NATIONAL OLIVE CONFERENCE How to Ensure Quality in the Production of Extra Virgin Olive Oil
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.
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
AGRONOMIC ASPECTS Peroxides Value Variety 18,56% Error 33,28% Time 10,18% 0,41% Season Marino Uceda Australia 2005 15,72% Variety x Season 6,19% Variety x Season 15,66% Variety x Time
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
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
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 18:2 20 52 21 16 65 13 13 72 10
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 2005 25,52% Season
Irrigation and harvest time 800 700 600 723 688 709 595 DryLand Irrigation 529 500 400 261 300 200 100 0 Source: Marino Uceda, 2005. 6 7 8 Harvesting Time
Polyphenols and oil quality
Polyphenols and oil quality
Polyphenols and oil quality Graph produced by Richard Gawel with data from Australian Shows
AGRONOMIC ASPECTS
Maturity Index
Maturity Index POlyphenols (ppm ) 800 700 600 500 400 300 200 100 0 1 2 3 4 5 Harvest Time Picual Picudo Arbequina Marino Uceda Australia 2005
Maturity Index Chlorophylls Polyphenols Carotenoids Flavour Colour Shelf Life Natural Drop Sweeter Green to Yellow Lower Higher Marino Uceda Australia 2005
Maturity Index Picual Central & North Victoria Early harvest Mid to late harvest Extremely late harvest Other ripe fruits 8 Fruity 6 4 2 0 Bitter Other ripe fruits 8 Fruity 6 4 2 0 Bitter Other ripe fruits 8 Fruity 6 4 2 0 Bitter Complexity Pungent Complexity Pungent Complexity Pungent Green tomato Red tomato Cat pee/rue
Anthracnose (Soft Nose)
Soft Nose Sphaeropsis dalmatica. Gloeosporium olivarum. Alternaria sp. Fusarium sp. Cladosporium sp. Penicillium sp.
Soft Nose Evolution of the acidity in the oil of affected fruit 3 2.5 Acidity (%) 2 1.5 1 0.5 0 0 5 10 15 20 25 30 35 Days from the first symptoms
Mummified Fruit
Mummified Fruit
Frost Damage
Frost Damage Acidity and Peroxides Value evolution after Frost PV (meq O2/kg) 45.0 40.0 35.0 30.0 25.0 20.0 15.0 10.0 5.0 0.0 1.20 1.00 0.80 0.60 0.40 0.20 0.00 5/19/2006 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
Frost Damage HPLC chromatograms at 280 nm of phenolic extracts from before frost oil (A) and 4 weeks after frost (B) Chromatog ram A 1 2 3 4 5 6 St d. 7 8 1 0 9 1 1 1 2 1 3 1 4 1 5 1.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
Fruit Transport Boxes or Crates Better and more expensive Bulk transport In trailers Best Quality/Cost Relationship Bags Worst
Harvesting-Processing delay
Crushing
Grid Size
Malaxing
Malaxing Oil droplets diameter (microns) <15 15-30 30-45 45-75 75-150 >150 After crushing 6 49 21 14 4 6 After malaxing 2 18 18 18 19 25 Source: Di Giovacchino
Malaxing LOX pathway [Concentration] ph Temperature
Malaxing
Malaxing
Malaxing mg/kg 1000 800 600 400 200 0 Total Polyphenols 60 min 90 min 18 30 40 Marino Uceda Australia 2005 Paste Temperature (oc)
Marino Uceda Australia 2005 Malaxing
Malaxing % oil in pomace/dry matter 10 8 6 4 2 0 Oil extraction measured in pomace 60 min 90 min 18 30 40 Marino Uceda Australia 2005 Paste Tem perature (oc)
Malaxing
Malaxing
Malaxing
Centrifugation
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 605 495 463 444 434 422 411 K225 0.38 0.31 0.30 0.29 0.30 0.28 0.26 Rancimat (hr) 23.1 21.2 21.7 19.1 18.5 18.8 17.3
Oil storage
Oil storage Temperature: 15 18ºC No light. Settlings drained regularly. Nitrogen: Max. = [4.0%] of O2 Minimise head space.
Quality evolution during storage
Quality evolution during storage
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