Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

摘要: Abstract The effect of fruit ripeness on the antioxidant content `Hojiblanca' virgin olive oils was studied. Seasonal changes were monitored at bi-weekly intervals for three consecutive crop years. Phenolic content, tocopherol composition, bitterness index, carotenoid and chlorophyllic pigments oxidative stability analysed. In general, antioxidants related parameters decreased as ripened. phenolics bitterness, closely parameters, did not present significant differences among Although in tocopherols during ripening γ-tocopherol increased. Differences between years found only total α-tocopherol, which showed higher low rainfall year oils. pigment ripening, chlorophyll changing faster. For years, level higher, reaching yields. Significant oil stability; values obtained drought A highly prediction model has been obtained.