Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality

Amirante, P.; Clodoveo, Maria Lisa; Dugo, Giacomo; Leone, Alessandro; Tamborrino, Antonia

doi:10.1016/j.foodchem.2005.07.040

Cited by 94 publications

(91 citation statements)

References 33 publications

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“…Moreover, solid particles, responsible for a rough taste in the olive oil are no longer a problem, and thermal and mechanical activities that cause the degradation of minor and major components of olive oil are reduced (Saitta et al, 2003). Amirante et al (2006) also evaluated the quality of VOOs obtained when a pitting mechanism was used for the olive paste preparation in comparison to the use of a traditional stone mill and showed that resistance to oxidation, total phenols and pleasant volatile compounds were higher in the pitted olive oils than in the oils obtained from the whole olive paste, results that were also confirmed by other authors (Ranalli et al, 2007).…”

Section: Phenols Tocopherols and Antioxidant Activitysupporting

confidence: 61%

“…These results were comparable to those reported by Saitta et al (2003). Del Caro et al (2006) reported that the free acidity of the pitted sample was lower, but the peroxide value had no statistically significant fluctuation and Amirante et al (2006) reported that no difference was noticed in relation to the olive paste preparation technique. K232 showed a significant increase due to the pitting process in accordance with Del Caro et al (2006) findings.…”

Section: Main Quality Parametersmentioning

confidence: 99%

“…It is vital to determine the best harvesting time in order to optimize the sensory characteristics, which are improved as ripening progresses and the oxidative stability, which is reduced during ripening due to a decrease in total polyphenol content in ripe fruits (Cecchi et al, 2013, Caponio et al, 2001. Among the processing technologies, an innovative technique is the pitting (P) of the olives before oil extraction, which leads to higher phenol and tocopherol values as well as better aroma characteristics, higher antioxidant activity and consequently greater stability and longer shelf-life than oils from whole olives (WO) (Ranalli et al, 2012, Ranalli et al, 2007, Amirante et al, 2006, Del Caro et al, 2006, Saitta et al, 2003.…”

Section: Introductionmentioning

confidence: 99%

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Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos¹,

Batrinou²,

Chatzilazarou³

et al. 2015

Grasas y Aceites

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SUMMARY:Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and Megaritiki) were investigated on the physicochemical characteristics, antioxidant constituent contents and capacity and on the fatty acid profile of olive oil. Ripeness resulted in a decrease (P<0.05) in phenolic and tocopherol contents and the unsaturated/saturated and C18:1ω-9/C18:2ω-6 fatty acid ratios. The pitting technique resulted in a significant increase in phenolic and tocopherol contents, in most cases, without significantly affecting the fatty acid profile and sums. Olive oils from the Koroneiki variety showed significantly higher (P<0.05) monounsaturated/polyunsaturated fatty acid ratios, which are particularly important for the stability of the oil against oxidation. It was concluded that olive oil from pitted olives maintains a high content in bioactive compounds and a high level of antioxidant activity. KEYWORDS: Fatty acids; Koroneiki and Megaritiki varieties; Olive oil; Pitting; Ripening processRESUMEN: Parámetros de calidad de aceites de oliva de las variedades de aceitunas griegas Koroneiki y Megaritiki con hueso y deshuesadas con diferente grado de maduración. El aceite de oliva virgen es un alimento funcional natural cuyo papel como ingrediente esencial de la dieta mediterránea, con propiedades beneficiosas para la salud, ha sido reconocido universalmente. Se ha estudiado el efecto del deshuesado de las aceitunas, grado de maduración y variedad (variedades griegas Koroneiki y Megaritiki) sobre las características físico-químicas, perfil de ácidos grasos y capacidad de los componentes antioxidantes de los aceites de oliva. La maduración ocasionó una disminución (P<0,05) del contenido de fenoles y tocoferoles y de la relación de ácidos insaturados/ saturados así como de la relación de los ácidos C18:1ω-9/C18:2ω6. El deshuesado incrementa significativamente el contenido fenólico y de tocoferoles, sin afectar significativamente, en la mayoría de los casos, al perfil y cantidad de ácidos grasos. Los aceites de oliva de la variedad Koroneiki mostraron relaciones de ácidos grasos monoinsaturados/poliinsaturados significativamente mayores (p<0,05) que son particularmente importantes para la estabilidad del aceite frente a la oxidación. En conclusión, el aceite de oliva deshuesado mantiene un alto contenido de compuestos bioactivos y un alto nivel de actividad antioxidante. PALABRAS CLAVE: Aceite de oliva; Ácidos grasos; Deshuesado; Proceso de maduración; Variedades Koroneiki y MegaritikiCitation/Cómo citar este artículo: Katsoyannos E, Batrinou A, Chatzilazarou A, Bratakos SM, Stamatopoulos K, Sinanoglou VJ. 2015. Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels. Grasas Aceites 66 (1): e067. doi: http://dx

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Section: Phenols Tocopherols and Antioxidant Activitysupporting

confidence: 61%

Section: Main Quality Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Katsoyannos¹,

Batrinou²,

Chatzilazarou³

et al. 2015

Grasas y Aceites

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“…The new generation of mild seed crushers, which include the blade crusher, teeth crusher and double stoker crusher, reduce the phenolic degradation and simultaneously improve the concentration of volatile compounds, especially of hexanal, trans-2-hexenal and C6 esters, with a consequent positive increase of the intensity of "cut grass" and "floral" sensory notes (Table 1) (Angerosa et al, 2004). Several researches have shown that olive stoning during the mechanical extraction process of VOO increases the phenolic concentration in VOO (Figure 2) Mulinacci et al, 2005;Lavelli & Bondesan, 2005;Amirante et al, 2006) and, at the same time, modifies the composition of volatile compounds produced by the LOX pathway, increasing the concentration of those volatile substances correlated to the "green" sensory notes (Table 1) (Servili et al, 2007). These results are particularly important, because they would appear to demonstrate that the enzymes involved in the LOX pathway have a different activity in the pulp and in the seed of the olive (Table 1) (Servili et al, 2007).…”

Section: Olive Crushingmentioning

confidence: 99%

Technological Aspects of Olive Oil Production

Servili¹,

Taticchi²,

Esposto³

et al. 2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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Additional information is available at the end of the chapter http://dx.doi.org/10.5772/52141 IntroductionVirgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can thus be considered as analytical markers of the quality of oil processing.VOO contains different classes of phenolic compounds, such as phenolic acids, phenolic alcohols, hydroxy-isochromans, flavonoids, secoiridoids and lignans. The phenolic acids together with phenyl-alcohols, hydroxy-isochromans and flavonoids are present in small amounts in VOO (Montedoro et al., 1992). Secoiridoids which, in combination with lignans, are the main hydrophilic phenols of VOO, include the dialdehydic form of decarboxymethyl elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) an isomer of the oleuropein aglycon (3,4-DHPEA-EA) and the ligstroside aglycon (p-HPEA-EA). The main lignans found in VOO are (+)-1-acetoxypinoresinol and (+)-1-pinoresinol (Brenes et al., 2000;Owen et al., 2000). Both secoiridoids and lignans affect the quality of the sensory and health properties of VOO (Servili et al., 2004a), determining bitter, pungent sensations.Many compounds, mainly carbonyl compounds, alcohols, esters and hydrocarbons, have been found in the volatile fraction of VOO.The C6 and C5 compounds, especially C6 linear unsaturated and saturated aldehydes alcohols and esters represent the most important fraction of volatile compounds found in high quality VOOs.The C6 and C5 compounds, produced from polyunsaturated fatty acids by the enzymatic activities exerted by the lipoxygenase (LOX) pathway and their concentrations, depend on the level and the activity of each enzyme involved in this LOX pathway.Olive Germplasm -The Olive Cultivation, The pathway (Figure 1) begins with the production of 9-and 13-hydroperoxides of linoleic (LA) and linolenic (LnA) acids mediated by lipoxygenase (LOX). The subsequent cleavage of 13-hydroperoxides is catalysed by very specific hydroperoxide lyases (HPL) and leads to C6 aldehydes, of which the unsaturated aldehydes can isomerize from cis-3 to the more stable trans-2 form. The mediation of alcohol dehydrogenase (ADH) reduces C6 aldehydes to corresponding alcohols, which can produce esters due to the catalytic activity of alcohol acetyl transferases (AAT).Furthermore, an additional branch of the LOX pathway (Figure 1) is active when the substrate is LnA. LOX would catalyse the formation of stabilized 1,3-pentene radicals, which can either dimerize leading to C10 hydrocarbons (known as pentene dimers), or can react with a hydroxy radical, producing C5 alcohols. The latter can be enzymatically oxidated to corresponding C5 carbonyl compounds. These compounds are responsible for the most important s...

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“…These different systems affect the characteristics of the pastes and the final oil (Di Giovacchino et al, 2002). Almirante et al (2006) reported that the oils obtained from de-stoned pastes had a higher amount of C 5 and C 6 volatile compounds, when compared to oils obtained by stone-mills. This increment is due to stones removal, which possess enzymatic activities, metabolizing 13-hydroperoxides other than hydroperoxide lyase, giving rise to a net decrease in the content of C 6 unsaturated aldehydes during the olive oil extraction process.…”

Section: Technogical Factorsmentioning

confidence: 99%

Olive Oil Composition: Volatile Compounds

Silva¹,

Freitas²,

Cabrita³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality

Cited by 94 publications

References 33 publications

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Technological Aspects of Olive Oil Production

Olive Oil Composition: Volatile Compounds

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