Estádio de maturação de azeitona na composição fenólica de azeite produzido no município de Encruzilha do Sul, RS – Azeite Sabiá

Abstract

The phenolic composition of olive oil responds differently to the various agronomic and technological factors linked to the olive oil extraction process. One of the main agronomic factors studied is the ripening point at the olive harvest time. Climatic aspects also influence the total phenolic composition of an olive oil, affecting the quality of the final product, especially when there is high rainfall prior to harvest. The objective of this study was to analyze the influence of the ripening point of olives and the possible climatological interference on the composition of total biophenols in olive oil, in the municipality of Encruzilhada do Sul, correlating the quantities of biophenols in the Koroneiki and Arbequina olive cultivars, from the harvests 2022 and 2023, to evaluate possible interference in the phenolic composition between cultivars with the same maturity point at the harvest time. The olive oil samples used in this study come from a commercial olive located in the municipality of Encruzilhada do Sul, Serra do Sudeste. The olives from the Koroneiki and Arbequina cultivars were harvested at two stages of ripeness (early and late), and immediately afterwards the continuous oil extraction technique was carried out. The machinery used to extract the olive oil was from the MORI-TEM brand. The olive oil was stored after extraction in stainless steel barrels inert with nitrogen. Weather data was collected 15 days before the harvest date for both years regarding early harvest. For late harvest, the sum of the 15 days preceding the early harvest plus the remaining days until the late harvest date was counted. The data were subjected to the linear correlation test using the statistical software R studio. The analyzes carried out show the positive influence of early maturation on the increase in phenolic compounds, however, the significant difference in the presence of oleocanthal and oleuropein between these varieties highlights the importance of the choice of cultivar in the chemical composition of the oil, suggesting different sensory profiles. In this context, the central conclusion is the critical need for a careful selection of the harvest point to optimize both the phenolic composition and the sensorial profile of the olive oil, also considering the climatic variables that play a relevant role, as indicated by the results of the 2023 harvest. These findings offer valuable information for producers to improve the quality and consistency of olive oil. The precipitation has awakened the final hypothesis, which still needs to be studied and confirmed. However, we point to evidence that the climatic factor related to precipitation that precedes the harvest season can directly interfere with the final number of phenolic compounds and consequently the final quality of the product.