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Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
J Sci Food Agric. 2022 Apr; 102(6):2515-2525.JS

Abstract

BACKGROUND

Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills.

RESULTS

The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down.

CONCLUSION

To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Authors+Show Affiliations

Cecchi L
Department of NEUROFARBA, University of Florence, Florence, Italy.
Migliorini M
Carapelli Firenze S.p.A., Florence, Italy.
Giambanelli E
Carapelli Firenze S.p.A., Florence, Italy.
Canuti V
Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy.
Bellumori M
Department of NEUROFARBA, University of Florence, Florence, Italy.
Mulinacci N
Department of NEUROFARBA, University of Florence, Florence, Italy.
Zanoni B
Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy.

MeSH

Gas Chromatography-Mass SpectrometryHumansOleaOlive OilPhenolsSolid Phase MicroextractionVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34676895

Citation

Cecchi, Lorenzo, et al. "Exploitation of Virgin Olive Oil By-products (Olea Europaea L.): Phenolic and Volatile Compounds Transformations Phenomena in Fresh Two-phase Olive Pomace ('alperujo') Under Different Storage Conditions." Journal of the Science of Food and Agriculture, vol. 102, no. 6, 2022, pp. 2515-2525.
Cecchi L, Migliorini M, Giambanelli E, et al. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. J Sci Food Agric. 2022;102(6):2515-2525.
Cecchi, L., Migliorini, M., Giambanelli, E., Canuti, V., Bellumori, M., Mulinacci, N., & Zanoni, B. (2022). Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. Journal of the Science of Food and Agriculture, 102(6), 2515-2525. https://doi.org/10.1002/jsfa.11593
Cecchi L, et al. Exploitation of Virgin Olive Oil By-products (Olea Europaea L.): Phenolic and Volatile Compounds Transformations Phenomena in Fresh Two-phase Olive Pomace ('alperujo') Under Different Storage Conditions. J Sci Food Agric. 2022;102(6):2515-2525. PubMed PMID: 34676895.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions. AU - Cecchi,Lorenzo, AU - Migliorini,Marzia, AU - Giambanelli,Elisa, AU - Canuti,Valentina, AU - Bellumori,Maria, AU - Mulinacci,Nadia, AU - Zanoni,Bruno, Y1 - 2021/11/04/ PY - 2021/10/04/revised PY - 2021/07/11/received PY - 2021/10/22/accepted PY - 2021/10/23/pubmed PY - 2022/3/18/medline PY - 2021/10/22/entrez KW - HS-SPME-GC-MS KW - nutraceuticals KW - olive mill by-products KW - olive pomace storage KW - polyphenols KW - secoiridoids SP - 2515 EP - 2525 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 102 IS - 6 N2 - BACKGROUND: Much effort has recently been spent for re-using virgin olive oil by-products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS: The evolution of the phenolic and volatile compounds was studied by high-performance liquid chromatography-diode array detector mass spectrometry (HPLC-DAD-MS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg-1) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off-flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION: To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off-flavors development, storage in open containers must be avoided and a short storage in cold rooms (7-10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/34676895/Exploitation_of_virgin_olive_oil_by_products__Olea_europaea_L__:_phenolic_and_volatile_compounds_transformations_phenomena_in_fresh_two_phase_olive_pomace__'alperujo'__under_different_storage_conditions_ DB - PRIME DP - Unbound Medicine ER -