Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
Author
Olmo-Cunillera, Alexandra
Lozano-Castellón, Julián
Pérez, Maria
Miliarakis, Eleftherios
Tresserra-Rimbau, Anna
Ninot, Antònia
Romero-Aroca, Agustí
Lamuela-Raventós, Rosa Maria
Vallverdú-Queralt, Anna
Publication date
2021-11-17ISSN
2076-3921
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.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Antioxidants
Citation
Olmo-Cunillera, Alexandra, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, and Anna Vallverdú-Queralt. 2021. "Optimizing The Malaxation Conditions To Produce An Arbequina EVOO With High Content Of Bioactive Compounds". Antioxidants 10 (11): 1819. doi:10.3390/antiox10111819.
Grant agreement number
MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-75329-R/ES/EFECTO DE LOS POLIFENOLES DE LA DIETA EN LA SENSIBILIDAD A LA INSULINA, MARCADORES DE INFLAMACION Y EN LA INCIDENCIA DE LA DIABETES TIPO II/
MICIU/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I y Programa Estatal de I+D+I orientada a los retos de la sociedad/PID2020-114022RB-I00/ES/Desarrollo de productos de tomate sostenibles para mejorar el eje microbiota-intestino-cerebro: de la granja a la mesa y la salud/
FEDER/ / /EU/ /
Program
Fructicultura
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2831]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/