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

A. M. Vidal; S. Alcalá; M. T. Ocaña; A. De Torres; F. Espínola; M. Moya

doi:10.3989/gya.1220172

Autores/as

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

Palabras clave:

Aceites de oliva equilibrados, Almazara, Compuestos fenólicos, Compuestos volátiles, Metodología de superficie de respuesta

Resumen

El principal objetivo es obtener aceites de oliva vírgenes extra (AOVEs) equilibrados en compuestos volátiles y fenólicos. Se ha realizado un diseño experimental y aplicado metodología de superficie de respuesta. El rango de los factores de batido fue, temperatura 20-40 ºC y tiempo 30-90 min, y diámetro de orificio del molino de martillos 4,5-6,5 mm. Los resultados muestran que a altas temperaturas y pequeño diámetro de orificio se obtienen elevados contenidos en compuestos fenólicos, mientras que para volátiles se debe usar temperatura baja y orificio de gran diámetro. Los modelos predicen que el mejor y más equilibrado EVOO se obtiene con el orificio de mayor tamaño y temperatura media-baja. Así, para diámetro de orificio de 6,5 mm se obtienen 337 y 356 mg/kg de fenoles totales HPLC, para temperaturas de batido de 20 y 25 °C respectivamente y, asimismo, 12,7 y 11,5 mg/kg de volátiles totales LOX.

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Citas

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