[P004] There is an innovative emerging technology in the olive-growing European countries based on destoning prior to olive paste centrifugation. This step replaces crushing, a violent operation that causes emulsification of the oil phase in addition induces the mechanical-thermal stress of olive paste. Such a phenomenon results in thermal quinonization of biophenols in further degradation processes involving other highly oil bioactive phytomolecules (thus lowering the oil molecular quality). During processing biophenols also are biodegraded by oxidoreductase enzymes (peroxidase and poliphenoloxidase), which occur mostly in the kernel present inside the fruit endocarp. Therefore, we carry out in depth studies on the analytical and compositional characteristics of either destoned or organic-destoned oils produced in all the Italian olive-growing regions.

Metabolomic Study of New Virgin Olive Oil Types Produced by Emerging Technologies. A Focus on Biophenol and Volatile Metabolites / Ranalli, A.; Contento, S.; Girardi, F.; D'Amico, S.; Desiderio Brullo, M.. - (2009). (Intervento presentato al convegno EFFoST Conference - Challenges in Food Preservation tenutosi a Budapest; Hungary).

Metabolomic Study of New Virgin Olive Oil Types Produced by Emerging Technologies. A Focus on Biophenol and Volatile Metabolites

F. Girardi;
2009

Abstract

[P004] There is an innovative emerging technology in the olive-growing European countries based on destoning prior to olive paste centrifugation. This step replaces crushing, a violent operation that causes emulsification of the oil phase in addition induces the mechanical-thermal stress of olive paste. Such a phenomenon results in thermal quinonization of biophenols in further degradation processes involving other highly oil bioactive phytomolecules (thus lowering the oil molecular quality). During processing biophenols also are biodegraded by oxidoreductase enzymes (peroxidase and poliphenoloxidase), which occur mostly in the kernel present inside the fruit endocarp. Therefore, we carry out in depth studies on the analytical and compositional characteristics of either destoned or organic-destoned oils produced in all the Italian olive-growing regions.
2009
EFFoST Conference - Challenges in Food Preservation
04 Pubblicazione in atti di convegno::04d Abstract in atti di convegno
Metabolomic Study of New Virgin Olive Oil Types Produced by Emerging Technologies. A Focus on Biophenol and Volatile Metabolites / Ranalli, A.; Contento, S.; Girardi, F.; D'Amico, S.; Desiderio Brullo, M.. - (2009). (Intervento presentato al convegno EFFoST Conference - Challenges in Food Preservation tenutosi a Budapest; Hungary).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1661654
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