An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Cecchi, Lorenzo; Migliorini, Marzia; Zanoni, Bruno; Breschi, Carlotta; Mulinacci, Nádia

doi:10.1002/jsfa.8841

Cited by 36 publications

(49 citation statements)

References 35 publications

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“…[31] Phenolic compounds were extracted from the freeze-dried olives in presence of an internal standard (syringic acid) as previously described. [17] All the chromatograms were registered at the following λ: 240, 280, and 330 nm. Mean value and standard deviations of experimental (in italic) and calculated data (in roman) of olive oil fruits, olive paste at different moisture content and extracted olive oil of Frantoio 2017 (F17) and Leccio del Corno 2017 (L17) samples.…”

Section: Olive Oil Fruitsmentioning

confidence: 99%

“…[6] Immediately after the extraction, the chromatographic analysis of phenolic extracts was performed with an HP1100 liquid chromatographer coupled with a DAD Table 1. [17] The total phenolic compounds content (TPC) was expressed as mg oleuropein kg À1 . www.advancedsciencenews.com www.ejlst.com and a MS detector with HP1100 MSD API-electrospray interface (Agilent Technologies, California, USA).…”

Section: Olive Oil Fruitsmentioning

confidence: 99%

“…Water supplies in the olive orchard, water use during oil extraction in the olive mill and the moisture content of the different semifinished products (i.e., olive fruits, olive paste, veiled oil) are operating conditions which can influence the phenolic compound content of EVOO. [17] The content and profile of the EVOO phenolic compounds are not the same as those of the olive oil fruits, since numerous transformation phenomena occur during the oil extraction process. [9,10] Olive fruit moisture seems to negatively affect the phenolic content of EVOO; those cultivars with lower rates of phenolic transfer to the oil presented a high percentage of moisture in the olive fruits.…”

Section: Introductionmentioning

confidence: 99%

“…[12] It is assumed to interfere with oil coalescence during malaxation, since the oil is bound in an emulsion with the vegetable water. [17] A limitation of the water supply during oil extraction could be recommended in order to increase the phenolic compound content of EVOO. [17] The content and profile of the EVOO phenolic compounds are not the same as those of the olive oil fruits, since numerous transformation phenomena occur during the oil extraction process.…”

Section: Introductionmentioning

confidence: 99%

“…[13,14] Therefore, a decrease could occur in the extraction yield [15,16] and, consequently, in the EVOO phenolic content. [17,23] The knowledge of how the rheological behavior of olive paste depends on moisture content was also useful for optimizing the decanter's oil extraction performances, particularly for the twophase decanter where no extra water can be added. Enzymatic and non-enzymatic phenomena transform the phenolic compounds during crushing and malaxation.…”

Section: Introductionmentioning

confidence: 99%

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Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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The effect of olive paste moisture on both oil extraction yield and phenolic content and profile from extractable olive oil is studied at the lab‐scale by stressing physical and biochemical phenomena through gradual dilution of freeze‐dried olive paste at a wide range of moisture levels. Olive fruits of Frantoio and Leccio del Corno cultivars are freeze‐dried immediately after harvesting and then milled. Gradual dilution of the obtained freeze‐dried olive pastes allows obtaining olive pastes at moisture 0–60%, from which olive oil samples are immediately extracted. The experiments show that oil extraction yield and phenolic transfer yield increase in extractable oil and reach a maximum (i.e., phenols up to ≈1200 mg kg−1 for Frantoio cultivar) at olive paste moisture values lower than typical values of the olive paste during milling of whole olive fruits. Then, these yields decrease when the olive paste moisture gradually continues to ride above that value. The data also indicate that olive paste moisture plays a crucial role on enzymatic phenomena affecting phenolic profile of the extracted oils and confirms the hypothesis that lignans, absent or linked to other molecules into the fruits, are released or biosynthesized during oil extraction thanks to the co‐presence of enzymes and water. Practical Applications: The results point out that olive paste moisture appears to be as essential in controlling extra virgin olive oil processing as time, temperature and air exposure. Processing procedures along the olive oil chain able to reduce the olive fruit's moisture, may complement the technological innovations for improving oil extraction and phenolic transfer yields. For example, suitable blends of olive batches with different moisture content could be used to control the olive paste moisture and, consequently, the extra virgin olive oil quality. Small mills able to produce express olive oil from olive paste waffles of ≈1 kg, were recently proposed in the market: results of this study also suggest the possibility to dry olives for obtaining dried olive paste waffles suitable to produce small amounts of express olive oils with the selected qualitative characteristics after rehydrating them at the suitable moisture content. Phenolic content in olive oils extracted from lyophilized and rehydrated olive paste is affected by the percentage of water and reach maximum values at moisture content lower that 40%.

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Section: Olive Oil Fruitsmentioning

confidence: 99%

Section: Olive Oil Fruitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Cecchi

Breschi²,

Migliorini³

et al. 2019

Euro J Lipid Sci & Tech

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Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety

2020

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BACKGROUND: The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga, and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Fruit parameters and oil characteristics were evaluated using samples collected from the germplasm collection of Mendoza province and elaborated in the same place. RESULTS: The levels of phenolic compounds and the fatty acid composition of the samples were comparable with those previously published for these Spanish varieties, grown in the Mediterranean basin, showing the adaptability of olive trees. Observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed. CONCLUSION: The characteristics of the fruit and oil differed according to variety and season. The inter-harvest stability was different depending on the variety. Genovesa was observed to be the most stable variety according to its fruit and oil characteristicseven more stable than the autochthonous variety, Arauco. However, in terms of the composition of phenolic compounds, Arauco was the most stable between harvests, this characteristic being more important for the taste and uniformity of the product.

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Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J Sci Food Agric

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BACKGROUND Much effort has recently been spent for re‐using virgin olive oil by‐products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high‐performance liquid chromatography‐diode array detector mass spectrometry (HPLC‐DAD‐MS) and headspace solid‐phase microextraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg−1) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off‐flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off‐flavors development, storage in open containers must be avoided and a short storage in cold rooms (7–10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Cited by 36 publications

References 35 publications

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil

Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

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