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Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars.
Molecules. 2019 Oct 05; 24(19)M

Abstract

Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

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Authors+Show Affiliations

Vidal AM
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. amvidal@ujaen.es.
Alcalá S
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. salcala@ujaen.es.
De Torres A
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. antorres@ujaen.es.
Moya M
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. mmoya@ujaen.es.
Espínola JM
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. juan1411994@hotmail.com.
Espínola F
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain. fespino@ujaen.es.

MeSH

Agricultural IrrigationFood HandlingLipoxygenaseModels, TheoreticalOdorantsOleaOlive OilPhenolsPlant ProteinsTemperatureVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31590381

Citation

Vidal, Alfonso M., et al. "Fresh and Aromatic Virgin Olive Oil Obtained From Arbequina, Koroneiki, and Arbosana Cultivars." Molecules (Basel, Switzerland), vol. 24, no. 19, 2019.
Vidal AM, Alcalá S, De Torres A, et al. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules. 2019;24(19).
Vidal, A. M., Alcalá, S., De Torres, A., Moya, M., Espínola, J. M., & Espínola, F. (2019). Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. Molecules (Basel, Switzerland), 24(19). https://doi.org/10.3390/molecules24193587
Vidal AM, et al. Fresh and Aromatic Virgin Olive Oil Obtained From Arbequina, Koroneiki, and Arbosana Cultivars. Molecules. 2019 Oct 5;24(19) PubMed PMID: 31590381.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars. AU - Vidal,Alfonso M, AU - Alcalá,Sonia, AU - De Torres,Antonia, AU - Moya,Manuel, AU - Espínola,Juan M, AU - Espínola,Francisco, Y1 - 2019/10/05/ PY - 2019/09/14/received PY - 2019/09/30/revised PY - 2019/10/03/accepted PY - 2019/10/9/entrez PY - 2019/10/9/pubmed PY - 2020/2/11/medline KW - aroma KW - color KW - flavor KW - response surface methodology KW - super-high-density orchard JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 19 N2 - Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31590381/Fresh_and_Aromatic_Virgin_Olive_Oil_Obtained_from_Arbequina_Koroneiki_and_Arbosana_Cultivars_ DB - PRIME DP - Unbound Medicine ER -