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Title: Effect of harvest time to quality attributes of virgin olive oil produced from "Chondrolia Chalkidikis" cultivar
Authors: Psathas, Dimitrios
Supervisors: Papoti, Vassiliki T.
Subjects LC: Academic theses
Olive - Varieties
Olive oil
Olive oil - Analysis
Keywords: Chondrolia variety
Olive oil quality
Harvest time
Green table olives
Issue Date: 15-Jan-2021
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Among the various pre & post harvest parameters affecting olive oil quality, the harvest time is of the most important ones. This study aims to explore the quality parameters of olive oils obtained from drupes of different maturation stages, in terms of chemical analysis. The production of the olive oils is with the aid of an Abencor Olives Analysis System, from “Chondrolia Chalkidikis” drupes coming from the region of N.Tenedos, Chalkidiki. Olive drupes are coming from the same 3 representative trees of the same orchard, at 8 different harvest periods September-November (2019). The maturation index of the olives is determined, along with the acid, peroxide and K values of the produced olive oils. The latter are determined in accordance with the official standard protocols used in International Olive Council (IOC). Total carotenoid and total chlorophyll content are spectrophotometrically determined, when color attributes are assessed with the aid of spectrophotometer and chromameter too. The phenolic content and the antioxidant activity of the produced oils are also determined via the spectrophotometric Folin Ciocalteu and the DPPH assays respectively. The findings of the present study represent an important marketing lever for the advantage of the local producers, since the early harvest "Chondrolia Chalkidikis" olive oils are interesting candidates of highest quality within the product category of extra virgin olive oils. The producers will be able to use the results in order to produce extra virgin olive oils of the best possible performance, both in terms of quality and quantity, taking into consideration the big impact that harvesting time has on quantity swell. All olive oils analysed coming from all examined maturity stages were proved to belong to the superior “Extra Virgin” category. Furthermore, the findings of the study related to the antioxidant potency of the produced extra virgin olive oils of all maturity stages are considered significant. The total phenol content of the Chondrolia Chalkidikis extra virgin olive oils, being over the defined threshold of 250mg/kg, reveal their dynamic to be considered functional and hold a health related claim according to European Food Safety Authority (EFSA) recommendations. This is a great level for the producers to understand that quality is the future of the Chondrolia Chalkidikis variety and that they should focus on that aspect, by gaining the added value their products deserve.
Description: Includes bibliographical references, maps, photographs and charts.
MSc in New Food Product and Business Development
Length: 65 pages
Type: Thesis
Publication Status: Not published
Repository: HUB
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Theses

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