Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/67219 |
Resumo: | 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 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa 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. |
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Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claimVirgin olive oilExtraction conditionsHealth claimPhenolic compositionSecoiridoids acid hydrolysisScience & TechnologyPhenolic 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 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa 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.The authors are grateful to the Foundation for Science andTechnology (FCT, Portugal) forfinancial support by national fundsFCT/MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020), to REQUIMTE-LAQV (UIDB/50006/2020) and to BioTecNorteoperation (NORTE‐01‐0145‐FEDER‐000004) funded by the EuropeanRegional Development Fund under the scope of Norte2020‐Programa Operacional Regional do Norte. Ítala Marx acknowledges the Ph.D.research grant (SFRH/BD/137283/2018) provided by FCT. NunoRodrigues thanks the National funding by FCT- Foundation for Scienceand Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMarx, Ítala M. G.Casal, SusanaRodrigues, NunoPinho, TeresaVeloso, Ana C. A.Pereira, José A.Peres, António M.2021-022021-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/67219engMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Pinho, Teresa; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chemistry, 337(127726), 20210308-814610.1016/j.foodchem.2020.12772632795854http://www.elsevier.com/locate/issn/03088146info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:31:29Zoai:repositorium.sdum.uminho.pt:1822/67219Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:26:44.294733Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
title |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
spellingShingle |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim Marx, Ítala M. G. Virgin olive oil Extraction conditions Health claim Phenolic composition Secoiridoids acid hydrolysis Science & Technology |
title_short |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
title_full |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
title_fullStr |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
title_full_unstemmed |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
title_sort |
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim |
author |
Marx, Ítala M. G. |
author_facet |
Marx, Ítala M. G. Casal, Susana Rodrigues, Nuno Pinho, Teresa Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author_role |
author |
author2 |
Casal, Susana Rodrigues, Nuno Pinho, Teresa Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Marx, Ítala M. G. Casal, Susana Rodrigues, Nuno Pinho, Teresa Veloso, Ana C. A. Pereira, José A. Peres, António M. |
dc.subject.por.fl_str_mv |
Virgin olive oil Extraction conditions Health claim Phenolic composition Secoiridoids acid hydrolysis Science & Technology |
topic |
Virgin olive oil Extraction conditions Health claim Phenolic composition Secoiridoids acid hydrolysis Science & Technology |
description |
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 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02 2021-02-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/67219 |
url |
http://hdl.handle.net/1822/67219 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno; Pinho, Teresa; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim. Food Chemistry, 337(127726), 2021 0308-8146 10.1016/j.foodchem.2020.127726 32795854 http://www.elsevier.com/locate/issn/03088146 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132755548700672 |