title: Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing.
abstract: This work is the most comprehensive study on the quantitative behavior of olive fruit phenols during olive oil processing, providing insight into their transfer, transformation, and partition trail. In total, 69 phenols were quantified in 6 olive matrices from a three-phase extraction line employing ultra high pressure liquid chromatography-diode array detection analysis. Crushing had a larger effect than malaxation in terms of phenolic degradation and transformation, resulting in several new evolutions of respective derivatives. The peel and pulp together confined 95% of total fruit phenols, while stone only 5%. However, only 0.53% of all ended-up in olive oil, nearly 6% in wastewater, and 48% in pomace. Secoiridoids were the predominant class in all matrices, though represented by different individuals. Their partition behavior was rather similar to other phenolic classes, where with few minor exceptions only aglycones were partitioned to the oil, while other glycosides were lost with the wastes.
authors.affiliation: †Wine Research Centre, University of Nova Gorica, Glavni trg 8, 5271 Vipava, Slovenia.
authors.forename: Tina
authors.initials: T
authors.lastname: Jerman Klen
authors.affiliation: ‡Centre for Validation Technologies and Analytics, National Institute of Chemistry, Hajdrichova 19, Ljubljana 1000, Slovenia.
authors.forename: Alenka
authors.initials: A
authors.lastname: Golc Wondra
authors.affiliation: §Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige (TN), Italy.
authors.forename: Urška
authors.initials: U
authors.lastname: Vrhovšek
authors.affiliation: †Wine Research Centre, University of Nova Gorica, Glavni trg 8, 5271 Vipava, Slovenia.
authors.forename: Paolo
authors.initials: P
authors.lastname: Sivilotti
authors.affiliation: †Wine Research Centre, University of Nova Gorica, Glavni trg 8, 5271 Vipava, Slovenia.
authors.forename: Branka Mozetič
authors.initials: BM
authors.lastname: Vodopivec
mesh_terms: D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D031658:Olea / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D010636:Phenols; D010936:Plant Extracts
keywords: DAD; U(H)PLC; crushing; malaxation; olive oil processing; partition; phenols; transfer; transformation