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Identifier

000388341

Title

Εντοπισμός επιπέδων βιοενεργών ουσιών κατά τη διαδικασία παραγωγής παρθένου ελαιόλαδου

Alternative Title

Detection of bioactive substances levels during the production of virgin olive oil

Author

Παυλίδου, Σοφία Α

Thesis advisor

Στεφάνου, Ευριπίδης

Reviewer

Βερβερίδης, Φίλιππος
Κατσαράκης, Νικόλαος

Abstract

The olive tree is the main cultivation in the Mediterranean basin from the antiquity until nowadays since the environmental and ecological profile of Greece is excellent for its growth. The 23.5% of the total cultivated areas in Greece is covered by olives while Crete possesses 33.000.000 olives with maximum annual olive oil production 120.000 tones. The olive oil is derived from the olive fruit with natural extraction methods and it is the main food of the Mediterranean diet with high biological value, mainly due to the fatty acids and antioxidants that are contained. Many scientific studies have shown the beneficial action of the olive oil to the occurrence reduction of the coronary disease, of the prostate cancer, of the large intestine cancer and many other illnesses. Phenolic compounds contained in olive oil contribute to its oxidative stability and assign it with important beneficial properties. The concentration of the phenolic compound in olive oil is not fixed as it depends on many factors like, the variety, the fruit maturity, the harvesting and post-harvest processing period, the area of the orchard, the cultivating techniques, possible entomological enemies like Dacus olea and the olive oil extraction methods. In this dissertation, efforts have been done to detect the levels of three different bioactive compounds of the olive oil, produced by three different types of olive mills. The olive mills are located in the region of Colymbari, which is the main olive oil production region of Chania. The Koroneiki is the dominant variety cultivated in this region with crops to produce more than 12.000 tons annually. The phenolic compounds studied, were Hydroxytyrosol, Tyrosol and the Oleuropein. The aim of the study is to determine which olive mill type affects less detrimental the concentration levels of the studied phenolics and how the maturity stage affect their concentrations and consequently the final olive oil quality For this purpose, olive oil samples were obtained from three different olive mills, which apply different systems of olive oil extraction, in four discrete timings, from the beginning of the collecting period until the end of it, thus the olive fruits are in advanced maturation stage. After the appropriate processing the samples were analyzed by Capillary Electrophoresis with diode array detection. Overall, the traditional pressure applied system and the two phase centrifugal system, indicated higher values of Tyrosol and Hydroxytyrosol. The oleuropein was untraceable scarce in all the samples while the lowest concentration values of simple phenols for all the types of olive milling were obtained in the last date of collection, when the olive fruits were in advanced maturation stage.

Language

Greek

Subject

Bioactive substances

Virgin olive oil

Βιοενεργές ουσίες

Παρθένο ελαιόλαδο

Issue date

2014-11-21

Collection

School/Department--School of Sciences and Engineering--Department of Chemistry--Post-graduate theses

Type of Work--Post-graduate theses