Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

Journal of the Science of Food and Agriculture

Volumn 89, Issue 11, 2009, Pages 1871-1878

  Dag, Arnon ^a   Ben David, Eric ^a,b   Kerem, Zohar ^b   Ben Gal, Alon ^a   Erel, Ran ^a   Basheer, Loai ^b   Yermiyahu, Uri ^a  

^a VOLCANI CENTER   (Israel)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Acidity; Fatty acid; Fertigation; Fertilisation; MUFA; Olive oil; Omega 3; Peroxide; Polyphenol; PUFA

Indexed keywords

BARNEA; OLEACEAE;

EID: 68149138160     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3664     Document Type: Article

References (41)

1. Trichopoulou A and Critselis E, Traditional Mediterranean diet and longevity in the elderly: a review. Public Health Nutr 7:943-947 (2004).
2. Keys A, Mediterranean diet and public health: personal reflections. Am J Clin Nutr 61:(Suppl): 1321S-1323S (1995).
3. Teres S, Barcelo-Coblijn G, Benet M, Alvarez R, Bressani R, Halver JE, et al, Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc Natl Acad Sci USA 105:13811-13816 (2008).
4. González-Correa JA, Navas MD, Muñoz-Marín J, Trujillo M, Fernández-Bolaños J and de la Cruz JP, Effects of hydroxytyrosol and hydroxytyrosol acetate administration to rats on platelet function compared to acetylsalicylic acid. J Agric Food Chem 56:7872-7876 (2008).
5. Schaffer S, Podstawa M, Visioli F, Bogani P, Müller WE and Eckert GP, Hydroxytyrosol-rich olive mill wastewater extract protects brain cells in vitro and ex vivo. J Agric Food Chem 55:5043-5049 (2007).
6. García-González DL, Aparicio-Ruiz R and Aparicio R, Virgin olive oil - Chemical implications on quality and health. Eur J Lipid Sci Technol 110:602-607 (2008).
7. Visioli F and Galli C, The role of antioxidants in the Mediterranean diet. Lipids 36:(Suppl): S49-S52 (2001).
8. Brouwer IA, Katan MB and Zock PL, Dietary alpha-linolenic acid is associated with reduced risk of fatal coronary heart disease, but increased prostate cancer risk: a meta-analysis. JNutr 134:919-922 (2004).
9. Cho E, Hung S, Willett WC, Spiegelman D, Rimm EB, Seddon JM, et al, Prospective study of dietary fat and the risk of age-related macular degeneration. Am J Clin Nutr 73:209-218 (2001).
10. Beers MH, Porter RS, Jones TV, Kaplan JL and Berkwits M (eds), The MerckManual, 18th edition. Merck & Co., Whitehouse, NJ (2006).
11. Caravita MA, Benincasa C, De Rose F, Muzzalupo I, Parise A, Pellegrino M, et al, Omega-3/omega-6 fatty acids ratio in olive oils from Italian olive varieties. AgroFOOD Industry Hi-tech 6:17-18 (2007).
12. Morales MT and Przybylski R, Olive oil oxidation, in Handbook of Olive Oil, ed. by Harwood J and Aparicio R. Aspen Publications, Gaitherburg, Maryland, pp. 459-490 (2000).
13. Fernández-Escobar R, Beltrán G, Sánchez-Zamora MA, Garciá-Novelo J, Aguilera MP and Uceda M, Olive oil quality decreases with nitrogen over-fertilization. HortScience 41:215-219 (2006).
14. Fontanazza G, Olive farming system developments. California Grower 18:1-10 (1993).
15. nd international seminar on Recent Advances in Olive Industry, November 5-10, 2006, Marsala, Italy. Universitá di Palermo: Sicilia, pp. 307-316 (2006).
16. Erel R, Dag A, Ben Gal A, Schwartz A and Yermiyahu U, Flowering and fruit set of olive trees is response to nitrogen, phosphorus and potassium. J AmSocHort Sci 133:639-647 (2008).
17. Morales-Sillero A, Jiménez R, Fernández JE, Troncoso A and Beltrán G, Influence of fertigation in 'Manzanilla de Sevilla' olive oil quality. HortScience 42:1157-1162 (2007).
18. Fiorino P, Alessandri S, Cert A, Dikmen I and Rahmani M, Técnicas agronómicas y características del aceite de olive, in La Enciclopedia del OliVo, COI Plaza & Jane's, Barcelona, pp. 195-222 (1996).
19. Simões P, Pinheiro-Alves C, Cordeiro AM and Marcelo ME, Effect of nitrogen and potassium fertilization on fatty acids composition and oxidative stability for 'Carrasquenha' cultivar olive oil at different harvest periods - preliminary study. Acta Hort 586:337-340 (2002).
20. Inglese P, Gullo G and Pace LS, Fruit growth and olive oil quality in relation to foliar nutrition and time of application. Acta Hort 586:507-509 (2002).
21. Sawan ZM, Hafez SA, Basyony AE and Alkassas AR, Nitrogen, potassium and plant growth retardant effects on oil content and quality of cotton seed. Grasas Aceites 58:243-251 (2007).
22. Seo GS, Jo JS andChoi CY, The effect of fertilization level on the growth and oil quality in sesame (Sesamumindicum L.). Korean J Crop Sci 31:24-29 (1986).
23. Khan NA, and Ansari HR, Samiullah effect of gibberellic acid spray and basal nitrogen and phosphorus on productivity and fatty acid composition of rapeseed mustard. J Agron Crop Sci 179:29-33 (1997).
24. Kheir NF, Harb EZ, Moursi HA and El-Gayar SH, Effect of salinity and fertilization on flax plants (Linum usitatissimum L.). II. Chemical composition. Bull Faculty Agric, University of Cairo, 42:57-70 (1991).
25. Froment MA, Turley D and Collings LV, Effect of nutrition on growth and oil quality in linseed. Tests Agrochem Cultivars 21:29-30 (2000).
26. Salama AM, Yield and oil quality of sunflowers as affected by fertilizers and growth regulators. Növény-termelés 36:191-202 (1987).
27. Snell FD and Snell CT, Colorimetric Methods Analysis Including Some Turbidimetic and Nephelometric Methods, Vol. 2, Inorganic. Ven Nostrand, Toronto (1949).
28. IOOC, Document 6. International Olive Oil Council: Madrid (1984).
29. Martinez SJ, Munoz AE, Alba M and, Lanzon RA, Informe sobre utilizacion del analizador de rendimientos Abencor. Grasas Aceites 26:379-385 (1975).
30. Swain T and Hillis WE, The phenolic constituents of Prunus domestica. J Sci Food Agric 10:63-68 (1959).
31. Firestone D, Official Methods and Recommended Practices of the AOCS, 5th edition. AOCS Press, Champaign (1997).
32. Sanchez J and Harwood JL, Biosynthesis of triacylglycerols and volatiles in olives. Eur J Lipid Sci Tech 104:564-573 (2002).
33. Gutierrez F, Jimenez B, Ruiz A and Albi MA, Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J Agric Food Chem 47:121-127 (1999).
34. IOOC (International Olive Oil Council), Trade standard applying to olive oil and olive-pomace oil. COI/T15/NC No 3. 25 June (2003). Available at: www.internationaloliveoil.org [last accessed 2009].
35. Bonanome A, Pagan A, Biffanti S, Opportuno A, Sorgato F, Dorella M, et al, Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoprotein to oxidative modification. Arterioscler Thromb 4:529-533 (1992).
36. Aparicio R and Luna G, Characterization of monovarietal virgin olive oils. Eur J Lipid Sci Technol 104:614-627 (2002).
37. Ryan D, Antolovich M, Prenzler P, Robards K and Lavee S, Biotransformations of phenolic compounds in Olea europaea. L Sci Hort 92:147-176 (2002).
38. Parr AJ and Bolwell GP, Phenols in the plant and inman. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J Sci Food Agric 80:985-1012 (2000).
39. Servili M, Esposto S, Lodolini E, Selvaggini R, Taticchi A, Urbani S, et al, Irrigation effects on quality, phenolic composition and selected volatiles of virgin olive oils Cv. Leccino. J Agric Food Chem 55:6609-6618 (2007).
40. Chalker-Scott L and Fuchigami LH, The role of phenolic compounds in plant stress responses, in Low-temperature Stress Physiology in Crops, ed. by Paul HL. CRC Press, Boca Raton, FL, pp. 27-40 (1989).
41. Waterman PG and Mole S, Analysis of Phenolic Plant Metabolites. Blackwell Scientific, Oxford (1994).