Fac-simile Scheda Linee di Ricerca - Federalimentare

vivo, because the concentrations effective against the oxidative DNA damage could be easily reached with normalintake of olive oil.4) Servili M., Taticchi A, Esposto S., Urbani S, Veneziani G, Fabiani R, Morozzi G, MontedoroGF. (2007) Recovery and chemical characterization of bioactive phenols from virgin olive oilvegetation waters. Proceedings of the International Conference “New technologies for thetreatment and valorization of agro by-products”, ISRIM, Terni-Italy 3-5 October, 2007.In vegetation waters are contained large quantities of polyphenols belonging to different chemical classes such asphenyl alcohols and acids, flavonoids, lignans and secoiridoids like oleuropein, demethyloleuropein and ligstrosidederivatives (the dialdehydic form of elenolic acid linked to 3,4-DHPEA, or p-HPEA (3,4-DHPEA-EDAor p-HPEA-EDA) and an isomer of the oleuropein aglycon (3,4-DHPEA-EA), that are the most concentrate phenoliccompounds in waters and also in virgin olive oils. The control of endogenous oxidoreductases by stone(which are rich in peroxidases) exclusion and oxygen control during malaxation, allow an increase of the phenolicantioxidant concentration in virgin olive oils and vegetation waters. Thus the possibility to achieve vegetationwaters with higher phenolic content to be used as polyphenols source, instead of destining them to the depollutionplants or as fertirrigation, has been investigated. The recover of high biological value antioxidants was obtainedapplying separation technologies in industrial scale.5) Servili M., Taticchi A., Esposto S., Urbani S., Selvaggini R., Montedoro GF. (2008) Innovationsin the extraction technology for the improvement of the virgin olive oil quality. 6 th EuroFed Lipid Congress. 7-10 September 2008, Athens, Greece. Pag. 138.The extraction technology conditions are very important in the determination of the virgin olive (VOO) qualitythat is strictly related to the phenolic and volatile composition of the product. Phenolic compounds affect healthyproperties of VOO and, in combination with the volatile compounds, define the sensory attributes of VOO. Variousendogenous enzymes, that are activated during processing, such as Polyphenoloxidase (PPO) Peroxidase(POD) and Lipoxygenase (LPO) are involved in the occurrence of volatile and phenolic compounds in VOO.The PPO and POD catalyze the oxidation of phenols during malaxation, reducing their concentration in pastesand in the oil. The oil processing operating conditions also affect the LPO pathway that, producing C 5 and C 6saturated and unsaturated aldehydes, alcohols, and esters, regulate the intensity in VOO of some typical sensorynotes (such as “cut grass” and “hay like” and “floral”).The potential strategies that can be applied to improve the phenolic and volatile composition of VOO could include,therefore, the control of the PPO, POD and LPO pathway. To this end, the oxygen concentration controlin the pastes, during malaxation, can be used as a technological parameter, in combination with the duration andthe temperature of malaxation, to optimize phenolic and volatile composition in VOO. Another opportunity thatcan be evaluated is the oil extraction from stoned olive pastes. Due to the high POD activity, observed in theseed, the phenolic oxidative degradation may be reduced, during processing, through the olive stone removal beforemalaxation.The effects of the different technological approaches applied to the oil mechanical extraction process on thevolatile and phenolic composition of VOO will be exposed.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it362