Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

Caponio, Francesco; Monteleone, Julieta I.; Martellini, Giovanni; Summo, Carmine; Paradiso, Vito Michele; Pasqualone, Antonella

doi:10.5650/jos.ess14134

Cited by 23 publications

(40 citation statements)

References 30 publications

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“…MNT led to an increase of the oil extraction yield ( p ≤ 0.05). These results agree with previous studies carried out on other cultivars such as “Picual” and “Coratina” . The addition of MNT up to 0.25% decreased the PODW, while higher doses led to its increase.…”

Section: Resultssupporting

confidence: 92%

Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Sadkaoui

Jiménez

Pacheco

et al. 2016

Euro J Lipid Sci & Tech

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This work studies how using MNT affects cell wall polysaccharides and proteins of “Hojiblanca” paste during virgin olive oil extraction. Four doses of MNT were assessed: 0, 0.25, 0.5, and 1%. Three pectic fractions were extracted from alcohol insoluble solids (AIS): water‐soluble pectin (WSP), chelate‐soluble pectin (CSP), and non‐soluble pectin (NSP). In general, the content of the three pectic fractions decreased throughout the kneading step. This indicated a significant degradation and solubilization of pectins during processing. The same trend was observed for protein content and total pectin content while AIS yield increased. Addition of MNT at doses lower than 0.5% favored the formation of a chemical bound through electrostatic interactions between proteins and pectic polysaccharides which are held together and adsorbed onto the talc surface giving a decrease in their content. Higher MNT doses (1%) produced the opposite behavior. The lowest dose of MNT (0.25%) reduced the oil losses in the pomace. A certain tendency for the loss of oil in the pomace to decrease as the amount of total pectin and protein decreased was observed, indicating that the oil yield is at least in part, related to the pectin and protein content depending on the dose of MNT added during malaxation step. Practical application: We have demonstrated that the use of talc during the malaxation step greatly lessens the effect of the pectic substrates and proteins, principal emulsifier agents that influence the formation of oil‐in‐water emulsions during oil extraction process and enhance the extraction of the oil from the mesocarp cells by reducing its loose in the pomace. Excess of talk addition presented a reverse effect, though. It is, therefore, of the utmost importance that the information contained in this study is fully taken into account to establish the suitable dose of talc that should be applied when difficult pastes are formed during malaxation step and which at least partially depends on the content of proteins and pectin compounds of the processed olive paste. Proteins and pectic cell wall polysaccharides as affected by talc addition during virgin olive oil extraction.

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Section: Resultssupporting

confidence: 92%

Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Sadkaoui

Jiménez

Pacheco

et al. 2016

Euro J Lipid Sci & Tech

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“…Total tocopherols (sum of α , β , γ and δ isomers) were determined by HPLC in accordance with the method reported by Caponio et al . An HPLC system comprising a Waters 600E quaternary pump (Waters, Milford, MA, USA), a 7725i Reodyne injector (20‐μL sample loop) and a Waters 470 Spectrofluorimeter (excitation wavelength 294 nm, emission wavelength 330 nm) was used.…”

Section: Methodssupporting

confidence: 87%

Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage

et al. 2017

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“…Keywords Virgin olive oil · Processing aids · Extractability · Phenols · Volatiles conducted on a laboratory scale, talc powder was used in the concentration range from 0.3 to 5.7 % and significantly increased oil yields in most treatments and studied cultivars [2,4,[8][9][10]. Lower talc doses, from 0.3 to 3 %, were tested in industrial trials [6,[11][12][13]. The addition of 1 and 2 % of micronized talc caused a significant reduction of the oil content in the dry pomace matter (up to 15 %) of industrial samples [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…Lower talc doses, from 0.3 to 3 %, were tested in industrial trials [6,[11][12][13]. The addition of 1 and 2 % of micronized talc caused a significant reduction of the oil content in the dry pomace matter (up to 15 %) of industrial samples [12,13]. In the above-mentioned studies, the main matter of interest was the influence of talc on VOO standard quality parameters (free fatty acids, peroxide value and specific extinctions in ultraviolet) which were insignificantly influenced [4,6,11].…”

Section: Introductionmentioning

confidence: 99%

“…In the above-mentioned studies, the main matter of interest was the influence of talc on VOO standard quality parameters (free fatty acids, peroxide value and specific extinctions in ultraviolet) which were insignificantly influenced [4,6,11]. Furthermore, quality improvement in terms of decrease of free fatty acids [2] and peroxide value by the talc addition were reported [8,9,13]. Considering the total phenol content in VOOs extracted from olive pastes with added talc, a slight and insignificant increase or even inconsistent effect depending on cultivars was observed [2,6,8,9,13].…”

Section: Introductionmentioning

confidence: 99%

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Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

Germek

Butinar

Pizzale

et al. 2016

J Americ Oil Chem Soc

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The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP‐HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z‐2‐penten‐1‐ol in Leccino and 1‐pentene‐3‐one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.

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Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

Cited by 23 publications

References 30 publications

Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Micronized natural talc affects the proteins and pectic cell wall polysaccharides during “Hojiblanca” virgin olive oil extraction

Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage

Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

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