Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/78592

TitleDoes water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Author(s)Marx, Ítala M. G.
Casal, Susana
Rodrigues, Nuno
Cruz, Rebeca
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
KeywordsOlive oil
Industrial extraction
Water addition
Phenolic profile
Sensory analysis
Electronic tongue
Potentiometry
Chemometrics
Issue date30-Nov-2022
PublisherElsevier
JournalFood Chemistry
CitationMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Cruz, Rebeca; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils. Food Chemistry, 395(133570), 2022
Abstract(s)At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2-6.2%), extraction without water addition resulted into oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12-22%) and higher oxidative stability (+22-31%). No water addition increased the oils secoiridoids content (+5-13%), mainly oleacein (+27-79%). Oils extracted without water addition had a more intense ripe fruity sensation ( +11%) but lower fruit intensities (at least 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if extracted without adding water during the olives industrial milling.
TypeArticle
Description"Available online 24 June 2022"
URIhttps://hdl.handle.net/1822/78592
DOI10.1016/j.foodchem.2022.133570
ISSN0308-8146
Publisher versionhttp://www.elsevier.com/locate/issn/03088146
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_55610_1.pdf
  Restricted access
606,41 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID