1
|
Corti F, Zanoni B, Parenti A, Masella P, Breschi C, Angeloni G, Spadi A, Guerrini L. A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
2
|
Olmo-Cunillera A, Casadei E, Valli E, Lozano-Castellón J, Miliarakis E, Domínguez-López I, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Pérez M, Vallverdú-Queralt A, Bendini A. Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions. Foods 2022; 11:3446. [PMID: 36360058 PMCID: PMC9656856 DOI: 10.3390/foods11213446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 08/03/2023] Open
Abstract
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.
Collapse
Affiliation(s)
- Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Enrico Casadei
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Eleftherios Miliarakis
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
| | - Inés Domínguez-López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Antònia Ninot
- IRTA Institute of Agrifood Research and Technology, Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Agustí Romero-Aroca
- IRTA Institute of Agrifood Research and Technology, Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
| | - Rosa Maria Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
- CIBER Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| |
Collapse
|
3
|
Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02364-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Aydin S, Ozkan G, Yorulmaz A. Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sedef Aydin
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Gulcan Ozkan
- Department of Food Engineering Suleyman Demirel University Faculty of Engineering Isparta 32200 Turkey
| | - Asli Yorulmaz
- Department of Food Engineering Aydın Adnan Menderes University Faculty of Engineering Aydın 09100 Turkey
| |
Collapse
|
5
|
Flamminii F, Marone E, Neri L, Pollastri L, Cichelli A, Di Mattia CD. The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Luciano Pollastri
- Department of Agriculture of Abruzzo Region Via Nazionale 38 C/O Mercato Agroalimentare MOF Ex Arssa Villanova Di Cepagatti (PE) 65012 Italy
| | - Angelo Cichelli
- Department of Medical Oral and Biotechnological Science University “G. d'Annunzio” of Chieti‐Pescara Via dei Vestini Chieti Scalo 66100 Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| |
Collapse
|
6
|
Zheng X, Zheng L, Yang Y, Ai B, Zhong S, Xiao D, Sheng Z. Analysis of the volatile organic components of
Camellia oleifera
Abel. oil from China using headspace‐gas chromatography‐ion mobility spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15670] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Shuang Zhong
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou China
- Haikou Key Laboratory of Banana Biology Haikou China
| |
Collapse
|
7
|
López-Yerena A, Ninot A, Jiménez-Ruiz N, Lozano-Castellón J, Pérez M, Escribano-Ferrer E, Romero-Aroca A, Lamuela-Raventós RM, Vallverdú-Queralt A. Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil. Antioxidants (Basel) 2021; 10:877. [PMID: 34070852 PMCID: PMC8229988 DOI: 10.3390/antiox10060877] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/09/2023] Open
Abstract
The ancient 'Corbella' olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for 'Corbella' olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.
Collapse
Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
| | - Antonia Ninot
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Núria Jiménez-Ruiz
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
- Pharmaceutical Nanotechnology Group I+D+I Associated Unit to CSIC, Biopharmaceutics and Pharmacokinetics Unit, Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Institute of Nanoscience and Nanotechnology (IN2UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Agustí Romero-Aroca
- Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain; (A.N.); (A.R.-A.)
| | - Rosa M. Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (A.L.-Y.); (N.J.-R.); (J.L.-C.); (M.P.); (R.M.L.-R.)
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;
| |
Collapse
|
8
|
Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees ( Olea europaea var. sylvestris). Molecules 2021; 26:molecules26051304. [PMID: 33671061 PMCID: PMC7957623 DOI: 10.3390/molecules26051304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 11/18/2022] Open
Abstract
Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.
Collapse
|
9
|
Marx ÍM, Rodrigues N, Veloso AC, Casal S, Pereira JA, Peres AM. Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110426] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
10
|
Tamborrino A, Servili M, Leone A, Romaniello R, Perone C, Veneziani G. Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Antonia Tamborrino
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Maurizio Servili
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
| | - Alessandro Leone
- Department of Agricultural and Environmental Science University of Bari Aldo Moro Via Amendola, 165/A Bari 70126 Italy
| | - Roberto Romaniello
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Claudio Perone
- Department of the Science of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia 71100 Italy
| | - Gianluca Veneziani
- Department of the Science of Agriculture, Food and Environment University of Perugia Via S. Costanzo Perugia 06126 Italy
| |
Collapse
|
11
|
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chem 2020; 337:127726. [PMID: 32795854 DOI: 10.1016/j.foodchem.2020.127726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 07/24/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022]
Abstract
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds (P < 0.05, one-way ANOVA), enabling oils' differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.
Collapse
|
12
|
Polari JJ, Wang SC. Hammer Mill Sieve Design Impacts Olive Oil Minor Component Composition. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900168] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juan J. Polari
- Department of Food Science and TechnologyUniversity of California DavisOne Shields AvenueDavis, CA 95616USA
| | - Selina C. Wang
- Department of Food Science and TechnologyUniversity of California DavisOne Shields AvenueDavis, CA 95616USA
- Olive CenterUniversity of California DavisOne Shields AvenueDavis, CA 95616USA
| |
Collapse
|
13
|
Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
| |
Collapse
|
14
|
Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’. SUSTAINABILITY 2018. [DOI: 10.3390/su10124630] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.
Collapse
|
15
|
Seçmeler Ö, Güçlü Üstündağ Ö. Partitioning of predominant lipophilic bioactives (squalene, α‐tocopherol and β‐sitosterol) during olive oil processing. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Özge Seçmeler
- Faculty of Engineering Department of Food Engineering Yeditepe University İnönü Mah. Kay?şdağ? Cad. 26 Ağustos Yerleşimi 34755 Ataşehir İstanbul Turkey
| | - Özlem Güçlü Üstündağ
- Faculty of Engineering Department of Food Engineering Yeditepe University İnönü Mah. Kay?şdağ? Cad. 26 Ağustos Yerleşimi 34755 Ataşehir İstanbul Turkey
| |
Collapse
|
16
|
Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Industrial production of a balanced virgin olive oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
18
|
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]
|
19
|
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]
|
20
|
Kiritsakis K, Rodríguez-Pérez C, Gerasopoulos D, Segura- Carretero A. Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600425] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Konstantinos Kiritsakis
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Celia Rodríguez-Pérez
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
| | - Dimitrios Gerasopoulos
- Laboratory of Food Processing & Engineering; Department of Food Science & Technology; School of Agriculture; Natural Environment & Forestry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Antonio Segura- Carretero
- Faculty of Sciences; Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development Functional Food Centre (CIDAF); Granada Spain
| |
Collapse
|
21
|
SARI HA, EKINCI R. The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.22916] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
22
|
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.
Collapse
|
23
|
Seçmeler Ö, Güçlü Üstündağ Ö. Behavior of lipophilic bioactives during olive oil processing. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600404] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Özge Seçmeler
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
| | - Özlem Güçlü Üstündağ
- Faculty of Engineering; Department of Food Engineering; Yeditepe University; Istanbul Turkey
| |
Collapse
|
24
|
Cevik S, Ozkan G, Kıralan M. Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
25
|
Caponio F, Squeo G, Difonzo G, Pasqualone A, Summo C, Paradiso VM. Has the use of talc an effect on yield and extra virgin olive oil quality? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3292-3299. [PMID: 26847164 DOI: 10.1002/jsfa.7658] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 01/28/2016] [Accepted: 01/29/2016] [Indexed: 06/05/2023]
Abstract
The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| | - Vito Michele Paradiso
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy
| |
Collapse
|
26
|
Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem 2016; 200:255-62. [DOI: 10.1016/j.foodchem.2015.12.090] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 12/03/2015] [Accepted: 12/27/2015] [Indexed: 01/25/2023]
|
27
|
Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Healthy virgin olive oil: a matter of bitterness. Crit Rev Food Sci Nutr 2016; 55:1808-18. [PMID: 24915318 DOI: 10.1080/10408398.2012.708685] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Virgin olive oil (VOO) is the pillar fat of Mediterranean diet. It is made from olive fruits and obtained by squeezing olives without any solvent extraction. Respect to the seed oils, an unique polar polyphenol-rich fraction gives VOO a bitter and pungent taste. The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect. Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake. In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed.
Collapse
Affiliation(s)
- Paola Vitaglione
- a Department of Agricultural and Food Science, Federico II University of Naples , Portici , NA , Italy
| | | | | | | | | | | |
Collapse
|
28
|
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]
|
29
|
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
| |
Collapse
|
30
|
Martín-Vertedor D, Fuentes M, De Miguel C, Ranalli A, Franco MN, Martínez M. Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0702142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
31
|
Paini M, Aliakbarian B, Casazza AA, Perego P, Ruggiero C, Pastorino L. Chitosan/dextran multilayer microcapsules for polyphenol co-delivery. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 46:374-80. [DOI: 10.1016/j.msec.2014.10.047] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Accepted: 10/21/2014] [Indexed: 11/26/2022]
|
32
|
Fiori F, Di Lecce G, Boselli E, Pieralisi G, Frega NG. Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
33
|
Jiménez B, Sánchez-Ortiz A, Rivas A. Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12592] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brigida Jiménez
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5 Córdoba 14940 Spain
| | - Araceli Sánchez-Ortiz
- Agricultural Research Training Centre; Ministry of Agriculture and Fisheries; Ctra. Bailen-Motril, Km. 18.5 Mengibar 23620 Spain
| | - Ana Rivas
- Faculty of Pharmacy; University of Granada; Campus de Cartuja s/n Granada 18071 Spain
| |
Collapse
|
34
|
de los Angeles Fernandez M, Assof M, Jofre V, Silva MF. Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9854-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
35
|
Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils. Food Chem 2014; 158:534-45. [PMID: 24731380 DOI: 10.1016/j.foodchem.2014.02.140] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2014] [Revised: 02/21/2014] [Accepted: 02/24/2014] [Indexed: 11/24/2022]
Abstract
The influence of olive paste preparation conditions on the standard quality parameters, as well as volatile profiles of extra virgin olive oils (EVOOs) from Morisca and Manzanilla de Sevilla cultivars produced in an emerging olive growing area in north-western Spain and processed in an oil mill plant were investigated. For this purpose, two malaxation temperatures (20/30 °C), and two malaxation times (30/90 min) selected in accordance with the customs of the area producers were tested. The volatile profile of the oils underwent a substantial change in terms of odorant series when different malaxation parameters were applied.
Collapse
Affiliation(s)
- P Reboredo-Rodríguez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - C González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - B Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - J Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
| |
Collapse
|
36
|
Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
Collapse
Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| |
Collapse
|
37
|
Kesen S, Kelebek H, Selli S. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:391-401. [PMID: 24387707 DOI: 10.1021/jf4045167] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.
Collapse
Affiliation(s)
- Songul Kesen
- Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University , 27600 Gaziantep, Turkey
| | | | | |
Collapse
|
38
|
Caponio F, Monteleone JI, Martellini G, Summo C, Paradiso VM, Pasqualone A. Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage. J Oleo Sci 2014; 63:1125-32. [DOI: 10.5650/jos.ess14134] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
39
|
Cecchi T, Alfei B. Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile. Food Chem 2013; 141:2025-35. [DOI: 10.1016/j.foodchem.2013.05.090] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 01/23/2013] [Accepted: 05/16/2013] [Indexed: 01/18/2023]
|
40
|
Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.022] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
41
|
Kesen S, Kelebek H, Sen K, Ulas M, Selli S. GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
42
|
|
43
|
Vallone M, Aiello G, Catania P, Enea M, La Scalia G, Pipitone F. Real time continuous oxygen concentration monitoring system during malaxation for the production of Virgin Olive Oil. GRASAS Y ACEITES 2012. [DOI: 10.3989/gya.058012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
44
|
Fadda C, Del Caro A, Sanguinetti A, Urgeghe P, Vacca V, Arca P, Piga A. Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies. Food Chem 2012; 134:1542-8. [DOI: 10.1016/j.foodchem.2012.03.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2012] [Revised: 03/15/2012] [Accepted: 03/20/2012] [Indexed: 10/28/2022]
|
45
|
Latoui M, Aliakbarian B, Casazza AA, Seffen M, Converti A, Perego P. Extraction of phenolic compounds from Vitex agnus-castus L. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.01.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
46
|
Taticchi A, Esposto S, Veneziani G, Urbani S, Selvaggini R, Servili M. The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chem 2012; 136:975-83. [PMID: 23122152 DOI: 10.1016/j.foodchem.2012.08.071] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Revised: 08/28/2012] [Accepted: 08/30/2012] [Indexed: 10/27/2022]
Abstract
The effect of the malaxation temperature under sealed conditions on the qualitative and quantitative composition of the phenolic compounds in virgin olive oils produced from four Italian cultivars was assessed for two atmospheric conditions. In both cases, the results show a positive relationship between temperature and the concentration of the derivatives of the secoiridoid aglycones; the effect of the temperature on the oxidoreductases that promote oxidation (polyphenoloxidase and peroxidase) was investigated to determine their optimal temperatures and thermal stability. While olive peroxidase (POD) showed the highest activity at 37°C and high stability in the temperature range tested, polyphenoloxidase (PPO) exhibited the optimum activity at approximately 50°C, but showed low stability at 40°C, with a large variation in stability according to the olive cultivar. These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation.
Collapse
Affiliation(s)
- Agnese Taticchi
- Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | | | | | | | | | | |
Collapse
|
47
|
|
48
|
Youssef O, Mokhtar G, Abdelly C, Mohamed SN, Mokhtar Z, Guido F. Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars ofOlea europea. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03160.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | - Guerfel Mokhtar
- Laboratoire Caracterisation et Qualite de l'huile d'Olive; Centre de Biotechnologie de Borj-Cedria; B.P. 901; 2050; Hammam-Lif; Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles; Centre de Biotechnologie de Borj Cédria; B.P. 901; 2050; Hammam-Lif; Tunisia
| | - Salma Nayet Mohamed
- Laboratoire Caracterisation et Qualite de l'huile d'Olive; Centre de Biotechnologie de Borj-Cedria; B.P. 901; 2050; Hammam-Lif; Tunisia
| | - Zarrouk Mokhtar
- Laboratoire Caracterisation et Qualite de l'huile d'Olive; Centre de Biotechnologie de Borj-Cedria; B.P. 901; 2050; Hammam-Lif; Tunisia
| | - Flamini Guido
- Dipartimento di Scienze Farmaceutiche; Sede di Chimica Bioorganica e Biofarmacia; via Bonanno 33; 56126; Pisa; Italy
| |
Collapse
|
49
|
Clodoveo ML. Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.11.004] [Citation(s) in RCA: 125] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
50
|
Abenoza M, Benito M, Saldaña G, Álvarez I, Raso J, Sánchez-Gimeno AC. Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0817-6] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|