Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

Cevik, Serife; Özkan, Gülcan; Kıralan, Mustafa

doi:10.1590/1678-4324-2016160356

Cited by 5 publications

(4 citation statements)

References 26 publications

(31 reference statements)

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“…According to Cevik et al [10] to obtain the maximum quantity of ( E )-2-hexenal, a lower temperature and long malaxation time should be used. We do not agree with the results obtained by Lukić et al [5], which indicated that ( E )-2-hexenal and 1-penten-3-one content increased with higher malaxation temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…More than 180 different aromatic compounds have been identified in olive oils [9] but only a small fraction of the large number of volatile compounds present in olive oil actually contribute to its overall aroma. In addition, these compounds are responsible for the positive attributes of olive oils and are indicators of a high-quality EVOO [10]. Phenolic compounds play an important role in the intensity of the release of certain aroma compounds during the consumption of EVOO.…”

Section: Introductionmentioning

confidence: 99%

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Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

et al. 2019

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Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

et al. 2019

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“…As for the "Oliva Bianca" in our analysis (Table 5), also Caponio et al (2014) [38] showed a percentage trans-2-hexenal that ranged between 76.11% and 78.87% in oil of Coratina cultivar depending on decanter processing parameters. Furthermore, Cevik et al (2016) [39] showed a concentration of trans-2-hexenal in the range of 48.45-78.64% for oil from spotted fruits, 32.11-74.52% for oil from purple fruits and 26.73-65.03% for oil from black fruit. This aldehyde is derived from the metabolism of α-linolenic acid through the lipoxygenase (LOX) pathway, which influences the taste of green, pungent, bitter fruity, apple, almond and cut grass [40,41].…”

Section: Aromatic Profilementioning

confidence: 99%

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Vaio

Graziani

Gaspari

et al. 2021

Plants

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Campania, due to its pedo-climatic conditions and to its large varietal heritage, is able to produce oils with high typicity, each different from the other. In this study a “minor” autochthonous cultivar of Campania “Oliva Bianca” was analyzed. In autumn 2020, on drupes from trees belonging to the Campania germplasm collection a varietal characterization through physical, chemical and chromatic parameters at the harvest was carried out. Phenolic compounds profile, fatty acids composition and volatile organic compounds have been investigated in the resulting oil. Quality indices, organoleptic and sensory qualities (panel test) were also determined on the oil. Drupe weight was 4.31 g, flesh/pit ratio was 3.68 and the accumulation of oil content at harvest in drupes was 18.63% FW. The drupes showed high anthocyanins content equal to 116.10 mg/kg. In the oil studied, the secoiridoids represented the 82.25% of total phenolic compounds, the concentration of oleic acid was 74.82% and the most present volatile compound was trans-2-hexenal (72.30%). High secoiridoid derivatives concentrations such as oleuropein (85.93 mg/kg) and ligstroside (122.43 mg/kg) aglycones were showed. This study showed a good content of qualitative and quantitative parameters of “Oliva Bianca” oil and drupe, that can have important beneficial effects on human health.

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“…[ 15 ] revealed in their study that VOOs extracted at 35 °C could produce oils with certain chemical and sensory performance, although in this case it could not be considered as “cold pressing.” Several research have been performed to determine the influence of malaxation parameters on oil sterols, triterpene diols, and volatile aroma content distribution of different cultivars. [ 16–21 ] The rising of malaxation temperature has been reported to cause increasement in total sterol amounts, possibly due to the decrement in viscosity of the oil that promotes the extraction of sterols from the olive paste. [ 3 ] Malaxation time has been generally found to be ineffective on sterol profile of olive oils.…”

Section: Introductionmentioning

confidence: 99%

Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree

Aydin

Özkan

Yorulmaz

2022

Euro J Lipid Sci & Tech

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Sterols are important minor constituents of the unsaponifiable fraction of virgin olive oil. They have critical roles in determining the authenticity of the oil and they are known to be affected by process conditions and maturity. Here, optimization of the malaxation temperatures at between 21 and 49 °C and times at between 24 and 66 min by response surface methodology is aimed in terms of oil yield, and contents of individual sterols and triterpene dialcohols of oils from olives at three maturity stages (spotted, purple, black). Results show that the amount of sterols is varied in different extents depending on the malaxation conditions as well as maturity stages. Mathematical models display high prediction performance to explain the variation in the studied responses of apparent β‐sitosterol, total sterol, β‐sitosterol, campesterol, and stigmasterol for all maturity stages. The optimum conditions of malaxation temperature and time are 31 °C/44 min, 36 °C/26 min, and 37 °C/24 min from spotted, purple, and black fruits, respectively. In end, this study proves transition to the highest desired sterols with oil yield, and the lowest undesired sterols and triterpene dialcohols from fruits to oil by malaxating at moderate temperatures, not cold and hot pressing. Practical applications: Sterols and triterpene dialcohols make up a large part of the minor components of olive oil. This group has gained high importance, especially after their significant impacts on the authenticity of olive oil. Sterolic content and triterpene dialcohols of olive oil depend especially on the fruit's maturity and processing methods. Malaxation temperature and time were optimized to achieve the transferability of the highest desired sterols and the lowest undesired sterols and triterpene dialcohols according to limits of the Commission Regulation (EEC). The current study was also evaluated by the change of total sterol content and individual sterol and triterpene diols profile of oils obtained from olives at different maturity stages. The optimized malaxation conditions are successful to achieve goals. Overall, it can be stated that olive oils with high desired sterols and low triterpene diols and undesired sterols in terms of EEC limits are economically precious.

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Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil

Abstract: Optimization of major aroma compounds in olive oils

Cited by 5 publications

References 26 publications

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania

Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree

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