The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil

Olives and Olive Oil in Health and Disease Prevention

Volumn , Issue , 2010, Pages 77-83

  Tamborrino, Antonia ^a   Clodoveo, Maria Lisa ^a   Leone, Alessandro ^b   Amirante, Paolo ^a   Paice, Alistair G ^c  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882929941     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374420-3.00009-7     Document Type: Chapter

References (23)

1. Amirante P., Clodoveo M.L., Dugo G., Leone A., Tamborrino A. Advance technology in virgin olive oil production from traditional and de-stoned pastes: influence of the introduction of a heat exchanger on oil quality. Food Chem. 2005, 98(4):797-805.
2. Amirante P., Clodoveo M.L., Dugo G., Leone A., Salvo F., Tamborrino A. New mixer equipped with control atmosphere system: influence of malaxation on the shelf life of extra virgin olive oil. Ital. J. Food Sci. 2006, 215-220. special issue.
3. Amirante, P., Clodoveo, M.L., Leone, A., Tamborrino, A., 2008a. Influence of three different atmosphere composition of head space of mixer on total phenol content of de-stoned virgin olive oil. Proceedings book of the International Symposium on Food and Bioprocess Technology. Brazil, 31 August to 4 September 2008. ISSN 1982-3797. CD printed.
4. Amirante, P., Clodoveo, M.L., Leone, A., Tamborrino, A., 2008b. Assessment of the viscosity value in olive oil paste using different blade rotation speed in an innovative mixer. Proceedings book of the International Symposium on Food and Bioprocess Technology. Brazil, 31 August to 4 September 2008. ISSN 1982-3797. CD printed.
5. Amirante P., Dugo G., Gomez T. Influence of technological innovation in improving the quality of extra virgin olive oil. Olivae 2002, 93:34-42.
6. Angerosa F., D'Alessandro N., Basti C., Vito R. Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time. J. Agric. Food Chem. 1998, 46:2940-2944.
7. Angerosa F., Mostallino R., Basti C., Vito R. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 2001, 72(1):19-28.
8. Balatsouras G. Elaiolado, Sporelaia, Lipi. (Olive Oil, Seed Oil and Fats.) 1986, Karaberopoulos, Athens, Greece, (in Greek).
9. Di Giovacchino L. Technological aspects. Handbook of Olive Oil. Analysis and Properties 2000, 17-59. Aspen Publications. J. Hardwood, R. Aparicio (Eds.).
10. Di Giovacchino L., Costantini N., Ferrante M.L., Serraiocco A. Influence of malaxation time of olive paste on oil extraction yields and chemicals and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving. Grasas Aceites 2002, 53:179-186.
11. Di Renzo G.C., Colelli G. Flow behavior of olive paste. Appl. Eng. Agric. 1997, 13(6):751-755.
12. Georgalaki M.D., Bachmann A., Sotiroudis T.G., Xenakis A., Porzel A., Feussner I. Characterization of a 13-lipoxygenase from virgin olive oil and oil bodies of olive endosperms. Fett-Lipid 1998, 100(12):554-560.
13. Hatanaka A. The biogeneration of green odour by green leaves. Phytochemistry 1993, 34:1201-1218.
14. Kapellakis I.E., Tsagarakis K.P., Crowther J.C. Olive oil history, production and by-product management. Rev. Environ. Sci. Biotechnol. 2008, 7:1-26.
15. Kiourellis, A., 2005. I Tehnologia Paragogis Elaioladou sti Lesvo kata tin Arhaiotita. (The Technology of Olive Oil Production in the Island of Lesvos in Antiquity.) Prefecture of Lesvos, p. 148.
16. Morales M.T., Angerosa F., Aparicio R. Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: chemical and sensory implications. Grasas Aceites 1999, 50:114-121.
17. Morales M.T., Aparicio R., Rios J.J. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J. Chromatogr. A. 1994, 668:455-462.
18. Ranalli A., Contento S., Schiavone C., Simone N. Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil. Eur. J. Lipid Sci. Tech. 2001, 103:228-238.
19. Ranalli A., Pollastri L., Contento S., Iannucci E., Lucera L. Effect of olive paste kneading process time on the overall quality of virgin olive oil. Eur. J. Lipid Sci. Tech. 2003, 105:57-67.
20. Reiners J., Grosch W. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food. Chem. 1998, 46:2754-2763.
21. Servili M., Montedoro G.F. Contribution of phenolic compounds to virgin olive oil quality. Eur. J. Lipid Sci. Tech. 2002, 104:602-613.
22. Servili, M., Baldioli, M., Montedoro, G.F., 1992. I meccanismi che influenzano la concentrazione in polifenoli dell'olio vergine di oliva. Proceedings of the international congress on olive oil quality. 375 ± 376. Firenze (Italy) 1-3 December.
23. Servili M., Selvaggini R., Taticchi A., Esposto S., Montedoro G. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. J. Agric. Food Chem. 2003, 51(27):7980-7988.