Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Jan 20;25(2):420.
doi: 10.3390/molecules25020420.

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Lorenzo Guerrini  1 , Bruno Zanoni  1 , Carlotta Breschi  1 , Giulia Angeloni  1 , Piernicola Masella  1 , Luca Calamai  1 , Alessandro Parenti  1
Affiliations

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Lorenzo Guerrini et al. Molecules. .

Abstract

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the "fusty" sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.

Keywords: biophenols; microbial contamination; sensory defects; turbidity; water content.

PubMed Disclaimer

Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
Interaction plots of “fusty” and “rancid” results given by the panel compared with chromatograph results (i.e., microorganism-related compounds for fustiness and C7-C8-C9-C10 compounds for rancidity). The x-axis reports HHP treatment (No or Yes). The continuous grey line shows filtered samples (i.e., filtration YES), and the black line cloudy samples (i.e., Filtration NO). Error bars represent the standard error.
Figure 2
Figure 2
R-index as a function of storage time for the four treatments (CON = veiled and not HHP-treated oil samples; HHP = veiled and HHP-treated oil samples; FIL = filtered and not HHP-treated oil samples; F-HHP = filtered and HHP-treated oil samples). Error bars represent the standard errors.
See this image and copyright information in PMC

References

    1. European Commission Commission Implementing Regulation (EU) No 29/2012 of 13 January 2012 on marketing standards for olive oil (codification) Off. J. Eur. Union. 2013;39:1–8.
    1. Aparicio R., Morales M.T., García-González D.L. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil. Eur. J. Lipid Sci. Technol. 2012;114:1114–1125. doi: 10.1002/ejlt.201200193. - DOI
    1. Kotti F., Cerretani L., Gargouri M., Chiavaro E., Bendini A. Evaluation of the volatile fraction of commercial virgin olive oils from Tunisia and italy: Relation with olfactory attributes. J. Food Biochem. 2011;35:681–698. doi: 10.1111/j.1745-4514.2010.00410.x. - DOI
    1. Vissers M.N., Zock P.L., Katan M.B. Bioavailability and antioxidant effects of olive oil phenols in humans: A review. Eur. J. Clin. Nutr. 2004;58:955–965. doi: 10.1038/sj.ejcn.1601917. - DOI - PubMed
    1. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Scientific Opinion on the Substantiation of Health Claims Related to Polyphenols in Olive and Protection of LDL Particles from Oxidative Damage (ID 1333, 1638, 1639, 1696, 2865), Maintenance of Normal Blood HDL Cholesterol Concentrations (ID 1639), Maintenance of Normal Blood Pressure (ID 3781), “Anti-Inflammatory Properties” (ID 1882), “Contributes to the Upper Respiratory Tract Health” (ID 3468), “Can Help to Maintain a Normal Function of Gastrointestinal Tract” (3779), and “Contributes to Body Defences. European Food Safety Authority (EFSA); Parma, Italy: 2011.

Grants and funding

LinkOut - more resources