Severe Water Deficit Effects on Biophenols, Pigments, and Fatty Acids Profile in Arbequina Olive Oil
DOI:
https://doi.org/10.31285/AGRO.30.1701Keywords:
olive oil quality, water stress, carotenoids, tyrosol, hydroxytirosolAbstract
Water availability is a critical factor influencing olive oil quality, particularly its phenolic composition, which determines sensory properties, oxidative stability, and health benefits. This study evaluated the effects of severe water deficit on the phenolic profile, pigment content, and fatty acid composition of Arbequina olive oil over two consecutive growing seasons (2020 and 2021) in a temperate climate. The experiment was conducted using drainage lysimeters under controlled conditions, comparing fully irrigated and non-irrigated treatments. Results revealed significant differences in oil composition between treatments. Non-irrigated oils exhibited higher concentrations of p-coumaric acid, ferulic acid, total chlorophylls, and β-carotene –compounds associated with oxidative stability and nutraceutical characteristics. In contrast, irrigated oils showed elevated levels of hydroxytyrosol, tyrosol, and total phenols, which contribute to antioxidant activity. The fatty acid profile was also affected, with non-irrigated oils displaying higher levels of palmitic acid and linoleic acid. Non-irrigated treatments yielded oils with enhanced phenolic diversity and compounds associated with sensory and functional benefits, while irrigated treatments maintained a balance of antioxidants. This research emphasizes the importance of adapting irrigation strategies to achieve high-quality olive oil production under varying environmental and water-availability conditions.
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