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Transfer of Phenolic Compounds During Olive Oil Extraction in Relation to Ripening Stage of the Fruit by Luz S Artajo; Maria P Romero; Maria J Motilva is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract The transfer of phenolic compounds of __Olea europaea__ L. cv. __Arbequina__ variety during olive oil extraction in relation to ripening stage was investigated. The parameters of oil extraction by the Abencor system are shown together with mass balances of the products and by products from the olive oil extraction in relation to olive paste. The phenolic compounds in olive paste, pomace, oil and wastewater were identified and measured by HPLC. Throughout the study, the concentrations of simple phenols, secoiridoids and flavonoids were higher in the olive paste and pomace phases than in oil and wastewater phases. High concentrations of 4‐(acetoxyethyl)‐1,2‐dihydroxybenzene (3,4‐DHPEA‐AC) and secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3,4‐DHPEA (hydroxytyrosol) or __p__‐HPEA (tyrosol) (3,4‐DHPEA–EDA, __p__‐HPEA–EDA, where EDA is elenolic acid dialdehyde) and an isomer of oleuropein aglycone (3,4‐DHPEA–EA, where EA is elenolic acid aldehyde) were found in olive oil, together with lignan compounds. It was observed that 3,4‐DHPEA–EDA was the most abundant polyphenol present in the wastewater phase. This indicates that biotransformation oc

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Author

Luz S Artajo; Maria P Romero; Maria J Motilva

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)

Published

2005

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)