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Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management

Author:
de Torres, Antonia, Espínola, Francisco, Moya, Manuel, Castro, Eulogio
Source:
European food research & technology 2016 v.242 no.10 pp. 1709-1718
ISSN:
1438-2377
Subject:
food research, irrigation management, mixing, oleuropein, olives, orchards, phenolic compounds, response surface methodology, ripening, talc, temperature, virgin olive oil, Spain
Abstract:
The malaxation conditions were studied in order to evaluate the composition of secoiridoid derivatives of Picual virgin olive oil using response surface methodology. Secoiridoid derivatives are the most abundant phenolic compounds in virgin olive oil: 3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA; p-HPEA-EA. The temperature range studied was 20–60 °C, time 20–60 min, and the talc dosage 0.5–2.5 %. Also, fruit ripening and irrigation management were studied during one season in an orchard of Andalusia (Spain). The content of secoiridoid derivatives increases with increasing malaxation temperature of the olive paste. However, the content of secoiridoid derivatives from oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) decreases with mixing time, while the content of secoiridoid derivatives from ligstroside (p-HPEA-EDA and p-HPEA-EA) increases. On the other hand, the secoiridoid derivatives from oleuropein increase with increasing maturity index while secoiridoid derivatives from ligstroside decrease in the range studied. Finally, the olive oils from olives cultivated without irrigation have more secoiridoid derivatives than olive oils from olives cultivated with irrigation.
Agid:
5489251