Integrated production and quality of Galega olive oil

article

Peres, M.F.
Luz, J.P.
Fragoso, P.
Gouveia, C.
Vitorino, M.C.
Silva, M.C.A.
Henriques, L.R.
Coutinho, J.P.
Pintado, Cristina Miguel
Peres, C.
Ferreira, A.

Argyro Kalaitzaki

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

978-92-9067-227-2

Integrated production and quality of Galega olive oil

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

2010-05-11T16:37:23Z
2010-05-11T16:37:23Z
2010

IOBC / WPRS Working group “Integrated Protection of Olive Crops” OILB / SROP Groupe de travail “Protection Intégrée des Olivaies ” Proceedings of the meeting Comptes rendus de la réunion at / à Bragança (Portugal) 10-12 October 2007
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.

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