| Title: | "Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars" |
| Author(s): | Vidal AM; Alcala S; De Torres A; Moya M; Espinola JM; Espinola F; |
| Address: | "Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. amvidal@ujaen.es. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. salcala@ujaen.es. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. antorres@ujaen.es. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. mmoya@ujaen.es. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. juan1411994@hotmail.com. Department of Chemical, Environmental and Materials Engineering, Universidad de Jaen, Campus Las Lagunillas, 23071 Jaen, Spain. fespino@ujaen.es" |
| DOI: | 10.3390/molecules24193587 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Three factors for the extraction of extra virgin olive oil (EVOO) were evaluated: diameter of the grid holes of the hammer-crusher, malaxation temperature, and malaxation time. A Box-Behnken design was used to obtain a total of 289 olive oil samples. Twelve responses were analyzed and 204 mathematical models were obtained. Olives from super-intensive rainfed or irrigated crops of the Arbequina, Koroneiki, and Arbosana cultivars at different stages of ripening were used. Malaxation temperature was found to be the factor with the most influence on the total content of lipoxygenase pathway volatile compounds; as the temperature increased, the content of volatile compounds decreased. On the contrary, pigments increased when the malaxation temperature was increased. EVOO from irrigated crops and from the Arbequina cultivar had the highest content of volatile compounds. Olive samples with a lower ripening degree, from the Koroneiki cultivar and from rainfed crops, had the highest content of pigments" |
| Keywords: | "Agricultural Irrigation/methods Food Handling Lipoxygenase/metabolism Models, Theoretical Odorants/analysis Olea/chemistry/classification/*growth & development/metabolism Olive Oil/*analysis/classification Phenols/analysis Plant Proteins/metabolism Temper;" |
| Notes: | "MedlineVidal, Alfonso M Alcala, Sonia De Torres, Antonia Moya, Manuel Espinola, Juan M Espinola, Francisco eng PI11-AGR-7726/Consejeria de Economia, Innovacion, Ciencia y Empleo, Junta de Andalucia/ Switzerland 2019/10/09 Molecules. 2019 Oct 5; 24(19):3587. doi: 10.3390/molecules24193587" |
