López-Yerena Anallely, Ninot Antonia, Jiménez-Ruiz Núria, Lozano-Castellón Julián, Pérez Maria, Escribano-Ferrer Elvira, Romero-Aroca Agustí, Lamuela-Raventós Rosa M, Vallverdú-Queralt Anna
Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.
Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain.
Antioxidants (Basel). 2021 May 30;10(6):877. doi: 10.3390/antiox10060877.
The ancient 'Corbella' olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was to determine the effect of agronomic and technical factors on the phenolic fingerprint of EVOO and to establish the optimum harvesting time and crushing and malaxation conditions for 'Corbella' olives. Therefore, three different ripening indices (0.3, 1.2, and 3.2) and three crushing temperatures (10, 18, and 25 OC) were studied. Additionally, a factorial design to optimize the phenolic concentration of the EVOO was developed, applying a range of sieve diameters (4 and 6 mm), and malaxation time (30 and 60 min) and temperature (27, 32, and 37 °C). The phenolic profile was analyzed by ultra-high performance liquid chromatography coupled to mass spectrometry in a tandem detector. The level of secoiridoids, the major phenolic compounds in the oil, was higher when using olives harvested earlier. Oleuropein aglycone and ligstroside aglycone were degraded during crushing at high temperatures, resulting in the formation of oleacein and oleocanthal. The best processing conditions in terms of total phenolic content were found to be 30 min of malaxation at 37 OC, the crushing size not having any affect.
来自加泰罗尼亚中北部的古老“科尔韦拉”橄榄品种正在被重新培育，以获取具有独特感官特性的优质特级初榨橄榄油（EVOO）。这项工作的目的是确定农艺和技术因素对EVOO酚类指纹图谱的影响，并确定“科尔韦拉”橄榄的最佳收获时间以及压榨和搅拌条件。因此，研究了三种不同的成熟指数（0.3、1.2和3.2）和三种压榨温度（10、18和25℃）。此外，还设计了析因试验以优化EVOO的酚类浓度，采用了一系列筛网直径（4和6毫米）、搅拌时间（30和60分钟）和温度（27、32和37℃）。通过超高效液相色谱-串联质谱检测器分析酚类谱图。使用较早收获的橄榄时，油中主要酚类化合物裂环烯醚萜类的含量较高。橄榄苦苷苷元和裂环烯醚萜苷苷元在高温压榨过程中会降解，从而形成油橄榄苦素和油橄榄醛。就总酚含量而言,最佳加工条件是在37℃下搅拌30分钟，压榨粒度没有影响。
