caa a22 4500 463156226 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0456-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0456-0 Partition of phenolic compounds during the virgin olive oil industrial extraction process [Elektronische Daten] [Luz-Stella Artajo, Maria-Paz Romero, Manuel Suárez, Maria-José Motilva] Phenolics have been considered an important group of natural antioxidants. The type and quantity of phenolics vary in olive matrices (leaves, fruit, stones, seeds, and paste). However, the relationships linking the products from the olive oil extraction process are poorly studied. This manuscript deals with the partition of phenolic compounds during olive oil production season at three times. Samples were taken during malaxation to determine the phenolic content in the olive paste at 0, 15, and 45min. The wet pomace and oil phases were analyzed and the phenolics quantified in terms of kilogram of olive paste. Malaxation time had an important effect on the alcohols and secoiridoids. Hydroxytyrosol and tyrosol decreased, and their hydrophilic character was proved through their presence in the wet pomace and wastewater. Oleuropein and ligstroside degradation results in the formation of secoiridoid derivatives, mainly the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA). A molar transfer index (MTI) was established between the 3,4-DHPEA-EDA in the olive paste and olive oil (as the liquid phase) and wet pomace (as the solid phase). An increasing trend was observed for the molar transference to virgin olive oil with the advance of the crop season. Springer-Verlag, 2006 Phenolic partition nationallicence Phenolic compound nationallicence Olive oil nationallicence Two-phase system nationallicence Virgin olive oil extraction nationallicence Artajo Luz-Stella Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Romero Maria-Paz Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Suárez Manuel Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut Motilva Maria-José Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 617-625 1438-2377 225:5-6<617 2007 225 217 https://doi.org/10.1007/s00217-006-0456-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0456-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Artajo Luz-Stella Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Romero Maria-Paz Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Suárez Manuel Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Motilva Maria-José Food Technology Department, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 617-625 1438-2377 225:5-6<617 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer