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Open AccessFeature PaperArticle

Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil

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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
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Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
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Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, 21000 Split, Croatia
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Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain
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Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), 41013 Sevilla, Spain
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Department of Agro-Food Technology, Research Group “IPOA”, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, 03312 Alicante, Spain
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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
*
Author to whom correspondence should be addressed.
Academic Editor: Diego A. Moreno
Molecules 2019, 24(11), 2148; https://doi.org/10.3390/molecules24112148
Received: 20 May 2019 / Revised: 29 May 2019 / Accepted: 4 June 2019 / Published: 6 June 2019
(This article belongs to the Special Issue Bioactives and Functional Ingredients in Foods and Beverages)
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. View Full-Text
Keywords: total phenol content; oleic acid; regulated deficit irrigation; sustained deficit irrigation; antioxidants; fatty acids total phenol content; oleic acid; regulated deficit irrigation; sustained deficit irrigation; antioxidants; fatty acids
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MDPI and ACS Style

Sánchez-Rodríguez, L.; Kranjac, M.; Marijanović, Z.; Jerković, I.; Corell, M.; Moriana, A.; Carbonell-Barrachina, Á.A.; Sendra, E.; Hernández, F. Quality Attributes and Fatty Acid, Volatile and Sensory Profiles of “Arbequina” hydroSOStainable Olive Oil. Molecules 2019, 24, 2148.

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