The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Taticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Urbani, Stefania; Selvaggini, Roberto; Servili, Maurizio

doi:10.1016/j.foodchem.2012.08.071

Cited by 101 publications

(135 citation statements)

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“…For the three factors, the Box-Behnken design was chosen since it offers advantages in requiring a fewer number of runs. Results showed that the yield ranged from 3.60 to 8.25% and the maximum extraction yield of olive oil from ultrasound assisted extraction was obtained at higher temperatures and longer malaxation times as reported by several researchers (Angerosa et al, 2001;Inarejos-García et al, 2009;Samaram et al, 2015;Taticchi et al, 2013). These values were relatively lower than the values reported by Clodoveo et al, (2013) and Jimenez et al, (2007).…”

Section: Fitting the Response Surface Methodsmentioning

confidence: 55%

“…Malaxation is a low (20-30 rpm) and continuous kneading of olive pastes (Clodoveo, 2012), and influences the oil quality and the optimal extraction yield (Puértolas and Martínez de Marañón, 2015). A greater amount of oil was obtained by increasing the malaxation time and/ or temperature (Ben Brahim et al, 2015;Taticchi et al, 2013). However, applying long malaxation times and high temperatures in olive oil extraction can cause a deterioration in oil quality and reduce the oxidative stability of olive oil (Di Giovacchino et al, 2002;Taticchi et al, 2013) due to the activity of the enzymes (polyphenol oxidase and peroxidase), naturally present in the olive paste, which may affect the percentage of free fatty acid content, peroxide value and phenol content of the oil (De Fernandez et al, 2014;Franco et al, 2014;Stefanoudaki et al, 2011;Taticchi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…A greater amount of oil was obtained by increasing the malaxation time and/ or temperature (Ben Brahim et al, 2015;Taticchi et al, 2013). However, applying long malaxation times and high temperatures in olive oil extraction can cause a deterioration in oil quality and reduce the oxidative stability of olive oil (Di Giovacchino et al, 2002;Taticchi et al, 2013) due to the activity of the enzymes (polyphenol oxidase and peroxidase), naturally present in the olive paste, which may affect the percentage of free fatty acid content, peroxide value and phenol content of the oil (De Fernandez et al, 2014;Franco et al, 2014;Stefanoudaki et al, 2011;Taticchi et al, 2013). Therefore, finding innovative techniques to eliminate residues of oil in the pomace, thus improving the yield and the working capacity of the industrial plants has become significant for many researchers (Abenoza et al, 2013;Clodoveo and Hachicha Hbaieb, 2013;Jiménez et al, 2007;Puértolas and Martínez de Marañón, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The amount of olive oil extracted from olives is influenced by the extraction temperature and time, which reflects the conflicting action of degradation by oxidation (Di Giovacchino et al, 2002;Taticchi et al, 2013). Therefore, it is of importance to select an efficient extraction procedure and to maintain the stability of antioxidant compounds and qualitative properties of olive oil (Clodoveo et al, 2013a).…”

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017

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SUMMARY:In this study, the effects of different extraction parameters including ultrasound time, temperature and malaxation time on olive oil quality were investigated. The extraction variables ultrasound initial temperature (20-50 °C), ultrasound time (2-10 min) and malaxation time (30-50 min) were studied to obtain ideal conditions of ultrasonic treatment on the olive paste for obtaining of a greater yield in the extraction of oil, while maintaining a maximum level of commercial quality. To evaluate the level of commercial quality, absorbance in the UV region, peroxide (PV) and free acidity values (AV), the total chlorophyll, carotenoid, phenol contents, total antioxidant activity and sensory analysis of EVOOs extracted from Edremit cultivar were determined. The optimum conditions were found to be 50 °C, 2 min and 43.23 min for ultrasound initial temperature, sonication time and malaxation time, respectively. This optimal condition gave an extraction yield of 8.25 % and the acidity value of 0.24 mg oleic acid/100 g olive oil. The experimental values obtained under optimal conditions were in agreement with the theoretical values KEYWORDS: Extraction; Olive oil; Optimization; Quality; Ultrasound; Yield RESUMEN: Efecto del ultrasonido en la extracción de aceite de oliva y optimización de la extracción asistida por ultrasonido del aceite de oliva virgen extra mediante metodología de superficie de respuesta (RSM). En este estudio se investigó el efecto de diferentes parámetros de extracción, incluyendo tiempo de ultrasonido, temperatura y tiempo de malaxación en la calidad del aceite de oliva. Se estudiaron las variables de la extracción como temperatura inicial de ultrasonido (20-50 °C), tiempo de ultrasonido (2-10 min) y tiempo de malaxación (30-50 min) para obtener las condiciones ideales del tratamiento ultrasónico en la pasta de oliva para obtener un mayor rendimiento en la extracción de aceite y manteniendo un máximo de calidad comercial. Para determinar el nivel de calidad comercial, se determinaron la absorbancia en la región UV, índice de peróxido (PV) y los valores de acidez libre (AV), contenido total de clorofila, carotenoides, fenoles, actividad antioxidante total y análisis sensorial de aceites de oliva extraídos del cultivar Edremit. Las condiciones óptimas fueron de 50 °C, 2 min y 43,23 min para temperatura inicial del ultrasonido, tiempo de sonicación y tiempo de malaxación, respectivamente. Estas condiciones óptimas dieron un rendimiento de extracción del 8,25% y un valor de acidez de 0,24 mg de ácido oleico/100 g de aceite de oliva. Los valores experimentales obtenidos en condiciones óptimas estuvieron de acuerdo con los valores teóricos.

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Section: Fitting the Response Surface Methodsmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

2017

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“…PPO catalyes di phenolase and monophenolase activities which include the oxidation of odiphenols to o-quinones and o-hydroxylation of monophenols to di-phenols respectively. The large amount of phenolic compounds in VOO at higher malaxation temperature indicates the greater stability and functionality of peroxidase at 37 o C as compare to lower stability of polyphenol peroxidase at 40 o C (Taticchi et al 2013). The virgin olive oil extracted from Spanish variety Arbequina is strongly preferred by consumers due to its organoleptic characteristics (Yousfi et al, 2012).…”

Section: ! 80mentioning

confidence: 99%

Transcriptomics and Biochemical Profiling: Current Dynamics in Elucidating the Potential Attributes of Olive

Shah

Hamooh

Daur

et al. 2017

Current Issues in Molecular Biology

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Various transcriptome studies have remained useful in unraveling the complexity of molecular pathways regulating the oil biochemical contents and fruit characteristics of agronomic value in olive. Genes networks associated with plant architect and abiotic stress tolerance have been constructed due to robust genomic data generated by the tools of genomics. This, familiarity will accelerate the breeding programmes in making the selection of high yielding olive genotypes promptly and efficiently. Moreover, comparative transcriptome studies for endogeneous enzymes at different expression sites explicate the contribution of various pathways in phenol and lipid oxidation in olive. Recently, non-targeted metabolomics and metabolic profiling techniques have not only made the understanding of metabolic changes easy but also elucidate biomarkers in fruits related to agronomic parameters and abiotic stresses. However, the alteration in the architectural build up of phenotypes authenticates the conservation of their potential genetic links that will invoke interest for future olive breeding. IntroductionOlea europea is the most important tree of Mediterranean basin which consists 95% of globally cultivated olive trees (Loumou and

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Olive Oil

Kiritsakis¹,

Turkan²,

Kiritsakis³

2020

Bailey's Industrial Oil and Fat Products

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Olive oil is a natural juice obtained by mechanical or physical means from the fruit of the tree Olea europaea L. Many historians believe that the olive cultivation began during the Palaeolithic and Neolithic periods (5000–3500 bce ). Most of the world's olive trees grow in the Mediterranean Basin. Olive oil has always been an important component in the diet of Mediterranean people, but in the past years this oil has become more popular among consumers in Northern Europe, the United States, Canada, and Australia. Olive oil quality depends mainly on the cultivar, microclimate, soil conditions, fruit health, and processing conditions. Several studies have confirmed that extra virgin olive oil (EVOO) helps to reduce oxidative stress, high blood pressure, obesity, fatty liver, and insulin resistance, diseases that are closely related to diabetes and coronary heart disease. This chapter focuses on the origin and history of olive tree, statistics of world production, and consumption of olive oil. It also deals with olive fruit processing, olive oil classification and categories, quality and purity criteria, olive oil components, olive oil analysis, deterioration, and adulteration. Phenolics and other minor functional compounds of olive oil are discussed in detail.

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The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Cited by 101 publications

References 35 publications

Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

Transcriptomics and Biochemical Profiling: Current Dynamics in Elucidating the Potential Attributes of Olive

Olive Oil

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