| Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil. | |
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MedLine Citation:
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PMID: 18837502 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The sensory and health properties of virgin olive oil (VOO) are highly related to its volatile and phenolic composition. Oxygen control in the pastes during malaxation may be a new technological parameter to regulate enzymatic activities, such as polyphenoloxidase, peroxidase, and lipoxygenase, which affect the phenolic and volatile composition of VOO. In this work, we monitored CO2 and O2 concentrations during industrial-scale olive paste malaxation with various initial O2 concentrations within the malaxer headspace. Results show that the O2 concentration in the malaxer headspace did not affect CO2 production during processing, whereas a strong influence was observed on the changes of the phenolic composition of olive pastes and VOOs, with high correlation coefficient for the total phenols (R = 0.94), especially for oleuropein and demethyloleuropein derivatives (R = 0.81). In contrast, aroma production during malaxation was minimally affected by the O2 concentration in the malaxer headspace. |
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Authors:
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Maurizio Servili; Agnese Taticchi; Sonia Esposto; Stefania Urbani; Roberto Selvaggini; GianFrancesco Montedoro |
Publication Detail:
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Type: Journal Article Date: 2008-10-07 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Nov |
Date Detail:
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Created Date: 2008-11-06 Completed Date: 2008-12-31 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 10048-55 Citation Subset: IM |
Affiliation:
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Dipartimento di Scienze Economico, Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universitá degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy. servimau@unipg.it |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Carbon Dioxide
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analysis Food-Processing Industry* Odors Oils, Volatile / chemistry* Oxygen / analysis* Phenols / chemistry* Plant Oils / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Oils, Volatile; 0/Phenols; 0/Plant Oils; 124-38-9/Carbon Dioxide; 7782-44-7/Oxygen; 8001-25-0/olive oil |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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