The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non‐organic cultivation method
作者： Efstathios Anastasopoulos , Nick Kalogeropoulos , Andriana C. Kaliora , Aggeliki Kountouri , Nikolaos K. Andrikopoulos
DOI: 10.1111/J.1365-2621.2010.02485.X
关键词: Vegetable oil 、 Peroxide value 、 Botany 、 Fatty acid 、 Horticulture 、 Chemistry 、 Campesterol 、 Composition (visual arts) 、 Ripening 、 Crop 、 Squalene
摘要: Summary The chemical composition of virgin olive oil is determined by numerous factors. The aim this study was to evaluate the influence ripening stage, and crop year on quality indices Koroneiki cv. organic vs non-organic cultivation. Drupes cultivation were sampled at four successive periods in years 2000 2004. Quality indices, total simple polyphenols, terpenic acids, squalene, fatty acid profile, sterols measured. Statistical analysis demonstrated that peroxide value differed according method year. Organic oils exhibited higher phenols content. Total mainly maturation phase, but also method. unsaturated saturated acids method, maturation. Oleic palmitoleic varied process. Cholesterol, campesterol stigmasterol maturity, while β-sitosterol Overall, from superior compared non-organic, greatly variable during maturation, whereas it affected
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