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Lara, Australia

Guillaume C.,Boundary Bend Ltd | Ravetti L.,Boundary Bend Ltd | Canamasas P.,Boundary Bend Ltd | Johnson J.,University of Vic
Acta Horticulturae | Year: 2012

Sterols are important lipids related to the quality of the oil and broadly used for checking its genuineness. Recent analyses have identified that some Australian olive oils would not meet international standards for total content of sterols or for certain individual components. Several research works would indicate that there are some significant correlations between cultural and processing practices and sterols content and composition. In this work we analysed the horticultural and processing practices that may have an impact on the sterol content and profile of the most important Australian cultivars. The information generated with this project does not only aim to solve a legislation problem but also to maximise the nutritional and health value of the Australian olive oils. The evaluation was undertaken in three different cultivars and the horticultural and processing practices evaluated were: irrigation, fruit size, maturity, malaxing time, malaxing temperature and delays between harvest and process. The total content of sterols and their composition in olive oil is strongly influenced by genetic factors and year. Processing practices particularly affect triterpene dialcohols and stigmasterol while horticultural practices and fruit characteristics tend to affect more significantly other sterols such as β-sitosterol, sitostanol, δ5-avenasterol and δ7-avenasterol. Source


Guillaume C.,Boundary Bend Ltd | Ravetti L.,Boundary Bend Ltd | Gwyn S.,Boundary Bend Ltd
Acta Horticulturae | Year: 2012

Frost is one of the most important weather related hazards for the Australian olive industry and it caused significant economic losses during the past decade. Its impact on oil quality has been significant in 2006 with more than 20% of Australian oil of that year being affected to some degree. Early frosts will normally affect the fruit leading to significant changes in the chemical and organoleptic characteristics of the oils. The aim of this work was to study the effect of freeze damage on the phenolic composition and quality parameters of oils from three different cultivars: 'Frantoio', 'Barnea' and 'Picual'. Quality chemical parameters showed significant differences in oils produced from fruit that was frozen for two and four weeks. Those chemical parameters were not significantly different in the oil produced from fruit immediately after being frosted. Nonetheless, sensorial profile and the polyphenols showed significant changes even with oils produced within a short time after the freezing event. Those changes became more evident with the oils produced at increasing time from the moment of fruit freeze. Source

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