Topic
Ripeness
About: Ripeness is a research topic. Over the lifetime, 745 publications have been published within this topic receiving 10835 citations.
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TL;DR: In this paper, the chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined from the chromatic ordinates L*, a*, b* of the absorption spectrum.
Abstract: The chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined. Colors were evaluated from the chromatic ordinates L*, a*, b* of the absorption spectrum. Oil color changes for different varieties or stages of ripeness are directly related to pigment content and a* and b* values. The statistical study made on both series of parameters proves that there is a good correlation between them. The carotenoid content and b* have one of the best correlation coefficients (r) and is easily measured. This methodology evaluates chlorophyll and carotenoid content, an additional attribute for evaluation of virgin olive oil quality.
492 citations
TL;DR: Virgin oils showed very good correlation between stability and the concentrations of total phenols, o-diphenols, tocopherols, chlorophyll pigments and carotenoids, linoleic and linolenic acids, total sterols, beta-sitosterol, and Delta-5-avenasterol.
Abstract: The initial stability of virgin olive oil depends on various factors, among which are the variety and the degree of fruit ripeness. The former, which genetically determines the composition of the olive and its oil, also marks, to some extent, its stability. However, oil stability changes as the olive ripens, so it is obvious that the degree of ripeness is an important factor. The oils were obtained by the Abencor system. Acidity, peroxide index, UV absorption at 232 and 270 nm, sensory analysis, fatty acid composition, tocopherols, phenolic compounds, orthodiphenolic compounds, sterols, pigments, and oxidative stability were determined, and the results were analyzed statistically. During ripening there was a decrease in all of the parameters studied except linoleic acid, Δ-5-avenasterol, and oil content, which increased. Virgin oils showed very good correlation between stability and the concentrations of total phenols, o-diphenols, tocopherols, chlorophyll pigments and carotenoids, linoleic and linolenic ...
299 citations
TL;DR: In this article, the influence of the stage of fruit ripening on analytical parameters which determine oil quality during four successive crop seasons, in an attempt to establish an optimum harvesting time for ‘Cornicabra’ olives.
263 citations
TL;DR: The results of the analyses conducted during the research confirm that the chemical composition of strawberry fruits significantly varied among the genotype of the plant and on the stage of maturity of fruits.
263 citations