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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2004

Autores

Pereira, JA (Autor) Outra; Alves, MR (Autor) Outra; Casal, S (Autor) FFUP; Oliveira, MBPP (Autor) FFUP

Revista

Título: Italian Journal of Food Science

Vol. 16

Páginas: 355-365

ISSN: 1120-1770

Editora: Chiriotti Editori SpA

Indexação

ISI Web of Knowledge - 52 Citações

Scopus - 57 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11