Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenolic compounds, carotenoids, chlorophylls, tocopherol...

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Autores principales:	Alexandra Olmo-Cunillera, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Anna Vallverdú-Queralt
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	polyphenols carotenes olive oil quality ripening index Mediterranean pattern multivariate statistics Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/d51a19846ed44e99a6830b1cc2329a36
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spelling	oai:doaj.org-article:d51a19846ed44e99a6830b1cc2329a362021-11-25T16:29:03ZOptimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds10.3390/antiox101118192076-3921https://doaj.org/article/d51a19846ed44e99a6830b1cc2329a362021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1819https://doaj.org/toc/2076-3921To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting 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.Alexandra Olmo-CunilleraJulián Lozano-CastellónMaria PérezEleftherios MiliarakisAnna Tresserra-RimbauAntònia NinotAgustí Romero-ArocaRosa Maria Lamuela-RaventósAnna Vallverdú-QueraltMDPI AGarticlepolyphenolscarotenesolive oil qualityripening indexMediterranean patternmultivariate statisticsTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1819, p 1819 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	polyphenols carotenes olive oil quality ripening index Mediterranean pattern multivariate statistics Therapeutics. Pharmacology RM1-950
spellingShingle	polyphenols carotenes olive oil quality ripening index Mediterranean pattern multivariate statistics Therapeutics. Pharmacology RM1-950 Alexandra Olmo-Cunillera Julián Lozano-Castellón Maria Pérez Eleftherios Miliarakis Anna Tresserra-Rimbau Antònia Ninot Agustí Romero-Aroca Rosa Maria Lamuela-Raventós Anna Vallverdú-Queralt Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
description	To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting 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.
format	article
author	Alexandra Olmo-Cunillera Julián Lozano-Castellón Maria Pérez Eleftherios Miliarakis Anna Tresserra-Rimbau Antònia Ninot Agustí Romero-Aroca Rosa Maria Lamuela-Raventós Anna Vallverdú-Queralt
author_facet	Alexandra Olmo-Cunillera Julián Lozano-Castellón Maria Pérez Eleftherios Miliarakis Anna Tresserra-Rimbau Antònia Ninot Agustí Romero-Aroca Rosa Maria Lamuela-Raventós Anna Vallverdú-Queralt
author_sort	Alexandra Olmo-Cunillera
title	Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
title_short	Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
title_full	Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
title_fullStr	Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
title_full_unstemmed	Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
title_sort	optimizing the malaxation conditions to produce an arbequina evoo with high content of bioactive compounds
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d51a19846ed44e99a6830b1cc2329a36
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Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

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