Antioxidant capacity, fatty acids profile, anddescriptive sensory analysis of table olives asaffected by deficit irrigation

Abstract

BACKGROUND: The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the keyfunctional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidantactivity (AA)], sensory quality, and consumers’ acceptance of table olives, cv. ‘Manzanilla’, was evaluated.RESULTS: A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensitiesof key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI ingeneral (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid andsome minerals.CONCLUSION: The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentallyfriendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of tableolives