Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. (1st February 2021)

• Record Type: Journal Article
• Authors: Marx, Ítala M.G.; Casal, Susana; Rodrigues, Nuno; Pinho, Teresa; Veloso, Ana C.A.; Pereira, José A.; Peres, António M.
• Is Part Of: Food chemistry. Volume 337(2021)
• Publication Date: 2021-02-01
• Subjects: Virgin olive oil -- Extraction conditions -- Health claim -- Phenolic composition -- Secoiridoids acid hydrolysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127726
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: cv . Cobrançosa olive oils extracted at malaxation temperatures of 22, 28 and 34 °C. Individual phenolic levels decreased with the rise of the malaxation temperature. Hydroxytyrosol and tyrosol contents after hydrolysis showed a similar decrease. Hydroxytyrosol-tyrosol free and bound forms similarly affected by temperature. Industrially extracted oils tested could support the phenolic related health claim. Abstract: Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 °C) on the phenolic profile was studied for industrially extracted cv . Cobrançosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds ( P < 0.05, one-way ANOVA), enabling oils' differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.