Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Abstract

The aim of this work is to evidence the quality of four monovarietal olive oils (Carolea, Grossa di Gerace, Ottobratica, and Sinopolese cv) produced at two crop years and at different harvesting times in Calabria region, located in the South of Italy. Qualitative parameters of oils are evaluated by analysis of major and minor components, in particular: free acidity, peroxide value, fatty acid composition, sterol composition, total polar phenolic compounds and tocopherols, and total pigments. The total antioxidant activity of olive oils is evaluated by DPPH and ABTS assays. Two variables are evaluated in the statistical data elaboration: the cultivar and the harvesting time. Their effect is studied on the chemical parameters and antioxidant components. The harvesting at October and November did not reduce the quality of two monovarietal olive oils (Carolea and Sinopolese) produced in Calabria, whereas Ottobratica and Grossa di Gerace olive oils produced at November have a lower quality. However, a reduction of qualitative parameters is observed in extra virgin olive oils produced from lately harvested olives with some differences among cultivars.Practical Applications: Practical application for the study entitled “Effect of the harvesting time on the quality of olive oils produced in Calabria” regards the study of chemical composition on olive oils produced under a controlled experimental procedure. Varietal characteristics and environmental variables affect in general the quality of the olive productions and the obtained olive oils. The results of this work show that the considered harvesting times did not involve a decay of quality on Carolea and Sinopolese olive oils produced in the South of Italy, obtained following right processing procedures.Under controlled processing procedures, the olive oil quality varies among cultivars mainly from the effect of the considered harvesting periods.