Effect of membrane filtration on the flavor of virgin olive oil

Bottino, A.; Capannelli, G.; Mattei, A.; Rovellini, P.

doi:10.1002/ejlt.200800075

Cited by 17 publications

(21 citation statements)

References 12 publications

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“…Results presented in Table 3 indicate that filtration influenced slightly the color, chlorophyll, and carotenoid concentrations of the studied olive oil. These results are in accordance with the results obtained by Bottino et al [7]. The lightness (L Ã ) of the oil increased after filtration, which is probably the consequence of the removal of a significant part of most suspended solids and vegetable water.…”

Section: Color and Pigment Contentssupporting

confidence: 93%

Changes in chemical and sensory characteristics of Chemlali extra‐virgin olive oil as depending on filtration

Jabeur

Zribi

Bouaziz

2016

Euro J Lipid Sci & Tech

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The oil extracted from olive paste is a turbid and opalescent juice which contains impurities that can affect its quality. Before olive oil packaging, filtration has recently become a standard processing procedure in order to obtain more brilliant extra-virgin olive oil (EVOO), maintain its quality and extend its shelf life. In this research work, changes occurring in the concentrations of some minor compounds during industrial filtration of Chemlali EVOO were studied. The chemical parameters with sensorial quality were also determined. After the filtration of oil, a slight increase in quality parameters was noticed, along with a slight influence on the sensory scores. The adopted filtration system reduces the moisture contents.However, non-filtered olive oil might be more stable. Nevertheless, the behavior of phenolic compounds during filtration differed for each family. Indeed, the secoiridoids are the most affected phenolic compounds during EVOO filtration. Their concentrations increase significantly (p < 0.05) except the decarboxylated ligstroside aglycon decreases during this process. Practical applicationsThis work clearly demonstrates the usefulness of filtration process in the Chemlali EVOO treatment. After industrial-scale filtration process, the analysis of individual concentration of phenolic compounds indicated that the concentrations of secoiridoids increased significantly (p < 0.05) mainly 3,4-DHPEA-EA. Besides, olive oil brilliance is achieved by eliminating vegetable water and suspended particles; thus extending final product shelf life.

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Section: Color and Pigment Contentssupporting

confidence: 93%

Changes in chemical and sensory characteristics of Chemlali extra‐virgin olive oil as depending on filtration

Jabeur

Zribi

Bouaziz

2016

Euro J Lipid Sci & Tech

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“…Decrease of the sensory properties recorded in “Leccino” oils in present study is in accordance with Bottino et al. () where filtration led to phenolic compounds loss and the reduction of the volatile properties on the green, grass, leaves , and apple .…”

Section: Resultssupporting

confidence: 93%

“…Same concluded Lozano-Sánchez et al (2012) using a polypropylene filter bags, although, oils filtered with inert gases (argon and nitrogen) had more pronounced fruitiness. Decrease of the sensory properties recorded in "Leccino" oils in present study is in accordance with Bottino et al (2008) where filtration led to phenolic compounds loss and the reduction of the volatile properties on the green, grass, leaves, and apple.…”

Section: Influence On the Phenol Content And Composition And Sensorysupporting

confidence: 89%

“…Several authors found a reduction (Jabeur, Zribi, & Bouaziz, 2016;Koidis & Boskou, 2006;Tsimidou, Georgiou, Koidis, & Boskou, 2005), others noted the opposite (Gomez-Caravaca et al, 2007;Lozano-Sánchez et al, 2012), whereas Brkić Bubola, Lukić, Mofardin, Butumović, and Koprivnjak (2017) for one studied monovarietal oil observed a reduction but for other the differences were not found between total phenol content of unfiltered and filtered oils. As regards to filtration influence on the sensory properties, a few monovarietal oils were examined and, like for polyphenols, different and confronted estimates can be found in the literature (Bottino, Capannelli, Mattei, Rovellini, & Zunin, 2008;Brkić Bubola, Koprivnjak, & Sladonja, 2012;Brkić Bubola et al, 2017;Fregapane et al, 2006;Lozano-Sánchez et al, 2012). Oxidation stability (OS) is of great importance for the overall assessment of the VOOs quality and by its estimation, information on oil sensitivity to oxidative changes and forecast of shelf life could be obtained (Mateos, Uceda, Aguilera, Escuderos, & Maza, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

Špika

Žanetić

Kraljić

et al. 2019

Journal of Food Science

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The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in “Oblica” VOOs while no changes in their concentrations were found between unfiltered and filtered “Leccino” oils. Intensity of desired sensory properties decreases with filtration. In “Leccino” VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered “Leccino” VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered “Oblica” VOOs. Practical Application Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.

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“…In artisan production methods, the oil is transferred to bottles just before storing, so it usually becomes turbid. But also different filtration processes have become widespread in the olive oil industry (traditional by a filter-press or innovative by cross-flow filtration using membranes) in order to remove damaging substances, shortening storage times and making the oil brilliant [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

Gordillo

Ciaccheri

Mignani

et al. 2011

J Americ Oil Chem Soc

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The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different technologies used for their elaboration. This research has been carried out to study the filtration impact on the colorimetric changes of virgin olive oils. Naturally turbid olive oils were blended at different proportions (100, 80, 60, 40, 20 and 0%) with their corresponding filtered replicates to obtain a scale of six levels of turbidity and simulating different turbidity grades. Tristimulus colorimetry, particularly the CIELAB uniform color, was used to follow color changes. As turbidity of the oil increased in the blend, yellowish oils, darker, and less saturated were obtained. Univariate correlations between the colorimetric parameters and turbid content were achieved with second degree polynomial equations, being chroma (C Ã ab ) and hue (h ab ) the best correlated parameters. The color differences (DE Ã ab ) calculated between turbid oils (100%) and the consecutively decreasing turbid oils blends ranged from 3.18 to 18.72 CIELAB units, revealing differences in color visually perceptible to the human eye.

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Effect of membrane filtration on the flavor of virgin olive oil

Cited by 17 publications

References 12 publications

Changes in chemical and sensory characteristics of Chemlali extra‐virgin olive oil as depending on filtration

Changes in chemical and sensory characteristics of Chemlali extra‐virgin olive oil as depending on filtration

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

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