Please use this identifier to cite or link to this item:
|Title:||Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds|
Pérez Bosch, Maria
Tresserra i Rimbau, Anna
Romero Aroca, Agustí J.
Lamuela Raventós, Rosa Ma.
Vallverdú i Queralt, Anna
Espectrometria de masses
|Abstract:||To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with healthpromoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherols, and squalene, contribute to its organoleptic properties and beneficial health effects. The aim of this study was to develop an Arbequina EVOO with high phenol content, particularly oleocanthal and oleacein, on a laboratory scale by analyzing the effects of different temperatures (20, 25, and 30 ◦C) and times (30 and 45 min) of malaxation. Higher temperatures decreased the levels of the phenolic compounds, secoiridoids, tocopherols, and squalene, but increased the pigments. EVOO with the highest quality was produced using malaxation parameters of 20 ◦C and 30 min, although oleocanthal and oleacein were higher at 30 and 25 ◦C, respectively. Overall, 20 ◦C and 30 min were the processing conditions that most favored the physiological and chemical processes that contribute to higher levels of bioactive compounds in the oil and diminished their degradation and oxidation processes.|
|Note:||Reproducció del document publicat a: file:///C:/Users/34677/OneDrive%20-%20Universitat%20de%20Barcelona/ARTICLES/1-ARTICLES-Maria/Antioxidants-2021-Art%20malaxation.pdf|
|It is part of:||Antioxidants, 2021, vol. 10, p. 1819-1836|
|Appears in Collections:||Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)|
This item is licensed under a Creative Commons License