Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

The main objective of this paper is to obtain extra virgin olive oils (EVOOs) which are balanced in volatile and phenolic compounds. An experimental design was performed and response surface methodology was applied. The factors for malaxation were: temperature 20-40 °C, time 30-90 min, and hole diameter of hammer-crusher 4.5-6.5 mm. The results show that high temperatures and small hole diameter must be used in order to obtain a higher content in phenolic compounds, while for volatile compounds a low temperature and large hole diameter must be used. The models predict that the best and more balanced EVOO are obtained with the hole diameter of greater size and a medium-low temperature. Thus, for a hammer-crusher hole diameter of 6.5 mm 337 and 356 mg/kg total HPLC phenols were obtained for malaxation temperature of 20 and 25 °C, respectively and, likewise, 12.7 and 11.5 mg/kg total LOX volatiles.

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Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds

Journal of Food Process Engineering ◽

10.1111/jfpe.13080 ◽

2019 ◽

Vol 42 (5) ◽

Author(s):

Yeliz Tekgül ◽

Taner Baysal

Keyword(s):

Response Surface Methodology ◽

Volatile Compounds ◽

Response Surface ◽

Quality Characteristics ◽

Microwave Drying ◽

Process Conditions ◽

Lemon Peel ◽

Vacuum Microwave

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Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.274 ◽

2016 ◽

Vol 5 (1) ◽

pp. 22 ◽

Cited By ~ 3

Author(s):

Milena Bucar-Miklavcic ◽

Terezija Golob ◽

Vasilij Valencic ◽

Erika Bester ◽

Bojan Butinar ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Sensory Properties ◽

The Other ◽

Virgin Olive Oils ◽

Olive Oils ◽

Olive Variety ◽

End Stage ◽

Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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