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The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.
J Agric Food Chem. 2011 May 11; 59(9):4705-14.JA

Abstract

The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Vichi S
Laboratory of Mass Spectrometry, IDAEA-CSIC, Barcelona, Spain. stefania.vichi@idaea.csic.es
Romero A
No affiliation info available
Tous J
No affiliation info available
Caixach J
No affiliation info available

MeSH

BacteriaFood HandlingFungiHumansMetagenomeOleaOlive OilPlant OilsTasteVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

21506578

Citation

Vichi, Stefania, et al. "The Activity of Healthy Olive Microbiota During Virgin Olive Oil Extraction Influences Oil Chemical Composition." Journal of Agricultural and Food Chemistry, vol. 59, no. 9, 2011, pp. 4705-14.
Vichi S, Romero A, Tous J, et al. The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition. J Agric Food Chem. 2011;59(9):4705-14.
Vichi, S., Romero, A., Tous, J., & Caixach, J. (2011). The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition. Journal of Agricultural and Food Chemistry, 59(9), 4705-14. https://doi.org/10.1021/jf200642s
Vichi S, et al. The Activity of Healthy Olive Microbiota During Virgin Olive Oil Extraction Influences Oil Chemical Composition. J Agric Food Chem. 2011 May 11;59(9):4705-14. PubMed PMID: 21506578.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition. AU - Vichi,Stefania, AU - Romero,Agustí, AU - Tous,Joan, AU - Caixach,Josep, Y1 - 2011/04/20/ PY - 2011/4/22/entrez PY - 2011/4/22/pubmed PY - 2011/8/30/medline SP - 4705 EP - 14 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 9 N2 - The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21506578/The_activity_of_healthy_olive_microbiota_during_virgin_olive_oil_extraction_influences_oil_chemical_composition_ L2 - https://doi.org/10.1021/jf200642s DB - PRIME DP - Unbound Medicine ER -