1
|
Albendea P, Guardiola F, Rafecas M, Vichi S, Barroeta AC, Verdú M, Tres A. Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance. Animals (Basel) 2023; 13:ani13081343. [PMID: 37106906 PMCID: PMC10134984 DOI: 10.3390/ani13081343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds' concentrations, but it did not decrease redness or consumers' overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain.
Collapse
Affiliation(s)
- Paula Albendea
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Magdalena Rafecas
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus Diagonal, Universitat de Barcelona, Av. de Joan XXIII, E-08028 Barcelona, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| | - Ana C Barroeta
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, E-08193 Bellaterra, Spain
| | - Marçal Verdú
- Department of Animal Nutrition and Feed Industry, bonÀrea Agrupa, E-25210 Guissona, Spain
| | - Alba Tres
- Nutrition, Food Science and Gastronomy Departament-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, E-08921 Santa Coloma de Gramenet, Spain
| |
Collapse
|
2
|
Quiles C, Viera I, Roca M. Multiomics Approach To Decipher the Origin of Chlorophyll Content in Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3807-3817. [PMID: 35290057 PMCID: PMC8972264 DOI: 10.1021/acs.jafc.2c00031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The color of virgin olive oils, ranging from intense green to brown-yellow, is one of the main selection factors for consumers and a quality criterion in specific legislations. Such coloration is due to their chlorophyll content and depends on the composition of the olive fruit. Through analytical chemistry (HPLC-hrMSn), biochemistry (enzymatic activity), and molecular biology (qRT-PCR) approaches, we have analyzed the origin of the differences in the chlorophyll content among several varieties of olive fruit throughout their ripening process. The higher chlorophyll biosynthetic capacity in olive fruits is due to the enzyme protochlorophyllide reductase, whereas chlorophyll degradation is accomplished through the stay-green and pheophytinase pathways. For the first time, the implication of chlorophyll dephytylase during the turnover of chlorophylls in fruit is shown to be responsible for the exclusive accumulation of dephytylated chlorophyll in Arbequina fruit. The multiomics results excluded the in vivo participation of chlorophyllase in chlorophyll degradation in olive fruits.
Collapse
Affiliation(s)
| | | | - María Roca
- . Tel.: +00 34 954.61.15.50. Fax: +00 34 954.61.67.90
| |
Collapse
|
3
|
Ben-Hassine K, Taamalli A, Rezig L, Yangui I, Benincasa C, Malouche D, Kamoun N, Mnif W. Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties. Food Sci Nutr 2022; 10:863-878. [PMID: 35311176 PMCID: PMC8907739 DOI: 10.1002/fsn3.2717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 01/18/2023] Open
Abstract
This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the trans‐2‐hexenol. The Tunisian Chemlali (3p) oil was second highly preferred (scoring 55%). The positive drivers for olive oil preference (a profile of almond fruity green and low bitterness and pungency) are the richness in hexanal compounds. Arbequina (sp and 3p) and Chemlali (sp) were the least appreciated due to the fact that Arbequina VOO is not in the tradition of Tunisian consumers, whereas Chemchali VOO is a minor variety representing only 2% of olive oil production in Tunisia and consumed mostly in blends. The differentiation between the two processing systems depends on the variety of cultivar; consumers are able to identify the two processing system in the case of Chetoui, Leguim, and Chemchali.
Collapse
Affiliation(s)
- Kaouther Ben-Hassine
- Research Laboratory of Agricultural Production Systems and Sustainable Development High School of Agriculture Mograne Mograne Tunisia
| | - Amani Taamalli
- Department of Chemistry College of Sciences University of Hafr Al Batin Hafr Al Batin Saudi Arabia
| | - Leila Rezig
- University of Carthage Higher School of Food Industries of Tunis Tunis Tunisia
| | - Islem Yangui
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources University of Carthage National Institute of Applied Science and Technology UR17ES22 Tunis Cedex Tunisia
| | - Cinzia Benincasa
- Agricultural Research Council of Italy Olive Growing and Olive Oil Industry Research Centre Rende Italy
| | - Dhafer Malouche
- Engineering School of Statistics and Information Analysis University of Carthage Tunis Tunisia
| | - Naziha Kamoun
- Institut de l'olivier Unité Technologie et Qualité Sfax Tunisia
| | - Wissem Mnif
- Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha, Saudi Arabia.,University of Manouba ISBST BVBGR-LR11ES31 Biotechnopole Sidi Thabet Ariana Tunisia
| |
Collapse
|
4
|
Study of the Evolution of Pigments from Freshly Pressed to 'On-the-Shelf' Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy. Foods 2021; 10:foods10081891. [PMID: 34441668 PMCID: PMC8394633 DOI: 10.3390/foods10081891] [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: 07/26/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 12/24/2022] Open
Abstract
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used approaches to address olive oil quality and authenticity. Based on previous research where near-UV Visible spectroscopy was used to investigate extra-virgin olive oils (EVOOs) and their main pigments’ content (i.e., β-carotene, lutein, pheophytin a and pheophytin b), we have implemented the spectral deconvolution method in order to follow the EVOO’s life, from ‘freshly pressed’ to ‘on-the-shelf’ EVOO samples at different storage time. In the first part of the manuscript, the new implemented deconvolution spectroscopic method aimed to quantify two additional pigments, namely chlorophyll a and chlorophyll b, is described and tested on ‘ad hoc’ samples with known concentrations of chlorophylls. The effect of light exposure and acidification was investigated to test the reliability and robustness of the spectral deconvolution. In the second part of the work, this approach was used to study the kinetic of pigments’ degradation in several monocultivar fresh EVOO samples under optimal storage’s conditions. The results here reported show that this spectroscopic deconvolution approach is a good method to study fresh EVOOs too; moreover, the proposed method revealed to be sensitive to detect eventual stresses of olive oil samples stored in not-good conditions.
Collapse
|
5
|
Pérez-Gálvez A, Viera I, Roca M. Development of an accurate and direct method for the green food colorants detection. Food Res Int 2020; 136:109484. [PMID: 32846566 DOI: 10.1016/j.foodres.2020.109484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives. Both the raw materials and the manufacturing processes for the acquisition of these green food colorants are numerous and diverse. Hence, each producer applies its own know-how to obtain 'signature' green colorant products. Indeed, the chlorophyll profile of these products is partially known and may substantially differ among batches, while their identification just by HPLC-UV-Vis is not complete. Native chlorophylls do not chelate copper. Therefore, we propose a fast and specific method for copper chlorophyll detection, as indicative (except in a few fermented foods) of probable green food colorant addition or "re-greening" with copper salts. The new method is based on the characteristic isotopic pattern of the copper chlorophyll derivatives and does not require the precise characterization of the corresponding chlorophyll structure. This accurate methodology, based on a specific HPLC-ESI/APCI-HRMS method assisted with powerful post-processing software, is versatile as it can be used for other metallo-chlorophyll complexes also applied to improve the green coloration of food products.
Collapse
Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| |
Collapse
|
6
|
Arrizabalaga-Larrañaga A, Rodríguez P, Medina M, Santos FJ, Moyano E. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1075-1086. [PMID: 32427055 DOI: 10.1080/19440049.2020.1753891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This work studies the natural pigment profiles (chlorophylls and carotenoids) of Spanish Extra Virgin Olive Oils (EVOO) produced in different Spanish regions. The simultaneous qualitative and quantitative analysis of EVOO natural pigments has been performed by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) using atmospheric pressure chemical ionisation (APCI). The results showed a similar natural pigment pattern for all the analysed EVOOs, although the total pigments content differed significantly. Moreover, the chlorophyll/carotenoid ratio was close to 1, while the lutein/β-carotene ratio was higher than 1, showing that lutein is the most abundant carotenoid in the studied Spanish EVOOs. Data from multivariate statistical approach demonstrated that the olive variety does not discriminate between EVOO samples. However, they were classified based on their origin allowing good differentiation of samples from the Basque Country and Canary Islands from the rest of regions. The results of this study show the differences of the nature and pigments concentration of Spanish EVOO samples, parameters that are of significance for reliable characterisation.
Collapse
Affiliation(s)
| | - Pilar Rodríguez
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Mireia Medina
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Francisco Javier Santos
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
| | - Encarnacion Moyano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
| |
Collapse
|
7
|
Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry. Anal Bioanal Chem 2019; 411:5577-5591. [DOI: 10.1007/s00216-019-01939-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/16/2019] [Accepted: 05/22/2019] [Indexed: 11/26/2022]
|
8
|
Romaniello R, Baiano A. Discrimination of flavoured olive oil based on hyperspectral imaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2429-2435. [PMID: 30042558 PMCID: PMC6033831 DOI: 10.1007/s13197-018-3160-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2018] [Accepted: 04/09/2018] [Indexed: 10/17/2022]
Abstract
The aim of the work was to use the hyperspectral imaging as an analytical tool for the classification of flavoured olive oils, according to composition of the starting blends, crop season, flavouring methods, and flavouring agent. For this reason, in the crop season 2013-2014, three mono-cultivar extra virgin olive oils (Coratina, Peranzana, Ogliarola) were used in different proportions to produce three blends, which were successively flavoured by infusion. From each blend, 3 types of flavoured olive oils were produced: basil, chilli pepper, and garlic + chilli pepper. In the crop season 2014-2015, the study was limited to one of the blends used in the previous season and the basil, chilli pepper, and garlic + chilli pepper flavoured olive oils were produced by infusion or by malaxation. Blends and flavoured oils were submitted to hyperspecral imaging in the 400-1000 nm region. To discriminate the oil samples, ANOVA analysis was performed at each wavelength. Wavelengths in the range 400-570 nm and around 695 nm allowed the discrimination of samples.
Collapse
Affiliation(s)
- Roberto Romaniello
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| |
Collapse
|
9
|
Gouvinhas I, Machado N, Sobreira C, Domínguez-Perles R, Gomes S, Rosa E, Barros AIRNA. Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 2017; 22:E1986. [PMID: 29144445 PMCID: PMC6150410 DOI: 10.3390/molecules22111986] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 12/13/2022] Open
Abstract
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure-activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
Collapse
Affiliation(s)
- Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Carla Sobreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Sónia Gomes
- University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, Campo Grande, Lisboa, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| |
Collapse
|
10
|
|
11
|
Lazzerini C, Domenici V. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods 2017; 6:foods6040025. [PMID: 28353651 PMCID: PMC5409313 DOI: 10.3390/foods6040025] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 03/21/2017] [Accepted: 03/25/2017] [Indexed: 12/30/2022] Open
Abstract
Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany.
Collapse
Affiliation(s)
- Cristina Lazzerini
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
| | - Valentina Domenici
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, 56124 Pisa, Italy.
| |
Collapse
|
12
|
Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2971-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
13
|
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
|
14
|
Ben-Gal A, Dag A, Basheer L, Yermiyahu U, Zipori I, Kerem Z. The influence of bearing cycles on olive oil quality response to irrigation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11667-75. [PMID: 21950468 DOI: 10.1021/jf202324x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Five rates of water application were applied in a 4 year study on olive (Olea europaea) varieties 'Barnea' and 'Souri'. Increased irrigation lead to increased tree-scale oil yields, lower polyphenol content, and, frequently, higher oil acidity. These effects were predominant in "off" years. The fatty acid profile was influenced primarily by bearing level and variety and secondarily by irrigation rate. The saturated to unsaturated fatty acid ratio was higher in "off" than in "on" years, and the monounsaturated fatty acid to polyunsaturated fatty acid ratio was higher in "on" years as a result of the fact that oleic and stearic acids were higher in "on" years, while palmitic, palmitoleic, and linoleic acids were greater in "off" years. Squalene was higher in 'Souri' than in 'Barnea' oils, was not affected by bearing cycle, and was consistently lower in oil from trees receiving the lowest irrigation level.
Collapse
Affiliation(s)
- Alon Ben-Gal
- Institute of Soil, Water and Environmental Sciences, Gilat Research Center, Agricultural Research Organization, Mobile Post Negev 2, 85280, Israel.
| | | | | | | | | | | |
Collapse
|
15
|
Giuliani A, Cerretani L, CICHELLI ANGELO. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Crit Rev Food Sci Nutr 2011; 51:678-90. [DOI: 10.1080/10408391003768199] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
El Riachy M, Priego-Capote F, León L, Rallo L, Luque de Castro MD. Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100096] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
17
|
Moyano MJ, Heredia FJ, Meléndez-Martínez AJ. The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis. Compr Rev Food Sci Food Saf 2010; 9:278-291. [DOI: 10.1111/j.1541-4337.2010.00109.x] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
18
|
Hajimahmoo M, Sadeghi N, Jannat B, Oveisi M, Madani S, Kiayi M, Akrami M, Ranjbar A. Antioxidant Activity, Reducing Power and Total Phenolic Content of Iranian Olive Cultivar. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/jbs.2008.779.783] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|