Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

Bubola, Karolina Brkić; Lukic, Miodrag L.; Mofardin, Irena; Butumović, Anamarija; Koprivnjak, Olivera

doi:10.1016/j.lwt.2017.05.069

Cited by 22 publications

(31 citation statements)

References 16 publications

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“…In all olive oil samples, acidity values increased slightly after storage but also after months all oils were categorized as EVOO established by the IOC (acidity ≤ 0.8% oleic acid) (IOC, International Olive Council, ). Results are in accordance with those of other studies (Brkić Bubola et al, ; Jabeur et al, ; Sacchi et al, ).…”

Section: Resultssupporting

confidence: 93%

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

Köseoğlu

Sevim

Kadiroğlu

2018

J Americ Oil Chem Soc

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In this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O 2 kg −1 oil), and UV spectrophotometric indices (K 232 and K 270 measurements) were used for evaluating the quality parameters of olive oils. α-tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical-scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty-acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalık, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC (P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty-acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.

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Section: Resultssupporting

confidence: 93%

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

Köseoğlu

Sevim

Kadiroğlu

2018

J Americ Oil Chem Soc

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“…Mild changes caused by filtration were visible in the less expressive green notes (on the grass , green fruits , and vegetables ) and lower intensities of apple in filtered “Leccino” oils (Figure ). The decrease of pungent noted in “Oblica” and “Leccino” filtered VOOs are consistent with a slight reduction in the pungent intensity recorded in filtered VOOs of “Istarska bjelica” cultivar (Brkić Bubola et al., ). Higher intensity of apple sensory property and reduction of the intensity of fruit sensory property was detected in the filtered oils by same authors.…”

Section: Resultssupporting

confidence: 76%

“…In “Oblica” VOOs, the loss was about 14%, whereas the loss of phenolic content in “Leccino” VOOs was more expressed and encountered for around 20% comparing with the unfiltered oils. Findings among previous studies of filtration process impact on phenolic compounds are inconsistent; reduction with filtration (Bakhouche et al., ; Tsimidou et al., ), unchanged phenol content (Brkić Bubola et al., ), and higher content in the filtered oil (Jabeur et al., ; Lozano‐Sánchez et al., ). The reason for reduction of the phenolic compounds concentration might have been due to the change of water content in VOOs after the process.…”

Section: Resultsmentioning

confidence: 95%

“…Several authors found a reduction (Jabeur, Zribi, & Bouaziz, ; Koidis & Boskou, ; Tsimidou, Georgiou, Koidis, & Boskou, ), others noted the opposite (Gomez‐Caravaca et al., ; Lozano‐Sánchez et al., ), whereas Brkić Bubola, Lukić, Mofardin, Butumović, and Koprivnjak () 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, ; Brkić Bubola, Koprivnjak, & Sladonja, ; Brkić Bubola et al., ; Fregapane et al., ; Lozano‐Sánchez et al., ). 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, ).…”

Section: Introductionmentioning

confidence: 97%

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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 consequence, the most adequate means would be to compare also the evolution of chemical characteristics of the oils obtained by the two methods during storage. A study related to the effect of filtration on the quality characteristics of olive oil during storage showed that filtration did not affect the peroxide value and K 232 , K 270 indices as well as sensory characteristics (Brkić Bubola et al, ). In the same study, it was found that the phenolic content was cultivar and ripeness dependent.…”

Section: Filtrationmentioning

confidence: 99%

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

Kalogianni

Georgiou

Hasanov

2019

J Americ Oil Chem Soc

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Olive oil quality is determined through a series of steps starting from the olive oil tree and ending to the consumer. Among these steps, olive oil processing plays a decisive role in determining quality. This work reviews current olive oil-processing technology and compares available technologies for the unit operations involved. Furthermore, for each unit operation involved in olive oil processing, the effect of process variables on the parameters determining olive oil quality is presented and discussed. Process efficiency and environmental impact are also presented and discussed for specific unit operations. Through this review, the gaps in current knowledge are highlighted. Finally, future perspectives on olive oil processing and further research required for olive oil quality optimization are presented.

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Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

Cited by 22 publications

References 16 publications

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

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

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

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