Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

Abstract

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherols, and squalene, contribute to its organoleptic properties and beneficial health effects. The aim of this study was to develop an Arbequina EVOO with high phenol content, particularly oleocanthal and oleacein, on a laboratory scale by analyzing the effects of different temperatures (20, 25, and 30 °C) and times (30 and 45 min) of malaxation. Higher temperatures decreased the levels of the phenolic compounds, secoiridoids, tocopherols, and squalene, but increased the pigments. EVOO with the highest quality was produced using malaxation parameters of 20 °C and 30 min, although oleocanthal and oleacein were higher at 30 and 25 °C, respectively. Overall, 20 °C and 30 min were the processing conditions that most favored the physiological and chemical processes that contribute to higher levels of bioactive compounds in the oil and diminished their degradation and oxidation processes.

Detection of Nitro-Conjugated Linoleic Acid and Nitro-oleic Acid in Virgin Olive Oil under Gastric Conditions: Relationship to Cultivar, Fruit Ripening, and Polyphenol Content

“…Other bioactive constituents in olive oils, for example, pigments, could explain the observed differences between Coratina and Arbequina . Pigments, mostly CAR and CHL derivatives, give the oil a yellow-green color and determine VOO quality due to their relationship with freshness, nutritional, and antioxidant properties. ,,, Many factors such as cultivar, geographic origin, maturity of olives, climate, and storage conditions influence the pigment content . Previous studies have shown that in Arbequina, the contents of polyphenols, CAR, and CHL are lower than in Coratina, reducing the oxidative stability of these oils .…”

“…It is well known that VOO fatty acid composition, phenolic content, and organoleptic properties strongly depend on the olive cultivar, fruit ripening, fruit load, hydric availability, edaphic and climatic conditions, productive systems, − and the oil extraction method. , Uruguay is located between 31 and 34 latitudes, an analogue of the Mediterranean region, with different edaphic and climatic conditions, which implies productivity challenges. Despite this, Uruguayan olive oils have obtained important international awards.…”

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

“…In spite of all that, the environmental and technical factors have such a high impact on EVOO composition (Olmo‐Cunillera et al., 2021) that the best approach for assessing EVOO botanical origin are the genetic markers. Although olive oils have a low protein content, peptide separation by capillary electrophoresis has proved to be an effective method for the differentiation of monovarietal olive oils.…”

Compostos bioativos presentes no azeite de oliva e seus subprodutos: revisão bibliográfica

“…Dentre os diversos processos tecnológicos pode-se citar: uso de microondas (Cherif, Rodrigues, et al, 2021), gel de emulsão (Alongi, et al, 2022;Muñoz-González, et al, 2021), armazenamento em shotgun lipidomics (Capriotti et al, 2021), armazenamento reduzido (BELTRAN et al, 2021, sensor analítico ecológico (Jebril et al, 2021), ultrassom (Del Coco et al, 2021, casca da cebola amarela como estabilizador (CRNIVEC et al, 2021), caracterização sensorial pelo método CATA (Melo et al, 2021), cromatografia (Marx et al, 2021), temperatura adequada de malaxação (Marx et al, 2021;Olmo-Cunillera et al, 2021), encapsulação (Tirado, et al, 2021;Vehapi, et al, 2020;Yao et al, 2021), acréscimo de especiaria , métodos de informática para prever alvos moleculares (Fatoki, et al, 2021), membranas de emulsão a base de líquido iônico (Khan et al, 2021).…”