Influences of using enzymatic complexes in the second centrifugation of olive paste

Linares, Herminia Millán; Mendoza, José Alba; Pérez, María José Moyano; Jackisch, Björn Oliver

doi:10.3989/gya.2006.v57.i3.52

Cited by 1 publication

(2 citation statements)

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“…During crushing and malaxation, most of these phenols are produced from the hydrolysis of oleuropein glycoside and secoiridoid derivatives via the endogenous enzymes of the olive fruit (Angerosa and Di Giacinto, 1995;Servili et al, 1999). It has been shown that there is a correlation among the activity of some endogenous enzymes in olives during ripening, the extraction treatment and the release of total phenols and antioxidants found in olive oil (Servili et al, 1999;Ranalli et al, 2003;Milan-Linares et al 2006). Endogenous enzymes (pectinolytic, cellulolytic etc.…”

Section: Olive Varietymentioning

confidence: 99%

“…During malaxation, oleuropein degradation continues by endogenous enzymes which slowly formed the phenolic antioxidants (3, 4-DHPEA, p-HPEA) and other secoiridoid derivatives: 3, 4-DHPEA-EDA, 3, 4-DHPEA-EA (Roncero et al, 1975;Ranalli and Serraiocco, 1996;García et al, 2001;Vierhuis et al, 2001;Milan-Linares et al 2006).…”

Section: Phenolic Compounds In Various Treatmentsmentioning

confidence: 99%

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Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

Iconomou¹,

Arapoglou²,

Israilides³

2010

Grasas y Aceites

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The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and β-glucanase with or without nitrogen flush. Olive fruits (Olea europaea, L.) of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA) and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA) in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value) and their sensory attributes. The use of additional N2 flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall ogranoleptic quality, but also increased the olive oil yield. La evolución de los compuestos fenólicos y su contribución a las caracterísiticas de calidad de aceite de oliva virgen durante el procesado del fruto fue estudiado mediante la adición de una combinación de varias enzimas comerciales conteniendo pectinasas, poligalacturonasa, celulasa y β-glucanasa con y sin flujo de nitrógeno. Las aceitunas (Olea europaea, L.) de la variedad Megaritiki, con un estado de madurez correspondiente a una pigmentación semi-negra, fueron usadas en un experimento a escala industrial mediante un sistema de extracción de 3-fase. La adición de enzimas a la pasta de aceituna durante el procesado incremento, en el aceite de oliva, el contenido total de fenoles y orto-difenoles, así como algunos compuestos fenólicos sencillos (3,4-DHPEA, p-HPEA) y derivados secoiridoides (3,4-DHPEA-EDA and 3,4-DHPEA-EA) y además mejoró su actividad oxidativa. Más aún, el tratamiento con enzimas mejoró los parámetros de calidad del aceite de oliva producido (acidez y valor de peróxidos) y sus atributos sensoriales. El uso adicional de nitrógeno en el tratamiento enzimático no mejoró los parámetros de calidad del aceite de oliva en ningún caso. Sin embargo, no afectó a la concentración individual o total de esteroles así como a la mayoría de los ácidos grasos. Consecuentemente, el tratamiento de la pasta de aceitunas con enzimas no solo mejoró las características de calidad del aceite de oliva y la calidad organoléptica global, sino que también aumento el rendimiento de aceite de oliva

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