Universität für Bodenkultur Wien. Aspects of product quality in plant production:

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1 Universität für Bodenkultur Wien Aspects of product quality in plant production: THE QUALITY OF OLIVE OIL IN CROATIAN PRODUCTION IN ISTRIA Student: Josipa Rupčić Study: Enviromental Science Matrikelnummer: , Wien

2 Content 1.Introduction 1 2. Olive oil production Technology 2 3. Classification of olive oils 3 4. Autochthonous olive variety in Istria Rosinjola Istarska Bjelica (Istrian Bjelica) Buža Vodnjanska ženska (Female Buža) 8 5. Characteristics of fatty acid composition Conclusion Literature Table 9. Pictures 15

3 1. INTRODUCTION Olive (Olea Europea L.) is one of the determinants of the Mediterranean, and the area of distribution includes Istria, the coastal belt of Kvarner and the islands, and the coastal belt of Dalmatia with the islands. The largest olive groves are in the Slitsko-Dalmatinska County. Annual production of planting material is about seedlings a year. Olive oil is nowdays increasingly use in daily nutrition and thus in healthy eating habits and lifestyle. It is rich in unsaturated triacylglycerols and non-glycerides, and the most appreciated is the extra virgin olive oil. Today in Croatia there is a significant number of autochtonous olive varieties, 31 indigenous olive varieties and 44 introduced varieties. The most abundant variety in Croatian production, about 60% of the total variety, is Oblica. 1

4 1. OLIVE OIL PRODUCTION TECHNOLOGY The quality of olive oil will be excellent when the entire production chain is unbroken. To get high quality, key segments are the time and the way of harvesting. Couplings that re of crucial importance in production are: cultivar, health status of fruits, degree of budding, method of harvesting and storing of fruits to processing. Other segments that re also important are: washing the fruits, grinding, mixing, oil extraction, separation from vegetative water, filtration and bottling. Picture 1. Production process (Source: Elaioladon Contisimports Inc.) 2

5 2. CLASSIFICATION OF OLIVE OIL According to the Ordinance on Olive Oil and Olives (NN 7/2009), the oils are classified into categories under the following names: Extra virgin olive Extra virgin olive oil is obtained directly from olive oil by exclusively mechanical processes, containing not more than 0.8 grams of free fatty acids expressed as oleic acid per 100 grams of oil. Basic conditions for obtaining extra virgin olive oil: healthy fruit, careful handling with fruit, quick processing, property storing oil, spend/sell within a year, The quality of olive oil affects: 30% maturity index, 30% processing, 20% variety, 15% transport and storage to processing and 5% harvesting method. Virgin olive oil Virgin olive oil is obtained directly from olive oil by exclusively mechanical processes, containing up to 2 grams of free fatty acids expressed as oleic acid per 100 grams of oil. Oils that contains more than 3% of free fatty acids are included in next gradation of inferior quality. Olive oil lampante Olive oil lampante is virgin olive oil of unacceptable sensory properties, containing more than 2 grams of free fatty acids expressed as oleic acid per 100 grams of oil. 3

6 Table 1. Ordinance on Olive Oil and Olives Category Free fatty acids (%) Peroxide number mmnol O2/kg Vaxes mg/kg 2-glyceryl monopalmitate (%) Extra Virgin Olive Oil 0, Virgin Olive Oil 2, Olive Oil Lampante Refined Olive Oil Olive Oil composed of refined olive oil and virgin olive oil Crude olive oil pomace oil Refined olive pomace oil >2, ,3 2, ,0 7, ,9 if the proportion of palmitic acid is % 1,0 if the proportion of palmitic acid is % > 0,9 if the proportion of palmitic acid is % 1,0 if the proportion of palmitic acid is % > 0,9 if the proportion of palmitic acid is % 1,1 if the proportion of palmitic acid is % > 1,1 if the proportion of palmitic acid is % > 1,1 if the proportion of palmitic acid is % > 0,9 if the proportion of palmitic acid is % 1,0 if the proportion of palmitic acid is % > - - > 350 1,4 0,3 2,5 >350 1,4 4

7 3. AUTOCHTHONOUS OLIVE VARIETY IN ISTRIA In Croatia, according to scientific literature, there are 61 described olive varieties. The most prominent and most famous autochthonous olive varieties in Istria are Crnica, Istarska Bjelica (Istrian Bjelica), Buža and Rosinjola Rosinjola Rosinjola olive tree, medium lush, branches are widespread, directed towards the light. Treetop is compact, round, dense, with many twigs and lots of leaves. Leaf is dark green colour and the top of the leaf is mildly pointed the fruit is symmetrical, medium-sized, egg-like. In the maturation is purple-brown colour with many sparkles. The fruit of Rosinjola gives intense aroma oil with more spicy flavour and moderate bitterness. Features Leaf The length of the leaf is ranged between 4,33 cm to 7,71 cm, but average size is around 5.90 cm. The width of the leaf is ranged from 1,0 cm to 1,8 cm, but average size of the leaf is 1,36 cm. Table 2. Leaf features of the variety Rosinja Features Mean value of the category Leaf properties Shape (mm) L/W = 43,9 Length (mm) 59,0 Width (mm) 13,6 5

8 Fruit Average weight of the fruit is between 1,0 g to 3,65 g, but the average weight is around 2,325 g. Length of the fruit is 1,75 cm and width of 1,26 cm. Table 3. Fruit features of the variety Rosinjola Features Mean value of the category Fruit properties Shape (mm) L/W = 18,9 Length (mm) 17,5 Width (mm) 12,6 Genetic characteristics The percentage of moisture in the fruit of Rosinjola variety is large and is about 65%, while the amount of oil in the fruit is 35,29 %. The characteristic of virgin olive oil is the bitterness and piquancy. The amount of total polyphenols in live oil Rosinjola is 347,1±15,2 mg/kg of chalky acid, which classifies this sort with a large content of total polyphenols. Picture 2. Rosinjola (Source: 6

9 3.2. Istarska Bjelica (Istrian Bjelica) Istrian Bjelica is an indigenous variety, which is inhabited in Istria and Kvarner, and it can be found in Slovenia and Italy. Variety is characterized by high proportion of polyphenols (more than 450 mg/kg). In mature condition contains up to 24% of oil. The tree is medium lush growth, thick treetop that grow in the highs. The branches are long and firm, grow upright. The leaf is medium size, wide and dark green. It s an elliptical shape and has a shape of spiral. The fruit is egg-like, symmetrical and large. During the maturation it changes colour from light-yellow to green/reddish with purple shade. This is one of the most enduring varieties on low temperatures and strong wind. It grows late, mid or late November. Picture 3. Istarska Bjelica (Source: 7

10 Features Leaf of Istarska Bjelica is medium large and broad. In the table below, we can see the data of this variety feature size. Table 4. Leaf features of the variety Istarska Bjelica Features Mean value of the category Leaf properties Shape (mm) L/W = 60,9 Length(mm) 63,4 Width(mm) 10,4 The fruit of Istarska Bjelica is medium large and egg-like shape and based on the ratio between the length and the width of the fruit is classified into the category of egg-like fruits. The average mass of the fruit is about 2,34 g. Table 5. Fruit features of the variety Istarska Bjelica Features Mean value of the category Fruit properties Shape (mm) L/W =,5 Length (mm) 19,9 Width (mm) 13, Buža Buža vodenjanska ženska (Female Buža) The most widely spread variety in Istria. The most widespread is around Peroja and Fažina, Vodnjan and Bala. The tree is large, sometimes can reach Hight of up to 10 meters. Crown is indented, rounded and thick with a tendency of growth in height and width. Very susceptible to for, dew or wind in the first part of growth. When the fruit gets to yellow-reddish pigment then the oil is of very high quality. Then Buža oil has fresh smell, a pleasant bitterness and a strong pinkiness. 8

11 The fruit is large and oval, purple-green colour, often cut to one side and when fully matured it takes on a uniform darkish purple colour. The fruit of Buža belong to the category of large and egg-like fruits weight from 4 grams. Table 6. Fruit features of the variety Buža vodenjanska ženska Features Mean value of the category Fruit properties Shape (mm) L/W = 1,26 ± 0,07 Length (mm) 24,2 ± 0,95 Width (mm) 19,4 ±1,00 The leaf is medium size, slim, from the front side is green and glossy with almost white back. Table 7. Leaf features of the variety Buža vodenjanska ženska Features Mean value of the category Leaf properties Shape (mm) L/W = 5,56 ± 0,25 Length(mm) 6,07 ± 0,42 Width(mm) 1,11 ± 0,10 Picture 4. Buža Vodenjanska ženka (Source: 9

12 5. CHARACTERISTICS OF FATTY ACID COMPOSITION The most abundant fatty acids in olive oil in the form of triglycerides are oleinic (C18:1), linoleic (C18:2), palmitic (C16:0), and stearic acid (C18:0). Oleic acid present at the highest concentration of 55-83% unlike other fatty acids. Fatty acids into live oil vary in wide ranges depending on varieties, degree of fruit maturity, altitude, climate and many other factors. In addition to oleic other fatty acids are represented in amounts: palmitine 7-20%, linoleum %, stearine 0.5-5%, palmitoleins %, linolenic 0.9%, gadoline 0.4%, and others that are represented. Olive oil contains higher amounts of oleic and less linoleic acids than other oils of plant origin, and these properties make olive oil more resistant to oxidation. Many factors such as harvesting time, variety and origin differ greatly in the formation of fatty acids in the oil. The ratio of saturated and unsaturated fatty acids changes with the latitude due to the increase in oleic and the reduction of linoleic, palmitic and stearic acid. 10

13 Picture 5. Fatty acid (%) in virgin olive oil samples from three varieties in years 2010 and (Source: Characteristics of nutritive value of virgin olive oils from Buža, Istarska bjelica, Leccino and Rosulja cultivars, Koprivnjak, Vrhovnik, Hladnik, Prgomet, Hlevnjak, Majetić, Germek, 2012.) From the data on the composition of fatty acids it can be noticed that the sample of the oil of Istrian Bjelica is characterized by higher amounts of oleic acid from Buža. The share of oleic acid is ranged from 65.6 % (Rosulja, 2011.) to 79.8% (Istrian Bjelica, 2012.) 11

14 6. CONCLUSION In Croatia, there are 61 described olive varieties and the most famous ones are in Istria, Crnica, Istarska Bjelica, Buža and Rosinjola. We can conclude that olive oils, if the fruits are picked din the optimal degree of maturity and timely processed and stored in the correct manner, keep their high value for a long time. Due to a balanced composition, where unsaturated oleic acid dominates with the appropriate content of linoleic and linolenic acid, it is recommended by nutritionists and gastronome due to unique properties that enrich the taste. 12

15 7. LITERATURE 1.URL: ( ) 2.URL: e_of_virgin_olive_oils_from_bu%c5%bea_istarska_bjelica_leccino _and_rosulja_cultivars ( ) 3. C.S. Hoveland, Crop quality, storage, and utilization, URL: ( ) 5. URL: ( ) 13

16 8. TABLES Tables Name of table Page Table 1. Ordinance on olive oil and olives 4 Table 2. Leaf features of the variety Rosinjola 5 Table 3. Fruit features of the variety Rosinjola 6 Table 4. Leaf features of the variety Istarska Bjelica 8 Table 5. Fruit features of the variety Istarska Bjelica 8 Table 6. Leaf features of the variety Buža Vodenjanska Ženska 9 Table 7. Fruit features of the variety Buža Vodenjanska Ženska 9

17 9. PICTURES Picture Name of picture Page Picture 1. Production Process 2 Picture 2. Rosinjola 6 Picture 3. Istarska Bjelica 7 Picture 4. Buža Vodenjanska Ženska 9 Picture 5. Fatty acid (%) in virgin olive oil samples from three varieties in year and