´Cobrançosa` olive oil and drupe: chemical composition in two ripening stages

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2016-06-03
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The olive drupe harvesting date affects the olive oil composition and organoleptic characteristics. This work aimed to study the alterations found in the chemical composition and organoleptic profiles of olive oil in two different ripening stages (semi-ripen and ripe stage) on Cobrançosa olive cultivar. Six different Cobrançosa Clones were used, considering olive drupes and olive oils. Antioxidant activity, phenolic compounds, ortho-diphenols and flavonoid content were determined in all samples using both ripening stages. Olive oils were characterized by a sensorial panel. The phenolic profile was determined using HPLC. The antioxidant activity revealed to not be statically different between the two ripening stages in five olive drupe and three olive oil samples. All chemical parameters presented a high correlation with antioxidant activity. The sensorial parameters that were affected with ripening were herbaceous aroma and flavor and, bitter taste that increased with the ripening.
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Dissertação de Mestrado em Biotecnologia e Qualidade Alimentar
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Olea europaea , Composição química , Composto fenólico
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