| Title: | "Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds" |
| Author(s): | Oueslati I; Manai H; Madrigal-Martinez M; Martinez-Canas MA; Sanchez-Casas J; Zarrouk M; Flamini G; |
| Address: | "Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia. Electronic address: imen.oueslati@fst.rnu.tn. Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia. CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain. Dipartimento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy" |
| DOI: | 10.1016/j.foodres.2018.01.029 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Heating operation has been applied to Chetoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.5?ª+h and 7?ª+min of conventional and microwave heating, respectively, gave rise to a drastically decrease of LOX products and allowed the detection of toxic new formed aldehydic volatiles (alkanal: nonanal, alkenals: (Z)-2-heptenal and (E)-2-decenal, and alkadienals: (E.E)-2.4-decadienal), which can be used as markers of VOO degradation. Their abundance in the VOO headspaces depends on their boiling points, the rate of their possible degradation to yield other compounds, on the heating processes and on the rate of macronutrients. The emission rate of the new synthesized volatiles during heating processes was mainly attributed to enzymatic oxidation of some fatty acids. Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted after degradation of oleic acid. During thermo-oxidation, the ECN(44) (LLO, and OLnO), and the ECN(46) (OLO, and PLO?ª++?ª+SLL) compounds decreased, whereas, the ECN(48) (OOO, and PPO), and the ECN(50) (SOO) compounds increased when temperature and heating time increased. The several variations of the studied biochemical compounds depend to the heating processes. Ripening stage of olive fruits can be used as a tool to monitor the emission rate of the aldehydic volatiles, but cannot be used for a chemometric discrimination" |
| Keywords: | Aldehydes/adverse effects/*analysis Consumer Product Safety Fatty Acids/adverse effects/*analysis Food Handling/*methods Fruit/adverse effects/growth & development/*metabolism *Hot Temperature *Microwaves *Nutritive Value Olea/adverse effects/growth & dev; |
| Notes: | "MedlineOueslati, Imen Manai, Hedia Madrigal-Martinez, Monica Martinez-Canas, Manuel A Sanchez-Casas, Jacinto Zarrouk, Mokhtar Flamini, Guido eng Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 Apr; 106:654-665. doi: 10.1016/j.foodres.2018.01.029. Epub 2018 Feb 8" |
