Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

Giovacchino, L. Di; Costantini, N.; Serraiocco, A.; Surricchio, G.; Basti, Carla

doi:10.1002/1438-9312(200105)103:5<279::aid-ejlt279>3.0.co;2-i

Cited by 66 publications

(27 citation statements)

References 15 publications

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“…The extraction system applied on olives seems to be another variable affecting the phenolic amount in the final product. Usually, oils obtained by centrifugation have lower phenol content because this process involves the use of hot water that can remove phenols 25 . According to 26 , the variability observed could be caused by the oil production techniques and climatic features of the territory where olive trees were cultivated.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

et al. 2017

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Section: Total Phenolic Contentmentioning

confidence: 99%

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

et al. 2017

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“…In doing so, they facilitate separation of the oil-vegetation water with a dilution ratio ranging from 1:0.5 to 1:1 (from 50 to 100 l of water for every 100 Kg of paste to be decanted). In addition to the enormous amounts of vegetation water which have to be drained, this implies a decrease in the oil quality, principally due to the washing away of the phenolic compounds of the product, with massive decreases in this important antioxidant fraction (Ranalli & Angerosa, 1996;Servili et al, 1999cServili et al, , 1999dStefanoudakii et al, 1999;Di Giovacchino et al, 2001;.…”

Section: Extraction By Centrifugationmentioning

confidence: 99%

“…quality oils and machines featuring high yields to be obtained (Ranalli & Angerosa, 1996;Servili et al, 1999d;Stefanoudakii et al, 1999;Di Giovacchino et al, 2001). …”

Section: Extraction By Centrifugationmentioning

confidence: 99%

Technological Aspects of Olive Oil Production

Servili¹,

Taticchi²,

Esposto³

et al. 2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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Additional information is available at the end of the chapter http://dx.doi.org/10.5772/52141 IntroductionVirgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can thus be considered as analytical markers of the quality of oil processing.VOO contains different classes of phenolic compounds, such as phenolic acids, phenolic alcohols, hydroxy-isochromans, flavonoids, secoiridoids and lignans. The phenolic acids together with phenyl-alcohols, hydroxy-isochromans and flavonoids are present in small amounts in VOO (Montedoro et al., 1992). Secoiridoids which, in combination with lignans, are the main hydrophilic phenols of VOO, include the dialdehydic form of decarboxymethyl elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) an isomer of the oleuropein aglycon (3,4-DHPEA-EA) and the ligstroside aglycon (p-HPEA-EA). The main lignans found in VOO are (+)-1-acetoxypinoresinol and (+)-1-pinoresinol (Brenes et al., 2000;Owen et al., 2000). Both secoiridoids and lignans affect the quality of the sensory and health properties of VOO (Servili et al., 2004a), determining bitter, pungent sensations.Many compounds, mainly carbonyl compounds, alcohols, esters and hydrocarbons, have been found in the volatile fraction of VOO.The C6 and C5 compounds, especially C6 linear unsaturated and saturated aldehydes alcohols and esters represent the most important fraction of volatile compounds found in high quality VOOs.The C6 and C5 compounds, produced from polyunsaturated fatty acids by the enzymatic activities exerted by the lipoxygenase (LOX) pathway and their concentrations, depend on the level and the activity of each enzyme involved in this LOX pathway.Olive Germplasm -The Olive Cultivation, The pathway (Figure 1) begins with the production of 9-and 13-hydroperoxides of linoleic (LA) and linolenic (LnA) acids mediated by lipoxygenase (LOX). The subsequent cleavage of 13-hydroperoxides is catalysed by very specific hydroperoxide lyases (HPL) and leads to C6 aldehydes, of which the unsaturated aldehydes can isomerize from cis-3 to the more stable trans-2 form. The mediation of alcohol dehydrogenase (ADH) reduces C6 aldehydes to corresponding alcohols, which can produce esters due to the catalytic activity of alcohol acetyl transferases (AAT).Furthermore, an additional branch of the LOX pathway (Figure 1) is active when the substrate is LnA. LOX would catalyse the formation of stabilized 1,3-pentene radicals, which can either dimerize leading to C10 hydrocarbons (known as pentene dimers), or can react with a hydroxy radical, producing C5 alcohols. The latter can be enzymatically oxidated to corresponding C5 carbonyl compounds. These compounds are responsible for the most important s...

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“…Other factors that influence the volatiles are climate and soil type (Ranalli, De Mattia, Patumi, & Proietti, 1999) and ripening cycle of the fruit (Ranalli, Tombesi, Ferrante, & Demattia, 1998). The effect of processing equipment has also been studied (Angerosa, Mostallino, Basti, Vito, & Serraiocco, 2000;Di Giovacchino, Costantini, Serraiocco, Surricchio, & Basti, 2001;Ranalli & Angerosa, 1996;Ranalli. Costantini, De Mattia, & Ferrante, 2000) as well as the effects of the processing variables of malaxation 1 time and temperature.…”

Section: Introductionmentioning

confidence: 99%

Varietal and processing effects on the volatile profile of Australian olive oils

et al. 2004

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The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile. #

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Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

Cited by 66 publications

References 15 publications

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

Technological Aspects of Olive Oil Production

Varietal and processing effects on the volatile profile of Australian olive oils

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