Document Detail


Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.
MedLine Citation:
PMID:  18837502     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Maurizio Servili; Agnese Taticchi; Sonia Esposto; Stefania Urbani; Roberto Selvaggini; GianFrancesco Montedoro
Publication Detail:
Type:  Journal Article     Date:  2008-10-07
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Nov 
Date Detail:
Created Date:  2008-11-06     Completed Date:  2008-12-31     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  10048-55     Citation Subset:  IM    
Affiliation:
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
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MeSH Terms
Descriptor/Qualifier:
Carbon Dioxide / analysis
Food-Processing Industry*
Odors
Oils, Volatile / chemistry*
Oxygen / analysis*
Phenols / chemistry*
Plant Oils / chemistry*
Chemical
Reg. No./Substance:
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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