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Effect of crushing on olive paste and virgin olive oil minor components

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Abstract

The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their corresponding virgin olive oils since these compounds are strongly related to their quality and characteristics. Two different cultivars, Arbequina and Cornicabra—known for their different minor component composition—were processed at laboratory scale using hammer mills at various breakage forces and grid hole diameters, a blade cutter and a mortar. Crushing and kneading produce a profound change in the composition of the phenolic compounds in the olive paste and in the final oil. Hydroxytyrosol derivatives in virgin olive oil were most affected by the crushing conditions. The stronger the crushing conditions (i.e. hammer crushers using smaller grid holes and a higher rotation speed), the higher the phenolic content in both olive paste and oil in both varieties. Interestingly, the effect on volatile compounds of milder or stronger crushing conditions was opposite to that described for the phenolic compounds.

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Acknowledgments

This research was supported by the Junta de Comunidades de Castilla-La Mancha (Projects PBI05-047 and PEII09-0051).

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Authors and Affiliations

  1. Departamento de Tecnología de los Alimentos, Universidad de Castilla-La Mancha, Castilla-La Mancha, Spain

    Antonio M. Inarejos-García & M. Desamparados Salvador

  2. Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Castilla-La Mancha, Spain

    G. Fregapane

Authors
  1. Antonio M. Inarejos-García
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  2. G. Fregapane
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  3. M. Desamparados Salvador
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Correspondence to M. Desamparados Salvador.

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Inarejos-García, A.M., Fregapane, G. & Salvador, M.D. Effect of crushing on olive paste and virgin olive oil minor components. Eur Food Res Technol 232, 441–451 (2011). https://doi.org/10.1007/s00217-010-1406-4

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  • DOI: https://doi.org/10.1007/s00217-010-1406-4

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