Next Article in Journal
The Ability of Exercise-Associated Oxidative Stress to Trigger Redox-Sensitive Signalling Responses
Next Article in Special Issue
Profiling of Polyphenol Composition and Antiradical Capacity of Erica cinerea
Previous Article in Journal
Cysteine, Glutathione, and Thiol Redox Balance in Astrocytes
Previous Article in Special Issue
Fractioning of Proanthocyanidins of Uncaria tomentosa. Composition and Structure-Bioactivity Relationship
Article

Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process

Food Technology Department, Faculty of Chemistry, University of Castilla-La Mancha, E-13071 Ciudad Real, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2017, 6(3), 61; https://doi.org/10.3390/antiox6030061
Received: 15 June 2017 / Revised: 27 July 2017 / Accepted: 31 July 2017 / Published: 3 August 2017
(This article belongs to the Special Issue Bioactive Phenolic Compounds)
The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process—crushing, malaxation and liquid-solid separation—is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under the different crushing conditions studied are reasonably proportional to the intensity of the milling stage, and strongly depend on the olive variety processed. During malaxation, the content of the main phenolic secoiridoids is reduced, especially in the case of the hydroxytyrosol derivatives, in which a variety-dependent behaviour is observed. The prediction of the concentration of phenolic secoiridoids finally transferred from the kneaded paste to the virgin olive oil is also feasible, and depends on the phenolic content and amount of water in the olive paste. The determination of the phenolic compounds in the olive fruit, olive paste and olive oil has been carried out by LC-MS (Liquid-Chromatography Mass-Spectrometry). This improved knowledge could help in the use of more adequate processing conditions for the production of virgin olive oil with desired properties; for example, higher or lower phenolic content, as the amount of these minor components is directly related to its sensory, antioxidant and healthy properties. View Full-Text
Keywords: phenolic secoiridoids; prediction; crushing; malaxation; olive paste; virgin olive oil phenolic secoiridoids; prediction; crushing; malaxation; olive paste; virgin olive oil
Show Figures

Graphical abstract

MDPI and ACS Style

Fregapane, G.; Salvador, M.D. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process. Antioxidants 2017, 6, 61. https://doi.org/10.3390/antiox6030061

AMA Style

Fregapane G, Salvador MD. Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process. Antioxidants. 2017; 6(3):61. https://doi.org/10.3390/antiox6030061

Chicago/Turabian Style

Fregapane, Giuseppe, and M. D. Salvador 2017. "Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process" Antioxidants 6, no. 3: 61. https://doi.org/10.3390/antiox6030061

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop