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Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids

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Journal of the American Oil Chemists' Society

Abstract

The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP-HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z-2-penten-1-ol in Leccino and 1-pentene-3-one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.

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Acknowledgments

This work was supported by the Ministry of Science, Education and Sports of Republic of Croatia (Project no. 062-0580696-0284) and has been supported in part by the University of Rijeka under the Project Number: 13.06.1.4.50. Ph.D. student V. Majetić Germek was partially supported by an Alpe-Adria Research Grant from the University of Udine and a Bilateral Mobility Grant from the Ministry of the Republic of Slovenia for Higher Education, Science and Technology. The authors gratefully acknowledge Vasilij Valenčič and Milena Marega for providing technical assistance and to Ervin Bellè for the olive fruit donation.

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Authors and Affiliations

  1. Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Braće Branchetta 20, 51000, Rijeka, Croatia

    Valerija Majetić Germek & Olivera Koprivnjak

  2. Laboratory for Oil Testing, Institute for Oliveculture, Science and Research Centre, University of Primorska, Zelena ulica 8c, 6310, Izola, Slovenia

    Bojan Butinar & Milena Bučar-Miklavčič

  3. Department of Food Science, University of Udine, Via Sondrio 2/a, 33100, Udine, Italy

    Lorena Pizzale & Lanfranco S. Conte

  4. Institute for Ecology, Olive Oil and Control, LABS LLC, Zelena ulica 8, 6310, Izola, Slovenia

    Milena Bučar-Miklavčič

Authors
  1. Valerija Majetić Germek
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  2. Bojan Butinar
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  3. Lorena Pizzale
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  4. Milena Bučar-Miklavčič
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  5. Lanfranco S. Conte
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  6. Olivera Koprivnjak
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Correspondence to Valerija Majetić Germek.

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Majetić Germek, V., Butinar, B., Pizzale, L. et al. Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. J Am Oil Chem Soc 93, 1365–1372 (2016). https://doi.org/10.1007/s11746-016-2893-7

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  • DOI: https://doi.org/10.1007/s11746-016-2893-7

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