This work aims to study the influence of olive fruit maturity on physicochemical properties and antioxidant activity which determine the quality of virgin olive oils (VOO). According to the results, the values of all parameters were within the range specified by the Codex Alimentarius (2017). With the increase of fruit maturity, the oil content continued to increase until reached the maximum value (20.05%) in the 7th maturity (M7). K232, K270 and peroxide value (PV) decreased with the increase of maturity, while Î”K increased linearly with the increase of maturity. Free fatty acidity (FFA) first decreased and then increased, until reached the maximum value of (0.52Â±0.03) % in M7. The total polyphenols (TP) and total flavonoids (TF) that characterized the antioxidant properties of olive oil increased with the increase of fruit maturity, which indicated that the oxidative stability (OS) of VOO of "Cornicabra" increased with...
Changes in quality and antioxidant properties of virgin olive oil of "Cornicabra" according to fruit maturation in Longnan, China.
Junyi Ma, College of Life Science, Northwest Normal University, Lanzhou 730070, China. E-mail firstname.lastname@example.org
- Views Icon Views
- Share Icon Share
- Search Site
Lihua Yang, Junyi Ma, Huiqiang Yan, Xiaofei Lu, Junwei Guo, Weibao Kong, Yu Deng; Changes in quality and antioxidant properties of virgin olive oil of "Cornicabra" according to fruit maturation in Longnan, China.. IFIS Food and Health Sciences Database 2022; doi:
Download citation file: