Olive Oil Composition as a Function Olive Oil Composition as a Function Of Nitrogen, Phosphorus and Of Nitrogen, Phosphorus and

Potassium Plant NutritionPotassium Plant Nutrition

Eric Ben-DavidEric Ben-David, Ran Erel, Arnon Dag, Zohar Kerem, Alon Ben-Gal, Loai Basheer and Uri Yermiyahu

Recent modernization of olive cultivation – densely planted irrigated orchards.

Introduction

Recent modernization of olive cultivation.

Levels of nutrients influence plant growth, fruit production and oil yield.

Introduction

IntroductionRecent modernization of olive cultivation.

Levels of nutrients influence plant growth, fruit production and oil yield.

Agro-technologies, cultivars and milling technologies influence health promoting compounds and sensorial properties of olive oil.

Gutierrez, F., Jimenez, B., Ruiz, A. and Albi, M.A. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from varieties Picual and Hojiblanca and on the different components involved. J Agric Food Chem 47, 121-127.

Beltran, G., del Rio, C., Sanchez, S. and Martinez, L. 2004. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual. J Agric Food Chem 52, 3434-3440.

Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D. and Serraiocco, A. 2007. Influence of cultivar and site of cultivation on the levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L) and correlation with oxidative stability. Scientia Hort 112, 108-119.

.

Recent modernization of olive cultivation.

Levels of nutrients influence plant growth, fruit production and oil yield.

Agro-technologies influence olive oil composition.

Sparse knowledge about the relations between nutrients & oil quality particularly under irrigation conditions.

Fern´andez-Escobar R, Beltr´an G, S´anchez-Zamora MA, Garci´a-Novelo J, Aguilera MP and Uceda M, Olive oil quality decreases with nitrogen over-fertilization. HortScience 41:215–219 (2006).

Morales-Sillero A, Jim´enez R, Fern´andez JE, Troncoso A and Beltr´an G, Influence of fertigation in ‘Manzanilla de Sevilla’ olive oil quality. HortScience 42:1157–1162 (2007).

Introduction

6

96

5

4

3

Perica, 2001Dimassi et al. ,1999Fernandez-Escobar et al, .1999Sibbett and Ferguson ,2002Sharma et al. ,2005

. ,Jordao et al, 1994Cimato et al. ,1990 Tattini et al. ,1990Fernandez-Escobar et al, .2008 Hartmann and Brown ,1953Fernandez-Escobar et al, .2004 Klein an Weinbaum ,1984Fernandez-Escobar et al, .2000 Therios ,1988Inglese et al. ,2002 Tabatabai ,2006Hartmann ,1958 Fernandez-Escobar et al. ,2004Jastrotia et al. ,1999Klein and Lavee ,1977Martin and Fernandez-Escobar ,1997

Restrepo-Diaz et al. ,2008 Restrepo-Diaz et al. ,2008Perica, 2001 Arquero et al. ,2006Ben Mimoun et al. ,2004 Hartmann and Brown ,1953Jastrotia et al. ,1999Klein and Lavee ,1977

Hartmann and Brown ,1953 1Simoes et al. ,2002

Fernandez-Escobar et al. ,2006Fernandez-Escobar et al. ,2002Inglese et al. ,2002

23 2 8 32

15

9

5Morales et al. ,2007

Perica et al. ,1994

Perica et al. ,1994

6Non-irrigated Irrigated Seedlings

NPK in leaves

NFertilization

KFertiliza-tion

P-Fer.

Fertilization & oil

Total

Oil Quality

Quality indices:

1. Acidity.2. Peroxide value.3. Polyphenols content.4. Fatty acid composition.

Acidity (FFA): % free fatty acids (oleic acid).

<0.8% for extra virgin.

Introduction

IntroductionAcidity (FFA): % free fatty acids (oleic acid). <0.8% for extra virgin.

Peroxide Value: a measure of the active oxygen and the potential to go rancid. Primary products of oxidation. ≤ 20 mEQ O2/kg oil.

Acidity (FFA): % free fatty acids (oleic acid). <0.8% for extra virgin. Peroxide Value: a measure of the active oxygen and potential to go rancid. primary products of oxidation. Polyphenols (P”P): strong antioxidants; important for stability and flavor characteristics (bitterness and pungency).

Introduction

IntroductionAcidity (FFA): % free fatty acids (oleic acid). <0.8% for extra virgin. Peroxide Value: a measure of the active oxygen and potential to go rancid. primary products of oxidation. Polyphenols (P”P): strong antioxidants; important for stability and flavor characteristics.Fatty Acid Profile (FAP): % individual fatty acids in the oil. Influence stability and nutritional value. Authenticity assurance. Oleic = desirable nutritionally ; linoleic and linolenic = undesirable for stability .

Oleic acid C 18:1 Linoleic acid C 18:2 Linolenic acid C 18:3

PUFAMUFA

Introduction

Purity Standards for Olive Oil (2002 EU) (1996 IOC)

Fatty acid composition (methyl esters %)

Oleic acid C 18:1Linoleic acid C 18:2Linolenic acid C 18:3

55.0 - 83.03.5 - 21.01.0 Max.(EU – 0.9)

To study the independent effects of N, P and K levels in the irrigation solution on the composition of olive oil (var. ‘Barnea’) using wide concentrations range under highly controlled conditions.

Objective

N P

K

Fruits picked by hand upon reaching an appropriate ripeness index.

Methods

Fruits picked by hand upon reaching an appropriate ripeness index.

Oil was extracted using an ‘Abencor’ system.

Methods

Fruits picked by hand upon reaching an appropriate ripeness index.

Oil was extracted using an ‘Abencor’ system.

Oil quality indices analyzed according to ISO & IOC.

Methods

Leaf (□) and fruit flesh (○)

concentrations of N, P and K

Symbols are means (n = 6) and lines are best-fit regression using all data (p<0.0001).

N

Strong associations: irrigation solution vs. tissue levels & leaf vs. flesh conc.

Saturation curves for N & P; N levels higher in leaf; opposite for P & K.

Wide range of mineral conc. in tissue.

Enable study of oil quality as a function of mineral conc. in tissue.

Flesh importance - synthesis and accumulation of oil occur in the flesh.

Leaf

Flesh

P

K

Results - Mineral Accumulation in Tissue

N

Acidity (FFA)Trend repeated for 2 consecutive years.FFA was negatively influenced by N conc.FFA more than doubled between the two extreme treatments.

y = 0.36x - 0.16

R2 = 0.77

y = 0.37x - 0.35

R2 = 0.83

0.0

0.1

0.2

0.3

0.4

0.5

0.6

0.0 1.0 2.0 3.0Flesh N concentration (% DW)

FF

A c

on

c. (

%)

2008

2007N

Polyphenols (P”P)Highest P”P content at deficiency level for N (lowest N treatment).

0150300450600750

0.0 0.5 1.0 1.5 2.0Flesh N concentration (% DW)

P"P

conc

. (pp

m)

2008

2007

y = 0.36x - 0.16

R2 = 0.77

y = 0.37x - 0.35

R2 = 0.83

0.0

0.1

0.2

0.3

0.4

0.5

0.6

0.0 1.0 2.0 3.0Flesh N concentration (% DW)

FF

A c

on

c.

(%)

2008

2007NAcidity (FFA)Trend repeated for 2 consecutive years.FFA was negatively influenced by N conc.FFA more than doubled between the two extreme treatments.

y = 9.0728x-0.9147

R2 = 0.6312

y = 44.403x-0.4698

R2 = 0.765

0

50

100

150

200

250

0.00 0.05 0.10 0.15 0.20 0.25P conc. (% DW)

P"P

co

nc

. (p

pm

)

2008

2007

Polyphenols (P”P)Three lowest P treatments produced the highest P”P content.Low initial P”P due to irrigation/N fertilization.

y = 0.54x + 0.12R2 = 0.89

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

0.00 0.05 0.10 0.15 0.20 0.25

Flesh P conc. (% DW)

FF

A c

on

c. (

%)

2008

2007

Acidity (FFA)P conc. influenced acidity negatively in 2008 but not in 2007 and not as strongly as N. Acidity increased from 0.14% to 0.23% between the two extreme P treatments.

P

K

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

0.00 1.00 2.00 3.00 4.00

Flesh K conc. (% DW)

FF

A c

on

c. (

%)

2008

2007

0

20

40

60

80

100

120

0.00 1.00 2.00 3.00 4.00

Flesh K conc. (% DW)

P"P

co

nc

. (p

pm

)

2008

2007

FFA and P”P were not influenced despite the wide concentrations range and high levels of K.

FFA

P”P

Fatty Acid Profile (FAP)y = -4.5x + 63.5

R2 = 0.80

y = -8.0x + 68.8

R2 = 0.60

51

54

57

60

63

66

0.0 1.0 2.0 3.0Flesh N conc. (%)

C18

:1 c

onc

. (%

)

y = 28.7x + 16.3

R2 = 0.64

y = 11.8x + 20.3R2 = 0.46

12

14

16

1820

22

24

26

0.0 0.1 0.2 0.3

y = 2.07x + 0.72R2 = 0.93

y = 2.14x + 0.73R2 = 0.95

0.4

0.6

0.8

1.0

1.2

1.4

1.6

0.0 0.1 0.2 0.3

20082007

y = -26.4x + 62.1

R2 = 0.51 y = -11.9x + 57.9

R2 = 0.44

51

54

57

60

63

66

0.00 0.10 0.20 0.30Flesh P conc. (%)

MU

FA

y = 0.40x + 0.59R² = 0.85

y = 0.38x + 0.58R2 = 0.69

0.4

0.6

0.8

1.0

1.2

1.4

1.6

0.0 1.0 2.0 3.0

C18

:3 c

onc

. (%

)

20082007

y = 4.6x + 15.1

R2 = 0.75

y = 7.96x + 9.19

R2 = 0.66

12

14

16

18

20

22

24

26

0.0 1.0 2.0 3.0

C18

:2 c

onc

. (%

)PU

FA

Higher flesh’ N levels led to sharply lower MUFA & higher PUFA.C18:3 & flesh’ N levels correlated particularly well.Higher flesh’ N levels in 2007 correlated with lower MUFA & higher PUFA compared with 2008.

P displayed similar trends albeit weaker.

K had no effect on FAP.

C18:1

C18:3

C18:2

N

P

K

‘Barnea’ oil composition was significantly

influenced by N & P levels; K had a minor effect.

Conclusions

‘Barnea’ oil composition was significantly influenced

by N & P levels; K had a minor effect.

Decreased MUFA and P”P content coupled with

increased PUFA suggest decreased oil stability.

Conclusions

FFAP”P

MUFAPUFA

C18:1C18:2C18:3

↑ N↑↓↓↑↑↑ P↑↓↓↑↑↑ K-----------------------------------

‘Barnea’ oil composition was significantly influenced

by N & P levels; K had a minor effect.

Decreased MUFA and P”P content coupled with

increased PUFA suggest decreased oil stability.

Peroxide value was not influenced by the mineral’s

concentrations.

Conclusions

Conclusions‘Barnea’ oil composition was significantly influenced

by N & P levels; K had a minor effect.

Decreased MUFA and P”P content coupled with

increased PUFA suggest decreased oil stability.

Peroxide value was not influenced by the mineral’s

concentrations.

The study highlights the potential hazard of over-

fertilization with N & P.

Conclusions‘Barnea’ oil composition was significantly influenced

by N & P levels; K had a minor effect.

Decreased MUFA and P”P content coupled with

increased PUFA suggest decreased oil stability.

Peroxide value was not influenced by the mineral’s

concentrations.

The study highlights the potential hazard of over-

fertilization with N & P.

Validating the results under field conditions is

necessary.