The influence of olive tree fertilization on the phenols in virgin olive oils. A review

  1. Arbonés, A. 1
  2. Rufat, J. 1
  3. Pérez, M.A. 2
  4. Pascual, M. 3
  5. Benito, A. 2
  6. de Lorenzo, C. 4
  7. Villar, J.M. 3
  8. Sastre, B. 2
  1. 1 Instituto de Investigación y Tecnología Agroalimentarias (IRTA)
  2. 2 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)
  3. 3 Universitat de Lleida
    info

    Universitat de Lleida

    Lleida, España

    ROR https://ror.org/050c3cw24

  4. 4 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) - Consejería de Sanidad de la Comunidad de Madrid
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Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2022

Volumen: 73

Número: 3

Tipo: Artículo

DOI: 10.3989/GYA.0565211 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

Los fenoles del aceite de oliva tienen un fuerte componente varietal, estando influenciados por el estado de maduración y otros factores agronómicos. Entre estos últimos, el efecto del riego es el más conocido, mientras que la fertilización está menos estudiada. La mayoría de los trabajos existentes sobre fertilización, muestran que el incremento en el abonado nitrogenado disminuye los niveles de fenoles totales del aceite de oliva virgen o virgen extra, tanto en secano como en regadío. También se han observado niveles inferiores de ortodifenoles en tratamientos con aplicación de nitrógeno, sin detectar diferencias en el contenido de secoiridoides. El fósforo tiene una influencia menor y la del potasio es algo controvertida, quedando por explorar la influencia del calcio y de los micronutrientes. Debido al considerable impacto que tiene la fertilización en los fenoles así como en la calidad del aceite, sería necesario incrementar los estudios de fertilización con diferentes variedades y sistemas productivos.

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