Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization
In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (<i>Olea europaea</i> cv. Megaritiki) were stored under CO<sub>2</sub> atmosphere immediately after harvest for a period of 15 days....
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/1/30 |
| _version_ | 1797446909096361984 |
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| author | Vassilis Athanasiadis Theodoros Chatzimitakos Eleni Bozinou Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas |
| author_facet | Vassilis Athanasiadis Theodoros Chatzimitakos Eleni Bozinou Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas |
| author_sort | Vassilis Athanasiadis |
| collection | DOAJ |
| description | In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (<i>Olea europaea</i> cv. Megaritiki) were stored under CO<sub>2</sub> atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO<sub>2</sub> and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO<sub>2</sub>-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO<sub>2</sub>-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments. |
| first_indexed | 2024-03-09T13:47:22Z |
| format | Article |
| id | doaj.art-992907f42af54d58a9c328dc6f367abc |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T13:47:22Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-992907f42af54d58a9c328dc6f367abc2023-11-30T20:57:21ZengMDPI AGAntioxidants2076-39212022-12-011213010.3390/antiox12010030Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical CharacterizationVassilis Athanasiadis0Theodoros Chatzimitakos1Eleni Bozinou2Dimitris P. Makris3Vassilis G. Dourtoglou4Stavros I. Lalas5Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceIn this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (<i>Olea europaea</i> cv. Megaritiki) were stored under CO<sub>2</sub> atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO<sub>2</sub> and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO<sub>2</sub>-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO<sub>2</sub>-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.https://www.mdpi.com/2076-3921/12/1/30antioxidantscarbon dioxidecold pressedextra virgin olive oilfatty acidsHS-SPME/GC-MS |
| spellingShingle | Vassilis Athanasiadis Theodoros Chatzimitakos Eleni Bozinou Dimitris P. Makris Vassilis G. Dourtoglou Stavros I. Lalas Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization Antioxidants antioxidants carbon dioxide cold pressed extra virgin olive oil fatty acids HS-SPME/GC-MS |
| title | Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization |
| title_full | Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization |
| title_fullStr | Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization |
| title_full_unstemmed | Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization |
| title_short | Olive Oil Produced from Olives Stored under CO<sub>2</sub> Atmosphere: Volatile and Physicochemical Characterization |
| title_sort | olive oil produced from olives stored under co sub 2 sub atmosphere volatile and physicochemical characterization |
| topic | antioxidants carbon dioxide cold pressed extra virgin olive oil fatty acids HS-SPME/GC-MS |
| url | https://www.mdpi.com/2076-3921/12/1/30 |
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