Effect of olive fruit fly infestation on the quality of olive oil from cultivars Cobrancosa, Madural and Verdeal Transmontana

• Type: Article in International Scientific Journal
• Date: 2004

Authors

Pereira, JA (Author) Other; Alves, MR (Author) Other; Casal, S (Author) FFUP; Oliveira, MBPP (Author) FFUP

Journal

Title: Italian Journal of Food Science

Vol. 16

Pages: 355-365

ISSN: 1120-1770

Publisher: Chiriotti Editori SpA

Indexing

ISI Web of Knowledge - 52 Citations

Scopus - 57 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-D0P

Abstract (EN): Olives (Olea europaea L.) from cultivars Cobrancosa, Madural and Verdeal Transinontana were collected separately and divided into two different groups according to the presence or absence of infestation by the olive fruit fly (Bactrocera oleae Gmel.). These two groups were then mixed in varying percentages to create five groups of olives per cultivar with infestation levels: 0, 12.5. 2 5 50 and 100%. Each group was then processed to produce olive oil. The results, regarding mainly acidity, peroxide value, and stability to oxidation, suggest that olive fruit fly-infestation reduces the quality of the olive oil. The effects of infestation varied according to cultivar, but in general the total tocopherol content was always lower at the 100% infestation level. The oil from cultivar Verdeal Transmontana had the lowest tocopherol content compared to oil from cultivars Cobrancosa and Madural, which could explain the lower quality of its oil.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11