The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two- and three-phase centrifuge

LWT

Volumn 49, Issue 2, 2012, Pages 267-274

  Jerman Klen, Tina ^a   Mozetič Vodopivec, Branka ^a  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

Author keywords

Extraction technology; HPLC DAD MS MS; Olive oil; Olives; Phenols yields; USLE

Indexed keywords

CENTRIFUGES; EXTRACTION; FRUITS; PETROLEUM INDUSTRY; PHENOLS; PRESSES (MACHINE TOOLS);

ANTIOXIDANT POTENTIALS (AOP); EXTRACTION SYSTEMS; EXTRACTION TECHNOLOGY; HPLC-DAD; OLIVE OIL PROCESSING; OLIVES; QUALITATIVE DIFFERENCES; USLE;

OLIVE OIL;

OLEACEAE;

EID: 84865618735     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.029     Document Type: Article

References (23)

1. Angerosa F., Di Giovacchino L. Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters. Grasas y Aceites 1996, 47:247-254.
2. Artajo L.S., Romero M.P., Motilva M.J. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit. Journal of the Science of Food and Agriculture 2006, 86:518-527.
3. Artajo L.S., Romero M.-P., Suárez M., Motilva M.-J. Partition of phenolic compounds during the virgin olive oil industrial extraction process. European Food Research and Technology 2007, 225:617-625.
4. Azbar N., Bayram A., Filibeli A., Muezzinoglu A., Sengul F., Ozer A. A review of waste management options in olive oil production. Critical Reviews in Environmental Science and Technology 2004, 34:209-247.
5. Bouaziz M., Grayer R.J., Simmonds M.S.J., Damak M., Sayadi S. Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar Chemlali growing in Tunisia. Journal of Agricultural and Food Chemistry 2005, 53:236-241.
6. Covas M.-I. Olive oil and the cardiovascular system. Pharmacological Research 2007, 55:175-186.
7. De Marco E., Savarese M., Paduano A., Sacchi R. Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters. Food Chemistry 2007, 104:858-867.
8. De Stefano G., Piacquadio P., Servili M., Di Giovacchino L., Sciancalepore V. Effect of extraction systems on the phenolic composition of virgin olive oils. Fett/Lipid 1999, 101:328-332.
9. Di Giovacchino L., Sestili S., Di Vincenzo D. Influence of olive processing on virgin olive oil quality. European Journal of Lipid Science and Technology 2002, 104:587-601.
10. Gimeno E., Castellote A.I., Lamuela-Raventós R.M., De la Torre M.C., López-Sabater M.C. The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and ß-carotene) in virgin olive oil. Food Chemistry 2002, 78:207-211.
11. Issaoui M., Dabbou S., Brahmi F., Hassine K.B., Hajaïj Ellouze M., Hammami M. Effect of extraction systems and cultivar on the quality of virgin olive oils. International Journal of Food Science & Technology 2009, 44:1713-1720.
12. Jerman T., TrebŠe P., Mozetič B. Ultrasound-assisted solid-liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chemistry 2010, 123:175-198.
13. Jerman Klen T., Mozetič Vodopivec B. Ultrasonic extraction of phenols from olive mill wastewater: comparison with conventional methods. Journal of Agricultural and Food Chemistry 2011, 59:12725-12731.
14. Jerman Klen, T., & Mozetič Vodopivec, B. Optimisation of olive oil phenol extraction conditions using a high-power probe ultrasonication, Food Chemistry, doi:10.1016/j.foodchem.2012.04.096.
15. Lesage-Meessen L., Navarro D., Maunier S., Sigoillot J.-C., Lorquin J., Delattre M., et al. Simple phenolic content in olive oil residues as a function of extraction systems. Food Chemistry 2001, 75:501-507.
16. Obied H.K., Bedgood D., Mailer R., Prenzler P.D., Robards K. Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste. Journal of Agricultural and Food Chemistry 2008, 56:8851-8858.
17. Ough C.S., Amerine M.A. Methods for analysis of musts and wines 1988, John Willy & Sons, New York. 2nd ed.
18. Rodis P.S., Karanthanos V.T., Mantzavinou A. Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry 2002, 50:596-601.
19. Salvador M.D., Aranda F., Gómez-Alonso S., Fregapane G. Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons. Food Chemistry 2003, 80:359-366.
20. Servili M., Selvaggini R., Esposto S., Taticchi A., Montedoro G., Morozzi G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography A 2004, 1054:113-127.
21. Torres M.M., Maestri D.M. The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Córdoba, Argentina). Food Chemistry 2006, 96:507-511.
22. Vierhuis E., Servili M., Baldioli M., Schols H.A., Voragen A.G.J., Montedoro G. Effect of enzyme treatment during mechanical extraction of olive oil phenolic compounds and polysaccharides. Journal of Agricultural and Food Chemistry 2001, 49:1218-1223.
23. Yorulmaz A., Tekin A., Turan S. Improving olive oil quality with double protection: destoning and malaxation in nitrogen atmosphere. European Journal of Lipid Science and Technology 2011, 113:637-643.