Fate of the phenolic compounds during olive oil production with the traditional press method

Roach P. D., . and Golding J. B., . and Stathopoulos C. E., . and Goldsmith C. D., . Fate of the phenolic compounds during olive oil production with the traditional press method. pp. 101-109. ISSN 22317546

In the traditional press method for olive oil production olives are crushed and malaxed into a paste which is spread on mats. Pressure is applied to squeeze out the oil and wastewater leaving a material on the mats called pomace. The oil and wastewater are then separated by gravity. The fate of the olive phenolic compounds including oleuropein and antioxidant activity was investigated at each stage of the process and the waste products (pomace and wastewater) were evaluated as potential sources of valuable phenolic compounds and antioxidant activity. The largest loss of phenolic compounds was seen at the crushing stage (60 of phenolic compounds 70 of oleuropein) but only 21 of antioxidant activity was lost. Malaxation did not cause significant losses of phenolic compounds but the antioxidant activity was affected (43 loss). Pomace retained 26 of the phenolic compounds 21 of the oleuropein and 33 of the antioxidant activity. When dried the phenolic compounds and oleuropein were 3.5-fold concentrated in the wastewater and it exhibited a 2.7-fold increase in antioxidant activity compared to whole olives. The olive waste products from the traditional press method pomace and wastewater are good sources of valuable phenolic compounds and antioxidant activity.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/14%20IFRJ%...

Abstract

In the traditional press method for olive oil production olives are crushed and malaxed into a paste which is spread on mats. Pressure is applied to squeeze out the oil and wastewater leaving a material on the mats called pomace. The oil and wastewater are then separated by gravity. The fate of the olive phenolic compounds including oleuropein and antioxidant activity was investigated at each stage of the process and the waste products (pomace and wastewater) were evaluated as potential sources of valuable phenolic compounds and antioxidant activity. The largest loss of phenolic compounds was seen at the crushing stage (60 of phenolic compounds 70 of oleuropein) but only 21 of antioxidant activity was lost. Malaxation did not cause significant losses of phenolic compounds but the antioxidant activity was affected (43 loss). Pomace retained 26 of the phenolic compounds 21 of the oleuropein and 33 of the antioxidant activity. When dried the phenolic compounds and oleuropein were 3.5-fold concentrated in the wastewater and it exhibited a 2.7-fold increase in antioxidant activity compared to whole olives. The olive waste products from the traditional press method pomace and wastewater are good sources of valuable phenolic compounds and antioxidant activity.

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Item Type:	Article
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Olive oil
AGROVOC Term:	Pressure
AGROVOC Term:	Wastewater
AGROVOC Term:	Antioxidants
AGROVOC Term:	Crushing
AGROVOC Term:	Olives
AGROVOC Term:	Centrifugation
AGROVOC Term:	Extraction
AGROVOC Term:	Gallic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21250

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