EFFECT OF COLD STORAGE OF OLIVE FRUITS ON THE LIPOXYGENASE PATHWAY AND VOLATILE COMPOSITION OF VIRGIN OLIVE OIL

The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

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Thermal Inactivation Kinetics of Recombinant Proteins of the Lipoxygenase Pathway Related to the Synthesis of Virgin Olive Oil Volatile Compounds

Journal of Agricultural and Food Chemistry ◽

10.1021/jf3016738 ◽

2012 ◽

Vol 60 (26) ◽

pp. 6477-6482 ◽

Cited By ~ 7

Author(s):

María N. Padilla ◽

José M. Martínez-Rivas ◽

Ana G. Pérez ◽

Carlos Sanz

Keyword(s):

Olive Oil ◽

Volatile Compounds ◽

Recombinant Proteins ◽

Thermal Inactivation ◽

Virgin Olive Oil ◽

Inactivation Kinetics ◽

Lipoxygenase Pathway ◽

Kinetics Of

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Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars

Journal of Agricultural and Food Chemistry ◽

10.1021/jf980911g ◽

1999 ◽

Vol 47 (3) ◽

pp. 836-839 ◽

Cited By ~ 115

Author(s):

F. Angerosa ◽

C. Basti ◽

R. Vito

Keyword(s):

Olive Oil ◽

Volatile Compounds ◽

Virgin Olive Oil ◽

Lipoxygenase Pathway

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Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil

Journal of the American Oil Chemists Society ◽

10.1007/s11746-003-0759-0 ◽

2003 ◽

Vol 80 (7) ◽

pp. 685-695 ◽

Cited By ~ 40

Author(s):

Maurizio Servili ◽

Roberto Selvaggini ◽

Agnese Taticchi ◽

Sonia Esposto ◽

Gianfrancesco Montedoro

Keyword(s):

Olive Oil ◽

Exposure Time ◽

Virgin Olive Oil ◽

Extraction Process ◽

Volatile Composition ◽

Air Exposure

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Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

Molecules ◽

10.3390/molecules24193587 ◽

2019 ◽

Vol 24 (19) ◽

pp. 3587 ◽

Cited By ~ 2

Author(s):

Alfonso M. Vidal ◽

Sonia Alcalá ◽

Antonia De Torres ◽

Manuel Moya ◽

Juan M. Espínola ◽

...

Keyword(s):

Mathematical Models ◽

Olive Oil ◽

Volatile Compounds ◽

Virgin Olive Oil ◽

Total Content ◽

Extra Virgin Olive Oil ◽

Lipoxygenase Pathway ◽

Box Behnken Design ◽

Irrigated Crops ◽

Arbequina Cultivar

Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box–Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments.

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