Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing

Italian Journal of Food Science

Volumn 30, Issue 2, 2018, Pages 381-392

  Caponio, F ^a   Squeo, G ^a   Curci, M ^a   Silletti, R ^a   Paradiso, V M ^a   Summo, C ^a   Crecchio, C ^a   Pasqualone, A ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Extra virgin olive oil; Fatty acid alkyl esters; Olive processing; Oxidases; Technological coadjuvant

Indexed keywords

EID: 85046747861     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Aguilera M.P., Beltran G., Sanchez-Villasclaras S., Uceda M. and Jimenez A. 2010. Kneading olive paste from unripe 'Picual' fruits: I. Effect on oil process yield. J. Food Eng. 97:533.
2. Beltran G., Sánchez R., Sánchez-Ortiz A., Aguilera M.P. Bejaoui, M.A. and Jimenez A. 2016. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality. J. Sci. Food Agric. 96:3801.
3. Ben Brahim S., Marrakchi F., Gargouri B. and Bouaziz M. 2015. Optimization of malaxing conditions using CaCO3 as a coadjuvant: A method to increase yield and quality of extra virgin olive oil cv. Chemlali. LWT - Food Sci. Technol. 63:243.
4. Biedermann M., Bongartz A., Mariani C. and Grob K. 2008. Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. Eur. Food Res. Technol. 228:65.
5. Caponio F., Monteleone J., Martellini G., Summo C., Paradiso V.M. and Pasqualone A. 2014. Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage. J. Oleo Sci. 63:1125.
6. Caponio F., Squeo G., Difonzo G., Pasqualone A. and Summo C., Paradiso, V.M. 2016. Has the use of talc an effect on yield and extra virgin olive oil quality? J. Sci. Food Agric. 96:3292.
7. Caponio F., Squeo G., Monteleone J., Paradiso V.M., Pasqualone A. and Summo C. 2015. First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT - Food Sci. Technol. 64:439.
8. Cert A., Alba J., Leon-Camacho M., Moreda W. and Perez-Camino M.C. 1996. Effects of talc addition and operating mode on the quality and oxidative stability of virgin olive oils obtained by centrifugation. J. Agric. Food Chem. 44:3930.
9. Choe E. and Min D. 2006. Mechanisms and Factors for Edible Oil Oxidation. Compr. Rev. Food Sci. Food Saf. 5:169.
10. Conde C., Delrot S. and Geros H. 2008. Physiological, biochemical and molecular changes occurring during olive development and ripening. J. Plant Physiol. 165:1545.
11. Di Serio M., Giansante L., Di Loreto G., Faberi A., Ricchetti L. and Di Giacinto L. 2017. Ethyl esters versus fermentative organoleptic defects in virgin olive oil. Food Chem. 219:33.
12. Espinola F., Moya M., Fernández D.G. and Castro E. 2009. Improved extraction of virgin olive oil using calcium carbonate as coadjuvant extractant. J. Food Eng. 92:112.
13. Gajhede M. 2001. Plant peroxidases: substrate complexes with mechanistic implications. Biochem. Soc. Trans. 29:91.
14. Garcia-Rodriguez R., Romero-Segura C., Sanz C., Sánchez-Ortiz A., and Perez A.G. 2011. Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil. Food Res. Int. 44:629.
15. Gomez-Coca R.B., Fernandes G.D., Perez-Camino M.C. and Moreda W. 2016. Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter. LWT - Food Sci. Technol. 66:378.
16. Jabeur H., Zribi A., Abdelhedi R. and Bouaziz M. 2015. Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity. Food Chem. 169:289.
17. Kader F., Irmouli M., Nicolas J.P. and Metche M. 2002. Involvement of blueberry peroxidase in the mechanisms of anthocyanin degradation in blueberry juice. J. Food Sci. 67:910.
18. Mafra I., Lanza B., Reis A., Marsilio V., Campestre C., De Angelis M. and Coimbra M.A. 2001. Effect of ripening on texture, micro- structure and cell wall polysaccharide composition of olive fruit (Olea europaea). Physiol. Plantarum 111:439.
19. Martin-Peláez S., Covas M.I., Fito M., Kusar A. and Pravst I. 2013. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res. 57:760.
20. Official Journal of the European Communities. 1991. European Community Regulation No. 2568/1991, N. L. 248 of September 5th.
21. Official Journal of the European Communities. 2001. European Community Regulation No. 1513/2001, L. 201 of July 26th.
22. Official Journal of the European Communities. 2011. European Community Regulation No. 61/2011, L. 23 of January 24th.
23. Official Journal of the European Communities. 2013. European Community Regulation No. 1348/2013, L. 338 of December 17th.
24. Official Journal of the European Communities. 2016. European Community Regulation No. 2095/2016, L. 326 of September 26th.
25. Pasqualone A., Di Rienzo V., Sabetta W., Fanelli V., Summo C., Paradiso V.M., Montemurro C. and Caponio F. 2016. Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation. J. Chem. DOI: 10.1155/2016/4347207.
26. Peres F., Martins L.L., Mourato M., Vitorino C., Antunes P. and Ferreira-Dias S. 2016. Phenolic compounds of 'Galega Vulgar' and 'Cobrancosa' olive oils along early ripening stages. Food Chem. 211:51.
27. Perez-Camino M.C., Cert A., Romero-Segura A., Cert-Trujillo R. and Moreda W. 2008. Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils. J. Agric. Food Chem. 56:6740.
28. Ranalli A. and Angerosa F. 1996. Integral centrifuges for olive oil extraction. The qualitative characteristics of products. JAOCS 73: 417.
29. Rotondi A., Alfei B., Magli M. and Pannelli G. 2010. Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils. J. Sci. Food Agric. 90:2641.
30. Sánchez Moral P. and Ruiz Mendez M.V. 2006. Production of pomace olive oil. Grasas Aceites 57:47.
31. Squeo G., Silletti R., Summo C., Paradiso V.M., Pasqualone A. and Caponio F. 2017b. Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants. Ital. J. Food Sci. 29:370.
32. Squeo G., Silletti R., Summo C., Paradiso V.M., Pasqualone A. and Caponio F. 2016. Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina). Food Chem. 209:65.
33. Squeo G., Tamborrino A., Pasqualone A., Leone A., Paradiso V.M., Summo C. and Caponio F. 2017a. Assessment of the influence of the decanter set-up during continuous processing of olives at different pigmentation index. Food Bioprocess Tech. 10:592.
34. Tamborrino A., Squeo G., Leone A., Paradiso V.M., Romaniello R., Summo C., Pasqualone A., Catalano P., Bianchi B. and Caponio F. 2017. Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. J. Food Eng. 205:34.
35. Uceda M., Beltrán G. and Jimenez A. 2006. Olive oil extraction and quality. Grasas Aceites 57:25.