Logo do repositório
 
Publicação

Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils

2022Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorMarx, Ítala
dc.contributor.authorCasal, Susana
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCruz, Rebeca
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2022-05-24T11:19:18Z
dc.date.available2022-05-24T11:19:18Z
dc.date.issued2022
dc.description.abstractAt olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water addition resulted into oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12–22%) and higher oxidative stability (+22–31%). No water addition increased the oils secoiridoids content (+5–13%), mainly oleacein (+27–79%). Oils extracted without water addition had a more intense ripe fruity sensation (≥ +11%) but lower fruit intensities (at least - 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if extracted without adding water during the olives industrial milling.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/ MCTES to CIMO (UIDB/00690/2020), CEB (UIDB/04469/2020), REQUIMTE-LAQV (UIDB/50006/2020) units and SusTEC (LA/P/0007/ 2020); to BioTecNorte operation (NORTE-01-0145-FEDER-000004), to Project “GreenHealth - Digital strategies in biological assets to improve well-being and promote green health” (Norte-01-0145-FEDER-000042) and to Project AgriFood XXI (NORTE-01-0145-FEDER-000041), funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. ´Itala M.G. Marx acknowledges the Ph.D. grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2022.133570pt_PT
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/25531
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectIndustrial extractionpt_PT
dc.subjectWater additionpt_PT
dc.subjectPhenolic profilept_PT
dc.subjectSensory analysispt_PT
dc.subjectElectronic tonguept_PT
dc.subjectPotentiometry
dc.subjectChemometrics
dc.titleDoes water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oilspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.endPage9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume395pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationea543e4e-b9e9-45f1-afac-dda52dbf0ab8
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscoveryea543e4e-b9e9-45f1-afac-dda52dbf0ab8
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication58a7266d-f7d7-4efa-9d8f-9b455c6b95e0
relation.isProjectOfPublication0d71ca47-dd95-4204-8a34-d28377654df3
relation.isProjectOfPublicatione0e232c7-862c-4474-b423-f9426c8ad801
relation.isProjectOfPublication.latestForDiscoverye0e232c7-862c-4474-b423-f9426c8ad801

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Does water.pdf
Tamanho:
735.81 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus