High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
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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)
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, A. Ninot, Agustí Romero, Rosa María Lamuela‐Raventós, and Anna Vallverdú‐Queralt. 2023. “High Hydrostatic Pressure Enhances the Formation of Oleocanthal and Oleacein in ‘Arbequina’ Olive Fruit.” Food Chemistry. 437 (Part 1): 137902.doi.10.1016/j.foodchem.2023.137902.
Grant agreement number
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/ /
MICINN/Programa Estatal de generación del conocimiento y fortalecimiento científico y tecnológico del sistema I+D+I/CEX2021-001234-M/ES/ /
CDTI/ /IDI-20210929/ES/DESARROLLO DE ACEITE CON PROPIEDADES SALUDABLES EN BASE A VARIEDAD DE OLIVA CORBELLA/
Program
Fructicultura
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS [2555]
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