Effect of amurca on olive oil quality during storage

Janakat, Sana; Al‐Nabulsi, Anas A.; Hammad, Fwzieh; Holley, Richard A.

doi:10.1007/s13197-013-1153-1

Cited by 4 publications

(4 citation statements)

References 24 publications

(37 reference statements)

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“…In addition, the vegetation water droplets settled in the short‐lived veiled virgin olive oil; no more than 50% of the initial water content settled during 1 year of storage, probably because some remained in the oily mass in an emulsion, promoted by the natural emulsifiers present in the oil . The solid particles contained, among others, carbohydrates, polar phenols, and phospholipids; therefore, during sedimentation, polar phenolic compounds bound to solid particles migrate from the oily mass to the sediments. This behavior explains why the polar phenols content of the oily masses of short‐veiled virgin olive oils is primarily reduced in the first 3–6 months of storage, when the sedimentation is more active (Figure ).…”

Section: Discussionmentioning

confidence: 99%

“…After removing all leaves and other materials, the olives were washed in fresh tap water. The fruits were crushed at 2000 rpm with a grinder, and the paste obtained underwent malaxation for 20 min at 25 C and was then enriched with small amount of tap water. Double centrifugation followed, to separate the oil from other components of the fruit.…”

Section: Production Of Short-lived and Long-living Veiled Virgin Olivmentioning

confidence: 99%

“…Suspended materials were reported to stabilize olive oil during storage, increasing the quality of the product. [9] Other authors found that elimination of sediments increased the shelf life of olive oil and avoided off flavor formation during storage. [7,10,11] Even though most commercially available virgin olive oil in the world market is filtered, unfiltered virgin olive oil is gaining popularity among small-scale olive oil producers and some chefs and consumers, who judge the cloudy appearance as an indicator of higher wholesomeness.…”

Section: Introductionmentioning

confidence: 98%

“…Koidis and Boskou explain the low stability of filtered olive oil considering that filtration may cause a reduction in the stability of the oil by removing polar phenolic compounds present in the suspended materials. Suspended materials were reported to stabilize olive oil during storage, increasing the quality of the product . Other authors found that elimination of sediments increased the shelf life of olive oil and avoided off flavor formation during storage .…”

Section: Introductionmentioning

confidence: 99%

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Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark

Zullo

Ciafardini

2017

Euro J Lipid Sci & Tech

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Veiled (cloudy) virgin olive oil is an intermediate state before sedimentation of unfiltered newly produced olive oil. Despite growing consumer interest in unfiltered veiled virgin olive oil, one of the key factors limiting wider distribution is its low physical stability. The present research describes the production of long-lived veiled virgin olive oil generated in a new storage system to prevent the rapid sedimentation of unfiltered olive oils. Chemical and microbiological analyses were conducted with three short-lived (3-5 months) and three long-lived (1 year) veiled virgin olive oils that contained different concentrations of polar phenolic compounds. The best results were demonstrated in both veiled olive oils types when the polar phenolic compounds content was greater than 130 mg caffeic acid equivalent per kg. The solid particles (98%) present in the short-lived virgin veiled oil settled onto the bottom of the canisters, producing sediments, during storage for 6 months; while only 2-6% settled in the long-lived veiled oil. The microbial activity was higher in both types of veiled virgin oil of low polar phenols content decreasing the quality of the product in the short-lived veiled oil. Practical Applications: Unfiltered veiled virgin olive oils are gaining popularity among some chefs and consumers, who judge the opalescent appearance as an indicator of higher wholesomeness. Presently, large-scale production is prevented because it does not meet the expectations of consumers seeking a stable product, since, due to the sedimentation process, the opalescence usually disappears after the first weeks or months of storage. In this research, we evaluated a new storage system capable of preventing the rapid sedimentation of veiled virgin olive oils, extending the opalescence life from 3 to 6 months to approximately 1 year. The physicochemical and microbiological parameters, were assessed for three short-lived and long-lived veiled virgin olive oils. The best results were found for oils containing higher concentration of total polar phenolic compounds.

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Section: Discussionmentioning

confidence: 99%

Section: Production Of Short-lived and Long-living Veiled Virgin Olivmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark

Zullo

Ciafardini

2017

Euro J Lipid Sci & Tech

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Fresh extra virgin olive oil, with or without veil

Cayuela

Caballero-Guerrero

2019

Trends in Food Science & Technology

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Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

Janakat¹,

Al‐Nabulsi²,

Allehdan³

et al. 2015

Food Sci. Technol (Campinas)

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The antimicrobial activity of a methanolic extract of amurca (olive oil lees) was determined against both Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli D157:H7 and S. enteritidis) foodborne pathogens at 10 °C or 37 °C using microdilution and disk diffusion methods, and its relative activity was compared to selected antibiotics. Minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations of amurca extract ranged from 60 to 80 µl/ml at 37 °C after 24 h against all tested strains. At 10 °C, amurca was more inhibitory with MIC and MBC values of 40 and 60 µl/ml, respectively, after 7 d against tested strains. Amurca at 40 µl/ml reduced numbers of tested pathogens by 2.5 to 3.2 log 10 CFU/ml at 10 °C after 7 d, but was not inhibitory at 37 °C after 24 h. Protein prepared from amurca was not antimicrobial. The relative antimicrobial activity (inhibition zone ratio) of 80 µl/ml amurca methanolic extract compared to chloramphenicol, erythromycin, gentamycin and tetracycline ranged from 0.36 to 1.0 against Gram-negative and from 0.45 to 2.0 against Gram-positive bacteria. In addition, amurca extract inhibited E. coli D157:H7 02-0628 and S. aureus 26127 which were resistant to tetracycline and chloramphenicol, respectively.

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Effect of amurca on olive oil quality during storage

Cited by 4 publications

References 24 publications

Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark

Changes in Physicochemical and Microbiological Parameters of Short and Long‐Lived Veiled (Cloudy) Virgin Olive Oil Upon Storage in the Dark

Fresh extra virgin olive oil, with or without veil

Antimicrobial activity of amurca (olive oil lees) extract against selected foodborne pathogens

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