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Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts.
- Source :
-
Journal of Food Engineering . Aug2017, Vol. 207, p24-34. 11p. - Publication Year :
- 2017
-
Abstract
- An original kinetic study of the transformation phenomena of phenolic compounds in olive paste was carried out at different malaxation time-temperature conditions under exposure to air, using Abencor lab equipment to process olives (Frantoio cv) of a known degree of ripeness. Empirical kinetic models and the relevant apparent kinetic constants were determined for the following significant indices: total phenolic compound content in waste water samples using the Folin-Ciocalteu method; verbascoside and β-OH-verbascoside contents in olive paste samples using HPLC; and 3,4-DHPEA-EDA contents in olive oil samples using HPLC. Two opposite phenolic compound transformation phenomena were proposed to explain the kinetic models: (i) enzymatic oxidative damage of phenolic compounds; (ii) physical and enzymatic release of phenolic compounds from cellular tissues. It was possible to propose a reference optimization chart to predict “selective” time-temperature conditions to maximize the apparent EVOO extraction yield while minimizing the degradation phenomena of phenolic compounds during malaxation. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 207
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 122624261
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2017.03.012