016/j.foodchem.2014.03.014
M3 - Article
C2 - 24767050
AN - SCOPUS:84897374731
SN - 0308-8146
VL - 159
SP - 236
EP - 243
JO - Food Chemistry
JF - Food Chemistry
ER -