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Advisor(s)
Abstract(s)
Olives (Olea europaea L.) from cultivars
Cobrançosa, Madural and Verdeal
Transmontana were collected separately
and divided into two different
groups according to the presence or
absence of infestation by the olive fruit
fly (Bactrocera oleae Gmel.). These two
groups were then mixed in varying percentages
to create five groups of olives
per cultivar with infestation levels: 0,
12.5, 25, 50 and 100%. Each group was
then processed to produce olive oil. The results, regarding mainly acidity, peroxide
value, and stability to oxidation,
suggest that olive fruit fly infestation
reduces the quality of the olive oil. The
effects of infestation varied according
to cultivar, but in general the total tocopherol
content was always lower at
the 100% infestation level. The oil from
cultivar Verdeal Transmontana had the
lowest tocopherol content compared to
oil from cultivars Cobrançosa and Madural,
which could explain the lower
quality of its oil.
Description
Keywords
Vegetable oil Edible oil Cultivar Olive oil Quality Infestation Fruit Olive
Citation
Pereira, J.A.; Alves, M.R.; Casal, Susana; Oliveira, M.B.P.P. (2004). Effect of olive fruit fly infestation on the quality of olive oil from cultivars cobrançosa, madural and verdeal transmontana. Italian Journal of Food Science. ISSN 1120-1770. 16:3, p. 355-365