During the growing season, the use of foliar treatments based on fine grained geomaterial to reduce the negative impact of environmental stresses and protect the olives from insect pests is a well-known approach; however, while kaolin powders have been widely employed, zeolitite-based materials are much less known and exploited. The aim of this study is to assess the effect of the two different treatments (zeolitite and kaolin) on the chemical and sensory qualities of the oils produced. The study was carried out during two consecutive crop seasons in a 15 year old commercial olive orchard (Olea europaea), cv Correggiolo, located on the Appennine hills near Bologna (Italy). Foliar treatments were distributed during summer, until olive harvest. Ripening index, weight, oil and water content were measured on olive fruits. Olive productions were transformed in oils using a low scale continuous mill, quality parameters (free acidity, peroxide numbers, K232, K270, total phenols, fatty acids) were evaluated according to the official methods described in Regulation EC 2568/91 and subsequent amendments. Phenolic compounds, vitamins and pigments were determined by HPLC-DAD. Sensory analysis was performed by the panel of Agency for Agrofood Sector Services of Marche region (ASSAM), a fully-trained analytical taste panel recognized by the International Olive Oil Council (IOC) of Madrid, Spain, and by the Italian Ministry for Agriculture, Food, and Forestry Policy. Olives treated with zeolite showed higher oil contents with respect to the other treatments. Oils produced by plants treated with zeolite particle film exhibited higher contents of total phenols, tyrosol, oleuropein and secoiridoids than to the oils produced by other treatments. Oils produced from olives treated with kaolin had sensory profiles characterized by sweet notes ascribable to ripe fruits, the tasters perceived notes of berries that are not typical of the Correggiolo cultivar. The sensory taint test revealed a statistically significant difference between oils produced from olives treated with kaolin and the control, whereas no difference emerged between oils obtained from olives treated with zeolite and the control. Particle film can influence some physiological plant parameters (photosynthesis, transpiration, water use efficiency) and, by consequence, it has also an influence on olive and oil quality. Olive plants treated with zeolite produced oils with higher antioxidant endowment, while oils produced from plants treated with kaolin were characterized by lower phenolic contents. Moreover, the kaolin treatment significantly affected the organoleptic properties of oils.
Effect of different foliar particle films (kaolin and zeolitite) on chemical and sensory properties of olive oil
Faccini, Barbara;Ferretti, Giacomo;
2021
Abstract
During the growing season, the use of foliar treatments based on fine grained geomaterial to reduce the negative impact of environmental stresses and protect the olives from insect pests is a well-known approach; however, while kaolin powders have been widely employed, zeolitite-based materials are much less known and exploited. The aim of this study is to assess the effect of the two different treatments (zeolitite and kaolin) on the chemical and sensory qualities of the oils produced. The study was carried out during two consecutive crop seasons in a 15 year old commercial olive orchard (Olea europaea), cv Correggiolo, located on the Appennine hills near Bologna (Italy). Foliar treatments were distributed during summer, until olive harvest. Ripening index, weight, oil and water content were measured on olive fruits. Olive productions were transformed in oils using a low scale continuous mill, quality parameters (free acidity, peroxide numbers, K232, K270, total phenols, fatty acids) were evaluated according to the official methods described in Regulation EC 2568/91 and subsequent amendments. Phenolic compounds, vitamins and pigments were determined by HPLC-DAD. Sensory analysis was performed by the panel of Agency for Agrofood Sector Services of Marche region (ASSAM), a fully-trained analytical taste panel recognized by the International Olive Oil Council (IOC) of Madrid, Spain, and by the Italian Ministry for Agriculture, Food, and Forestry Policy. Olives treated with zeolite showed higher oil contents with respect to the other treatments. Oils produced by plants treated with zeolite particle film exhibited higher contents of total phenols, tyrosol, oleuropein and secoiridoids than to the oils produced by other treatments. Oils produced from olives treated with kaolin had sensory profiles characterized by sweet notes ascribable to ripe fruits, the tasters perceived notes of berries that are not typical of the Correggiolo cultivar. The sensory taint test revealed a statistically significant difference between oils produced from olives treated with kaolin and the control, whereas no difference emerged between oils obtained from olives treated with zeolite and the control. Particle film can influence some physiological plant parameters (photosynthesis, transpiration, water use efficiency) and, by consequence, it has also an influence on olive and oil quality. Olive plants treated with zeolite produced oils with higher antioxidant endowment, while oils produced from plants treated with kaolin were characterized by lower phenolic contents. Moreover, the kaolin treatment significantly affected the organoleptic properties of oils.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
