High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
View/Open
Author
Olmo-Cunillera, Alexandra
Lozano-Castellón, Julián
Pérez, Maria
Lamuela-Raventós, Rosa Maria
Vallverdú-Queralt, Anna
Publication date
2023-10-30ISSN
0308-8146
Abstract
During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil's phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while polyphenol oxidase (PPO) and peroxidase (POX) are involved in their oxidation. This study investigated whether high hydrostatic pressure (HHP), known to cause cell disruption and modify enzymatic activity and food texture, could reduce PPO and POX activity. HHP was applied to ‘Arbequina’ olives at different settings (300 and 600 MPa, 3 and 6 min) before olive oil extraction. The tested HHP conditions were not effective in reducing the activity of PPO and POX in olives, resulting in oils with a lower phenolic content. However, HHP increased the secoiridoid content of olives, particularly oleocanthal and oleacein (>50%). The pigments in oils produced from HHP-treated olives were higher compared to the control, whereas squalene and α-tocopherol levels and the fatty acid profile remained the same.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
633 - Field crops and their production
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
11
Publisher
Elsevier
Is part of
Food Chemistry
Citation
Olmo-Cunillera, Alexandra, Albert Ribas-Agustí, Julián Lozano-Castellón, Maria Pérez, Antònia Ninot, Agustí Romero-Aroca and Rosa Maria Lamuela-Raventós et al. 2024. “High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit”. Food Chemistry 437 (1): 137902. doi:10.1016/j.foodchem.2023.137902.
Program
Fructicultura
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2661]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/