Industrial production of a balanced virgin olive oil

LWT

Volumn 97, Issue , 2018, Pages 588-596

  Vidal, Alfonso M ^a   Alcalá, Sonia ^a   de Torres, Antonia ^a   Moya, Manuel ^a   Espínola, Francisco ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

1 Penten 3 one (PubChem CID: 15394); Extraction yield; Hexanal (PubChem CID: 6184); Hydroxytyrosol (PubChem CID: 82755); Oleocanthal (PubChem CID: 11652416); Phenolic compounds; Pinoresinol (PubChem CID: 73399); Response surface methodology; trans 2 Hexen 1 ol (PubChem CID: 5318042); trans 2 Hexenal (PubChem CID: 5281168); Tyrosol (PubChem CID: 10393); Virgin olive oil; Volatile compounds

Indexed keywords

EFFICIENCY; GRINDING MILLS; OLIVE OIL; PHENOLS; SIEVES; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION YIELD; PHENOLIC COMPOUNDS; PUBCHEM; RESPONSE SURFACE METHODOLOGY; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

EXTRACTION;

EID: 85050955593     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.07.054     Document Type: Article

References (33)

1. Angerosa, F., Mostallino, R., Basti, C., Vito, R., Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chemistry 68 (2000), 283–287.
2. Angerosa, F., Mostallino, R., Basti, C., Vito, R., Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry 72 (2001), 19–28.
3. Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G., Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. Journal of Chromatography A 1054 (2004), 17–31.
4. Beauchamp, G.K., Keast, R.S.J., Morel, D., Lin, J., Pika, J., Han, Q., et al. Ibuprofen-like activity in extra-virgin olive oil. Nature 437 (2005), 45–46.
5. 3 as a coadjuvant: A method to increase yield and quality of extra virgin olive oil cv. chemlali. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 63 (2015), 243–252.
6. COI/T.20/Doc No 29, Determination of biophenols in olive oils by HPLC [Internet]. Available from: http://www.internationaloliveoil.org/documents/viewfile/4141met29eng, November 2009.
7. De Torres, A., Espínola, F., Moya, M., Alcalá, S., Vidal, A.M., Castro, E., Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans. Lwt-food Science and Technology 90 (2018), 22–30.
8. De Torres, A., Espínola, F., Moya, M., Castro, E., Composition of secoiridoid derivatives from picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management. European Food Research and Technology 242 (2016), 1709–1718.
9. Espínola, F., Moya, M., Fernández, D.G., Castro, E., Improved extraction of virgin olive oil using calcium carbonate as coadjuvant extractant. Journal of Food Engineering 92 (2009), 112–118.
10. European Commission Regulation 1308/2013. Establishing a common organisation of the markets in agricultural products and repealing council regulations (EEC) no 922/72, (EEC) no 234/79, (EC) no 1037/2001 and (EC) no 1234/2007. L347:671–854.
11. European Commission Regulation 2568/1991. On the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. L248:1–83.
12. European Commission Regulation 432/2012. Establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health. L136:1–40.
13. Fregapane, G., Salvador, M.D., Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Research International 54 (2013), 1907–1914.
14. Gómez-Rico, A., Inarejos-García, A.M., Salvador, M.D., 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.
15. Hansen, K., Adsersen, A., Christensen, S.B., Jensen, S.R., Nyman, U., Smitt, U.W., Isolation of an angiotensin converting enzyme (ACE) inhibitor from olea europaea and olea lancea. Phytomedicine 2 (1996), 319–325.
16. Inarejos-García, A.M., Fregapane, G., Salvador, M.D., Effect of crushing on olive paste and virgin olive oil minor components. European Food Research and Technology 232 (2011), 441–451.
17. Kalua, C.M., Allen, M.S., Bedgood, D.R. Jr., Bishop, A.G., Prenzler, P.D., Robards, K., Olive oil volatile compounds, flavour development and quality: A critical review. Food Chemistry 100 (2007), 273–286.
18. Kalua, C.M., Bedgood, D.R. Jr., Bishop, A.G., 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.
19. Luna, G., Morales, M.T., Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chemistry 98 (2006), 243–252.
20. Minguez-Mosquera, I.M., Rejano-Navarro, L., Gandul-Rojas, B., Sanchez-Gomez, A.H., Garrido-Fernandez, J., Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists Society 68 (1991), 332–336.
21. Montedoro, G.F., Servili, M., Baldioli, M., The use of biotechnology means during oil mechanical extraction process: Relationship with sensory and nutritional parameters of virgin oil quality. Acta Horticulturae 586 (2002), 557–560.
22. Montgomery, D.C., States, U., (eds.) Design and analysis of experiments, 8th ed., 2012, John Wiley & Sons Inc.
23. 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. European Journal of Lipid Science and Technology 103 (2001), 228–238.
24. 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. European Journal of Lipid Science and Technology 105 (2003), 57–67.
25. Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Simal-Gándara, J., Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils. Food Chemistry 158 (2014), 534–545.
26. Rodis, P.S., Karathanos, V.T., Mantzavinou, A., Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry 50 (2002), 596–601.
27. Romero, N., Saavedra, J., Tapia, F., Sepúlveda, B., Aparicio, R., Influence of agroclimatic parameters on phenolic and volatile compounds of chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. Journal of the Science of Food and Agriculture 96 (2016), 583–592.
28. Salas, J.J., Williams, M., Harwood, J.L., Sánchez, J., Lipoxygenase activity in olive (olea europaea) fruit. JAOCS. Journal of the American Oil Chemists' Society 76 (1999), 1163–1168.
29. Sánchez, J., Salas, J.J., Biogénesis del aroma del aceite de oliva. Aparicio, R., Harwood, J., (eds.) Manual del aceite de oliva, 2003, AMV Ediciones and Mundi-Prensa, Madrid 89 pp.
30. 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 1054 (2004), 113–127.
31. Tripoli, E., Giammanco, M., Tabacchi, G., Di Majo, D., Giammanco, S., La Guardia, M., The phenolic compounds of olive oil: Structure, biological activity and beneficial effects on human health. Nutrition Research Reviews 18 (2005), 98–112.
32. Vekiari, S.A., Koutsaftakis, A., The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content. Grasas y Aceites 53 (2002), 304–308.
33. Zribi, A., Gargouri, B., Jabeur, H., Rebaï, A., Abdelhedi, R., Bouaziz, M., Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life. European Journal of Lipid Science and Technology 115 (2013), 1443–1453.