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dc.contributor.authorOlmo-Cunillera, Alexandra
dc.contributor.authorLozano-Castellón, Julián
dc.contributor.authorPérez, Maria
dc.contributor.authorMiliarakis, Eleftherios
dc.contributor.authorTresserra-Rimbau, Anna
dc.contributor.authorNinot, Antònia
dc.contributor.authorRomero-Aroca, Agustí
dc.contributor.authorLamuela-Raventós, Rosa Maria
dc.contributor.authorVallverdú-Queralt, Anna
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2021-11-22T10:05:53Z
dc.date.available2021-11-22T10:05:53Z
dc.date.issued2021-11-17
dc.identifier.citationOlmo-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.ca
dc.identifier.issn2076-3921ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1407
dc.description.abstractTo 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.ca
dc.format.extent17ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofAntioxidantsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleOptimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compoundsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDMINECO/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/ca
dc.relation.projectIDMICIU-FEDER-AEI/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/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/antiox10111819ca
dc.contributor.groupFructiculturaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/