Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

  1. Vidal, A. M.
  2. Alcalá, S.
  3. Ocaña, M. T.
  4. De Torres, A.
  5. Espínola, F.
  6. Moya, M.
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2018

Volumen: 69

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.1220172 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

El principal objetivo es obtener aceites de oliva vírgenes extra (AOVEs) equilibrados en compuestos volátiles y fenólicos. Se ha realizado un diseño experimental y aplicado metodología de superficie de respuesta. El rango de los factores de batido fue, temperatura 20-40 ºC y tiempo 30-90 min, y diámetro de orificio del molino de martillos 4,5-6,5 mm. Los resultados muestran que a altas temperaturas y pequeño diámetro de orificio se obtienen elevados contenidos en compuestos fenólicos, mientras que para volátiles se debe usar temperatura baja y orificio de gran diámetro. Los modelos predicen que el mejor y más equilibrado EVOO se obtiene con el orificio de mayor tamaño y temperatura media-baja. Así, para diámetro de orificio de 6,5 mm se obtienen 337 y 356 mg/kg de fenoles totales HPLC, para temperaturas de batido de 20 y 25 °C respectivamente y, asimismo, 12,7 y 11,5 mg/kg de volátiles totales LOX.

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Información de financiación

This work is part of the Research Project of Excellence P11-AGR-7726. We wish to thank the Department of Economy, Innovation and Science of the Andalusian Regional Government and the Spanish Ministry of Science and Innovation for the financial help provided.

Financiadores

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Fuente de los datos: Dialnet