Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” <i>hydroSOStainable</i> Olive Oil
Lucía Sánchez-Rodríguez,
Marina Kranjac,
Zvonimir Marijanović,
Igor Jerković,
Mireia Corell,
Alfonso Moriana,
Ángel A. Carbonell-Barrachina,
Esther Sendra,
Francisca Hernández
Affiliations
Lucía Sánchez-Rodríguez
Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, 03312 Orihuela, Alicante, Spain
Marina Kranjac
Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
Zvonimir Marijanović
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
Igor Jerković
Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
Mireia Corell
Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain
Alfonso Moriana
Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain
Ángel A. Carbonell-Barrachina
Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, 03312 Orihuela, Alicante, Spain
Esther Sendra
Department of Agro-Food Technology, Research Group “IPOA”, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, 03312 Alicante, Spain
Francisca Hernández
Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, 03312 Orihuela, Alicante, Spain
The use of deficit irrigation techniques on olive orchards is the main trend aiming to optimize water savings while improving functional and sensory characteristics of oils from trees under deficit irrigation techniques. The brand hydroSOStainable has been defined for crops produced under water restriction conditions. HydroSOStainable olive oils obtained under two new regulated deficit irrigation and one sustained deficit irrigation treatments in “Arbequina” olive trees were evaluated by analyzing quality parameters, antioxidant activity, total phenol content, fatty acid profile, volatile compounds, and sensory descriptors. Results showed that some of these irrigation strategies improved the phenol content at “moderate” stress levels, slightly enriched the fatty acid profile (~3.5% increased oleic acid and simultaneously decreased saturated fatty acids), and increased some key volatile compounds and also several key sensory attributes. Therefore, hydroSOStainable olive oil may be more attractive to consumers as it is environmentally friendly, has a higher content of several bioactive compounds, and has improved sensory characteristics as compared to control (fully irrigated) oils.
