| 词条 | Picual |
| 释义 |
| name = Picual | image = Picuals novembre.JPG | caption = Picual olives in Catalonia | origin = Spain | use = Oil and table }} The Picual, also known as Marteña or Lopereña, is an olive cultivar from Spain. Picual olives are the most commonly grown olive today for olive oil production,[1] with production centered in the Spanish province of Jaén.[1] Picual trees are estimated to account for 25% of all olive oil production in the world.[3][4] Naturally, this varietal is very high in oil content, at 20-27% by weight.[5][2] CharacteristicsVirgin olive oil from Picual olives have high levels of polyphenols (an organic compound which is known to have antioxidant effects),[3] typically between 300 and 700ppm.[4] Many Picual groves are primarily harvested when ripe or overripe to maximize oil content, and thus produce oil with poor taste qualities.[5][2] Less than one quarter of the harvest each year qualifies as Extra Virgin.[5] SynonymsAceite (de), Albaideño, Andaluza, Blanca, Calidad (de), Carlon, Corriente, Doncel, Fina, Grosal, Jabata, Javata, Lopereño, Marteño, Marteño Basto, Fino, Molejona, Moradillo, Moradillo Negro, Moradillo Temprano, Morcona, Morenillo, Nevadillo, Nevadillo Blanco, Nevadillo de Martos, Nevado, Nevado Blanco, Nevado Blanco Productivo, Olive Grosse de Tlemcen, Olivo Macho de Santisteban del Puerto, Picua', Picual de Hoja Clara, Picual de Hoja Oscura, Picual de Jaẽn, Picuda, Picual de Almeria, Picudo, Picudo de Martos, Picudo Loporeño, Picudo Marteño, Picvalles, Redondilla, Salgar, Salgares, Sevillano, Sir George Grey's Spanish, Temprana, Tetudilla, Picual de Almeria, Picual de Almeria (Gordal), Picual de Almeria (Picual), Picual de Estepa, Picual de Estepa (Picual), and Picudo (Picual)[6][7] References1. ^{{citation |url=http://hera.ugr.es/doi/15058025.pdf |title=Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual |journal=Journal of Agricultural and Food Chemistry |year=2004 | doi= 10.1021/jf049894n |pmid=15161211 |volume=52 |issue=11 |pages=3434–40 |author=Beltrán G, Del Rio C, Sánchez S, Martínez L}} {{Olives}}2. ^1 2 {{citation|author=Paul M. Vossen|title=Organic Olive Production Manual|url=https://books.google.com/books?id=dlBydJrbI1MC|accessdate=22 September 2013|date=1 January 2007|publisher=UCANR Publications|isbn=978-1-60107-440-9|pages=8–9}} 3. ^1 {{citation |title=Use of 1-acetoxypinoresinol to authenticate Picual olive oils |volume=37 |issue=6 |journal=International Journal of Food Science & Technology |author1=Aranzazu García |author2=Manuel Brenes |author3=Concepción Romero |author4=Pedro García |author5=Antonio Garrido |year=2002 |doi=10.1046/j.1365-2621.2002.00591.x |pages=615–625}} 4. ^1 {{citation |title=Study of phenolic compounds in virgin olive oils of the Picual variety |author1=M. Brenes |author2=A. García |author3=J. J. Rios |author4=P. García |author5=A. Garrido |journal=European Food Research and Technology |volume=215 |issue=5 |pages = 407–412|year=2002 |doi=10.1007/s00217-002-0604-0}} 5. ^1 2 {{citation|author=Tom Mueller|title=Extra Virginity: The Sublime and Scandalous World of Olive Oil|url=https://books.google.com/books?id=H3_I1hhX5iMC|accessdate=22 September 2013|date=5 December 2011|publisher=W. W. Norton|isbn=978-0-393-08348-4}} 6. ^ - Retrieved 2018-07-09 7. ^ - Retrieved 2018-07-09 1 : Olive cultivars |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。