Quality of table olives

6 páginas, 4 tablas.-- Articulo de revisión.[ES] El trabajo comenta las diferentes normas, tanto nacionales como intemacionales, que regulan los aspectos de la calidad de las aceitunas de mesa. Se comentan especialmente la Norma Cualitativa Unificada Aplicable a Aceitunas de Mesa en el Comercio Intemacional y las correspondientes COI/CODEX (Consejo Oleícola Intemacional, COI, y COI/Codex Alimentarius, respectivamente), la Reglamentación Técnico Sanitaria para la elaboración, circulación, y venta de aceitunas de mesa (española), las Normas de calidad para la exportación de Aceitunas de Mesa (española), y las «United States Standards for Grades of Green and Canned Ripe Olives» (USA). Asimismo se analizan las implicaciones de las nuevas reglamentaciones sobre etiquetado nutricional (principalmente en el comercio con USA), la aplicación del Análisis de Riesgos y Control de Puntos Críticos (ARCPC), y la necesidad de adaptar el Sector al cumplimiento de las diversas normas de la serie ISO 9000 o su equivalente EN 29000.[EN] The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex Alimentarius), «Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de aceitunas de mesa» (Spanish), «Normas de calidad para la exportación de aceitunas de mesa» (Spanish), and the United States Standards for Grades of Green and Canned Ripe Olives (USA) are especially considered. The effects of the new regulations on Nutritional Labelling (mainly in USA), applications of the Analysis and Control of Critical Points (ACCP), and the problems derived from the application of the ISO 9000, or EN 29000, to this Sector are also discussed.Peer reviewe

Procedimiento para la obtención de una solución favorecedora del crecimiento de plantas a partir de aguas de lavado del proceso de elaboración de aceitunas verdes estilo español y uso de dicha solución

La presente invención se refiere a un procedimiento para la obtención de una solución favorecedora del crecimiento de plantas a partir de aguas de lavado del proceso de elaboración de aceitunas verdes estilo español o sevillano, caracterizado porque comprende las siguientes etapas: (a) acidificación del agua de lavado hasta un valor de pH inferior a 3 unidades; (b) almacenamiento del agua en condiciones anaeróbicas; y (c) elevación del pH del concentrado hasta un valor superior a 4 unidades. Así mismo se refiere a la solución obtenida a partir de dicho procedimiento y a su uso para favorecer el crecimiento de plantas.Peer reviewedConsejo Superior de Investigaciones Científicas (España), Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción EcológicaA1 Solicitud de patente con informe sobre el estado de la técnic

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

© 2014 Society of Chemical Industry. BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong off-odour. The aim of this work was to identify the microorganisms able to produce this volatile phenol. RESULTS: Yeast and bacterial strains were isolated from stored alperujo and tested for their ability to metabolize p-coumaric acid and form 4-ethylphenol. Among them, Lactobacillus pentosus was the microorganism that both in synthetic medium and alperujo gave rise to 4-ethylphenol formation. This microorganism did not grow in alperujo acidified to pH 2, thereby confirming that acidification as the best method to control odour emissions during alperujo storage. CONCLUSION: Lactic acid bacteria, particularly Lactobacillus pentosus, can be responsible for the formation of the off-odour caused by 4-ethylphenol during the storage of alperujo. This odour can be prevented by acidifying the alperujo.This research was supported by the Spanish Government and the European Union FEDER funds through the project AGL-2009-07512. The authors are grateful to Irene de la Rosa for technical help and Oleícola el Tejar SCA for providing the alperujo samples.Peer Reviewe

Cultivar and Tree Density As Key Factors in the Long-Term Performance of Super High-Density Olive Orchards

Super high-density (SHD) olive orchards are rapidly expanding since the first plantation was set up in Spain in the 1990s. Because there are no long-term studies characterizing these systems, it is unknown if densities above a certain threshold could trigger competition among fully-grown trees, compromising their development. Over 14 years we have evaluated the performance of the major olive cultivars currently planted in SHD systems (“Arbequina,” Arbequina IRTA-i·18, “Arbosana,” “Fs-17,” and “Koroneiki”) and nine SHD designs ranging from 780 to 2254 trees ha−1 for the cultivar “Arbequina.” Remarkably, the accumulated fruit and oil production of the five cultivars increased linearly over time. Our data indicated the favorable long-term performance of the evaluated cultivars with an average annual oil production of 2.3 t ha−1. Only “Fs-17” did not perform well to the SHD system in our conditions and it yielded about half (1.2 t ha−1) of the other cultivars. In the density trial for “Arbequina,” both fruit and oil accumulated production increased over time as a function of tree density. Thus, the accumulated oil yield ranged from 16.1 t ha−1 for the lowest density (780 trees ha−1) to 29.9 t ha−1 for the highest (2254 trees ha−1). In addition, we note that the accumulated production per surface unit showed a better correlation with the hedgerow length than the tree density. Thus, the current planting designs of SHD olive orchards can be further improved taking this parameter into account. Despite observations that some irregular patterns of crop distribution have arisen, our olive hedgerows are still fully productive after 14 years of planting. This result contradicts previous experiences that showed declines in production 7 or 8 years after planting due to high vigor, shading, and limited ventilation

Quality of table olives

6 páginas, 4 tablas.-- Articulo de revisión.[ES] El trabajo comenta las diferentes normas, tanto nacionales como intemacionales, que regulan los aspectos de la calidad de las aceitunas de mesa. Se comentan especialmente la Norma Cualitativa Unificada Aplicable a Aceitunas de Mesa en el Comercio Intemacional y las correspondientes COI/CODEX (Consejo Oleícola Intemacional, COI, y COI/Codex Alimentarius, respectivamente), la Reglamentación Técnico Sanitaria para la elaboración, circulación, y venta de aceitunas de mesa (española), las Normas de calidad para la exportación de Aceitunas de Mesa (española), y las «United States Standards for Grades of Green and Canned Ripe Olives» (USA). Asimismo se analizan las implicaciones de las nuevas reglamentaciones sobre etiquetado nutricional (principalmente en el comercio con USA), la aplicación del Análisis de Riesgos y Control de Puntos Críticos (ARCPC), y la necesidad de adaptar el Sector al cumplimiento de las diversas normas de la serie ISO 9000 o su equivalente EN 29000.[EN] The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex Alimentarius), «Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de aceitunas de mesa» (Spanish), «Normas de calidad para la exportación de aceitunas de mesa» (Spanish), and the United States Standards for Grades of Green and Canned Ripe Olives (USA) are especially considered. The effects of the new regulations on Nutritional Labelling (mainly in USA), applications of the Analysis and Control of Critical Points (ACCP), and the problems derived from the application of the ISO 9000, or EN 29000, to this Sector are also discussed.Peer reviewe

Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives

In this study, the effect of olive tree irrigation, the use of salt in preservation liquids and the reuse of sodium hydroxide solutions (lye) on the weight, shriveling, firmness and phenolic content of Hojiblanca processed olives was investigated. A weight loss in fruits of up to 5% during the preservation stage was observed, particularly for olives from irrigated trees and stored in brines. By contrast, a weight gain of up to 7% was achieved during the darkening stage, whose intensity was increased by using fruits from non-irrigated trees and preserved in a salt-free environment as well as fresh lye for the debittering step. Moreover, shriveling particularly appeared in fruits from non-irrigated olive trees, this defect being more intense if lye was reused. Firmness was also affected by the studied variables, and natural rainfed irrigation and the reuse of lye and salt in the preservation solutions gave rise to firmer olives. The content in phenolic compounds of black processed olives was higher in fruits from non-irrigated than irrigated trees, in particular those of hydroxytyrosol, tyrosol and luteolin 7-glucoside. Overall, these results will contribute to the knowledge of table olives processing and the industrial optimization of this sector. © 2013 Elsevier Ltd.This work was supported by the Projects AGL-2009-07512 and AGL-2010-15494. Thanks to Agrosevilla SCA for collaboration.Peer Reviewe

Bioactive Compounds in Virgin Olive Oil of the PDO Montoro-Adamuz

Virgin olive oil (VOO) is generally recognized as a healthy fat because of its fatty acid composition and content in minor compounds but a wide range of these substances can be found in commercial oils. The concentration of compounds with attributed health benefits were analyzed in VOO of the PDO Montoro-Adamuz. Oleic acid represented around 79 % of the total fatty acids, and the mean squalene and tocopherols concentrations were 5800 and 247 mg/kg respectively. Despite the changes found in polyphenols concentration in the oils analyzed for six consecutive crops, these substances accounted for more than 700 mg/kg. Moreover, the effect of irrigation regime and sun radiation on the content in bioactive substances of these oils was also assessed. No significant differences were detected between oils from trees irrigated ad libitum or rain-feed. In contrast, the level of tree radiation exerted a great effect on the concentration of bioactive substances in oils. Oils from trees cultivated in a sunny area (south orientation) had a higher percentage of oleic acid and concentration in phenolic compounds than those from shady areas (north orientation). The opposite was detected for tocopherols and squalene which were more concentrated in oils from olives of the shady area. The results obtained in this study point out VOO of the PDO Montoro-Adamuz as a very healthy fat due to their composition in bioactive substances, in particular their richness in phenolic compounds.The authors are grateful to Irene de la Rosa for technical help. The authors also thank Antonio Terán and PDO Montoro-Adamuz for providing samples and support.Peer reviewe

Comment on addressing analytical requirements to support health claims on >olive oil polyphenols> (EC regulation 432/212)

n a recent paper published in this Journal, Mastralexi et al.(1) compared two methods for analyzing the total contents of hydroxytyrosol and tyrosol in olive oil. Both methods involve the hydrolysis of the derived bound forms of these compounds to their total free forms. The first method was studied by Mulinacci et al.(2) (protocol 1), and it requires a previous extraction of the phenolic compounds from the oil and further hydrolysis with 1 M H2SO4 at 80 °C. The other method proposed by Romero and Brenes(3) (protocol 2) implies direct hydrolysis with 2 M HCl at ambient temperature without a previous extraction step.Peer Reviewe

Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives

© 2014 Elsevier Ltd. All rights reserved. The combined effect of an edible coating and a nitrogen atmosphere on the quality of Manzanilla olives mechanically harvested and processed as Spanish-style green olives was assessed. The percentage of olives free of any brown spots ranged between 35-50%, 10-25% and 50-65% for fruit directly processed, storage under nitrogen and coated and storage under nitrogen respectively. Moreover, olives stored in the open air developed brown spots due to the oxidation of oleuropein. By contrast, the anoxic conditions prevented oleuropein from undergoing enzymatic oxidation but not from its enzymatic hydrolysis. Hence, the phenolic derivative HyEDA was formed in olives stored under nitrogen, and this substance was rapidly oxidized in the open air to give rise to brown spots although to a lesser extent in the coated fruit. Therefore, the postharvest storage of coated olives under nitrogen can be a good method to prevent bruise damage in mechanically harvested fruit.The authors are grateful to Interaceituna Association and the Spanish Government (Project AGL-2009-07512) for financial support. They also wish to thank Maestre Benjumea Hnos. C.B., Explotaciones Agrícolas Las Moreras S.A., and Alberoliva S.L. for providing olive samples. Thanks also go to Elena Cabello for technical assistance and Producctos Citrosol S.A. for supplying the coatings.Peer Reviewe