The malaxation conditions were studied in order to evaluate the composition of secoiridoid derivatives of Picual virgin olive oil using response surface methodology. Secoiridoid derivatives are the most abundant phenolic compounds in virgin olive oil: 3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA; p-HPEA-EA. The temperature range studied was 20–60 °C, time 20–60 min, and the talc dosage 0.5–2.5 %. Also, fruit ripening and irrigation management were studied during one season in an orchard of Andalusia (Spain). The content of secoiridoid derivatives increases with increasing malaxation temperature of the olive paste. However, the content of secoiridoid derivatives from oleuropein (3,4-DHPEA-EDA and 3,4-DHPEA-EA) decreases with mixing time, while the content of secoiridoid derivatives from ligstroside (p-HPEA-EDA and p-HPEA-EA) increases. On the other hand, the secoiridoid derivatives from oleuropein increase with increasing maturity index while secoiridoid derivatives from ligstroside decrease in the range studied. Finally, the olive oils from olives cultivated without irrigation have more secoiridoid derivatives than olive oils from olives cultivated with irrigation.
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The authors are grateful to Estación de Olivicultura y Elaiotecnia, CIFA “Venta del Llano” in Jaén (Spain) for supplying olives.
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Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
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