Supervisors info:
Αλέξιος-Λέανδρος Σκαλτσούνης Καθηγητής (Επιβλέπων), Μητάκου Σοφία Καθηγήτρια, Νεκτάριος Αληγιάννης Επίκ. Καθηγητής
Summary:
The purpose of this research is to study the optimization of olive oil
production through experimental design, analysing olive oils produced under
different but controlled and specified conditions. These olive oils were
extracted using the methanol water 80/20 solvent system and their extracts were
analysed in reverse phase HPLC. Oleacein, oleocanthal, hydroxytyrosol and
tyrosol were quantified using reference substances standard curves.Total
phenolic compounds using theFolinCiocalteu method were measured, alongside with
acidity, peroxide value, K232, K270 and organoleptic characteristics. The
results were incorporated in a model using experimental design. That model
allowed the determination of the optimal olive oil production conditions
towards the desirable olive oil quality,regarding phenolic compounds,
physicochemical characteristics and taste concerns. The second part of this
paper deals with the total olive oil quality control. For this purpose samples
during all stages of the olive oil millwere taken, at regular intervals.These
samples were extracted using methanol 1/1 w/v and the extracts were analysed in
UPLC, HPTLC, H-NMR, Near-IR and LC-MS.The results were studied using
multivariate analysis PCA and helped determinewhich analytical method of the
ones mentioned above, can clearly distinct between a normal and a
disadvantageous olive oil batch. This paper concludes that the Near-IR
method,provides the most adequate results.
Keywords:
Olive oil, Polyphainols, Design of experiment, Total quality control, Olive oil production
