Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts
| Autor: | Carlotta Breschi, Valentina Canuti, Monica Picchi, Nadia Mulinacci, Serena Trapani, Giovanni Caruso, Alessandro Parenti, Lorenzo Cecchi, Bruno Zanoni, Riccardo Gucci, Lorenzo Guerrini |
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| Rok vydání: | 2017 |
| Předmět: |
Malaxation
Yield Chromatography Chemistry Extraction (chemistry) 04 agricultural and veterinary sciences Kinetics Modelling Olive oil Phenolic compounds Food Science 040401 food science High-performance liquid chromatography Oxidative damage chemistry.chemical_compound 0404 agricultural biotechnology Verbascoside Yield (chemistry) Organic chemistry |
| Zdroj: | Journal of Food Engineering. 207:24-34 |
| ISSN: | 0260-8774 |
| Popis: | An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin-Ciocalteu method; verbascoside and β-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation. |
| Databáze: | OpenAIRE |
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