de Torres Antonia, Espínola Francisco, Moya Manuel, Cara Corpas Cristóbal, Vidal Alfonso M, Pérez-Huertas Salvador
Department of Chemical, Environmental and Materials Engineering, Higher Polytechnic School of Linares, University of Jaén, University Avenue (Southern Belt), 23700 Linares, Spain.
Department of Chemical, Environmental and Materials Engineering, University of Jaén, Paraje Las Lagunillas, B-3, 23071 Jaén, Spain.
Foods. 2024 Jul 1;13(13):2093. doi: 10.3390/foods13132093.
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil produced. This study aims to assess the impact of agronomic factors, i.e., olive maturation and irrigation management, as well as the technological factors involved in the production process, on the antioxidant content of Picual virgin olive oil. Mathematical models were developed to maximize the concentration of polyphenols, orthodiphenols, chlorophylls, carotenes, and tocopherols in olive oils. Findings indicate that increasing the malaxation temperature from 20 to 60 °C and reducing the mixing time from 60 to 20 min positively influenced the polyphenol and orthodiphenol content. Although irrigation did not significantly affect the polyphenols, pigments, and α-tocopherol contents, it may enhance the β- and γ-tocopherol content. Optimal conditions for producing antioxidant-enriched virgin olive oils involved olives from rainfed crops, with a moisture index of 3-4, and a 60-min malaxation process at 60 °C. Under these conditions, the total phenol content doubled, pigment content increased fourfold, and α-tocopherol content rose by 15%. These findings provide relevant knowledge to interpret the year-to-year variation in both organoleptic and analytical profiles of virgin olive oils.
在过去几年里，一场长期干旱影响了西班牙，引发了各个行业的重大担忧，尤其是农业。这段持续的干旱天气正在深刻影响橄榄树的生长和发育，可能会影响橄榄油的产量和质量。本研究旨在评估农艺因素，即橄榄成熟度和灌溉管理，以及生产过程中涉及的技术因素，对皮夸尔初榨橄榄油抗氧化剂含量的影响。开发了数学模型以最大化橄榄油中多酚、邻二酚、叶绿素、类胡萝卜素和生育酚的浓度。研究结果表明，将搅拌温度从20℃提高到60℃，并将混合时间从60分钟减少到20分钟，对多酚和邻二酚含量有积极影响。虽然灌溉对多酚、色素和α-生育酚含量没有显著影响，但可能会提高β-和γ-生育酚含量。生产富含抗氧化剂的初榨橄榄油的最佳条件包括来自雨养作物的橄榄，水分指数为3-4，并在60℃下进行60分钟的搅拌过程。在这些条件下，总酚含量翻倍，色素含量增加四倍，α-生育酚含量上升15%。这些发现为解释初榨橄榄油感官和分析特征的逐年变化提供了相关知识。
