Loading...
12 results
Search Results
Now showing 1 - 10 of 12
- Life-cycle greenhouse gas emissions of portuguese olive oilPublication . Figueiredo, Filipa; Coroama, Vlad C.; Ramos, António Santos; Almeida, Arlindo; Ramalhosa, Elsa; Castanheira, Érica; Peres, Maria de Fátima; Carneiro, J.P.; Pereira, José Alberto; Feliciano, Manuel; Gomes, Paulo; Marques, Pedro; Freire, FaustoThe main goal of this paper was to assess the greenhouse gas (GHG) intensity of olive oil production in Portugal. A life-cycle model and inventory were implemented for the entire production process, including a comprehensive analysis of olive cultivation, olive oil extraction, packaging, and distribution. Data originates from five differently-sized Portuguese olive growers and from a total of six olive oil mills, representing the three extraction processes in use: three-phase extraction, two-phase extraction, and traditional pressing. The results show that the GHG intensity lies in the range 1.8-8.2 kg CO2eq/liter and that the main contributors were fertilizers (production and field emissions). Efficient use of fertilizers thus seems to be a key factor for mitigating the GHG intensity of olive oil production.
- Integrated production and quality of Galega olive ilPublication . Peres, Maria de Fátima; Luz, J.P.; Fragoso, Preciosa; Gouveia, Cecília; Vitorino, Conceição; Silva, M.C.A.; Henriques, Luís; Coutinho, J.P.; Pintado, Cristina Miguel; Peres, Cidália; Ferreira, ArmandoA study has been carried out to evaluate the influence of integrated olive production on the quality of Galega virgin olive oil. On three consecutive years, olive samples from two different groves in integrated production were taken, and submitted to extraction in industrial mills. The analytical determinations in olive oil were acidity, peroxide index, K232 and K270, sensory analysis, fatty acid composition, total phenol compounds, tocopherols, oxidation stability and organophosphate pesticides. Quality criteria were within the European Union limits for extra virgin olive oil, and the organophosphate pesticides residues were always undetectable.
- Olive ripening and harvest time in portuguese cultivars of “Beira Interior“ regionPublication . Ramos, António Santos; Peres, Maria de Fátima; Lopes, P. Simões; Alves, M.C. PinheiroPortuguese growers of “Beira Interior”, an inland region in the centre of Portugal, start harvesting olives only in late November or December and finish in January and sometimes February. Studies on olive ripening carried out in different groves showed that, in general, oil content (% d.w.) stabilises during November and ripening index rises regularly throughout the sampling period. However, there were some differences among cultivars. The results suggest that harvest can begin from mid- -October to the 1st fortnight of November, according to location, for ‘Galega’, in the 1st fortnight of December for ‘Bical’, in the 1st fortnight of November for ‘Carrasquinha‘ and in the 2nd fortnight of November for ‘Cornicabra’, therefore harvest time should begin long before the traditional time.
- Influence of enzymes and technology on virgin olive oil compositionPublication . Peres, Maria de Fátima; Martins, Luísa; Dias, Suzana FerreiraThis work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on the composition of virgin olive oil, especially in phenols and volatile compounds.
- Fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ green table olives: the influence of starter utilizationPublication . Pintado, Cristina Miguel; Catulo, Luís; Peres, Cidália; Peres, Maria de FátimaResearch has been carried out to ascertain the influence of Lactobacillus pentosus DSM 16366 as freeze-dried cells and culture in nutritive media on fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ Spanish style green table olives. Results showed that there were no relevant differences on spontaneously or induced fermented fruit when comparing those compositions.
- Development of Cobrançosa "functional olive oils" by co-processing techniquesPublication . Marques, Madalena Pinho; Dias, Suzana Ferreira; Gouveia, Cecília; Vitorino, Conceição; Mourato, Miguel; Martins, Luísa; Peres, Maria de FátimaThe aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The “functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or malaxation, and (ii) implementation of ultrasound before the malaxation of the olive paste.
- Characterization of three monovariety olive oils of Beira Baixa (Portugal)Publication . Peres, Maria de Fátima; Henriques, Luís; Alves, M.C. Pinheiro; Lopes, P. SimõesBeira Baixa olive oil is mainly produced with Galega cv. Galega olive ouil is veryu stable and provides flavour and taste that are traditional for portuguese consumers. Bical and Cordovil de Castelo Branco cvs. are also important in the olive grove of the region. The goal of this study is to understand the role of the composition of the monovariety olive oils (mainly fatty acid composition and total phenol compounds) on the quality of Beira Baixa olive oil. Results for sterols are also shown.
- Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culturePublication . Pintado, Cristina Miguel; Catulo, Luís; Peres, Maria de Fátima; Peres, Cidália; Brito, M.Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms.
- Oil content of three olive cultivars (Olea europaea L.) in Beira Baixa (Portugal)Publication . Alves, M.C. Pinheiro; Lopes, P. Simões; Henriques, Luís; Peres, Maria de FátimaThe three main cultivars of Olea europaea L. at Beira Baixa are Galega vulgar, Bical and Cordovil de Castelo Branco. Humidity and oil content, by NMR, for the monovariety olive pastes were studied for two years, 1998/99 and 1999/2000.The results showed that Galega vulgar had significantly lower oil content when compared with Bical and Cordovil de Castelo Branco; but Bical and Cordovil de Castelo Branco did not differ significantly from each other concerning this parameter.The humidity values observed for the three cultivars are significantly different: Cordovil presents similar values during the three harvests while Galega vulgar and Bical showed their maximum values at the second harvest.
- Changes in virgin olive oil antioxidants, polyphenol oxidase and peroxidase activities during fruit ripeningPublication . Peres, Maria de Fátima; Martins, Luísa; Mourato, Miguel; Dias, Suzana FerreiraOne of the current challenges in olive oil quality is to assure that olive antioxidante compounds are preserved in order to maintain their role on oxidative degradation protection. (...)