Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

• DOI: 10.1007/s00217-005-0160-5
• Publication Date: 2005-12-27T11:49:28Z
• Authors: Khaled Yousfi; Rosa M. Cert; José M. García
• Keywords: 2. Zero hunger; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

The effect of fruit ripening on the quality of the oil extracted and on the changes in the amount of phenolic compounds was determined in two olive varieties (Olea europaea, cvs. Arbequina and Picual) in two crop seasons, characterized by showing the same mean temperature and different rainfalls. Maturation level was evaluated using six methods: Harvest date, ripening index (RI), fruit skin colour, fruit firmness, and amount of chlorophylls and carotenoids in the oil. Oil quality, evaluated using the parameters established to determine the quality level of virgin olive oils (acidity, K232, K270, peroxide index, and panel test), was not affected by fruit ripening or by the increase in rainfall of the season. However, the changes in oil stability and phenolic compounds in the oils extracted during fruit ripening strongly differed according to the variety, the maturity level of the fruit and the crop season tested. Fruit skin colour and firmness allowed a better discrimination at the initial maturity stages than the other methods tested.