Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization

Vassilis Athanasiadis; Theodoros Chatzimitakos; Eleni Bozinou; Dimitris P Makris; Vassilis G Dourtoglou; Stavros I Lalas

doi:10.3390/antiox12010030

Olive Oil Produced from Olives Stored under CO₂ Atmosphere: Volatile and Physicochemical Characterization

Antioxidants (Basel). 2022 Dec 24;12(1):30. doi: 10.3390/antiox12010030.

Authors

Vassilis Athanasiadis¹, Theodoros Chatzimitakos¹, Eleni Bozinou¹, Dimitris P Makris¹, Vassilis G Dourtoglou², Stavros I Lalas¹

Affiliations

¹ Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece.
² Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece.

Abstract

In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO₂ atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO₂ and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO₂-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds' analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids' profile were also determined. The results showed that the oil produced from CO₂-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.

Keywords: HS-SPME/GC-MS; antioxidants; carbon dioxide; cold pressed; extra virgin olive oil; fatty acids; modified atmospheres; olives; sensory evaluation; volatile and bioactive compounds.

Grants and funding

This research received no external funding.