Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes

M.  Issaoui; M.  Mosbahi; S.  Barbieri; G.  Flamini; A.  Bendini; R.  Ascrizzi; T.  Gallina Toschi; M.  Hammami

doi:10.3989/gya.1021192

Authors

M. Issaoui Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir - bDepartement of Biotechnology, Faculty of Science and Technology of SidiBouzid, University of Kairouan https://orcid.org/0000-0002-8866-0606
M. Mosbahi Laboratory of Georessources (code: LR15CERTE01), CERTE https://orcid.org/0000-0002-4265-8252
S. Barbieri Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0002-2532-6088
G. Flamini Dipartimento di Farmacia https://orcid.org/0000-0003-2418-9349
A. Bendini Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0002-6515-5519
R. Ascrizzi Dipartimento di Farmacia https://orcid.org/0000-0003-1791-8208
T. Gallina Toschi Department of Agricultural and Food Sciences (DiSTAL), University of Bologna https://orcid.org/0000-0001-7241-2280
M. Hammami Lab-NAFS ‘Nutrition - Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir https://orcid.org/0000-0003-1947-7610

DOI:

https://doi.org/10.3989/gya.1021192

Keywords:

Colorimetric measurement, Consumers’ acceptability, Mineral clay, Moisture, pigments, Quality parameters, Virgin olive oil, Volatile compounds

Abstract

In this preliminary study, two non-filtered virgin olive oils (one freshly produced VOO-N; one VOO-O stored for one year) were subjected to moisture removal with mineral clay (raw or activated) and analyses were performed to attest possible effects on the quality of the product. The results demonstrated that the treatment of oil with mineral clay at 36-38 °C had no negative effect on the basic quality parameters or on the volatile comound profile. On the other hand, a significant decrease in the water amount as well as in pigments was observed in the samples subjected to this kind of treatment, in particular with raw clay. Regarding the colour measurement, the lightness (L) as well as the consumers’ acceptability exhibited a marked increase when oils were treated with raw clay.

Downloads

Download data is not yet available.

References

Adams R.P. 1995. Identification of Essential Oil Components by Gas Chromatography-Mass Spectroscopy. Allured Carol Stream, IL USA

Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G. 2007. Phenolic molecules in virgin olive oils: a survey of their sensoryproperties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12, 1679-1719. https://doi.org/10.3390/12081679 PMid:17960082 PMCid:PMC6149152

Boskou D. 2006. Olive Oil Composition. In: Olive Oil: Chemistry and Technology. D. Boskou (Ed.) p. 41-7. 2ndedition AOCS Press, Champaign, IL, USA. https://doi.org/10.4324/9781003040217 PMid:17110101

CodexAlimentarius Commission (2003). Codex Standard for Olive Oils and Olive Pomaceoils. Codex stan 33-1981. Adoptedin 1981. Revisedin 1989. 2015, 2017. Amendedin 2009, 2013.

Cerretani L, Motilva MJ, Romero MP, Bendini A, Lercker G. 2008. Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars. Eur. Food Technol. 226, 1251-1258. https://doi.org/10.1007/s00217-007-0651-7

Conte L, Bendini A, Valli E, Lucci P, Moret S, Maquet A, Lacoste F, Brereton P, García- González D. L, Moreda W, Gallina Toschi T. 2019. Olive Oil Quality and Authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future. Trends Food Sci. Technol. In press. https://doi.org/10.1016/j.tifs.2019.02.025

Davies NW. 1990. Gas chromatographic retention indexes of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20M phases. J. Chromatogr. A. 503, 1. https://doi.org/10.1016/S0021-9673(01)81487-4

Dekhili S, Sirieix L, Cohen E. 2011. How consumers choose olive oil: The importance of origin cues. Food Qual. Prefer. 22, 757-762. https://doi.org/10.1016/j.foodqual.2011.06.005

Escolar D, Haro MR, Ayuso J. The Color Space of Foods: Virgin Olive Oil. J. Agric. Food Chem. 2007, 55, 6, 2085-2093. https://doi.org/10.1021/jf062899v PMid:17305358

European Union Commission, Regulation EEC 2568/91. 1991. Characteristics of olive and olive-pomace oils and on their analytical methods. Official Journal of the European Communities, L 248.

European Union Commission, Regulation CE 1989/2003. 2003. Amending Regulation EEC 2568/91. Official Journal of the European Communities, L 295.

European Community, Commission Regulation (2011) 61/2011. Amending Regulation No 2568/91/EEC. Official Journal of the European Communities, January 24, L23, 1-14.

FAO. 2003. Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas. Chapter 3, Agricultural Services Bulletin 149. ISBN 92-5-104861-4.

Gámbaro A, Raggio L, Ellis A.C, Amarillo M. 2014. Virgin olive oil color and perceived quality among consumers in emerging olivegrowing countries. Grasas Aceites 65 (2), 1-7. https://doi.org/10.3989/gya.122213

Gutiérrez González R. 1987. Parámetros de calidad en el aceite de oliva. I. En su utilización en crudo. Pon. 2a. III Simp. Nal. Aceite de Oliva. Jaén.

Gracia A, Brenes M, Martínez F, Alba J, García P, Garrido A. 2001. High performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale. J. Am. Oil Chem. Soc. 78, 625-629. https://doi.org/10.1007/s11746-001-0316-x

Gila AM, Beltran G, Bejaoui MA, Jimenez A. 2017. How clarification systems can affect virgin olive oil composition and quality at industrial scale. Eur. J. Lipid Sci. Technol. 119, 1-8. https://doi.org/10.1002/ejlt.201600479

Gómez-Caravaca AM, Cerratani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G. 2007. Effect of filtration systems on the phenolic content in virgin olive oil by HPLC-DAD-MSD. Am. J. Food Technol. 2, 671-678. https://doi.org/10.3923/ajft.2007.671.678

International Olive Council, Sensory analysis of olive oil-method for the organoleptic assessment of virgin olive oil, COI/T.20/Doc. No. 15/Rev. 10, 2018.

International Olive Council IOC/T.15/Doc No 3/Rev 8 (February 2015). Trade standard applying to olive oils and olive pomace oils.

Isengard HD. 2001. Water content, one of the most important properties of food. Food Control 12, 395-400. https://doi.org/10.1016/S0956-7135(01)00043-3

Issaoui M, Gharbi I, Flamini G, Cioni PL, Bendini A, Gallina Toschi T, Hammami M. 2015. Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils. Int. J. Food Sci. Technol. 50 (8), 1764-1770. https://doi.org/10.1111/ijfs.12830

Issaoui M, Bendini A, Souid S, Flamini, G, Barbieri S, Gallina Toschi T, Hammami M. 2019. Flavored olive oils: Focus on their acceptability and thermal stability. Grasas Aceites 70 (1), 293-303. https://doi.org/10.3989/gya.0224181

Jennings W, Shibamoto T. 1980. Qualitative analysis of flavor and fragrance volatiles by glass capillary chromatography. New York: Academic Press.

Kalua CM, Allen S, Bedgood Jr DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem. 100, 273-286. https://doi.org/10.1016/j.foodchem.2005.09.059

Lazzerini C, Domenici V. 2017. Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years. Foods 6, 25. https://doi.org/10.3390/foods6040025 PMid:28353651 PMCid:PMC5409313

López-Feria S, Cárdenas S, García-Mesa JA, Valcárcel M. 2007. Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace mass spectrometry and multivariate calibration techniques. J. Chromatogr. A. 1147, 144-152. https://doi.org/10.1016/j.chroma.2007.02.107 PMid:17376461

Lozano-Sanchez J, Cerretani L, Bendini A, Segura-Carretero A, Fernandez-Gutierrez A. 2010. Filtration process of extra virgin olive oil: Effect on minor components, oxidative stability and sensorial and physico-chemical characteristics. Trends Food Sci. Technol. 21, 201-211. https://doi.org/10.1016/j.tifs.2009.12.004

Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández Gutiérrez A. 2012. New filtration systems for extra-virgin olive oil: Effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties. J. Agric. Food Chem. 60 (14), 3754-3762. https://doi.org/10.1021/jf205353b PMid:22433055

Masella P, Parenti A, Spugnoli P, Baldi F, Mattei A. 2011. A predictive classification model for the management of virgin olive oil filtration at industrialscale. Sep. Sci. Technol. 46, 1709-1715. https://doi.org/10.1080/01496395.2011.578606

McEwan JA. 1994. Consumer attitudes and olive oil acceptance: the potential consumer. Grasas Aceites 45, 9-15. https://doi.org/10.3989/gya.1994.v45.i1-2.963

Maheswaran D. 1994. Country of origin as a stereotype: Effects of consumerexpertise and attribute strength on product evaluations. J. Consumer Res. 21, 354-365. https://doi.org/10.1086/209403

Massada Y. 1976. Analysis of Essential Oils by Gas Chromatography and Mass Spectrometry. New York: Wiley and Sons.

Masella P, Parenti A, Spugnoli P, Calamai L. 2009. Influence of vertical centrifugation on extra virgin olive oil quality. J. Am. Oil Chem. Soc. 86, 1137-1140. https://doi.org/10.1007/s11746-009-1445-9

Mathlouthi M. 2001. Water content, water activity, water structure and the stability of foodstuffs. Food Control. 12, 409-417. https://doi.org/10.1016/S0956-7135(01)00032-9

Minguez-Mosquera MI, Rejano L, Gandul B, Sanchez AH, Garrido J. 1991. Color-pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68, 332-336. https://doi.org/10.1007/BF02657688

Mosbahi M, Tlili A, Khlifi M, Jeddoui Y. 2008. Activation acido-basique des argiles de la formation El Haria du Bassin Meknassy - Mezzouna et essais de clarification des huiles neutres de soja. Congrès national de 3èmes journée de l'Association Tunisienne de Géologie Appliquée (ATGA). Mars 2008, Sousse- Tunisie.

Mosbahi M, Tlili A, Khlifi M, Jamoussi F. 2017. Basic activation of lower eocene clay from Mekmassy-Mezzouna basin (centezwestern Tunisia), synthesis of zeolite and clarification of soybean oils. Appl. Clay Sci. 138, 1-11. https://doi.org/10.1016/j.clay.2016.12.011

Pryam DR, Girardot NF. 1952. Advanced taste method. J. Food Eng. 24, 58-61. https://doi.org/10.1108/eb032137

Pagliarini E, Stramba P, Semeria L. 1994. Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil. Grasas Aceites 45, 65-67. https://doi.org/10.3989/gya.1994.v45.i1-2.973

Uceda M, Jimenez A, Beltran G. 2006. Olive oil extraction and quality. Grasas Aceites 57, 25-31. https://doi.org/10.3989/gya.2006.v57.i1.19

Recchia A, Monteleone E, Tuorila H. 2012. Responses to extra virgin olive oils in consumers with varying commitment to oils. Food Qual. Prefer. 24, 153-161. https://doi.org/10.1016/j.foodqual.2011.10.009

Stefanoudaki E, Williams M, Harwood J. 2010. Changes in virgin olive oil characteristics during different storage conditions. Eur. J. Lipid Sci. Technol. 112 (8), 906-914. https://doi.org/10.1002/ejlt.201000066

Stenhagen E, Abrahamsson S, Mc Lafferty FW. 1974. Registry of Mass Spectral Data. New York: Wiley and Sons.

Swigar AA, Maestri DM. 2006. The effects of genotype and extraction methods on chemical composition of virgin olive oils from Treslasierra Valley (Cordoba, Argentina). Food Chem. 96, 507-511. https://doi.org/10.1016/j.foodchem.2005.03.003

Tous Martí J, Romero Aroca A. 1992. Caracterización del color de los aceites de olive vírgenes de cultivares catalanes. Grasas Aceites 43 (6), 347-351. https://doi.org/10.3989/gya.1992.v43.i6.1131