Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. (6th September 2016)

• Record Type: Journal Article
• Authors: Majetić Germek, Valerija; Butinar, Bojan; Pizzale, Lorena; Bučar‐Miklavčič, Milena; Conte, Lanfranco S.; Koprivnjak, Olivera
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 93:Number 10(2016)
• Page Start: 1365
• Page End: 1372
• Publication Date: 2016-09-06
• Subjects: Virgin olive oil -- Processing aids -- Extractability -- Phenols -- Volatiles; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1007/s11746-016-2893-7
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP‐HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z ‐2‐penten‐1‐ol in Leccino and 1‐pentene‐3‐one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.