NATIONAL OLIVE CONFERENCE. How to Ensure Quality in the Production of Extra Virgin Olive Oil
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1 NATIONAL OLIVE CONFERENCE How to Ensure Quality in the Production of Extra Virgin Olive Oil
2 INFLUENTIAL FACTORS Agronomic Aspects: - Factors which are difficult to change: Variety. Environmental conditions. - Factors which are easier to manipulate: Pests & diseases. Irrigation. Harvest & transport. Processing Aspects: - Crushing: Type of crusher. Grid size. - Malaxing: Time. Temperature. - Separation: Water usage. - Storage: Container. Conditions.
3 AGRONOMIC ASPECTS Acidity Time x season 10,01% Error 12,47% Variety 2,96% Time 7,98% Variety x season 5,58% Season 35,85% 25,15% Variety x Time Marino Uceda Australia 2005
4 AGRONOMIC ASPECTS Peroxides Value Variety 18,56% Error 33,28% Time 10,18% 0,41% Season Marino Uceda Australia ,72% Variety x Season 6,19% Variety x Season 15,66% Variety x Time
5 AGRONOMIC ASPECTS K 270 Error 16,56% Variety 15,47% Time x Season 2,41% Time Variety x Season 13,03% 36,08% 14,12% 2,33% Variety x Time Season Marino Uceda Australia 2005
6 AGRONOMIC ASPECTS Mono/Polyunsaturated Fatty Acids 0,88% 2,66% 3,47% Time Season 4,39% 0,25% 0,61% Variety x Time Variety x Season Time x Season Error 87,74% Variety Marino Uceda Australia 2005
7 AGRONOMIC ASPECTS Arbequina Fatty Acid Profile in different environments Place/Fatty Acids La Rioja (Argentina) Andalusia (Spain) Catalonia (Spain) C 16:0 C 18:1 C 18:
8 AGRONOMIC ASPECTS Polyphenols Error 5,52% Variety 26,46% Time x Season 8,26% Variety x Season 11,35% Time 19,67% 3,22% Variety x Time Marino Uceda Australia ,52% Season
9 Irrigation and harvest time DryLand Irrigation Source: Marino Uceda, Harvesting Time
10 Polyphenols and oil quality
11 Polyphenols and oil quality
12 Polyphenols and oil quality Graph produced by Richard Gawel with data from Australian Shows
13 AGRONOMIC ASPECTS
14 Maturity Index
15 Maturity Index POlyphenols (ppm ) Harvest Time Picual Picudo Arbequina Marino Uceda Australia 2005
16 Maturity Index Chlorophylls Polyphenols Carotenoids Flavour Colour Shelf Life Natural Drop Sweeter Green to Yellow Lower Higher Marino Uceda Australia 2005
17 Maturity Index Picual Central & North Victoria Early harvest Mid to late harvest Extremely late harvest Other ripe fruits 8 Fruity Bitter Other ripe fruits 8 Fruity Bitter Other ripe fruits 8 Fruity Bitter Complexity Pungent Complexity Pungent Complexity Pungent Green tomato Red tomato Cat pee/rue
18 Anthracnose (Soft Nose)
19 Soft Nose Sphaeropsis dalmatica. Gloeosporium olivarum. Alternaria sp. Fusarium sp. Cladosporium sp. Penicillium sp.
20 Soft Nose Evolution of the acidity in the oil of affected fruit Acidity (%) Days from the first symptoms
21 Mummified Fruit
22 Mummified Fruit
23 Frost Damage
24 Frost Damage Acidity and Peroxides Value evolution after Frost PV (meq O2/kg) /19/2006 5/21/2006 5/23/2006 5/25/2006 5/27/2006 5/29/2006 5/31/2006 6/2/2006 6/4/2006 6/6/2006 6/8/2006 6/10/2006 6/12/2006 6/14/2006 6/16/2006 6/18/2006 6/20/2006 6/22/2006 6/24/2006 Acidity (%) Date Peroxides Acidity
25 Frost Damage HPLC chromatograms at 280 nm of phenolic extracts from before frost oil (A) and 4 weeks after frost (B) Chromatog ram A St d Hydroxytyrosol; 2.Tyrosol; 3.Vainillic acid; 4.Vanillin; 5.pcoumaric acid; 6- Hydroxytyrosyl acetate; 7.DDOA; 8.DAO; 9. DLA; 10. Pinoresinol; 11.Cinnamic acid; 12. Luteolin; 13. AOA; 14. Apigenin; 15. ALA Chromatog ram B
26 Fruit Transport Boxes or Crates Better and more expensive Bulk transport In trailers Best Quality/Cost Relationship Bags Worst
27 Harvesting-Processing delay
28 Crushing
29 Grid Size
30 Malaxing
31 Malaxing Oil droplets diameter (microns) < >150 After crushing After malaxing Source: Di Giovacchino
32 Malaxing LOX pathway [Concentration] ph Temperature
33 Malaxing
34 Malaxing
35 Malaxing mg/kg Total Polyphenols 60 min 90 min Marino Uceda Australia 2005 Paste Temperature (oc)
36 Marino Uceda Australia 2005 Malaxing
37 Malaxing % oil in pomace/dry matter Oil extraction measured in pomace 60 min 90 min Marino Uceda Australia 2005 Paste Tem perature (oc)
38 Malaxing
39 Malaxing
40 Malaxing
41 Centrifugation
42 Centrifugation Parameter PPH (ppm) Oil at decanter outlet Oil at Separator outlet Water/oil 1:1 Water/oil 1.5:1 86 F 104 F 122 C 86 C 104 C 122 C K Rancimat (hr)
43 Oil storage
44 Oil storage Temperature: 15 18ºC No light. Settlings drained regularly. Nitrogen: Max. = [4.0%] of O2 Minimise head space.
45 Quality evolution during storage
46 Quality evolution during storage
47 Thank you!
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