Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Jolayemi, Olusola Samuel; Tokatlı, Figen; Özen, Banu

doi:10.1016/j.foodchem.2016.05.134

Cited by 48 publications

(56 citation statements)

References 29 publications

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“…Differences in relation to the fatty acids composition of macauba oil pulp reported in the literature may be associated with the maturation stage of the fruits, the storage conditions, the drying temperature, and the extraction method used …”

Section: Resultsmentioning

confidence: 99%

“…[55] Differences in relation to the fatty acids composition of macauba oil pulp reported in the literature may be associated with the maturation stage of the fruits, the storage conditions, the drying temperature, and the extraction method used. [6,56,57] It can be observed in Table 4 that the extracts obtained from the process conducted under pressurized conditions showed higher levels of b-carotene. This result suggests that the degradation of b-carotene may occur during conventional extraction, since the solvent remains under reflux for a long period of time.…”

Section: Extract Characterizationmentioning

confidence: 99%

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Pressurized liquid extraction of macauba pulp oil

et al. 2017

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The aim of this study was to investigate the extraction of oil from macauba pulp using ethanol and isopropanol as pressurized solvents. Experiments were carried out in a semi‐continuous extractor system at various temperatures (40, 60, and 80 °C) maintaining the pressure fixed at 10 000 kPa and the solvent flow at 3 mL/min and also using conventional extraction (in a Soxhlet). For both methods assessed, higher yields were obtained with the use of ethanol as the solvent. In the pressurized liquid extraction (PLE), an increase in temperature from 40 to 60 °C provided higher yields at 72 min of extraction, which was not influenced by the extraction carried out at 80 °C. This temperature effect was also observed in the extraction kinetics data. The maximum yields obtained by PLE were 44.78 % and 37.12 % with ethanol and isopropanol, respectively, which represents ∼77 % of the yield obtained by conventional extraction. Oleic and palmitic acids are the main fatty acids identified in macauba pulp oil, representing ∼88 % of the fatty acids composition, which was not influenced by the extraction method and solvent used. PLE with ethanol provides oils with higher levels of β‐carotene. The flavonoid content was higher with the use of isopropanol; however, it was not influenced by the method used.

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Section: Resultsmentioning

confidence: 99%

Section: Extract Characterizationmentioning

confidence: 99%

Pressurized liquid extraction of macauba pulp oil

et al. 2017

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“…The main factors affecting the pigment profile of olive fruits are the variety (or cultivar) [3,9,10,11,12], the ripening degree [13,14,15], the climate [16,17], and growing [18] conditions. Further influence on the final content and percentage of pigments in olive oil is from the specific conditions of oil production, such as malaxation stage and oil extraction [19,20,21]. …”

Section: Introductionmentioning

confidence: 99%

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

Lazzerini

Domenici

2017

Foods

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Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivars (Moraiolo, Frantoio, and Leccino) typical of Tuscany (Italy) harvested in three different years: 2012, 2013, and 2014. Pigments—namely, β-carotene, lutein, pheophytin A, and pheophytin B—were quantified by a method based on the mathematical analysis of the near ultraviolet-visible absorption spectra of the oils. Data were analyzed by a multivariate statistical approach. The results show that the pigments’ content of extra-virgin olive oils produced in 2014 can be well distinguished with respect to previous years. This can be explained by the anomalous climate conditions, which strongly affected Italy and, in particular, Tuscany, where the olives were harvested. This study represents an interesting example of how pigment content can be significant in characterizing olive oils. Moreover, this is the first report of pigment quantification in extra-virgin olive oils produced in Tuscany.

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“…5,20,21 The EVOO phenolic content is determined by several factors such as olive variety (cultivar), growing area, fruit ripening, cultivation techniques, processing and storage conditions. [22][23][24]…”

Section: Introductionmentioning

confidence: 99%

Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds

2018

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Dietary habits have been strongly linked to the maintenance of intestinal epithelium homeostasis, whose alteration may contribute to the pathogenesis of inflammatory diseases and cancer. Polyphenols are among those dietary components suggested to be beneficial for gut health. Within a balanced Mediterranean type diet, a good portion of ingested polyphenols comes from olives and extra virgin olive oil (EVOO). Most of them reach the intestine, where they may be directly absorbed or metabolized under absorption. Others undergo an extensive gastrointestinal biotransformation, producing various metabolites that retain the potential beneficial effect of the parent compounds, or exert a more efficient biological action themselves. Ingested EVOO polyphenols (EVOOP) and their metabolites will be particularly concentrated in the intestinal lumen, where they might exert a significant local action. In this review we summarize the few studies that investigated the effect of EVOOP at the intestinal level, focusing on the possible mechanism of action in relation to their interaction with the microbiota, and their ability to potentially modulate the oxidative status of the intestinal epithelial layer, inflammation and immune response.

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Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Cited by 48 publications

References 29 publications

Pressurized liquid extraction of macauba pulp oil

Pressurized liquid extraction of macauba pulp oil

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds

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