Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing

  • Lucía Sánchez-Rodríguez /
  • Marina Cano-Lamadrid /
  • ángel A. Carbonell-Barrachina /
  • Aneta Wojdyło /
  • Esther Sendra /
  • Francisca Hernández
Journal ar
Journal of Agricultural and Food Chemistry
  • Volumen: 67
  • Número: 2
  • Fecha: 16 enero 2019
  • Páginas: 661-670
  • ISSN: 15205118 00218561
  • Tipo de fuente: Revista
  • DOI: 10.1021/acs.jafc.8b06392
  • Tipo de documento: Artículo
  • Editorial: American Chemical
© 2018 American Chemical Society.Reducing water consumption on agriculture is a worldwide goal toward sustainability. In this scenario, two experiments of regulated deficit irrigation (RDI) were carried out on olive trees, cultivar Manzanilla. With regard to experiment A, three RDI techniques were applied during the olive pit hardening period (stage II), while in experiment B, two RDI treatments were applied during the rehydration phase (stage III). Table olives under RDI are so-called hydroSOStainable. The effect of water deficit and Spanish-style processing was studied on the polyphenol profile, antioxidant capacity, and total polyphenol content (TPC) of both raw olives (RO) and table olives (TO). The TPC decreased after processing of TO. It could be due to osmotic mechanisms. However, many individual polyphenols, such as oleuropein (main polyphenol) or oleoside diglucoside, increased their concentrations in hydroSOStainable TO. Additionally, the TPC content was correlated to the phenological stage of the fruit when the stress is applied. A moderate stress during pit hardening and an intense stress during the rehydration phase were the treatments that best improved the polyphenol profile.

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