Quality characteristics of Arbequina cultivar olive oil produced with various agricultural practices focusing on the effect of irrigation

Abstract

This dissertation aims to research the quality characteristics and olive oil yields of Arbequina while being developed under various agricultural practices. In addition, the use of irrigation techniques is also another aim of the study as it is claimed that higher irrigation practices result in higher olive yield and better-quality olive oils. 16 different olive oil samples from the Arbequina variety were examined for their quality characteristics. An abencor system consisting of a hammer mill, a malaxator, and centrifugation was used for the extraction of the olive oil. Acidity and peroxide value were evaluated by using the titration method, while k232 and oil pigments such as chlorophylls and carotenoids were measured using spectrophotometry. A chromameter was used for the calculation of the color attributes L*, a*, and b*. Although there was a variety of different agricultural techniques and unique irrigation procedures, all the 16 samples were categorized as Extra Virgin Olive Oil, resulting in the insignificant difference the irrigation technique makes in the oil quality, while also being environmentally friendly and less water consumption.