Integrated production and quality of Galega olive il

A 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.

Palavras-chave

Olive fruit fly Olive anthracnose Quality criteria Olea europaea Fatty acids Mediterranean diet

URI

http://hdl.handle.net/10400.11/8466

Citação

PERES, M.F. [et al.] (2010) - Integrated production and quality of Galega olive il. IOBC Bulletin. 53, p. 145-149.

Editora

IOCB

Coleções

ESACB - Artigos em revistas com arbitragem científica

Licença CC

cclicense-by

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