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Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
J Agric Food Chem. 2007 Aug 22; 55(17):7028-35.JA

Abstract

Olive stoning during the virgin olive oil (VOO) mechanical extraction process was studied to show the effect on the phenolic and volatile composition of the oil. To study the impact of the constitutive parts of the fruit in the composition of olive pastes during processing, the phenolic compounds and several enzymatic activities such as polyphenoloxidase (PPO), peroxidase (POD), and lipoxygenase (LPO) of the olive pulp, stone, and seed were also studied. The olive pulp showed large amounts of oleuropein, demethyloleuropein, and lignans, while the contribution of the stone and the seed in the overall phenolic composition of the fruit was very low. The occurrence of crushed stone in the pastes, during malaxation, increased the peroxidase activity in the pastes, reducing the phenolic concentration in VOO and, at the same time, modifying the composition of volatile compounds produced by the lipoxygenase pathway. The oil obtained from stoned olive pastes contained higher amounts of secoiridoid derivatives such as the dialdehydic forms of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol and (p-hydroxyphenyl)ethanol (3,4-DHPEA-EDA and p-HPEA-EDA, respectively) and the isomer of the oleuropein aglycon (3,4-DHPEA-EA) and, at the same time, did not show significant variations of lignans. The stoning process modified the volatile profile of VOO by increasing the C6 unsaturated aldehydes that are strictly related to the cut-grass sensory notes of the oil.

Authors+Show Affiliations

Servili M
Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy. servimau@unipg.it
Taticchi A
No affiliation info available
Esposto S
No affiliation info available
Urbani S
No affiliation info available
Selvaggini R
No affiliation info available
Montedoro G
No affiliation info available

MeSH

Catechol OxidaseFood HandlingFruitLipoxygenaseOleaOlive OilPeroxidasePhenolsPlant OilsSeedsVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17665928

Citation

Servili, Maurizio, et al. "Effect of Olive Stoning On the Volatile and Phenolic Composition of Virgin Olive Oil." Journal of Agricultural and Food Chemistry, vol. 55, no. 17, 2007, pp. 7028-35.
Servili M, Taticchi A, Esposto S, et al. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. J Agric Food Chem. 2007;55(17):7028-35.
Servili, M., Taticchi, A., Esposto, S., Urbani, S., Selvaggini, R., & Montedoro, G. (2007). Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. Journal of Agricultural and Food Chemistry, 55(17), 7028-35.
Servili M, et al. Effect of Olive Stoning On the Volatile and Phenolic Composition of Virgin Olive Oil. J Agric Food Chem. 2007 Aug 22;55(17):7028-35. PubMed PMID: 17665928.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of olive stoning on the volatile and phenolic composition of virgin olive oil. AU - Servili,Maurizio, AU - Taticchi,Agnese, AU - Esposto,Sonia, AU - Urbani,Stefania, AU - Selvaggini,Roberto, AU - Montedoro,GianFrancesco, Y1 - 2007/08/01/ PY - 2007/8/2/pubmed PY - 2007/12/6/medline PY - 2007/8/2/entrez SP - 7028 EP - 35 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 17 N2 - Olive stoning during the virgin olive oil (VOO) mechanical extraction process was studied to show the effect on the phenolic and volatile composition of the oil. To study the impact of the constitutive parts of the fruit in the composition of olive pastes during processing, the phenolic compounds and several enzymatic activities such as polyphenoloxidase (PPO), peroxidase (POD), and lipoxygenase (LPO) of the olive pulp, stone, and seed were also studied. The olive pulp showed large amounts of oleuropein, demethyloleuropein, and lignans, while the contribution of the stone and the seed in the overall phenolic composition of the fruit was very low. The occurrence of crushed stone in the pastes, during malaxation, increased the peroxidase activity in the pastes, reducing the phenolic concentration in VOO and, at the same time, modifying the composition of volatile compounds produced by the lipoxygenase pathway. The oil obtained from stoned olive pastes contained higher amounts of secoiridoid derivatives such as the dialdehydic forms of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol and (p-hydroxyphenyl)ethanol (3,4-DHPEA-EDA and p-HPEA-EDA, respectively) and the isomer of the oleuropein aglycon (3,4-DHPEA-EA) and, at the same time, did not show significant variations of lignans. The stoning process modified the volatile profile of VOO by increasing the C6 unsaturated aldehydes that are strictly related to the cut-grass sensory notes of the oil. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17665928/Effect_of_olive_stoning_on_the_volatile_and_phenolic_composition_of_virgin_olive_oil_ L2 - https://doi.org/10.1021/jf070600i DB - PRIME DP - Unbound Medicine ER -