Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale

The influence of olive paste preparation conditions on the triterpenic content of virgin olive oils from Arbequina and Picual cultivars was investigated. For this purpose, three sieve diameters of the hammer mill (4, 5, and 6 mm), two malaxation temperatures (20 and 30 °C), and two malaxation times...

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Bibliographic Details
Published in:Food chemistry 2010-03, Vol.119 (2), p.765-769
Main Authors: Allouche, Yosra, Jiménez, Antonio, Uceda, Marino, Paz Aguilera, M., Gaforio, José Juan, Beltrán, Gabriel
Format: Article
Language:English
Subjects:
Biological and medical sciences
crushing
Crushing level
cultivars
erythrodiol
Fat industries
food composition
Food industries
food processing
food processing quality
Fundamental and applied biological sciences. Psychology
malaxation
Malaxation temperature
Malaxation time
maslinic acid
mixing
Olea europaea
oleanolic acid
olive oil
olive paste
olives
temperature
Triterpenes
triterpenoids
uvaol
Virgin olive oil
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Summary:The influence of olive paste preparation conditions on the triterpenic content of virgin olive oils from Arbequina and Picual cultivars was investigated. For this purpose, three sieve diameters of the hammer mill (4, 5, and 6 mm), two malaxation temperatures (20 and 30 °C), and two malaxation times (20 and 40 min) were tested. Results obtained showed that for Arbequina oils, a finer crushing level resulted in higher maslinic acid and erythrodiol content. Increasing malaxing temperature and time lead to a rise in both oleanolic and maslinic acid concentration, whereas erythrodiol content increased only for the longer malaxation time. For Picual oils, higher concentrations of oleanolic acid, maslinic acid, and uvaol were obtained by prolonging the paste malaxation time. A finer crushing level resulted also in an increase of maslinic acid content. These findings suggest that virgin olive oil triterpenic composition can be improved by regulating olive paste preparation conditions.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.07.031