Production of 4‐ethylphenol in alperujo by <i>Lactobacillus pentosus</i>

Castro, Antonio de; Asencio, Emilio; Méndez, Ma Victoria Ruiz; Romero, Concepción; Brenes, Manuel

doi:10.1002/jsfa.6939

Cited by 10 publications

(14 citation statements)

References 34 publications

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“…Figure shows the evolution of the pH in the alperujo paste during its storage in the open air ponds for two consecutive seasons. There was a steady decrease of this parameter from values around 5.0–5.2 to 4.3–4.5 after 8–10 months of storage, which must have been related to the growth of several types of microorganisms producing acidic substances such as acetic and lactic acid . In addition, off‐odor 4‐ethylphenol was found in the pomace oil from the beginning of storage (Table ) as a consequence of L. pentosus growth and degradation of p ‐coumaric acid.…”

Section: Resultsmentioning

confidence: 93%

“…Natural biodegradation of the alperujo takes place in the ponds for months, provoked by the growth of different types of microorganisms, yeasts, molds and lactic acid bacteria, among others . In particular, strains of Lactobacillus pentosus are able to degrade p ‐coumaric acid to the off‐odor 4‐ethyphenol, which is concentrated in the oily phase . Specifically, the oily phase is also enriched in triterpenic acids over the time alperujo stays in the ponds .…”

Section: Introductionmentioning

confidence: 99%

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Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

Medina

Romero

Brenes

2018

Euro J Lipid Sci & Tech

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The two‐phase centrifugation system of olive oil extraction produces huge amounts of olive pomace called alperujo that could be a good source of bioactive substances. However, alperujo is currently stored in open air ponds before it is dried and submitted for extraction of the residual oil. The aim of this work is to study the evolution of phenolic and triterpenic acids in alperujo during its storage and extraction processes on an industrial scale. Alperujo is stored in large open air ponds, dried and the residual oil is extracted with hexane over a course of a year for two consecutive olive seasons.The storage of alperujo did not cause great changes in the content of these substances in the paste although the pomace olive oil is enriched in triterpenic compounds, mainly oleanolic acid. By contrast, the drying and extraction steps gives rise to a great reduction in the concentration of phenolic compounds. Likewise, triterpenic acids are very stable during the extraction process, and an enrichment of them is detected in the extracted alperujo that can reach up to 7–8 g kg−1 in these substances, particularly maslinic acid. Practical Applications: There are many studies, methods, and patents to extract bioactive substances from olive by‐products, particularly from the fresh olive pomace called alperujo. However, this study is the first to explore the stored and extracted alperujo as a good source of phenolic and triterpenic substances. Specifically, triterpenic acids were very stable during the storage and drying steps and extracted alperujo was highly enriched in them. This research will contribute to the valorization of olive by‐products. Extracted alperujo is a very good source of triterpenic acids.

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

Medina

Romero

Brenes

2018

Euro J Lipid Sci & Tech

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“…pentosus (de Castro, Asencio, Ruiz-Méndez, Romero, & Brenes, 2015). Yeasts classified as Brettanomyces/Dekkera spp.…”

Section: Effect Of Fermentation Step On Volatile Compoundsmentioning

confidence: 99%

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

et al. 2019

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The effects of the main steps of Spanish-style processing (alkaline treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alkaline treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation. The most outstanding finding was a considerable increase in 4-ethyl phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

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“… 34 , 35 Very high amounts of 4-ethylphenol, likely formed by the activity of Lactobacillus pentosus through decarboxylation of p -coumaric and ferulic acids during long-term storage of olive pomace, were detected in remolido. 34 , 36 Many differences have been observed between the composition of the volatile fraction of remolido in comparison with that of VOO. 35 …”

Section: Introductionmentioning

confidence: 99%

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J. Agric. Food Chem.

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An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC–MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.

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Production of 4‐ethylphenol in alperujo by Lactobacillus pentosus

Abstract: Lactic acid bacteria, particularly Lactobacillus pentosus, can be responsible for the formation of the off-odour caused by 4-ethylphenol during the storage of alperujo. This odour can be prevented by acidifying the alperujo.

Cited by 10 publications

References 34 publications

Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

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