Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 765-769

  Allouche, Yosra ^a,b   Jiménez, Antonio ^a   Uceda, Marino ^a   Paz Aguilera, M ^a   Gaforio, José Juan ^b   Beltrán, Gabriel ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b Facultad de Ciencias Experimentales y de la Salud   (Spain)

Author keywords

Crushing level; Malaxation temperature; Malaxation time; Triterpenes; Virgin olive oil

Indexed keywords

ARBEQUINA OIL; ERYTHRODIOL; MASLINIC ACID; OLEANOLIC ACID; OLIVE OIL; PICUAL OIL; TRITERPENE DERIVATIVE; UNCLASSIFIED DRUG; UVAOL;

ARBEQUINA; ARTICLE; CONTROLLED STUDY; EXTRACTION; OLIVE; PASTE; PICUAL; SPAIN; TEMPERATURE;

EID: 70350769243     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.031     Document Type: Article

References (26)

1. Allouche Y., Jiménez A., Uceda M., Aguilera M.P., Gaforio J.J., and Beltrán G. Triterpenic content and chemometric analysis of virgin olive oils from forty olive cultivars. Journal of Agricultural and Food Chemistry 57 (2009) 3604-3610
2. Andrikopoulos N.K., Kaliora A.C., Assimopoulou A.N., and Papageorgiou V.P. Inhibitory activity of minor polyphenolic and nonpolyphenolic constituents of olive oil against in vitro low-density lipoprotein oxidation. Journal of Medicinal Food 5 (2002) 1-7
3. Bianchi G., Murelli C., and Vlahov G. Surface waxes from olive fruits. Phytochemistry 31 (1992) 3503-3506
4. Caponio F., Alloggio V., and Gomes T. Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64 (1999) 203-209
5. Caponio F., Gomes T., Summo C., and Pasqualone A. Influence of the type of olive-crusher used on the quality of extra virgin olive oils. European Journal of Lipid Science and Technology 105 (2003) 201-206
6. Cert A., Alba J., Pérez-Camino M.C., Ruiz-Gómez A., Hidalgo F., Moreda W., et al. Influencia de los sistemas de extracción sobre las características y los componentes menores del aceite de oliva virgin extra. Olivae 79 (1999) 41-50
7. Di Giovacchino L., Costantini N., Ferrante M.L., and Serraiocco A. Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving. Grasas y Aceites 53 (2002) 179-186
8. European Union Commission Regulation 2568/91 (1991). Characteristics of olive and olive pomace oils and their analytical methods. Office of Joint Commission European Communities (Vol. L248, pp. 1-82).
9. Frega N., and Lercker G. Lipid minor components of the olive drupe in different steps of ripening. La Rivista Italiana delle Sostanze Grasse 63 (1986) 393-398
10. Gómez-Rico A., Inarejos-García A.M., Salvador M.D., and Fregapane G. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). Journal of Agricultural and Food Chemistry 57 (2009) 3587-3595
11. Jiménez A., Hermoso M., and Uceda M. Elaboración del aceite de oliva virgen mediante sistema continúo en dos fases. Influencia de diferentes variables del proceso en algunos parámetros relacionados con la calidad del aceite. Grasas y Aceites 4-5 (1995) 299-303
12. Juan M.E., Planas J.M., Ruiz-Gutiérrez V., Daniel H., and Wenzel U. Antiproliferative and apoptosis-inducing effects of maslinic acid and oleanolic acid, two pentacyclic triterpenes from olives, on HT-29 colon cancer cells. British Journal of Nutrition 26 (2008) 1-8
13. Juan M.E., Wenzel U., Daniel H., and Planas J.M. Erythrodiol, a natural triterpenoid from olives, has antiproliferative and apoptotic activity in HT-29 human adenocarcinoma cells. Molecular Nutrition and Food Research 52 (2008) 595-599
14. Kalua C.M., Bedgoog Jr. D.R., Bishop A.G., and Prenzler P.D. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. Journal of Agricultural and Food Chemistry 54 (2006) 7641-7651
15. Kiritsakis A.K. Olive oil handbook (1998), AOCS Press, Champaign (USA)
16. Márquez-Martín A., De la Puerta R., Fernández-Arche A., Ruiz-Gutiérrez V., and Yaqoob P. Modulation of cytokine secretion by pentacyclic triterpenes from olive pomace oil in human mononuclear cells. Cytokine 36 (2007) 211-217
17. Martel J., and Alba Mendoza J. Influencia del método de obtención de aceites de oliva por centrifugación de pastas sobre su contenido en alcoholes grasos superiores. Grasas y Aceites 32 (1981) 233-237
18. Parenti P., Spugnoli P., Masella P., and Calamai L. The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions. European Journal of Lipid Science and Technology 110 (2008) 735-741
19. Pérez-Camino M.C., and Cert A. Quantitative determination of hydroxy pentacyclic triterpene acids in vegetable oils. Journal of Agricultural and Food Chemistry 47 (1999) 1558-1562
20. Ranalli A., Contento S., Schiavone C., and Simone N. Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. European Journal of Lipid Science and Technology 103 (2001) 228-238
21. Ranalli A., Pollastri L., Contento S., Iannucci E., and Lucera L. Effect of olive paste kneading process time on the overall quality of virgin olive oil. European Journal of Lipid Science and Technology 105 (2003) 57-67
22. Salvador M.D., Aranda F., Gómez-Alonso S., and Fregapane G. Influence of extraction system, production year and area on Cornicabra virgin olive oil: A study of five crop seasons. Food Chemistry 80 (2003) 359-366
23. Servili M., Piacquadio P., De Stefano G., Taticchi A., and Sciancalepore V. Influence of a new crushing technique on the composition of the volatile compounds and related sensory quality of virgin olive oil. European Journal of Lipid Science and Technology 104 (2002) 483-489
24. Torres M.M., and Maestri D.M. The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Córdoba, Argentina). Food Chemistry 96 (2006) 507-511
25. Uceda, M., & Frías, L. (1975). Harvest dates. Evolution of the fruit oil content, oil composition and oil quality. In Proceedings Del Segundo Seminario Oleicola International (pp. 125-128). Córdoba: COI.
26. Uceda M., Jiménez A., and Beltrán G. Olive oil extraction and quality. Grasas y Aceites 57 (2006) 25-31