51
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High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2035-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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52
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Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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53
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Roselli L, Clodoveo ML, Corbo F, De Gennaro B. Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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54
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Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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55
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Juliano P, Bainczyk F, Swiergon P, Supriyatna MIM, Guillaume C, Ravetti L, Canamasas P, Cravotto G, Xu XQ. Extraction of olive oil assisted by high-frequency ultrasound standing waves. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633809 DOI: 10.1016/j.ultsonch.2017.02.038] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
High-frequency ultrasound standing waves (megasonics) have been demonstrated to enhance oil separation in the palm oil process at an industrial level. This work investigated the application of megasonics in the olive oil process on laboratory and pilot scale levels. Sound pressure level and cavitational yield distribution were characterised with hydrophones and luminol to determine associated physical and sonochemical effects inside the reactor. The effect of water addition (0%, 15%, and 30%), megasonic power levels (0%, 50%, and 100%), and malaxation time (10min, 30min, and 50min) was evaluated using response surface methodology (RSM) in a 700g batch extraction process. The RSM showed that the effect of the megasonic treatment (585kHz) in the presence of a reflector is more prominent at longer malaxation time (50min) and at higher water addition (30%) levels post-malaxation. Longer megasonic treatment of the malaxed paste (up to 15min; 220kJ/kg) increased oil extractability by up to 3.2%. When treating the malaxed paste with the same specific energy, higher oil extractability was obtained with longer treatments and low megasonic power levels in comparison to higher power levels and shorter times. Megasonic treatment of the paste before malaxation (585kHz, 10min, 146kJ/kg) and no water addition provided an increase in oil extractability of up to 3.8% with respect to the non-sonicated control. A double sonication intervention, before and after malaxation, using low (40kHz) and high (585kHz) frequency, respectively, provided up to 2.4% increase in oil extractability. A megasonic intervention post-malaxation (400 and 600kHz, 57-67min, 18-21kJ/kg) on a pilot scale using early-harvest olive fruits resulted in up to 1.7% extra oil extractability. Oil extracted under a high sonication frequency (free radical production regime) did not impact on olive oil quality parameters at reactor characterisation levels. Megasonic standing wave forces can enhance olive oil separation at various stages of the olive oil extraction process.
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Affiliation(s)
- Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Fabian Bainczyk
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; University of Mannheim, Paul-Wittsack-Strasse 10, 68163 Mannheim, Germany
| | - Piotr Swiergon
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Made Ian Maheswara Supriyatna
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; Wageningen University, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | | | | | | | - Giancarlo Cravotto
- Dip.to di Scienza e Tecnologia del Farmaco, University of Turin, via P. Giuria 9, Turin I-10125, Italy
| | - Xin-Qing Xu
- CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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56
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Amirante R, Distaso E, Tamburrano P, Paduano A, Pettinicchio D, Clodoveo M. Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.egypro.2017.08.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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57
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Fregapane G, Salvador MD. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process. Antioxidants (Basel) 2017; 6:E61. [PMID: 28771173 PMCID: PMC5618089 DOI: 10.3390/antiox6030061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 12/29/2022] Open
Abstract
The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process-crushing, malaxation and liquid-solid separation-is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under the different crushing conditions studied are reasonably proportional to the intensity of the milling stage, and strongly depend on the olive variety processed. During malaxation, the content of the main phenolic secoiridoids is reduced, especially in the case of the hydroxytyrosol derivatives, in which a variety-dependent behaviour is observed. The prediction of the concentration of phenolic secoiridoids finally transferred from the kneaded paste to the virgin olive oil is also feasible, and depends on the phenolic content and amount of water in the olive paste. The determination of the phenolic compounds in the olive fruit, olive paste and olive oil has been carried out by LC-MS (Liquid-Chromatography Mass-Spectrometry). This improved knowledge could help in the use of more adequate processing conditions for the production of virgin olive oil with desired properties; for example, higher or lower phenolic content, as the amount of these minor components is directly related to its sensory, antioxidant and healthy properties.
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Affiliation(s)
- Giuseppe Fregapane
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
| | - M Desamparados Salvador
- Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain.
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58
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Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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59
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60
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Leong T, Juliano P, Knoerzer K. Advances in Ultrasonic and Megasonic Processing of Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9167-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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61
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Clodoveo ML, Moramarco V, Paduano A, Sacchi R, Di Palmo T, Crupi P, Corbo F, Pesce V, Distaso E, Tamburrano P, Amirante R. Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis. ULTRASONICS SONOCHEMISTRY 2017; 37:169-181. [PMID: 28427621 DOI: 10.1016/j.ultsonch.2017.01.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 11/01/2016] [Accepted: 01/05/2017] [Indexed: 06/07/2023]
Abstract
The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as "continuous" is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative device is mainly composed of a triple concentric pipe heat exchanger combined with three ultrasound probes. This mechanical solution allows both the cell walls (which release the oil droplets) along with the minor compounds to be destroyed more effectively and the heat exchange between the olive paste and the process water to be accelerated. This strategy represents the first step towards the transformation of the malaxing step from a batch operation into a real continuous process, thus improving the working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis. The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product at the inlet and the outlet of the device; in addition, the measurement of the pigments concentration in the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol oxidase enzyme in the olive paste was measured.
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Affiliation(s)
- Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
| | - Vito Moramarco
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Antonello Paduano
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Raffaele Sacchi
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Tiziana Di Palmo
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Pasquale Crupi
- Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Filomena Corbo
- Department of Pharmaceutical Chemistry, University of Bari, Bari, Via Orabona, 4, Italy
| | - Vito Pesce
- Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126 Bari, Italy
| | - Elia Distaso
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Paolo Tamburrano
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
| | - Riccardo Amirante
- Department of Mechanics, Mathematics and Management (DMMM), Polytechnic University of Bari, Via Orabona 4, Italy
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62
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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chem 2017; 232:610-620. [PMID: 28490119 DOI: 10.1016/j.foodchem.2017.04.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 11/20/2022]
Abstract
The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30°C, and at both temperatures for 30 and 60min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening; however 3,4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition.
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63
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Juliano P, Augustin MA, Xu XQ, Mawson R, Knoerzer K. Advances in high frequency ultrasound separation of particulates from biomass. ULTRASONICS SONOCHEMISTRY 2017; 35:577-590. [PMID: 27217305 DOI: 10.1016/j.ultsonch.2016.04.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 04/03/2016] [Accepted: 04/28/2016] [Indexed: 06/05/2023]
Abstract
In recent years the use of high frequency ultrasound standing waves (megasonics) for droplet or cell separation from biomass has emerged beyond the microfluidics scale into the litre to industrial scale applications. The principle for this separation technology relies on the differential positioning of individual droplets or particles across an ultrasonic standing wave field within the reactor and subsequent biomass material predisposition for separation via rapid droplet agglomeration or coalescence into larger entities. Large scale transducers have been characterised with sonochemiluminescence and hydrophones to enable better reactor designs. High frequency enhanced separation technology has been demonstrated at industrial scale for oil recovery in the palm oil industry and at litre scale to assist olive oil, coconut oil and milk fat separation. Other applications include algal cell dewatering and milk fat globule fractionation. Frequency selection depends on the material properties and structure in the biomass mixture. Higher frequencies (1 and 2MHz) have proven preferable for better separation of materials with smaller sized droplets such as milk fat globules. For palm oil and olive oil, separation has been demonstrated within the 400-600kHz region, which has high radical production, without detectable impact on product quality.
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Affiliation(s)
- Pablo Juliano
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia.
| | - Mary Ann Augustin
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Xin-Qing Xu
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Raymond Mawson
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
| | - Kai Knoerzer
- CSIRO Food and Nutrition, 671 Sneydes Rd, Werribee, VIC 3030, Australia
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64
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Trapani S, Guerrini L, Masella P, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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65
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Amirante R, Clodoveo ML. Developments in the design and construction of continuous full-scale ultrasonic devices for the EVOO industry. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600438] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Riccardo Amirante
- Department of Mechanics; Mathematics and Management (DMMM); Polytechnic University of Bari; Via Orabona Italy
| | - Maria Lisa Clodoveo
- Department of Agricultural and Environmental Science; University of Bari; Via Amendola Bari Italy
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66
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Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600230] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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67
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Hachicha Hbaieb R, Kotti F, Vichi S, Gargouri M. Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600150] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rim Hachicha Hbaieb
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage UniversityNational Institute of Applied Sciences and Technology (INSAT)TunisTunisia
| | - Faten Kotti
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage UniversityNational Institute of Applied Sciences and Technology (INSAT)TunisTunisia
| | - Stefania Vichi
- Department of Nutrition, Food Science and Gastronomy, INSA‐UB, XaRTA (Catalonian Reference Network on Food Technology), University of BarcelonaFood and Nutrition Torribera CampusBarcelonaSpain
| | - Mohamed Gargouri
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage UniversityNational Institute of Applied Sciences and Technology (INSAT)TunisTunisia
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68
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Guerrini L, Luca Pantani O, Parenti A. The impact of vertical centrifugation on olive oil quality. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12489] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Ottorino Luca Pantani
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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69
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Alcalá S, Ocaña MT, Cárdenas JR, Miquel MÁ, Vilar J, Espínola F, Moya M. Alkyl esters content and other quality parameters in oil mill: A response surface methodology study. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Sonia Alcalá
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
| | | | - José Rafael Cárdenas
- GEA Westfalia Separator Iberica; S.A., International Centre of Competence of Olive Oil; Jaén Spain
| | | | - Juan Vilar
- GEA Westfalia Separator Iberica; S.A., International Centre of Competence of Olive Oil; Jaén Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering; Agrifood Campus of International Excellence (ceiA3); University of Jaén; Jaén Spain
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70
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Hachicha Hbaieb R, Kotti F, Gargouri M, Msallem M, Vichi S. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile. Food Chem 2016; 203:548-558. [DOI: 10.1016/j.foodchem.2016.01.089] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
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71
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De Luca M, Restuccia D, Clodoveo ML, Puoci F, Ragno G. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes. Food Chem 2016; 202:432-7. [DOI: 10.1016/j.foodchem.2016.02.018] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Revised: 09/29/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
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72
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Guerrini L, Migliorini M, Giusti M, Parenti A. The influence of crusher speed on extra virgin olive oil characteristics. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600156] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lorenzo Guerrini
- Dipartimentodi Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Firenze Italy
| | - Matteo Giusti
- Soc. Agr. DIEVOLE SpA; Castelnuovo Berardenga (SI) Italy
| | - Alessandro Parenti
- Dipartimentodi Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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73
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Bioactive Compounds of Portuguese Virgin Olive Oils Discriminate Cultivar and Ripening Stage. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2848-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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74
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Jolayemi OS, Tokatli F, Ozen B. Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food Chem 2016; 211:776-83. [PMID: 27283696 DOI: 10.1016/j.foodchem.2016.05.134] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 05/14/2016] [Accepted: 05/20/2016] [Indexed: 01/28/2023]
Abstract
The aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and mid-harvest oils had high hydroxytyrosol and tyrosol (maximum 20.7mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6mg/kg and 2.86mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25meqO2/kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.
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Affiliation(s)
| | - Figen Tokatli
- Izmir Institute of Technology, Department of Food Engineering, 35430 Urla-Izmir, Turkey.
| | - Banu Ozen
- Izmir Institute of Technology, Department of Food Engineering, 35430 Urla-Izmir, Turkey.
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75
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Sánchez‐Ortiz A, Bejaoui MA, Herrera MPA, Jiménez Márquez A, Beltrán Maza G. Application of oxygen during olive fruit crushing impacts on the characteristics and sensory profile of the virgin olive oil. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500276] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Araceli Sánchez‐Ortiz
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | - Mohamed Aymen Bejaoui
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | | | - Antonio Jiménez Márquez
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
| | - Gabriel Beltrán Maza
- Department of Technology, Postharvest, and Food IndustriesIFAPA “Venta del Llano” Centre, Institute for Research and Training in Agriculture and FisheriesMengíbarJaénSpain
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76
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Peres F, Martins LL, Ferreira-Dias S. Influence of enzymes and technology on virgin olive oil composition. Crit Rev Food Sci Nutr 2015; 57:3104-3126. [DOI: 10.1080/10408398.2015.1092107] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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77
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Optimization of malaxing conditions using CaCO3 as a coadjuvant: A method to increase yield and quality of extra virgin olive oil cv. Chemlali. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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78
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Morales-Sillero A, García JM. Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensory quality from 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' super-high-density hedgerows. A preliminary study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2445-2453. [PMID: 25348572 DOI: 10.1002/jsfa.6971] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 10/15/2014] [Accepted: 10/21/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Super-intensive cultivation facilitates olive mechanized harvesting, allowing substantial savings in the production cost of virgin olive oil (VOO). However, the number of varieties adapted to this type of cultivation is small. This study explores the impact that harvesting with a grape straddle harvester of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' olives grown in super-intensive cultivation has on the physiology of the fruit and the quality of the oil subsequently extracted. RESULTS For both cultivars, fruits harvested mechanically showed higher respiration and ethylene production and lower firmness than fruits harvested by hand. Their oils exhibited lower phenol contents, lower oxidative stability and lower presence of positive sensory attributes. However, in these oils the values of parameters used to assess the level of quality of VOO remained within the limits required for the best commercial category. CONCLUSION Mechanical harvesting of 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' super-high-density hedgerows induced physiological alterations in the fruits and a reduction in the contents of natural antioxidants and flavour components in the oils, though it did not result in a loss of the 'Extra' level of quality.
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Affiliation(s)
- Ana Morales-Sillero
- Dpto Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, E-41013 Sevilla, Spain
| | - José M García
- Dpto Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa (CSIC), Avda Padre García Tejero 4, E-41012 Sevilla, Spain
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79
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Hachicha Hbaieb R, Kotti F, García-Rodríguez R, Gargouri M, Sanz C, Pérez AG. Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles. Food Chem 2015; 174:240-7. [DOI: 10.1016/j.foodchem.2014.11.033] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 10/28/2014] [Accepted: 11/05/2014] [Indexed: 10/24/2022]
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80
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Vichi S, Boynuegri P, Caixach J, Romero A. Quality losses in virgin olive oil due to washing and short-term storage before olive milling. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500066] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Stefania Vichi
- Food Science and Nutrition Department; INSA-XaRTA Catalonian Reference Network on Food University of Barcelona; Food Nutrition Torribera Campus; Santa Coloma de Gramenet Spain
| | - Pınar Boynuegri
- Yonca Food Industries, Inc.; Manisa Organized Industrial Zone; Manisa Turkey
| | - Josep Caixach
- Mass Spectrometry Laboratory/Organic Pollutants; IDAEA-CSIC. Jordi Girona; Barcelona Spain
| | - Agustí Romero
- (IRTA)-Food and Agricultural Research and Technology; Department of Olive Production; Oil Processing and Nut Trees; Tarragona Spain
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81
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Aguilera MP, Jimenez A, Sanchez-Villasclaras S, Uceda M, Beltran G. Modulation of bitterness and pungency in virgin olive oil from unripe “Picual” fruits. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400432] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria P. Aguilera
- IFAPA Centro Venta del Llano, Junta de Andalucía; Mengibar Jaen Spain
| | - Antonio Jimenez
- IFAPA Centro Venta del Llano, Junta de Andalucía; Mengibar Jaen Spain
| | - Sebastián Sanchez-Villasclaras
- Departamento de Ingenieria Química; Ambiental y de los Materiales, Universidad de Jaen, Campus Las Lagunillas s/n; Jaen Spain
| | - Marino Uceda
- IFAPA Centro Venta del Llano, Junta de Andalucía; Mengibar Jaen Spain
| | - Gabriel Beltran
- IFAPA Centro Venta del Llano, Junta de Andalucía; Mengibar Jaen Spain
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82
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De Leonardis A, Macciola V, Cuomo F, Lopez F. Evidence of oleuropein degradation by olive leaf protein extract. Food Chem 2014; 175:568-74. [PMID: 25577121 DOI: 10.1016/j.foodchem.2014.12.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Revised: 12/05/2014] [Accepted: 12/07/2014] [Indexed: 11/26/2022]
Abstract
The enzymatic activity of raw protein olive leaf extract has been investigated in vivo, on olive leaf homogenate and, in vitro with pure oleuropein and other phenolic substrates. At least two types of enzymes were found to be involved in the degradation of endogenous oleuropein in olive leaves. As for the in vitro experiments, the presence of active polyphenoloxidase and β-glucosidase was determined by HPLC and UV-Visible spectroscopy. Interestingly, both the enzymatic activities were found to change during the storage of olive leaves. Specifically, the protein extracts obtained from fresh leaves showed the presence of both the enzymatic activities, because oleuropein depletion occurred simultaneously with the formation of the oleuropein aglycon, 3,4-DHPEA-EA. In comparison leaves subjected to the drying process showed a polyphenoloxidase activity leading exclusively to the formation of oxidation products responsible for the typical brown coloration of the reaction solution.
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Affiliation(s)
- Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
| | - Vincenzo Macciola
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
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83
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Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chem 2014; 160:321-9. [DOI: 10.1016/j.foodchem.2014.03.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2014] [Revised: 03/04/2014] [Accepted: 03/12/2014] [Indexed: 11/30/2022]
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84
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Kalogeropoulos N, Kaliora AC, Artemiou A, Giogios I. Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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85
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86
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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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