Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing
✍ Scribed by Ranalli, Alfonso; Costantini, Nello; De Mattia, Gabriella; Ferrante, Maria Luisa
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 158 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Oils extracted from olive pastes by the direct centrifugation mode were compared with the homologous oils produced by the indirect centrifugation (after percolation) mode. The former were characterised by: (i) higher contents of total phenols, o-diphenols, hydroxytyrosol, hydroxytyrosolaglycons, total volatiles, trans-2-hexanal and other pleasant volatiles, total tocopherols, total sterols and waxes; (ii) lower contents of triterpene dialcohols, aliphatic and triterpene alcohols, chlorophylls and pheophytins; (iii) lower values of integral colour index; (iv) higher values of turbidity, campesterol/ stigmasterol ratio, 1,2-diglycerides/1,3-diglycerides ratio, oxidative stability and overall quality indices; and (v) higher sensory score. Stigmastadienes and trans-isomer C 18 fatty acids were always not detected. The average oil outputs of the two centrifugation extraction procedures were comparable, as con®rmed by similar overall oil amounts found in the by-products.