Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

Authors

  • A. M. Vidal Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0003-3803-1876
  • S. Alcalá Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0002-5172-0847
  • M. T. Ocaña Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0001-6944-8178
  • A. De Torres Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0002-4613-0279
  • F. Espínola Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0002-9570-6297
  • M. Moya Center for Advanced Studies in Energy and Environment (CEAEMA). Agrifood Campus of International Excellence (ceiA3). Department of Chemical, Environmental and Materials Engineering. University of Jaén https://orcid.org/0000-0002-9820-396X

DOI:

https://doi.org/10.3989/gya.1220172

Keywords:

Balanced olive oils, Oil mill, Phenolic compounds, Response Surface Methodology, Volatile compounds

Abstract


The main objective of this paper is to obtain extra virgin olive oils (EVOOs) which are balanced in volatile and phenolic compounds. An experimental design was performed and response surface methodology was applied. The factors for malaxation were: temperature 20-40 °C, time 30-90 min, and hole diameter of hammer-crusher 4.5-6.5 mm. The results show that high temperatures and small hole diameter must be used in order to obtain a higher content in phenolic compounds, while for volatile compounds a low temperature and large hole diameter must be used. The models predict that the best and more balanced EVOO are obtained with the hole diameter of greater size and a medium-low temperature. Thus, for a hammer-crusher hole diameter of 6.5 mm 337 and 356 mg/kg total HPLC phenols were obtained for malaxation temperature of 20 and 25 °C, respectively and, likewise, 12.7 and 11.5 mg/kg total LOX volatiles.

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Published

2018-06-30

How to Cite

1.
Vidal AM, Alcalá S, Ocaña MT, De Torres A, Espínola F, Moya M. Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils. Grasas aceites [Internet]. 2018Jun.30 [cited 2025May1];69(2):e250. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1717

Issue

Vol. 69 No. 2 (2018)

Section

Research

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