Browsing by Author "Medini, Rabeb"
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- Influence of the olive fruit position on the tree in the cv Santulhana fruits and oils compositionPublication . Medini, Rabeb; Rodrigues, Nuno; Pereira, J.A.; Mokkadem, YassinThe olive tree is a very widespread crop all over the world with a greater presence near the Mediterranean basin. Excellent products are obtained from it, such as olive oil and, to a lesser extent, table olives. The composition of olive oil and its quality are strongly influenced by a combination of several aspects, such as environmental, agronomic, and technological factors. Within the agronomic factors, many conditions can influence the final quality of the oil from the type of cultivar, the number of plants per hectare, the position of the fruit, the sun exposure, the pruning, among others. In this context, this work aimed to study the influence of the olives position, inside and outside of the tree canopy, in the composition of fruits and oils of cv. Santulhana. For this, five trees of the cv. Santulhana were selected, and in three different occasions, olive samples were collected in the interior and exterior of the tree canopy. For each olive samples (outside and inside of olive tree), to sub-samples were constituted. Fruits and stones, one sub-sample, were characterized in respect to some parametric measures like weight and color, and their antioxidant capacity were evaluated from the extracts that were prepared. The other sub-sample, the olive oil was extracted and quality parameters (acidity, peroxide values and extinction coefficients) antioxidant activity, sensory analysis, total and individual phenols content, tocopherols and fatty acid composition were determined. The comparative analysis revealed that the studied factor significantly affected some parameters. With regard to olives, it was found that color was the only of the parameters affected by the fruit position, with lower luminosities. Concerning to the other evaluated parameters, there were no significant differences between positions. The oil extracted from fruits collected outside of the canopy showed best quality and high amounts of hydroxytyrosol and tyrosol. On the other hand, for the remaining results no significative differences were noted.The results show that picking the olives outside the canopy can be a strategy for the production of oils with a higher content of phenolic compounds and oil quality.