Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
| Autor: | Maria Pérez, Anna Tresserra-Rimbau, Julián Lozano-Castellón, Agustí Romero-Aroca, Alexandra Olmo-Cunillera, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós, Antònia Ninot, Eleftherios Miliarakis |
|---|---|
| Přispěvatelé: | Producció Vegetal, Fructicultura |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
663/664
multivariate statistics Physiology ripening index Clinical Biochemistry Organoleptic RM1-950 Laboratory scale Mediterranean pattern Biochemistry Article chemistry.chemical_compound Squalene Olis vegetals Phenols Oleocanthal Phenol carotenes Food science Molecular Biology Carotenoid Malaxation olive oil quality polyphenols chemistry.chemical_classification Mass spectrometry Cell Biology Oli d'oliva Espectrometria de masses chemistry Polyphenol Therapeutics. Pharmacology Vegetable oils Fenols Olive oil |
| Zdroj: | Antioxidants Volume 10 Issue 11 Dipòsit Digital de la UB Universidad de Barcelona IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Antioxidants, Vol 10, Iss 1819, p 1819 (2021) |
| ISSN: | 2076-3921 |
| DOI: | 10.3390/antiox10111819 |
| Popis: | 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. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|