The Effect of Malaxation Conditions on Phenolic Profile and Oxidative Stability of Extra Virgin Olive Oil
Authors:
- Miho
- Moral
- A. López-González
- M. Díez
- Priego-Capote
Summary
This study investigates how the phenolic components of extra virgin olive oil are affected by processing conditions, such as malaxation time and malaxation under vacuum, and the effects of these changes on the oxidative stability of the oil. The results showed that increasing the malaxation time significantly decreased the concentrations of oleuropein and ligstrozide aglycone isomers, while increasing the contents of oleocantal and oleacain. It was also found that malaxation under vacuum led to an increase in phenolic contents compared to standard conditions at atmospheric pressure.
Key Findings
- Malaxation Time: Longer malaxation times result in a decrease of oleuropein and ligstrozide aglycone isomers, but an increase of phenolic compounds such as oleocantalum and oleacain.
- Malaxation Under Vacuum: Malaxation under vacuum conditions positively affects the oxidative stability of olive oil by increasing the total content of phenolic compounds.
- Oxidative Stability: Changes in the phenolic profile have a direct impact on the shelf life and durability of olive oil.
Conclusion
These findings suggest that careful control of malaxation time and conditions in olive oil production has significant effects on the phenolic content and oxidative stability of the product. In particular, malaxation practices under vacuum are recommended for higher phenolic content and more durable olive oil production.
Resources and More Information
You can visit the links below to access the full text of the article or for more detailed information: