Effects of the cold percolation system on the quality of virgin olive oil

被引：0
|
作者：
Sciancalepore, V [1 ]
De Stefano, G [1 ]
Piacquadio, P [1 ]
机构：
[1] Univ Molise, Dipartimento STAAM, I-86100 Campobasso, Italy
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2000年 / 102卷 / 11期
关键词：
virgin olive oil; extraction; percolation; quality;
D O I：
10.1002/1438-9312(200011)102:11<680::AID-EJLT680>3.0.CO;2-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of the cold percolation system on the qualify of virgin olive oil from two different Italian cultivars (Coratina and Oliarola) were determined. The quality was also compared with that of oil extracted with the current centrifugation system using a two-phases decanter. Tests were performed in an industrial oil mill equipped with the two extraction systems. The oils extracted with cold percolation system showed, in all cases, lower free acidity, peroxide value, and ultraviolet (UV) absorption (K-232 and K-270) and higher polyphenol contents in comparison to oils obtained by two-phases centrifugation. These results were confirmed by the autoxidation stability of the oils examined.
引用
收藏
页码：680 / 683
页数：4
相关论文
共 50 条
  • [21] EFFECT OF EXTRACTION SYSTEMS ON THE QUALITY OF VIRGIN OLIVE OIL
    DIGIOVACCHINO, L
    SOLINAS, M
    MICCOLI, M
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1994, 71 (11) : 1189 - 1194
  • [22] Influence of ecological cultivation on virgin olive oil quality
    Gutiérrez, F
    Arnaud, T
    Albi, MA
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (05) : 617 - 621
  • [23] Quality of virgin olive oil as influenced by origin area
    Ranalli, A.
    De Mattia, G.
    Patumi, M.
    Proietti, P.
    Grasas y Aceites, 50 (04): : 249 - 259
  • [24] Quality and authenticity assessment of extra virgin olive oil
    Wang, Selina
    Garci-aguirre, David
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253
  • [25] Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety
    Boselli, E., 1600, American Society of Civil Engineers (ASCE) (19):
  • [26] On testing quality and traceability of virgin olive oil by calorimetry
    Angiuli, M.
    Ferrari, C.
    Lepori, L.
    Matteoli, E.
    Salvetti, G.
    Tombari, E.
    Banti, A.
    Minnaja, N.
    JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2006, 84 (01) : 105 - 112
  • [27] Influence of ecological cultivation on virgin olive oil quality
    Gutiérrez, Francisca
    Arnaud, Teresa
    Albi, Miguel A.
    JAOCS, Journal of the American Oil Chemists' Society, 1999, 76 (05): : 617 - 621
  • [28] Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated 'Arbequina' Olives
    Yousfi, Khaled
    Weiland, Carlos M.
    Garcia, Jose M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (18) : 4743 - 4750
  • [29] Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
    Farras, Marta
    Canyelles, Marina
    Fito, Montserrat
    Carles Escola-Gil, Joan
    NUTRIENTS, 2020, 12 (03)
  • [30] Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality
    El Riachy, Milad
    Priego-Capote, Feliciano
    Leon, Lorenzo
    Rallo, Luis
    Dolores Luque de Castro, Maria
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2011, 113 (06) : 678 - 691
12345