Influence of Interannual Climate Conditions on the Composition of Olive Oil from Centenarian Olive Trees

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Bortoluzzi, L (Author) Other; Susana Casal (Author) FFUP; Cruz, R (Author) Other; Peres, AM (Author) Other; Baptista, P (Author) Other; Rodrigues, N (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: AGRONOMY-BASEL

Vol. 104

Final page: 2884

ISSN: 2073-4395

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00Z-K46

DOI: 10.3390/agronomy13122884

Abstract (EN): In recent years, occurrences of heat waves and drought have become increasingly frequent, highlighting the undeniable impact of climate change. The rise in temperatures and decline in rainfall have had severe repercussions on olive trees' behavior and olive oil production. This study aims to evaluate the effects of two-year climate variations on olive oils from centenarian olive trees situated in the Coa Valley region of Northern Portugal. A selection of 25 centenarian plants was made, and the climate influence on fatty acid content, tocopherols, individual phenols, oxidative stability, and antioxidant activity was assessed over two consecutive years. During the second year of the study, a significant variation (p-value < 0.05) in the proportion of palmitic acid was observed, which increased from 12.9% to 13.6%. Conversely, stearic and arachidic acids exhibited a decrease from 2.7% to 2.3% and from 0.37% to 0.35%, respectively. Analysis of the oils revealed a noteworthy difference (p-value < 0.05) in the concentration of beta-tocopherol. The concentration of oils derived from hydroxytyrosol and tyrosol significantly decreases (p-value < 0.005) during the second year. Additionally, significant differences (p-value < 0.005) were observed in the total phenol content and the percentage of ABTS inhibition, both of which decreased in the second year. These findings reinforce the notion that climatic conditions play a key role in shaping the composition of olive oils.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16