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The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability.
Food Chem. 2020 Jun 01; 314:126183.FC

Abstract

Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Miho H
Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
Moral J
Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
López-González MA
Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
Díez CM
Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain. Electronic address: cmdiez@uco.es.
Priego-Capote F
Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain. Electronic address: feliciano.priego@uco.es.

MeSH

AldehydesCyclopentane MonoterpenesFatty AcidsFood HandlingGlucosidesIridoid GlucosidesIridoidsOlive OilOxidation-ReductionPhenolsPyransTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31972407

Citation

Miho, H, et al. "The Phenolic Profile of Virgin Olive Oil Is Influenced By Malaxation Conditions and Determines the Oxidative Stability." Food Chemistry, vol. 314, 2020, p. 126183.
Miho H, Moral J, López-González MA, et al. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. Food Chem. 2020;314:126183.
Miho, H., Moral, J., López-González, M. A., Díez, C. M., & Priego-Capote, F. (2020). The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. Food Chemistry, 314, 126183. https://doi.org/10.1016/j.foodchem.2020.126183
Miho H, et al. The Phenolic Profile of Virgin Olive Oil Is Influenced By Malaxation Conditions and Determines the Oxidative Stability. Food Chem. 2020 Jun 1;314:126183. PubMed PMID: 31972407.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. AU - Miho,H, AU - Moral,J, AU - López-González,M A, AU - Díez,C M, AU - Priego-Capote,F, Y1 - 2020/01/11/ PY - 2019/08/19/received PY - 2020/01/08/revised PY - 2020/01/08/accepted PY - 2020/1/24/pubmed PY - 2020/4/16/medline PY - 2020/1/24/entrez KW - Antioxidants KW - Apigenin (PubChem CID: 5280443) KW - Fatty acids KW - Hydroxytyrosol (PubChem CID: 82755) KW - Luteolin (PubChem CID: 5280445) KW - Malaxation KW - Olea europaea KW - Oleacein (3,4-DHPEA-EDA) (PubChem CID: 18684078) KW - Oleocanthal (p-HPEA-EDA) (PubChem CID: 16681728) KW - Oleuropein aglycone (3,4-DHPEA-EA) (PubChem CID: 124202093) KW - Olive oil KW - Phenols KW - Predictive model KW - Rancimat KW - Shelf life KW - Vacuum SP - 126183 EP - 126183 JF - Food chemistry JO - Food Chem VL - 314 N2 - Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31972407/The_phenolic_profile_of_virgin_olive_oil_is_influenced_by_malaxation_conditions_and_determines_the_oxidative_stability_ DB - PRIME DP - Unbound Medicine ER -