Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Lukić, Igor; Žanetić, Mirella; Špika, Maja Jukić; Lukic, Miodrag L.; Koprivnjak, Olivera; Bubola, Karolina Brkić

doi:10.1016/j.foodchem.2017.04.047

Cited by 67 publications

(88 citation statements)

References 32 publications

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“…[1][2][3] Biochemical, chemical, and physical phenomena during olive fruit ripening, the olive oil extraction process and EVOO shelf life affect the phenolic compound content and profile of EVOO. This claim, based on in vivo tests in humans, guarantees that the consumption of olive oil phenols contributes to protect LDL from oxidative damage.…”

Section: Introductionmentioning

confidence: 99%

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture levels. Olive fruits of Frantoio and Leccio del Corno cultivars are freeze‐dried immediately after harvesting and then milled. Gradual dilution of the obtained freeze‐dried olive pastes allows obtaining olive pastes at moisture 0–60%, from which olive oil samples are immediately extracted. The experiments show that oil extraction yield and phenolic transfer yield increase in extractable oil and reach a maximum (i.e., phenols up to ≈1200 mg kg−1 for Frantoio cultivar) at olive paste moisture values lower than typical values of the olive paste during milling of whole olive fruits. Then, these yields decrease when the olive paste moisture gradually continues to ride above that value. The data also indicate that olive paste moisture plays a crucial role on enzymatic phenomena affecting phenolic profile of the extracted oils and confirms the hypothesis that lignans, absent or linked to other molecules into the fruits, are released or biosynthesized during oil extraction thanks to the co‐presence of enzymes and water. Practical Applications: The results point out that olive paste moisture appears to be as essential in controlling extra virgin olive oil processing as time, temperature and air exposure. Processing procedures along the olive oil chain able to reduce the olive fruit's moisture, may complement the technological innovations for improving oil extraction and phenolic transfer yields. For example, suitable blends of olive batches with different moisture content could be used to control the olive paste moisture and, consequently, the extra virgin olive oil quality. Small mills able to produce express olive oil from olive paste waffles of ≈1 kg, were recently proposed in the market: results of this study also suggest the possibility to dry olives for obtaining dried olive paste waffles suitable to produce small amounts of express olive oils with the selected qualitative characteristics after rehydrating them at the suitable moisture content. Phenolic content in olive oils extracted from lyophilized and rehydrated olive paste is affected by the percentage of water and reach maximum values at moisture content lower that 40%.

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Section: Introductionmentioning

confidence: 99%

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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“…For studied VOOs in this study, fatty acid composition, affecting the nutritional value of the oil, does not change, as not the tocopherol content (in general or it is very small), decreases the polyphenols, intensity of desired sensory properties and oxidative stability. With manipulation of parameters, like ripening degree and malaxation duration and temperature, the phenol content increase could be achieved (Lukić et al., ) and thus the phenol content lost during filtration, that was found in this study, could be compensated. As higher proportion of polar phase in unfiltered oils with storage can lead to the faster deterioration, affecting the increase in the proportion of FFA and the occurrence of sensory defect rancid (Fregapane et al., ) our goal was also to see how unfiltered and filtered oils behave during storage.…”

Section: Resultsmentioning

confidence: 59%

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

Špika

Žanetić

Kraljić

et al. 2019

Journal of Food Science

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The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in “Oblica” VOOs while no changes in their concentrations were found between unfiltered and filtered “Leccino” oils. Intensity of desired sensory properties decreases with filtration. In “Leccino” VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered “Leccino” VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered “Oblica” VOOs. Practical Application Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.

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“…Regarding the effect of malaxation temperature on the phenolic concentration, contrasting results were observed. Some studies reported an increase in the phenolic content when the temperature was increased (Aguilera et al, ; Gomez‐Rico et al, ; Inarejos‐García et al, ; Jolayemi et al, ; Lukić et al, ; Stefanoudaki et al, ; Taticchi et al, ), whereas other studies showed the inverse relationship (Amirante et al, ; Angerosa et al, ) for the same/similar ranges of temperature variation. The classic work of Parenti et al () observed an increase in the phenol concentration up to 27 °C and a decrease for temperatures higher than 27 °C, whereas Amirante et al () reported a decrease in approximately 30% in phenolic concentration for an increase in malaxation temperature from 27 to 35 °C.…”

Section: Malaxationmentioning

confidence: 99%

“…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%

“…Malaxation time and temperature are the most well‐examined variables for process efficiency and olive oil quality optimization (Abenoza et al, ; Aguilera et al, , ; Amirante et al, ; Angerosa et al, ; Di Giovacchino et al, ; Gomez‐Rico et al, ; Inarejos‐García et al, ; Jolayemi et al, ; Kalua et al, ; Leone et al, ; Lercker et al, ; Lukić et al, ; Parenti et al, ; Ranalli et al, ; Stefanoudaki et al, ; Taticchi et al, ). Generally, increasing malaxation temperature and time up to a certain degree induces an increase in oil extraction yield.…”

Section: Malaxationmentioning

confidence: 99%

See 1 more Smart Citation

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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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Cited by 67 publications

References 32 publications

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

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

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