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
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