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Perri E., Palopoli A., Pellegrino M., Sirianni R., Miele D., 1999a, La caratterizzazione degli oli di oliva calabresi ottenuti da agricoltura biologica, Proceeding of Seminario-Laboratorio “Metodi e sistemi innovativi dell’olivicoltura biologica e sostenibile: stato della ricerca e della sperimentazione”, Rende, april 14-16, pp147- 153. Perri E, Raffaelli A., Sindona, 1999b, G., Quantitation of oleuropein in virgin olive oil by ionspray mass spectrometry-selected reaction monitoring, J. Agric. Food Chem., 47(10), 4156-4160. Perri E., Rizzuti B., Pellegrino M., Salvo F., Spartà G., 2001, Valutazione organolettica degli oli di oliva siciliani campionati nell’ambito del progetto POM B07 ”Caratterizzazione degli oli di oliva meridionali da agricoltura biologica” nell’annata 1999-2000, in Corso per tecnici degustatori d’olio extravergine e vergine d’oliva, Regione Siciliana, Alcamo. Perri E., Rizzuti B., Pellegrino M., Paparella N., Panaro N., Cavallo C., 2002, Characterisation of italian virgin olive oils from organic farming systems, Atti “4th Intenational Symposium on olive growing”, Valenzano (BA), 25-30 settembre - Acta Horticulturae (in corso di stampa). Perri E., Lombardo N., Parlati M.V., Fodale A., Mulè R., Pellegrino M., Salvo F., Spartà G., 2002, Caratterizzazione di oli di oliva da agricoltura biologica provenienti dalla Sicilia, Atti del Convegno Iternazionale di Olivicoltura, Spoleto, 22-23 aprile 2002. Table 1. Mean values of the main quality parameters of olive oil of Coratina cv. from Andria (BA) and significant differences in the means of the same treatment and between treatments. Ripeness index Parameter Culture 2.2 3.2 Mean (a) Acidity Organic 0.28 n.s. 0.23 n.s. 0.26 Integrated 0.28 n.s. 0.28 n.s. 0.28 n.s. n.s. n.s. Peroxide Organic 2.93 n.s. 3.20 n.s. 3.07 Integrated 2.60 b 3.27 a 2.93 n.s. n.s. n.s. Total phenols Organic 485.80 n.s. 418.13 n.s. 451.97 Integrated 432.13 n.s. 382.20 n.s. 407.16 n.s. n.s. n.s. Organoleptic score Organic 7.00 n.s. 7.53 n.s. 7.27 Integrated 7.37 n.s. 7.53 n.s. 7.45 * n.s. n.s. Oleic acid Organic 76.73 n.s. 74.86 n.s. 75.79 Integrated 76.02 n.s. 76.31 n.s. 76.16 n.s. n.s. n.s. Oleuropein (mg/kg) Organic 0.126 A 0.090 B 0.108 (a) Overall means. Differences within the same row (Tukey test): n.s.=not significant; different letters indicate a significant differences at P 0.05 (Tukey test). Differences within the same column (Tukey test): n.s.=not significant; * P
24 CHARACTERIZATION OF ORGANIC VIRGIN OLIVE OILS FROM OGLIAROLA SALENTINA CULTIVAR E. Perri, N. Lombardo, I. Muzzalupo, B. Rizzuti, M. Pellegrino Istituto Sperimentale per l’Olivicoltura C.da Li Rocchi, 87036 Rende (CS), Italy eperri@libero.it G. Sindona, C. Benincasa Dipartimento di Chimica Università della Calabria I-87030 Arcavacata di Rende (CS), Italy 121 C. Cavallo Regione Puglia I.P.A., Brindisi, Italy Introduction The organic extra-virgin olive oil would be able to have high nutritional and sensory quality as necessary requirement to become part of those Italian products that are able to survive in the national and international market. However, there are very few reports on the qualitative, nutritional and organoleptic characteristics of these products (Gutierrez et al., 1999; Perri et al., 1999a; Perri et al., 2001; Perri et al., 2002). Recently, a research project dealing with the “Characterisation of olive oils from the South of Italy obtained by organic farming systems” has been co-funded by the EU and the Italian Ministry of Agriculture (B07 Project, Multiregional Operational Programme, 2 Measure). The principal aim of this research project was to classify and characterise the nutritional and organoleptic quality of organic olive oils and to compare the quality of organic olive oil of important Italian cultivars from selected producing areas to conventional and/or integrated olive oils from the same cultivars and areas. This paper presents some results of the second year of activity in Apulia of the above research project. Materials and methods Plant material. In 2000/2001 harvest, triplicate samples of organically and conventional cultivated olive drupes of Ogliarola salentina cv. from two adjacent farms at Villa castelli (Brindisi, Italy) were collected 10 days before the traditional start of harvest, in the middle of the harvest period and 10 days after the end of harvest time. To compare organically produced olive oils versus conventional olive oils the olives were handpicked from the same cultivars under comparable pedo-climatic, harvesting and productive conditions and the analytical and sensory data compared on the basis of the same stage of olive maturity monitored by Jaen index (Gutierrez et al., 1999). Work-up of plant material. Olive drupes (10 Kg) were crushed with a hammer mill and the oil was extracted by centrifugation after 20 minutes of malaxation at RT. Analytical procedures. The measurements of free acidity, fatty acid methyl esters, peroxide index, specific extinction coefficients K232 and K270, ∆k, and panel test have been determined according to the European Official Methods of Analysis (EC Regulation N. 2568/91 July, 1991). Total phenols were determined by colorimetry using the Folin-Ciocalteu reagent using caffeic acid as external standard. Oleuropein (olp) was determined in virgin olive oil extracts by tandem mass spectrometry with Atmospheric Pressure Chemical Ionization (APCI- MS/MS) under Selected Reaction Monitoring (SRM) condition (Perri et al., 1999b). Results and discussion According with the results of the first year of observation (Perri et al., 2002), from the data of quality parameters of table 1, it turns out that the olive oil from Ogliarola salentina cv. was characterised by medium to low level of total phenols and low percentages of oleic acid. Moreover, only the olive oils produced in the first period of harvest were ascribable without any tolerance to the extra virgin olive oil grade on the basis of organoleptic score (panel test). This is probably due to an increase of the percentages of Bactrocera oleae infestations observed in the second harvest period. As shown by the variance analysis (table 1), analytical and sensory data relating to organic and conventional olive oils are very similar probably because of similar percentages of olive fly infestation due to ineffective pesticide treatments. Finally, an increase of olp content in olive oil versus Jaen index was also observed. Acknowledgements The Italian Ministry of Agriculture and European Union (Multiregional Operational Programme, Measure 2, B07 Project) supported this research work. We thank Mr. Lorenzo Elia and Amalio Cassese for olive sampling, data collection on farming systems and olive grove management. We thank also Prof. Angelo Putignano and Prof. Francesco Prudentino (I.T.A.S. of Ostuni-BR) for olive oil extraction. PDF creato con FinePrint pdfFactory versione dimostrativa http://www.secom.re.it/fineprint
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International Congress BIOLOGICAL P
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15:40-16:20 G. Lozzia Università d
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MAIN SPEAKERS • V. Rotondo FIAO,
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Il settore oggi è regolamentato in
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target botanical synthetic sodium c
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RELIABILITY AND PROSPECTIVES FOR TH
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Vineyard Passive diffusion Spontane
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of the host, a relatively limited n
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LOZZIA G.C., RIGAMONTI I.E., 1994 -
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DIFESA DELLE COLTURE DAI PATOGENI F
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THE FUNGAL PHYTOTOXINS AND THEIR PO
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NEED FOR RESEARCH AND APPROPRIATE A
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PRESENCE OF OCHRATOXIN IN EXPERIMEN
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5. Hohler, D. (1998). Ochratoxin A
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Table 3: Pesticide treatments on
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BIOPESTICIDES: EVALUATION PROCESS F
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Xenorhabdus spp. and Photorhabdus s
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It can be reproduced in vivo at 15
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Vinson, S. B., 1975, Biochemical co
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PROTECTION OF GRAPEVINE FROM POWDER
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I MEZZI TECNICI PER L'AGRICOLTURA B
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POSTER 1. Agosteo G.E., Ambrosio M.
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31. Pietri A., Bertuzzi T., Barbier
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1 PROVE DI LOTTA ALL’OIDIO DELLO
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2 LUPINUS ALBUS, AN ANCIENT EUROPEA
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Table 1. Benzo(a)pyrene and benzo(e
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5 INSETTICIDI D’ORIGINE VEGETALE
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Tabella 2. Piretrine: composizione
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californicus (fitoseide predatore)
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7 NATURAL COMPOUNDS IN THE CONTROL
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8 METHODS FOR EVALUATION, IN CONTRO
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Figure 3. Effect of Pseudomonas sp.
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9 IMPROVEMENT OF SOIL PROPERTIES AN
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(mg kg-1) (mg kg-1) 140 120 100 80
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