Impact of the malaxation temperature on the phenolic profile of cv. Cobrancosa olive oils and assessment of the related health claim

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Marx, IMG (Author) Other; Susana Casal (Author) FFUP; Rodrigues, N (Author) Other; Pinho, T (Author) Other; Veloso, ACA (Author) Other; Pereira, JA (Author) Other; Peres, AM (Author) Other

Journal

Title: Food Chemistry

Vol. 337

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 15 Citations

Scopus - 18 Citations

Other information

Authenticus ID: P-00S-JX1

DOI: 10.1016/j.foodchem.2020.127726

Abstract (EN): Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 degrees C) on the phenolic profile was studied for industrially extracted cv. Cobrancosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds (P < 0.05, one-way ANOVA), enabling oils' differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7