THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS

Main Article Content

L. GUERRINI
P. MASELLA
G. ANGELONI
B. ZANONI
C. BRESCHI
L. CALAMAI
A. PARENTI

Keywords

olive oil, phenols, quality, temperature, yield

Abstract

Olive oil extraction conditions are usually a compromise between quality and yield. Enhancing yield decreases quality, and vice versa. We aim to understand if a change in temperature between malaxation and centrifugation can result in a better compromise. Thus, malaxation is carried out at 20°C and oil is extracted at 20°C, 27°C, and 35°C.


The results show that a moderate increase in temperature between malaxation and centrifugation (i.e. from  20°C  to 27°C) increases both yield and quality of the oil. Conversely, an excessive temperature increase (i.e. from 20°C to 35°C) leads to the production of rancid-related compounds.

Abstract 224 | pdf Downloads 252

References

Amirante P, Clodoveo M.L., Dugo G., Leone A. and Tamborrino A. 2006. Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality. Food Chem. 98:797-805.

Angerosa F., Mostallino R., Basti C. and Vito R. 2001. Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 72:19-28.

Boselli E., Di Lecce G., Strabbioli R., Pieralisi G. and Frega N.G. 2009. Are virgin olive oils obtained below 27°C better than those produced at higher temperatures? LWT -Food Sci.Technol; 42:748-57.

Cherubini C., Migliorini M., Cecchi L., Trapani S. and Zanoni B. 2009. Technological ripening indices for olive oil fruits. J. Sci. Food Agric. 89:671.

EC 1991 Commission Regulation EEC 2568/1991 and later amendments. Official J. Eur. Communities. 1991, L248(9).

Espínola F., Moya M., Fernández D.G. and Castro E. 2011. Modelling of virgin olive oil extraction using response surface methodology. Int. J. Food Sci. Technol. 46:2576-2583.

Fortini M., Migliorini M., Cherubini C., Cecchi L. and Calamai L. 2017. Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile. Talanta 165:641-652.

Guerrini L., Migliorini M., Giusti M. and Parenti A. 2017a. The influence of crusher speed on extra virgin olive oil characteristics. Eur. J. Lipid Sci. Technol., 119: 1600156.

Guerrini L., Masella P., Angeloni G., Migliorini M. and Parenti A. 2017b. Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield. Eur. J. Lipid Sci.Technol. 119:1700223.

International Olive Oil Council. Determination of Biophenols in Olive Oil by HPLC. IOOC/T.20/Doc No 29.2009

Kalua C.M., Bedgood D.R., Bishop A.G. and Prenzler P.D. 2006. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. J. Agric. Food Chem. 54:7641-7651.

Kotti F., Cerretani L., Gargouri M., Chiavaro E., Bendini A. 2011. Evaluation of the volatile fraction of commercial virgin olive oils from Tunisia and Italy: relation with olfactory attributes. Journal of Food Biochemistry, 35:681-698.

Martìnez Moreno J.M., Gomez Herrera C. and Janner del Valle C. 1957. Estudios fisico-quìmicos sobre las pastas de aceitunas molidas. IV. Las gotas de aceite. Grasas Aceites 8:112:120.

Rodis P.S., Karathanos V.T. and Mantzavinou A. 2002. Partitioning of olive oil antioxidants between oil and water phases. J. Agric. Food Chem. 50:596-601.

Tamborrino A. 2014. Olive paste malaxation. In: The Extra-Virgin Olive Oil Handbook, John Wiley and Sons.

Trapani S., Guerrini L., Masella P., Parenti A., Canuti V., Picchi M., Caruso G., Gucci R. and Zanoni B. 2017a. A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield. J Food Eng. 195:182-90.

Trapani S., Breschi C., Cecchi L., Guerrini L., Mulinacci N., Parenti A., Canuti V., Picchi M., Caruso G., Gucci R. and Zanoni B. 2017b. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. J.Food Eng. 207:24-34.

Veneziani G., Esposto S., Taticchi A., Selvaggini R., Urbani S., Di Maio I.et al. 2015. Flash thermal conditioning of olive pastes during the oil mechanical extraction process: Cultivar impact on the phenolic and volatile composition of virgin olive oil. J. Agric. Food Chem. 63:6066-6074.

Veneziani G., Esposto S., Taticchi A., Urbani S., Selvaggini R., Di Maio I. et al. 2017. Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. Food Chem. 221:107-113.

Zanoni B. 2014. The role of oxygen and water in the extra-virgin olive oil process. In: The Extra-Virgin Olive Oil Handbook, John Wiley and Sons.

Zanoni B., Guerrini S., Mari E., Migliorini M., Cherubini C., Trapani S. and Vincenzini M. 2015. Investigation on microbiology of olive oil extraction process. Ital. J. Food Sci. 27:236-247.

Zanoni B., Breschi C., Canuti V., Guerrini L., Masella P., Picchi M. and Parenti A. 2018. An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air. J. Food Eng. 234:57-62.

Zhu H., Wang S.C. and Shoemaker C.F. 2016. Volatile constituents in sensory defective virgin olive oils. Flavour Fragr.J. 31:22-30.