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1.
The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the dark. A fast preheating not longer than 72 s at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 s at 38 °C followed by 10 min malaxation lead to an EVOO with a ‘mild’ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature of fast preheating are the critical parameters of the process. 相似文献
2.
Rosa García-RodríguezCarmen Romero-Segura Carlos SanzAraceli Sánchez-Ortiz Ana G. Pérez 《Food research international (Ottawa, Ont.)》2011,44(2):629-635
The main objective of this study was to assess the ability of polyphenol oxidase (PPO) and peroxidase (POX) enzymatic activities present in olive fruit tissues to oxidize main phenolic compounds related to the process to obtain virgin olive oil (VOO) in order to ascertain their involvement in shaping the phenolic profile of this product. In the two olive cultivars under study, Arbequina and Picual, olive PPO activity was found to be largely present in the fruit mesocarp whereas most olive POX activity is in the seed. Moreover, both enzymatic activities display relatively constant values after the onset of fruit ripening when the fruit is harvested for VOO production. Results showed that both PPO and POX activities present in olive fruit at ripening stages are able to oxidize main phenolic glycosides present in the fruit as well as those phenolic compounds arising during the industrial process to obtain the oil, especially secoiridoid compounds derived from oleuropein that mainly determine VOO nutritional and sensorial properties. Experimental data suggest a key role for endogenous olive PPO and POX enzymatic activities in determining the phenolic profile of VOO. 相似文献
3.
Yosra Allouche Antonio Jiménez Marino Uceda M. Paz Aguilera José Juan Gaforio Gabriel Beltrán 《Food chemistry》2010
The influence of olive paste preparation conditions on the triterpenic content of virgin olive oils from Arbequina and Picual cultivars was investigated. For this purpose, three sieve diameters of the hammer mill (4, 5, and 6 mm), two malaxation temperatures (20 and 30 °C), and two malaxation times (20 and 40 min) were tested. Results obtained showed that for Arbequina oils, a finer crushing level resulted in higher maslinic acid and erythrodiol content. Increasing malaxing temperature and time lead to a rise in both oleanolic and maslinic acid concentration, whereas erythrodiol content increased only for the longer malaxation time. For Picual oils, higher concentrations of oleanolic acid, maslinic acid, and uvaol were obtained by prolonging the paste malaxation time. A finer crushing level resulted also in an increase of maslinic acid content. These findings suggest that virgin olive oil triterpenic composition can be improved by regulating olive paste preparation conditions. 相似文献
4.
Gianni Pastore Antonio D'Aloise Sabrina Lucchetti Mariateresa Maldini Elisabetta Moneta Marina Peparaio Antonio Raffo Fiorella Sinesio 《LWT》2014
Quality and composition of virgin olive oil (VOO) are strictly dependent on complex processes that take place during the olive fruit crushing and malaxation of the olive paste. In this work, modulation of O2 levels within malaxation chambers (R1: unmodified atmosphere; R2: oxygen: 12.73–4.64 kPa from the beginning to the end of malaxation; R3: 10.46–2.27 kPa; R4: 9.87–0.69 kPa) in two continuous “two-phase” and “three-phase” oil extraction plants was performed. Combined effects on the biosynthesis of nutritionally bioactive molecules and aroma volatiles and on the resulting sensory properties of the produced oils were investigated. Results showed that the type of oil extraction plant markedly affected the level of the phenolic compounds in the oil (and the related sensory attributes of bitter, pungency, astringency and bitter and pungency persistence). Reduction of O2 concentration in the malaxing chamber, while having a minor impact on the presence of phenolic compounds, significantly affected the formation of all the examined volatiles. Particularly, lowered levels of oxygen hindered the formation of lipoxygenase derived volatiles weakening odours and flavours of artichoke, fresh fruity, and fresh cut grass. 相似文献
5.
Esposto Sonia Montedoro GianFrancesco Selvaggini Roberto Riccò Ibanez Taticchi Agnese Urbani Stefania Servili Maurizio 《Food chemistry》2009
In addition to the sanitary aspects of production and the genetic and/or geographic origin of the drupes olive malaxation is a critical control point of virgin olive oil (VOO) production from a qualitative point of view. In particular the sensory peculiarities of malaxation are determined by the presence of C6 and C5 aldehydes and alcohols in the VOO head space due to lipoxygenase activity. On-line monitoring of the evolution of these substances during VOO processing could be very useful for defining the operative conditions of malaxation (i.e. time and temperature) in order to improve the VOO sensory quality according to product type. 相似文献
6.
Critical process parameters for the yield and quality of olive oils are the temperature and treatment duration of the malaxation process. A balance between oil yield and quality must be achieved. Novel technologies such as High Pressure (HP) and Pulsed Electric Fields (PEF) that cause alterations to cell permeability, may promote the olive oil extraction process during malaxation, resulting in higher oil yields.Three different varieties of Olive fruits (Tsounati, Amfissis and Manaki var.) were subjected to different HP (200 and 600 MPa, 25 °C for 1 and 5 min) and PEF (1.6–70.0 kJ/kg) process conditions before malaxation (30 min at 30 °C). The extraction yield was increased up to 18 and 16% for PEF and HP treated olive fruits, respectively. The shelf-life tests indicate that the oil quality from nonthermally pretreated olives is dependent on the technology and process conditions used. An increase of oil oxidative stability for PEF and HP treated olives was shown, compared to control samples.The results show that HP and PEF could be applied for the production of superior quality virgin olive oil with increased yield. 相似文献
7.
Maria P. Aguilera Gabriel Beltran Sebastián Sanchez-Villasclaras Marino Uceda Antonio Jimenez 《Journal of food engineering》2010
Olive growers start earlier to harvesting in order to obtain high quality oils, however unripe olives show different characteristics affecting technological and rheological properties. This work is aimed to study the effect of malaxation conditions on process oil yield for unripe ‘Picual’ olives. Experiments were carried out using Picual fruits harvested at early dates for three consecutive crops seasons. The malaxation conditions assayed using a factorial design were: time (60, 90 min), temperature (18, 30, 40 °C) and micronised talc addition (0, 1%). Olive paste from unripe Picual fruit are classified as difficult pastes. The main factor affecting oil yield was the crop year, while for each crop year the effect of each factor varied considerably. Results indicated as increasing time and temperature gave lower pomace oil losses although its effect varied on crop year. Micronised Natural Talc addition lowered pomace oil content on dry weight. Therefore for early harvesting dates knowing olive characteristics ‘on line’ is essential to adapt the kneading conditions. 相似文献
8.
《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(9):1460-1469
The objective of the study was to determine the mean polyphenol composition of different varieties of virgin olive oil (VOO) habitually consumed in the region of southern Spain and to estimate the dietary exposure to olive oil polyphenols in that population. There were statistically significant differences in total polyphenols among varieties, with the Picual variety containing the largest amount with a mean value of 591.8 mg kg–1. The main phenolic compounds found in the VOOs under study were tyrosol and hydroxytyrosol. The highest amounts of both substances were found in Picual olive oils with concentrations of 2.3–6.6 mg kg?1. The total intake of polyphenols from VOO ranged between 8.2 mg day–1 (SD = 4.14) for the under 19 year olds and 21.3 mg day–1 (SD = 3) for the over 50 year olds. Some polyphenols, including tyrosol and hydroxytyrosol, were consumed principally as olive oil. The intake of these compounds in the studied population was in the range of 88.5–237.4 μg day–1. This has particular importance as recent studies have demonstrated that hydroxytyrosol helps to improve plasma lipids levels and repair oxidative damage related to cardiovascular disease. There was a greater dietary consumption of polyphenols in olive oil among the participants who more closely followed the Mediterranean diet pattern. A higher consumption of olive oil and therefore a greater exposure to polyphenols was observed in females versus males and in participants of normal weight versus those who were overweight. The total intake of polyphenols from VOO significantly increased with higher age, reflecting the greater intake of this oil by older people, who also show a closer adherence to the Mediterranean diet. The over 50-year-old age group showed the greatest consumption of this olive oil and therefore of phenolic compounds, which are healthy protectors in the human diet that contribute to the acknowledged benefits of the Mediterranean diet. 相似文献
9.
Francisco Espínola Manuel Moya Diego G. Fernández Eulogio Castro 《International Journal of Food Science & Technology》2011,46(12):2576-2583
Malaxation of the paste is the most important step for virgin olive oil extraction because it affects both oil yield and quality. In this work the influence of temperature and mixing time on oil yield, quality parameters and oil composition in photosynthetic pigments and total polyphenols is assessed by using Response Surface Methodology. Seven Picual‐variety olive samples from two consecutive seasons, with different maturity index, were used. Results show that temperature and malaxation time exert a positive influence in olive yield, with optimal values ranging from 20.1 to 32.2 °C and from 73.3 to 90 min. Oil quality decreased slightly as temperature and time of malaxation were increased. Top quality oils were obtained below 30 °C and shorter mixing time. The oil content in photosynthetic pigments increased with temperature and mixing time, while total polyphenols increased with temperature but decreased with mixing time. 相似文献
10.
The malaxation step is a lengthy batch operation in the traditional olive oil extraction, consisting of kneading and shearing the olive paste. This study evaluated the ability of microwave heating to substitute the malaxation process without and with megasonic treatment of the paste. An industrial microwave and megasonic prototype was installed in a commercial olive oil plant. Four processing scenarios were evaluated. The average olive oil yield obtained by using microwaves, showed no significant difference with respect to the traditional malaxation. Yields showed increased extractability after exposing the microwave-treated and malaxed paste to a megasonic field by 1.98% and 2.25%, respectively. The oil content in the pomace verified the yield trends observed. Both microwave and megasonic treatments reduced the consistency of the paste. This study confirms the ability of microwave-treated to substitute the malaxation and for the first time demonstrates the ability of a subsequent megasonic intervention to increase yields.Industrial relevanceThe results of this paper demonstrated the ability of microwave treatment to substitute the traditional malaxation process and for the first time demonstrates the ability of a subsequent megasonic treatment to further aid the process towards increased yields.The study carried out in an oil extraction industrial plant confirms that it is possible to insert microwave and megasonic prototypes in an industrial line to overcome the batch nature of the malaxation process, thereby producing a continuous process. The combination of microwave and megasonic equipment into a modular unit could represent a new frontier for olive paste conditioning in olive oil extraction plants. This work revisits the layout of the extraction olive oil line to reduce the plant's complexity. 相似文献
11.
Carmen Romero-Segura Rosa García-Rodríguez Araceli Sánchez-Ortiz Carlos Sanz Ana G. Pérez 《Food research international (Ottawa, Ont.)》2012,45(1):191-196
The main objective of this work was to investigate the biochemical factors directly affecting the phenolic profile of virgin olive oil (VOO) such as the content of phenolic glycosides and the β-glucosidase activity present in the olive fruit. The phenolic compositions of VOO from two olive cultivars, Arbequina and Picual, were studied throughout the ripening phase. Picual oils displayed significantly higher phenolic content than Arbequina oils at all ripening stages; however, the total phenolic content of Arbequina fruits was consistently higher than that of Picual fruits. The most abundant phenolic glucosides found in olive fruits were oleuropein, present in both cultivars, and demethyloleuropein, only detected in Arbequina fruits. Nevertheless, the content of phenolic glycosides can hardly be regarded as a limiting factor given that the total secoiridoid content in VOOs represents an average of 1–4% of the secoiridoid glycosides present in the fruits. Although the level of β-glucosidase activity does not seem to be a limiting factor in these two cultivars, experimental data on the selectivity of the enzyme towards olive phenolic glucosides and its product specificity suggest that olive β-glucosidase plays a critical role in shaping the phenolic profile of VOO. A hypothesis on the biochemical formation of the dialdehydic form of decarboxymethyloleuropein (3,4-DHPEA-EDA) from oleuropein is proposed. 相似文献
12.
Brigida Jiménez Araceli Sánchez‐Ortiz Ana Rivas 《International Journal of Food Science & Technology》2014,49(11):2521-2527
The main objective of this study was to evaluate the influence of the malaxation time (Mt) and ripening stage on oil quality and phenolic compounds of Hojiblanca and Picual virgin olive oils. In both varieties of oil, phenolic content and oxidative stability decreased as ripening progressed. The total level of tocopherols diminished by up to 40% as fruit ripened. The compositions of palmitic, stearic, lignoceric, oleic, linoleic and linolenic acids were significantly influenced by the ripening process. The present work shows that an increased Mt promoted the increase of free acidity (up to 13.3%) and tocopherols (up to 11.6%) and negatively affected the oxidative stability and the concentration of phenols. Further research is required to determine ripening stages and malaxation conditions for all olive oil varieties to achieve a satisfactory balance between the improvement of both oil yield and oil quality and composition. 相似文献
13.
Pilar Luaces Carmen Romero Francisca Gutierrez Carlos Sanz Dr Ana G Pérez 《Journal of the science of food and agriculture》2007,87(14):2721-2727
BACKGROUND: Conflicting results have been reported about the effect of fruit de‐stoning on the virgin olive oil (VOO) phenolic profile. The aim of the present study was to determine whether olive seed plays any role in the synthesis of this oil phenolic fraction. RESULTS: Increases of around 25% of total phenolic compounds were observed in oils obtained from de‐stoned olive fruits in three main Spanish cultivars. To investigate the involvement of olive seed in determining the phenolic profile of VOO, whole intact olive fruits were added with up to 400% olive stones. Excellent regression coefficients were found in general for the decrease of total phenolic compounds and, particularly, of o‐diphenolics in the resulting oils. On the other hand, it was found that olive seed contains a high level of peroxidase (POX) activity (72.4 U g?1 FW), accounting for more than 98% of total POX activity in the whole fruit. This activity is able to modify VOO phenolics in vitro, similar to the effect of adding stones during VOO extraction. CONCLUSION: Olive seed plays an important role in determining VOO phenolic profile during the process to obtain an oil that seems to be associated with a high level of POX activity. Copyright © 2007 Society of Chemical Industry 相似文献
14.
Marzia Migliorini Marco Mugelli Chiara Cherubini Paolo Viti Bruno Zanoni 《Journal of the science of food and agriculture》2006,86(13):2140-2146
The aim of this work was to investigate the effect of malaxation operating conditions on virgin olive oil quality. Legal, sensory and nutritional parameters of olive oil were evaluated by identifying the role played by enzymes. A comparison was made between oil obtained from a traditional malaxation plant and oil obtained from malaxation equipment (LOM) able to work at low oxygen level and temperature. Research results showed that, during malaxation, oxygen had an effect on both phenolic compounds and fatty acids, mainly favouring enzyme phenomena. Malaxation at a low oxygen level was found to be selective for the formation of both phenolic and C6 compounds. Oil obtained from malaxation LOM equipment was shown to be richer in both aldehydes such as trans‐2‐hexenal and phenolic compounds than oil obtained from traditional processing. Copyright © 2006 Society of Chemical Industry 相似文献
15.
为开发一种能提高初榨橄榄油(VOO)得率、对品质无不利影响且适用于工业化生产的新工艺,以甘肃陇南产区莱星、鄂植8号品种油橄榄鲜果为原料,采用高压脉冲电场(PEF)处理辅助传统工艺提取VOO,通过与传统提取工艺比较,研究PEF处理对VOO得率、理化性质、总多酚含量和脂肪酸组成及相对含量的影响。结果表明:与传统提取工艺相比,采用PEF处理VOO得率平均增幅为15.38%,果渣含油率平均降幅为22.28%,对VOO的色泽、酸值、过氧化值、总多酚含量和脂肪酸组成及相对含量等总体无显著性影响。研究认为,在VOO传统提取工艺的基础上,鲜果破碎之后增加PEF处理环节,可显著提高VOO得率,而且对VOO品质无不利影响,该技术在VOO工业化生产中有良好的应用潜力。 相似文献
16.
初榨橄榄油生产环境相对开放,榨取橄榄油的原料、环境及设备中的微生物群都可能进入初榨橄榄油,对油脂品质产生影响。为全面认识初榨橄榄油中微生物群以及从微生物层面控制初榨橄榄油品质,从食品微生物学研究的视角,综述了初榨橄榄油中酵母菌、细菌和霉菌等主要微生物群,分析了油橄榄枝叶、果实和初榨橄榄油中的微生物群对油脂品质的影响,介绍了采后储存的油橄榄果实及储存期的初榨橄榄油品质与微生物群之间的关系,探讨了对有害微生物群影响初榨橄榄油品质的防控措施。研究认为酵母菌对初榨橄榄油储存期间的品质起主要的影响作用。通过避免采摘和储存过程中油橄榄果实的损伤,保证加工过程中清洗用水和设备的洁净,控制储存环境温度、光照和氧含量等措施,可以有效防控有害微生物对橄榄油品质的负面影响。 相似文献
17.
Francesco Caponio Giacomo Squeo Graziana Difonzo Antonella Pasqualone Carmine Summo Vito Michele Paradiso 《Journal of the science of food and agriculture》2016,96(10):3292-3299
The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry 相似文献
18.
《Food research international (Ottawa, Ont.)》2005,38(8-9):873-878
The effects of two new enzyme processing aids, Bioliva and Rapidase adex D, and that of the olive paste malaxation temperature factor on the composition of natural colourings (chlorophylls, xanthophylls, and carotenes) and the chromatic parameters (chroma, brightness, and hue) have been investigated in virgin olive oils. Other major analytical variables (secoiridoid derivatives, tocopherols, volatiles, sensory scoring, oxidative stability, and glycerides) have also been evaluated. The analysed oil samples were obtained by processing in the experimental oil mill at an industrial level three olive varieties (Caroleo, Leccino, and Dritta). The two enzyme complexes (Rapidase adex D more markedly) affected the values of green and yellow pigments and colour index, as well as the profile of other functional analytical fractions, owing to their effective action on the hypoderm and parenchyma tissues of the fruits. This resulted in an enhanced release of lipochromes and other bioactive non-glyceridic compounds and in a greater accumulation of them into the oil phase. Increasing malaxation temperatures in the range of 20–30 °C resulted in an increase of the concentrations of lipochromes and other functional unsaponifiable components (excluding volatiles) in the oils. An increase of the temperature to 35 °C did not enhance the level of these compounds. On the contrary, the oxidation and other degrading processes might be accelerated. 相似文献
19.
20.
Olivera Koprivnjak Karolina Brki? Bubola Valerija Majeti? Dubravka ?kevin 《European Food Research and Technology》2009,229(3):539-547
In order to study the influence of some polar compounds, naturally present in virgin olive oils (VOOs), on the volatiles release,
the volatiles-free olive oil matrix was enriched with free fatty acids (FFA) (concentration range from 0.35 to 1.40 g/100 g),
sterols (1.0–2.5 g/kg) and phospholipids (1.6–6.0 g/kg). Sixteen standards of VOO aroma compounds were dissolved in thus obtained
olive oil matrices. Volatile compounds were analysed by headspace solid phase microextraction with DVB/CAR/PDMS fibre and
gas chromatography with flame ionization detection. Evaluation of the data by statistical analysis revealed that FFA, sterols
and phospholipids, in concentration ranges considered in this study, generally did not significantly influence the determination
of VOO volatiles. The most important changes occurred in the release of the three alcohols (Z-2-penten-1-ol, 1-hexanol and E-3-hexen-1-ol) and 3-methylbutyl acetate which slightly decreased upon the increase of FFA concentration. 相似文献