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Influence of fruit destoning on bioactive compounds of virgin olive oil
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NSTL
Elsevier
Fruit destoning before crushing is gaining interest due to this operation enhances the working capacity, reduces the waste generation, and improves the quality of virgin olive oil (VOO). Despite these benefits, the influence of olives destoning on the concentration of bioactive compounds in VOO has not been evaluated. In this research, we studied the changes occurring in two different families of bioactive compounds (phenols and terpenoids) in VOO obtained from two cultivars ('Arbequina' and 'Picual') after fruits destoning. For this purpose, we used as reference the bioactive profile of VOOs obtained with intact fruits. A cultivar significant effect was found in the concentration of the main phenols included in the health claim of the Commission Regulation (EU)432/2012. Thus, fruit destoning contributed to significantly decrease the health benefits of VOO in 'Arbequina' while no changes were observed in 'Picual'. These variations affected particularly to the aglycone isomers of oleuropein and ligstroside.
Ledesma-Escobar, Carlos Augusto、Olmo-Peinado, Jose Maria、Parrado-Martinez, Maria Jose、Vilchez-Garcia, Pedro J.、Espejo-Calvo, Juan A.、Priego-Capote, Feliciano、Criado-Navarro, Inmaculada
NSTL
Elsevier
