Effect of crushing on olive paste and virgin olive oil minor components |
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Authors: | Antonio M Inarejos-García G Fregapane M Desamparados Salvador |
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Affiliation: | 1.Departamento de Tecnología de los Alimentos,Universidad de Castilla-La Mancha,Castilla-La Mancha,Spain;2.Instituto Regional de Investigación Científica Aplicada (IRICA),Universidad de Castilla-La Mancha,Castilla-La Mancha,Spain |
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Abstract: | The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their
corresponding virgin olive oils since these compounds are strongly related to their quality and characteristics. Two different
cultivars, Arbequina and Cornicabra—known for their different minor component composition—were processed at laboratory scale
using hammer mills at various breakage forces and grid hole diameters, a blade cutter and a mortar. Crushing and kneading
produce a profound change in the composition of the phenolic compounds in the olive paste and in the final oil. Hydroxytyrosol
derivatives in virgin olive oil were most affected by the crushing conditions. The stronger the crushing conditions (i.e.
hammer crushers using smaller grid holes and a higher rotation speed), the higher the phenolic content in both olive paste
and oil in both varieties. Interestingly, the effect on volatile compounds of milder or stronger crushing conditions was opposite
to that described for the phenolic compounds. |
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Keywords: | |
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