An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin- Ciocalteu method; verbascoside and b-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation.

Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts / Trapani, S.; Breschi, C.; Cecchi, L.; Guerrini, L.; Mulinacci, N.; Parenti, A.; Canuti, V.; Picchi, M.; Caruso, G.; Gucci, R.; Zanoni, B. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - STAMPA. - 207:(2017), pp. 24-34. [10.1016/j.jfoodeng.2017.03.012]

Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts

TRAPANI, SERENA;BRESCHI, CARLOTTA;CECCHI, LORENZO;GUERRINI, LORENZO;MULINACCI, NADIA;PARENTI, ALESSANDRO;CANUTI, VALENTINA;PICCHI, MONICA;ZANONI, BRUNO
2017

Abstract

An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin- Ciocalteu method; verbascoside and b-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation.
2017
207
24
34
Trapani, S.; Breschi, C.; Cecchi, L.; Guerrini, L.; Mulinacci, N.; Parenti, A.; Canuti, V.; Picchi, M.; Caruso, G.; Gucci, R.; Zanoni, B
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1082546
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