Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach

Raffo, Antonio; Bucci, Remo; D'Aloise, Antonio; Pastore, Gianni

doi:10.1016/j.foodchem.2015.02.128

Cited by 20 publications

(25 citation statements)

References 33 publications

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“…The increase of ( E )‐2‐hexenal is related to the LOX pathway (lipoxygenase), by which polyunsaturated fatty acids (PUFA) are oxidized and latter cleaved by the hydroperoxide lyase, leading to the formation of aldehydes . The main aldehydes formed during LOX are hexanal and ( Z )‐3‐hexenal, but through the action of isomerase ( Z )‐3‐hexenal yields ( E )‐2‐hexenal.…”

Section: Resultsmentioning

confidence: 99%

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Malheiro

Rodrigues

Bissaro

et al. 2017

Euro J Lipid Sci & Tech

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The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory‐olfactory sensations, but high malaxation times (>30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by‐product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub‐product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory‐olfactory sensations, but high malaxation times (> 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by‐product amounts.

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Section: Resultsmentioning

confidence: 99%

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Malheiro

Rodrigues

Bissaro

et al. 2017

Euro J Lipid Sci & Tech

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“…The change in volatile compounds during malaxation is given in Table . The predominant volatile compound of extra virgin olive oils was hexanal which is known as the major C6 volatile compound occurring by autoxidation of linoleic acid throughout the lipoxygenase pathway (Kalua et al, ; Raffo, Bucci, D'aloise, & Pastore, ). Hexanal concentration was adversely affected by malaxation period.…”

Section: Resultsmentioning

confidence: 99%

“…The third outstanding volatile compound of our olive oils tested was 3‐ethyl‐1,5‐octadiene which showed alterations during processing, but when the olive paste is kneaded for 30 and 70 min, it increased and reached its maximum degree. Raffo et al () reported increases in the concentration of two isomers of 3‐ethyl‐1,5‐octadiene during prolonged storage periods. 2,4‐Hexadienal and trans −3‐hexen‐1‐ol were the other abundant volatiles of the investigated oil samples.…”

Section: Resultsmentioning

confidence: 99%

“…However, in the study of Angerosa et al (1998) min, it increased and reached its maximum degree. Raffo et al (2015) reported increases in the concentration of two isomers of 3-ethyl-1,5octadiene during prolonged storage periods. 2,4-Hexadienal and trans23-hexen-1-ol were the other abundant volatiles of the investigated oil samples.…”

Section: R E Sults An D Discussionmentioning

confidence: 98%

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Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Yorulmaz

Yıldırım

Duran

et al. 2017

J Food Process Preserv

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The aim of the study was to investigate the changes in olive oils obtained from Edremit yaglık cultivar during malaxation. For this purpose, olives were processed to olive oil in industrial scale, and during processing olive paste obtained after crushing were malaxed for eight different malaxation times. The olive oil samples were evaluated for their quality parameters, volatile compounds, fatty acid, and sterol profiles. Results showed that free fatty acids increased; peroxide values, chlorophyll and carotenoid content, hexanal concentration decreased; K232 and K270 values, total phenol and tocopherol content fluctuated throughout malaxation. Fatty acid and sterol composition remained unchanged toward kneading process. Polyphenoloxidase activity decreased to a limit and remained almost constant till the end of malaxation period; whereas peroxidase activity tended to increase up to 40 min malaxation and afterward it began to lose its activity. PCA enabled the grouping of samples obtained from long and shorter malaxing periods. Practical applications Change in quality and some compositional parameters of virgin olive oil from Edremit yaglık variety during malaxation were investigated. Results have shown that some properties of virgin olive oil are affected by malaxation time. It is also possible to regulate the volatile composition by changing the kneading time. The current work examines the relation between the enzymatic activity and oil quality throughout the process, as well. The findings of the current study might be considered useful for olive oil producers to obtain optimum quality olive oil.

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“…The evolution of the above phenomena during malaxation depends strongly on the process conditions applied during malaxation and have been extensively examined in the past (Aguilera et al, ; Angerosa et al, ; Cevik et al, ; Clodoveo, ; Di Giovacchino et al, ; Espinola et al, ; Inarejos‐García et al, ; Migliorini et al, , ; Moya et al, ; Ranalli et al, ; Tamborrino et al, ). According to the literature, the malaxation variables that have a major impact on the extraction yield and the quality of the final oil are the duration (time) and temperature of the process, the composition of the atmosphere in the malaxer (Abenoza et al, ; Aguilera et al, , ; Aiello et al, ; Amirante et al, ; Angerosa et al, ; Carrapiso et al, ; Catania et al, ; Di Giovacchino et al, ; Gomez‐Rico et al, ; Jolayemi et al, ; Kalua et al, ; Leone et al, , ; Lercker et al, ; Lukić et al, ; Malheiro et al, ; Masella et al, ; Migliorini et al, ; Parenti et al, ; Raffo et al, ; Sánchez‐Ortiz et al, ; Servili et al, , ; Stefanoudaki et al, ; Taticchi et al, ; Vezzaro et al, ), the extent of cell damage and the degree of emulsification produced in the crushing stage (Preziuso et al, ), and the properties of the paste (e.g. rheological properties), as well as the addition of lukewarm water (Carrapiso et al, ) and coadjuvants (Aguilera et al, ; Caponio et al, ; Carrapiso et al, ; Clodoveo, ; Cruz et al, ; Espinola et al, ; Moya et al, ; Sadkaoui et al, , b; Squeo et al, ; Tamborrino et al, ).…”

Section: Malaxationmentioning

confidence: 99%

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach

Cited by 20 publications

References 33 publications

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves

Impact of malaxation on quality and compositional characteristics of edremit yaglık olive oil

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

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