Reduction of virgin olive oil bitterness by fruit cold storage

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10085-10091

  Yousfi, Khaled ^a   Cayuela, José A ^a   García, José M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Oil quality; Olea europaea; Olive maturity; Phenolic compounds; Refrigeration

Indexed keywords

OLEA EUROPAEA; OLEACEAE;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLD; EVALUATION; FOOD HANDLING; FRUIT; METHODOLOGY; OLIVE TREE; TASTE;

COLD TEMPERATURE; FOOD HANDLING; FRUIT; OLEA; PHENOLS; PLANT OILS; TASTE;

EID: 58149343669     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801951g     Document Type: Article

References (25)

1. García, J. M.; Yousfi, K.; Mateos, R.; Olmo, M.; Cert, A. Reduction of oil bitterness by heating of olive (Olea europaea) fruits. J. Agric. Food Chem. 2001, 49, 4231-4235.
2. García, J. M.; Yousfi. K.; Oliva, J.; García-Diaz, M. T.; Perez-Camino, M. C. Hot water dipping of olives (Olea europaea) for virgin oil debittering. J. Agric. Food Chem. 2005, 53, 8248-8252.
3. García, J. M.; Streif, J. The effect of controlled atmosphere storage on fruit and oil quality of 'Gordal' olives. Gartenhauwissenschaft 1991, 56, 233-238.
4. 2 in the fruit storage atmosphere on olive oil quality. Grasas Aceites 1993, 44, 169-174.
5. García, J. M.; Gutiérrez, F.; Castellano, J. M.; Perdiguero, S.; Morilla, A.; Albi, M. A. Influence of storage temperature on fruit ripening and olive oil quality. J. Agric. Food Chem. 1996, 44, 264-267.
6. Kiritsakis, A.; Nanos, G. D.; Polymenopoulos, Z.; Thomai, T.; Sfakiotakis, E. M. Effect of fruit storage conditions on olive oil quality. J. Am. Oil Chem. Soc. 1998, 75, 721-724.
7. Clodoveo, M. L.; Delcuratolo, D.; Gomes, T.; Colelli, G. Effect of different temperatures and storage atmospheres on 'Coratina' olive oil quality. Food Chem. 2007, 102, 571-576.
8. García, J. M.; Gutiérrez, F.; Barrera, M. J.; Albi, M. A. Storage of mill olives on an industrial scale. J. Agric. Food Chem. 1996, 44, 590-593.
9. Canet, M.; García, J. M. Effect of mill olive storage on the virgin olive oil production process. Grasas Aceites 1999, 50, 181-184.
10. Kalua, C. M.; Bedgood, D. R., Jr.; Bishop, A. G.: Prenzler, P. D. Changes in virgin olive oil quality during low-temperature fruit storage. J. Agric. Food Chem. 2008, 56, 2415-2422.
11. García, J. M.; Seller, S.; Perez-Camino, M. C. Influence of fruit ripening on olive oil quality. J. Agric. Food Chem. 1996, 44, 3516-3520.
12. García, J. M.; Yousfi, K. The postharvest of mill olives. Grasas Aceites 2006, 57, 16-24.
13. Uceda, M.; Frias, L. Harvest dates: Evolution of the fruit oil content, oil composition and oil quality. Proceeding of 2nd International Olive Oil Seminary, Cordoba, Spain, 1975; pp 125-130.
14. Castellano, J. M.; García, J. M.; Morilla, A.; Perdiguero, S.; Gutierrez, F. Quality of 'Picual' olive fruits stored under controlled atmospheres. J. Agric. Food Chem. 1993, 41, 537-539.
15. Martínez, J. M.; Muñoz, E.; Alba, J.; Lanzón, A. Informe sobre la utilización del analizador de rendimientos "Abencor". Grasas Aceites 1975, 26, 379-385.
16. European Community. Commission Regulation (EEC) Number 702/2007 amending Commission Regulation (EEC) Number 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Union 2007, L 161 (June 22), 11-27.
17. Läubli, W.; Bruttel, P. A. Determination of the oxidative stability of fats and oils by the 'Rancimat' method. J. Am. Oil Chem. Soc. 1986, 63, 792-794.
18. Mínguez-Mosquera, M. I.; Rejano-Navarro, L.; Gándul-Rojas, B.; Sanchez-Gomez, A. H.; Garrido-Fernandez, J. Color pigment correlation in virgin olive oils. J. Am. Oil Chem. Soc. 1991, 68, 332-336.
19. Mateos, R.; Espartero, J. L.; Trujillo, M.; Ríos, J. J.; León-Camacho, M.; Alcudia, F.; Cert, A. Determination of phenols, flavones and lignans in virgin olive oil by solid-phase extraction and high-performance liquid chromatography with diodearray ultraviolet detection. iJ. Agric. Food Chem. 2001, 49, 2185-2192.
20. Mateos, R.; Cert, A.; Pérez-Camino, M. C.; García, J. M. Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives. J. Am. Oil Chem. Soc. 2004, 81, 71-75.
21. Hermoso, M.; Uceda, M.; Frias, L.; Beltran, G. Maduración. In El Cultivo del Olivo, 2nd ed.; Barranco, D.; Fernández-Escobary Rallo, L., Eds.; Junta de Andalucía, Conserjería de Agricultura y Pesca, Ediciones Mundi-Prensa: Madrid, Spain, 1998; pp 145-161.
22. Yousfi, K.; Cert, R. M.; García, J. M. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. Eur. Food Res. Technol. 2006, 223, 117-124.
23. Gutiérrez, F.; Perdiguero, S.; García, J. M.; Castellano, J. M. Quality of oils from olives stored under controlled atmosphere. J. Am. Oil Chem. Soc. 1992, 69, 1215-1218.
24. Pereira, J. A.; Casal, S.; Bento, A.; Oliveira, M. B. P. P. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europaea, 'Cobrançosa', 'Madural' and 'Verdeal Transmontana'. J. Agric. Food Chem. 2002, 50, 6335-6340.
25. Uceda, M.; Hermoso, M. La calidad del aceite. In El Cultivo del Olivo; Barranco, D.; Fernández Escobar, R.; Rallo, L., Eds.; Junta de Andalucía, Consejería de Agricultura y Pesca, Ediciones Mundi Prensa: Madrid, Spain, 1998; pp 548-571.