FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS

Main Article Content

G. Squeo
R. Silletti
C. Summo
V. M. Paradiso
A. Pasqualone
F. Caponio

Keywords

Alkyl esters, Extra virgin olive oil, Olives processing

Abstract

Recently, the quantification of fatty acids alkyl esters (FAAE) has become mandatory for the extra virgin olive oil classification. However, the behaviour of such metabolites, during olives processing, is not yet well understood. Thus, the present paper aims to point out the influence of the use of calcium carbonate on the fatty acids alkyl esters content of the oils. The results showed that the content of FAAE was significantly influenced by the technological coadjuvant. The use of calcium carbonate led to a general reduction of FAAE compared to the untreated samples. Methyl esters of fatty acids were more susceptible to the use of processing aid than the ethyl esters.
Abstract 362 | PDF Downloads 275

References

Alcalá S., Ocaña M.T., Cárdenas J.R., Miquel M.A., Vilar J., Espínola F. and Moya M. 2016. Alkyl esters content and other quality parameters in oil mill: A response surface methodology study. Eur. J. Lipid Sci. Technol. 118:DOI: 10.1002/ejlt.201600026.
Biedermann M., Bongartz A., Mariani C. and Grob K. 2008. Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. Eur. Food Res. Technol. 228:65.
Caponio F., Squeo G., Difonzo G., Pasqualone A., Summo C. and Paradiso V.M. 2016a. Has the use of talc an e?ect on yield and extra virgin olive oil quality? J. Sci. Food Agric. 96:3292.
Caponio F., Squeo G., Summo C., Paradiso V.M. and Pasqualone A. 2016b. Talc effect on the volatiles of virgin olive oil during storage. Ital. J. Food Sci. 28:705.
Cert A. 2006. Meeting of chemists to study methods of analysis olive oils and olive pomace oils. International Olive Oil Council, Madrid, T20/Doc. No. 53-3.
Di Giovacchino L. and Mascolo A. 1988. Incidenza delle tecniche operative nell’estrazione dell’olio dalle olive con il sistema continuo. Nota II. Riv. Ital. Sostanze Grasse 65:283.
Gómez-Coca R.B., Fernandes G.D., Pérez-Camino M.C. and Moreda W. 2016. Fatty acid ethyl esters (FAEE) in extra virgin olive oil: a case study of a quality parameter. LWT-Food Sci. Technol. 66:378.
Gómez-Coca R.B., Moreda W. and Pérez-Camino M.C. 2012. Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment. Food Chem. 135:1205.
Jabeur H., Zribi A., Abdelhedi R. and Bouaziz M. 2015. Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity. Food Chem. 169:289.
Koprivnjak O., Dmini? I., Kosi? U., Majeti? V., Godena S. and Valen?i? V. 2010. Dynamics of oil quality parameters changes related to olive fruit fly attack. Eur. J. Lipid Sci. Technol. 112:1033.
Mariani C. and Bellan G. 2008. Detection of low quality oils in extra virgin olive oils. Riv. Ital. Sostanze Grasse 85:3.
Official Journal of the European Communities. 2001. Council Regulation No. 1513/2001, N. L. 201 of July 26th, Publications Office of the European Union, Bruxelles.
Official Journal of the European Union. 2011. Commission Regulation No. 61/2011, N. L. 23 of January 1st, Publications Office of the European Union, Bruxelles.
Official Journal of the European Union. 2013. European Community Regulation No. 1348/2013, N. L. 338 of December 17th, Publications Office of the European Union, Bruxelles.
Pérez-Camino M.C., Cert A., Romero-Segura A., Cert-Trujillo R. and Moreda W. 2008. Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils. J. Agric. Food Chem. 56:6740.
Pérez-Camino M.C., Moreda W., Mateos R. and Cert A. 2003. Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils. J. Chromatogr. A 983:283.
Ruiz-Méndez M.V. and Ramos-Hinojosa A.E. 2003. Fatty acid esters with short-chain alcohols in two-phase olive pomace oils. Eur. J. Lipid Sci. Technol. 105:346.
Salvador M.D., Aranda F. and Fregapane G. 2001. Influence of fruit ripening on Cornicabra virgin olive oil quality. A study of four successive crop seasons. Food Chem. 73:45.
Squeo G., Silletti R., Summo C., Paradiso V.M. Pasqualone A. and Caponio F. 2016. Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina). Food Chem. 209:65.
Stefanoudaki E., Koutsaftakis A. and Harwood J.L. 2011. Influence of malaxation conditions on characteristic qualities of olive oil. Food Chem. 127:1481.