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Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

Germek, Valerija Majetić, Koprivnjak, Olivera, Butinar, Bojan, Pizzale, Lorena, Bučar-Miklavčič, Milena, Conte, Lanfranco S.
Journal of agricultural and food chemistry 2013 v.61 no.25 pp. 5921-5927
Olea europaea, acetates, cultivars, fruits, high performance liquid chromatography, lipoxygenase, olive pulp, olives, phenols, virgin olive oil, volatile compounds
The influence of the phenolic content in olive paste of cv. Buža increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica) on the final products of the lipoxygenase pathway in oil was studied. Increases by 12, 38, and 56% for ripe fruits (maturity index = 4.0) and by 38% for unripe fruits (maturity index = 1.2) were examined. Phenols in the olive paste were determined according to the HPLC method, whereas volatiles in oil were determined according to SPME-GC-MS. A significant negative effect on Z-3-hexenal and E-2-hexen-1-ol (Tukey’s test, p < 0.05) was found for ripe fruits (average decreases of 55 and 60%, respectively), but not for the unripe sample. Positive effects in both ripening levels were found for Z-3-hexenyl acetate (average increase of 68% for ripe and a double increase for unripe fruits) and total C5 compounds (average increase of 32% for ripe and an increase of 30% for unripe fruits).