info:eu-repo/semantics/article
Characterization of new olive fruit derived products obtained by means of a novel processing method involving stone removal and dehydration with zero waste generation
Fecha
2019-07Registro en:
Olmo García, Lucía; Monasterio, Romina Paula; Sánchez Arévalo, Carmen María; Fernández Gutiérrez, Alberto; Olmo Peinado, José María; et al.; Characterization of new olive fruit derived products obtained by means of a novel processing method involving stone removal and dehydration with zero waste generation; American Chemical Society; Journal of Agricultural and Food Chemistry; 67; 33; 7-2019; 9295-9306
0021-8561
CONICET Digital
CONICET
Autor
Olmo García, Lucía
Monasterio, Romina Paula
Sánchez Arévalo, Carmen María
Fernández Gutiérrez, Alberto
Olmo Peinado, José María
Carrasco Pancorbo, Alegría
Resumen
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with “conventional” virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.