Marina Cano-Lamadrid1, Francisca Hernández2, Mireia Corell3,4, Francisco Burló1, Pilar Legua2, Alfonso Moriana3,4, Ángel A Carbonell-Barrachina1. 1. Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group 'Food Quality and Safety', Carretera Beniel, km 3.2, 03312-Orihuela, Alicante, Spain. 2. Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Sciences and Microbiology, Research Group 'Plant Production and Technology', Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain. 3. Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Carretera de Utrera, km 1, 41013, Sevilla, Spain. 4. Universidad de Sevilla, Departamento de Ciencias Agroforestales, ETSIA, Ctra. de Utrera, km 1, 41013 Sevilla, Spain.
Abstract
BACKGROUND: The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. 'Manzanilla', was evaluated. RESULTS: A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. CONCLUSION: The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives.
BACKGROUND: The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. 'Manzanilla', was evaluated. RESULTS: A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. CONCLUSION: The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives.
Authors: Jacinta Collado-González; María Carmen Piñero; Ginés Otalora; Josefa López-Marín; Francisco M Del Amor Journal: Antioxidants (Basel) Date: 2022-05-12
Authors: Jacinta Collado-González; Maria Carmen Piñero; Ginés Otálora; Josefa López-Marín; Francisco M Del Amor Journal: Antioxidants (Basel) Date: 2021-04-29
Authors: Paola Sánchez-Bravo; Edgar Chambers; Luis Noguera-Artiaga; David López-Lluch; Edgar Chambers; Ángel A Carbonell-Barrachina; Esther Sendra Journal: Foods Date: 2020-11-05