High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

“…The main hydrophilic phenols of EVOOs were extracted following the methods described by Selvaggini et al [16], with some modifications reported in the next study of Taticchi et al [17]. The methanolic extracts used to recover the phenolic compounds from EVOOs were subjected to high-performance liquid chromatography (HPLC) analysis.…”

“…The sampling of EVOO headspace volatile compounds and the next GC/MS analysis were determined following the method described by Taticchi et al [17] using an Agilent Technologies GC 7890B equipped with a "Multimode Injector" (MMI) 7693A (Agilent Technologies, Santa Clara, CA, USA) and a thermostated PAL3 RSI 120 autosampler equipped with a fiber conditioning module and an agitator (CTC Analytics AG, Zwingen, Switzerland). The detection system Agilent 5977B single quadrupole GC/MSD with an EI Extractor (XTR) source (Agilent Technologies, Santa Clara, CA, USA) was used to identify the different volatile molecules by comparison of their mass spectra and retention times with those of authentic reference compounds and with the spectra in the National Institute of Standards and Technology (NIST) 2014 mass spectral library.…”

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

“…During the technological tests on the optimization of the oil mechanical extraction process, the use of low temperature showed a constant impact on the VOO phenolic content, whereas the evolution of volatile compounds seemed to be more complex with different responses in function for the different olives processed. As reported by other studies on VOO technology, the quantitative and qualitative volatile fraction is first influenced by the genetic origin of the fruits, which are characterized by different behaviors when different technological parameters are modified [ 4 , 8 , 20 , 24 , 25 , 26 , 27 , 33 , 34 , 35 , 36 , 37 , 38 ].…”

“…The volatile fractions of the VOO control and extracts at low temperature were analyzed with headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC-MS) using an Agilent Technologies GC 7890B instrument equipped with a “Multimode Injector” (MMI) 7693A (Agilent Technologies, Santa Clara, CA, USA) and followed the method described by Taticchi et al [ 24 ]. The concentrations of aldehydes (pentanal, (E)-2-pentenal, hexanal, (E)-2-hexenal, (E,E)-2,4-hexadienal), alcohols (1-pentanol, 1-penten-3-ol, (E)-2-penten-1-ol, (Z)-2-penten-1-ol, 1-hexanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1- ol), esters (hexyl acetate (Z)-3-hexenyl acetate) and ketones (3-pentanone, 1-penten-3-one and 6-methyl-5-hepten-2-one) were expressed in µg/kg of oil.…”

“…The content of the main hydrophilic phenols of VOO controls and extracts at low temperature was analyzed with high-performance liquid chromatography (HPLC) using the same instrument and the same method as described by Taticchi et al (2021). The concentrations of 3,4-DHPEA-EDA (oleacein), p-HPEA-EDA (oleocanthal), 3,4-DHPEA-EA (isomer of the oleuropein aglycon), p-HPEA-EA (ligstroside aglycon), 3,4-DHPEA (hydroxy-tyrosol), p-HPEA (tyrosol), vanillic acid, p-cumaric acid, (+)-1-acetoxypinoresinol and (+)-pino-resinol were expressed in mg/kg of oil.…”