Estudio de los compuestos volátiles del aceite de oliva virgen
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2021-07-09
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Jaén: Universidad de Jaén
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[ES] Los compuestos volátiles no están presentes desde un inicio en la aceituna, sino que se van formando en la elaboración del aceite por la acción de enzimas que actúan durante el batido. Se destaca la ruta de la lipoxigenasa (LOX), de la que se obtienen los compuestos que contribuyen a los aromas agradables. Para este trabajo se recogieron aceitunas de secano, variedad Picual, y se extrajeron los aceites mediante El sistema Abencor. Se han estudiado tres factores que influyen en el rendimiento de extracción y en la composición de compuestos volátiles: índice de madurez (2,48 – 6,25), tiempo de batido (30 – 90 minutos) y dosis de coadyuvante talco (0 – 1 %). Para el diseño experimental, realización de los ensayos y discusión de los resultados se ha empleado Metodología de Superficie de Respuesta (MSR). El rendimiento máximo obtenido es de 26,7 %, logrado para aceitunas con índice de madurez 6,00, y tiempo 90 min y dosis 0%. El máximo de volátiles es 10,8 mg/kg, obtenido para aceitunas con índice de madurez 3,80, tiempo 30 min y dosis 0%.
[EN] The volatile compounds are not present in the olives from the beginning, but are formed during the oil production process by the action of enzymes that act during the mixing process. The lipoxygenase (LOX) route stands out, from which the compounds that contribute to the pleasant aromas are obtained. For this work, rainfed olives, Picual variety, were harvested and the oils were extracted using the Abencor system. Three factors influencing the extraction yield and the composition of volatile compounds were studied: maturity index (2.48 - 6.25), beating time (30 - 90 minutes) and dose of talc adjuvant (0 - 1 %). Response Surface Methodology (RSM) has been used for the experimental design, the performance of the trials and the discussion of the results. The maximum yield obtained is 26.7 %, achieved for olives with maturity index 6.00, time 90 min and dose 0%. The maximum volatile yield is 10.8 mg/kg, obtained for olives with maturity index 3.80, time 30 min and dose 0%.
[EN] The volatile compounds are not present in the olives from the beginning, but are formed during the oil production process by the action of enzymes that act during the mixing process. The lipoxygenase (LOX) route stands out, from which the compounds that contribute to the pleasant aromas are obtained. For this work, rainfed olives, Picual variety, were harvested and the oils were extracted using the Abencor system. Three factors influencing the extraction yield and the composition of volatile compounds were studied: maturity index (2.48 - 6.25), beating time (30 - 90 minutes) and dose of talc adjuvant (0 - 1 %). Response Surface Methodology (RSM) has been used for the experimental design, the performance of the trials and the discussion of the results. The maximum yield obtained is 26.7 %, achieved for olives with maturity index 6.00, time 90 min and dose 0%. The maximum volatile yield is 10.8 mg/kg, obtained for olives with maturity index 3.80, time 30 min and dose 0%.