Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/18380 |
Resumo: | Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years. |
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Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivarsCentenarian olive treesChemical characterizationCultivar discriminationOlive heritageSensory attributesMediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.This work was financially supported by Strategic Project PEst-OE/ AGR/UI0690/2019 (CIMO), Project UID/QUI/50006/2013 (REQUIMTE-LAQV); and Project POCI-01-0145-FEDER-006984 (Associate Laboratory LSRE-LCM); all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was also supported by PRODER project OliveOld – Identificação e caraterização de oliveiras centenárias para obtenção de produtos diferenciados” n° 53988. Nuno Rodrigues thanks FCT, POPHQREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).Biblioteca Digital do IPBRodrigues, NunoCasal, SusanaPeres, António M.Baptista, PaulaPereira, J.A.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18380engRodrigues, Nuno; Casal, Susana; Peres, António M.; Baptista, Paula; Pereira, José Alberto (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International. ISSN 0963-9969. 128, p. 1-100963-996910.1016/j.foodres.2019.108759info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:46:07Zoai:bibliotecadigital.ipb.pt:10198/18380Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:01.797701Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
title |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
spellingShingle |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars Rodrigues, Nuno Centenarian olive trees Chemical characterization Cultivar discrimination Olive heritage Sensory attributes |
title_short |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
title_full |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
title_fullStr |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
title_full_unstemmed |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
title_sort |
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars |
author |
Rodrigues, Nuno |
author_facet |
Rodrigues, Nuno Casal, Susana Peres, António M. Baptista, Paula Pereira, J.A. |
author_role |
author |
author2 |
Casal, Susana Peres, António M. Baptista, Paula Pereira, J.A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Rodrigues, Nuno Casal, Susana Peres, António M. Baptista, Paula Pereira, J.A. |
dc.subject.por.fl_str_mv |
Centenarian olive trees Chemical characterization Cultivar discrimination Olive heritage Sensory attributes |
topic |
Centenarian olive trees Chemical characterization Cultivar discrimination Olive heritage Sensory attributes |
description |
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast- Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C18:1/C18:2. Contrary, cv. Madural presented the lowest OS and C18:1/C18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/18380 |
url |
http://hdl.handle.net/10198/18380 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodrigues, Nuno; Casal, Susana; Peres, António M.; Baptista, Paula; Pereira, José Alberto (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International. ISSN 0963-9969. 128, p. 1-10 0963-9969 10.1016/j.foodres.2019.108759 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135377408131072 |