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Food Chem

Title:		High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds
Author(s):		Taticchi A; Esposto S; Veneziani G; Minnocci A; Urbani S; Selvaggini R; Sordini B; Daidone L; Sebastiani L; Servili M;
Address:		"Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy. Electronic address: gianluca.veneziani@unipg.it. BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Liberta 33, I-56127 Pisa, Italy"
Journal Title:		Food Chem
Year:		2021
Volume:		20201014
Issue:
Page Number:		128369 -
DOI:		10.1016/j.foodchem.2020.128369
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown"
Keywords:		Cryoelectron Microscopy Food Handling/*methods Gas Chromatography-Mass Spectrometry Olea/chemistry/metabolism Olive Oil/*chemistry Phenols/*analysis/isolation & purification Temperature Vacuum Volatile Organic Compounds/*analysis/isolation & purification;
Notes:		"MedlineTaticchi, Agnese Esposto, Sonia Veneziani, Gianluca Minnocci, Antonio Urbani, Stefania Selvaggini, Roberto Sordini, Beatrice Daidone, Luigi Sebastiani, Luca Servili, Maurizio eng England 2020/11/05 Food Chem. 2021 Apr 16; 342:128369. doi: 10.1016/j.foodchem.2020.128369. Epub 2020 Oct 14"