Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/78592
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Marx, Ítala M. G. | por |
dc.contributor.author | Casal, Susana | por |
dc.contributor.author | Rodrigues, Nuno | por |
dc.contributor.author | Cruz, Rebeca | por |
dc.contributor.author | Veloso, Ana C. A. | por |
dc.contributor.author | Pereira, José A. | por |
dc.contributor.author | Peres, António M. | por |
dc.date.accessioned | 2022-07-04T09:40:23Z | - |
dc.date.issued | 2022-11-30 | - |
dc.identifier.citation | Marx, 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 | por |
dc.identifier.issn | 0308-8146 | por |
dc.identifier.uri | https://hdl.handle.net/1822/78592 | - |
dc.description | "Available online 24 June 2022" | por |
dc.description.abstract | 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. | por |
dc.description.sponsorship | The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), CEB (UIDB/04469/2020), REQUIMTE-LAQV (UIDB/50006/2020) units and SusTEC (LA/P/0007/2020); to BioTecNorte operation (NORTE‐01‐0145‐FEDER‐000004), to Project “GreenHealth - Digital strategies in biological assets to improve well-being and promote green health” (Norte-01-0145-FEDER-000042) and to Project AgriFood XXI (NORTE-01-0145-FEDER-000041), funded by the European Regional Development Fund under the scope of Norte2020 ‐ Programa Operacional Regional do Norte. Ítala M.G. Marx acknowledges the Ph.D. grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT | por |
dc.rights | restrictedAccess | por |
dc.subject | Olive oil | por |
dc.subject | Industrial extraction | por |
dc.subject | Water addition | por |
dc.subject | Phenolic profile | por |
dc.subject | Sensory analysis | por |
dc.subject | Electronic tongue | por |
dc.subject | Potentiometry | por |
dc.subject | Chemometrics | por |
dc.title | Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.elsevier.com/locate/issn/03088146 | por |
dc.comments | CEB55610 | por |
oaire.citationStartPage | 1 | por |
oaire.citationEndPage | 9 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 395 | por |
dc.date.updated | 2022-07-03T11:11:02Z | - |
dc.identifier.doi | 10.1016/j.foodchem.2022.133570 | por |
dc.date.embargo | 10000-01-01 | - |
dc.identifier.pmid | 35777205 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Chemistry | por |
dc.identifier.articlenumber | 133570 | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
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document_55610_1.pdf Acesso restrito! | 606,41 kB | Adobe PDF | Ver/Abrir |