Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Veneziani, Gianluca; García‐González, Diego L.; Esposto, Sonia; Nucciarelli, Davide; Taticchi, Agnese; Boudebouz, Abdelaziz; Servili, Maurizio

doi:10.3390/foods12030612

Cited by 4 publications

(4 citation statements)

References 81 publications

(117 reference statements)

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“…However, the decrease in oxygen during malaxation is not significant for volatile compounds [12,20,22]. Studies that increase the concentration of oxygen during the malaxation step have enhanced the concentration of volatile compounds [11,18,27,28]. The combining of high-power ultrasound pre-treatment with malaxation oxygen control to improve the quantity and quality of Extra Virgin Olive Oil has been published by Iqdiam et al [29].…”

Section: Introductionmentioning

confidence: 99%

“…The role of oxygen during crushing on volatile, phenol, and sensory properties has been stated. In particular, the increase in oxygen during the crushing has been described by research [11,[28][29][30][31][32][33] and reduced by Vezzaro et al [19] and Sánchez-Ortiz et al [12]. The present work aims to investigate the role of oxygen, not only on volatile compounds and phenols, but also on quality parameters and other relevant minority compounds such as chlorophylls, carotenoid pigments, and tocopherol during crushing and malaxation at an industrial scale in 'Picual cultivar, one of the most widely distributed strains in the world.…”

Section: Introductionmentioning

confidence: 99%

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Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil

Maza

Beltrán

Herrera

et al. 2023

Foods

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In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and enzymatic (the activity of oxidative, endogenous enzymes from the polyphenol oxidase and peroxidase olive fruit type), of essential components during the extraction and conservation of EVOO. In the bibliography, oxygen reduction during the malaxation process and oil storage has been studied in different ways. However, research concerning oxygen reduction in the crushing of the olive fruit or the malaxation of the paste, or both, in the “real extraction condition” is scarce. Oxygen reduction has been compared to control conditions (the concentration of atmospheric oxygen (21%)). Batches of 200 kg of the olive fruit, ‘Picual’ cultivar, were used and the following treatments were applied: Control (21% O2 Mill–21% O2 Mixer), “IC-NM”: Inerted crushing -Normal malaxation (6.25% O2 Mill-21% O2 Mixer), “NC-IM”: Normal crushing-Inerted malaxation (21% O2 Mill-4.39% O2 Mixer) and “IC-IM”: Inerted crushing -Inerted malaxation (5.5% O2 Mill-10.5% O2 Mixer). The parameters of commercial quality covered by regulation (free acidity, peroxide value and absorbency in ultra-violet (K232 and K270)) did not suffer any change concerning the control, and so the oils belong to the commercial category of “Extra Virgin Olive Oil”. The phenolic compounds of the olives involved in the distinctive bitter and pungent taste, health properties, and oxidative stability are increased with the downsizing amounts of oxygen in the IC-NM, NC-IM, and IC-IM treatments with an average of 4, 10, and 20%, respectively. In contrast, the total amount of volatile compounds decreases by 10–20% in all oxygen reduction treatments. The volatile compounds arising from the lipoxygenase pathway, which are responsible for the green and fruity notes of EVOO, also decreased in concentration with the treatments by 15–20%. The results show how oxygen reduction in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids, and chlorophyll pigments in the EVOO to avoid the degradation of the compound with sensorial and nutritional interest.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil

Maza

Beltrán

Herrera

et al. 2023

Foods

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show abstract

“…However, the decrease of oxygen during malaxation is not significant for volatile compounds [12,20,22,]. Studies that increase the concentration of oxygen during malaxation step have enhanced the concentration of volatile compounds [11,18,[27][28]. The combining of high-power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil has been published by Iqdiam et al [29].…”

Section: Introductionmentioning

confidence: 99%

“…The role of oxygen during crushing on volatile, phenol and sensory properties has been stated. In particular, the increase of oxygen during the crushing has been described by [11,[28][29][30][31][32][33]; and reducing by Vezzaro et al [19] and Sánchez-Ortiz et al [12]. The present work aims to investigate the role of oxygen not only on volatile compounds and phenols, but also on quality parameters and other relevant minority compounds such as: chlorophylls and carotenoid pigments and tocopherol during crushing and malaxation at industrial scale in `Picual´ cultivar, one of the most widely distributed strains in the world.…”

Section: Introductionmentioning

confidence: 99%

Oxygen as Possible Technological Adjuvant During the Crushing and/or the Malaxation Steps for the Modulation of the Characteristics of the Virgin Olive Oil

Maza¹,

Beltrán²,

Herrera³

et al. 2023

Preprint

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In commercial terms, Virgin Olive Oil (VOO) is considered an exceptional food of excellent sensory and nutritional quality, for its taste and genuine odour and, as well as for its bioactive compounds, of a great interest for the health. This quality can be affected by oxidative degradation, chemical as well as enzymatic (activity of oxidative endogenous enzymes from polyphenol oxidase and peroxidase olive fruit type), of essential components during extraction and conservation of VOO. In the bibliography, the reduction of oxygen during the malaxation process and the storage of the oil has been studied in different ways. However, research about the reduction of oxygen in the crushing of olive fruit, malaxation of the paste and/or both at the same time in “real extraction condition” is scarce. The reduction of oxygen has been compared to control conditions (concentration of atmospheric oxygen of 21%). Batches of 200 kg of olive fruit, Picual cultivar, were used and the following treatments were applied: Control (21% O2 Mill - 21% O2 Mixer), “IM-NM”: Inerted milling -Normal malaxation (6.5% O2 Mill-21% O2 Mixer), “NM-IM”: Normal milling-Inerted malaxation (21% O2 Mill-4 % O2 Mixer) and “IM-IM”: Inerted milling-Inerted malaxation (5.5% O2 Mill-10% O2 Mixer). The parameters of commercial quality covered by Regulation: free acidity, peroxide value and absorbency in ultra-violet (k 232 and k270) did not suffer any change in relationship to the control, the oils belong to the comercial category of “Extra virgin olive oil”. The phenolic compounds are involved in the distinctive bitter and purgent taste and, their healthy properties and their oxidative stability, increased with the downsizing amounts of oxygen regarding control and the IM-NM, NM-IM and IM-IM treatments with an average of 4, 10 and 20 %, respectively. By contrast, total volatile compounds decrease between a 10-20 % in all oxygen reduction treatments. The volatile compounds arising from lipoxygenase pathway, which are responsable for the green and fruity notes of VOO, also decreased their concentration with the treatments, between 15-20%. The results show how the reduction of oxygen in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids and chlorophyll pigments of the VOO avoiding the degradation of compound with sensorial and nutritional interest.

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Original Flavored/Aromatized Chemlali Olive Oil by the Green Addition of Polyphenol-Rich Extracts from Tunisian Medicinal Plants (Verbena officinalis L.): Part II

et al. 2023

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Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

Cited by 4 publications

References 81 publications

Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil

Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil

Oxygen as Possible Technological Adjuvant During the Crushing and/or the Malaxation Steps for the Modulation of the Characteristics of the Virgin Olive Oil

Original Flavored/Aromatized Chemlali Olive Oil by the Green Addition of Polyphenol-Rich Extracts from Tunisian Medicinal Plants (Verbena officinalis L.): Part II

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