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Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
J Food Sci. 2010 Apr; 75(3):C229-35.JF

Abstract

Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole and stoned olives, picked at 2 different maturation index (MI), were submitted to malaxation for 45 min and extracted by a 3-phase continuous system. A 90-min malaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K(232) and K(270) indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at low MI and by stoned olives. After 12 mo, all the oils were still included into the "extra-virgin" category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes.

PRACTICAL APPLICATION

This study could represent a helpful tool for oil-makers to improve the marketing of extra-virgin olive oils produced from cultivars with very high phenolic contents, such as Coratina, generally not adequately appreciated by consumers because of their excessive bitterness and pungent taste. These oils, when extracted from whole olives, are generally consumed after a certain period of time (at least 6 mo) during which a decrease in the phenolic content occurs. The results of the present work demonstrate that oils extracted from olives picked at low maturation index can be marketed immediately after production if subjected to stoning and malaxed for a short time. This procedure allows to adjust the phenolic content and to obtain a high flavor and a well-balanced taste.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Gambacorta G
Dept. of Engineering and Management of the Agricultural, Livestock and Forest Systems, Univ. of Bari, Via Amendola 165/A, 70126 Bari, Italy g.gambacorta@agr.uniba.it
Faccia M
No affiliation info available
Previtali MA
No affiliation info available
Pati S
No affiliation info available
La Notte E
No affiliation info available
Baiano A
No affiliation info available

MeSH

AlgorithmsAntioxidantsChromatography, High Pressure LiquidFood-Processing IndustryFruitHumansHydrogen-Ion ConcentrationLignansOleaOleic AcidOlive OilPeroxidesPhenolsPlant OilsPyransQuality ControlSpectrometry, Mass, Electrospray IonizationTandem Mass SpectrometryTasteTime FactorsTocopherols

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

20492271

Citation

Gambacorta, G, et al. "Effects of Olive Maturation and Stoning On Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) During Storage." Journal of Food Science, vol. 75, no. 3, 2010, pp. C229-35.
Gambacorta G, Faccia M, Previtali MA, et al. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. J Food Sci. 2010;75(3):C229-35.
Gambacorta, G., Faccia, M., Previtali, M. A., Pati, S., La Notte, E., & Baiano, A. (2010). Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. Journal of Food Science, 75(3), C229-35. https://doi.org/10.1111/j.1750-3841.2010.01516.x
Gambacorta G, et al. Effects of Olive Maturation and Stoning On Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) During Storage. J Food Sci. 2010;75(3):C229-35. PubMed PMID: 20492271.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. AU - Gambacorta,G, AU - Faccia,M, AU - Previtali,M A, AU - Pati,S, AU - La Notte,E, AU - Baiano,A, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/10/28/medline SP - C229 EP - 35 JF - Journal of food science JO - J Food Sci VL - 75 IS - 3 N2 - UNLABELLED: Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole and stoned olives, picked at 2 different maturation index (MI), were submitted to malaxation for 45 min and extracted by a 3-phase continuous system. A 90-min malaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K(232) and K(270) indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at low MI and by stoned olives. After 12 mo, all the oils were still included into the "extra-virgin" category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes. PRACTICAL APPLICATION: This study could represent a helpful tool for oil-makers to improve the marketing of extra-virgin olive oils produced from cultivars with very high phenolic contents, such as Coratina, generally not adequately appreciated by consumers because of their excessive bitterness and pungent taste. These oils, when extracted from whole olives, are generally consumed after a certain period of time (at least 6 mo) during which a decrease in the phenolic content occurs. The results of the present work demonstrate that oils extracted from olives picked at low maturation index can be marketed immediately after production if subjected to stoning and malaxed for a short time. This procedure allows to adjust the phenolic content and to obtain a high flavor and a well-balanced taste. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492271/Effects_of_olive_maturation_and_stoning_on_quality_indices_and_antioxidant_content_of_extra_virgin_oils__cv__Coratina__during_storage_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01516.x DB - PRIME DP - Unbound Medicine ER -