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Effects of the cold percolation system on the quality of virgin olive oil
Author(s) -
Sciancalepore Vito,
De Stefano Giovanni,
Piacquadio Piera
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200011)102:11<680::aid-ejlt680>3.0.co;2-6
Subject(s) - peroxide value , autoxidation , extraction (chemistry) , percolation (cognitive psychology) , olive oil , polyphenol , food science , chemistry , chromatography , centrifugation , organic chemistry , antioxidant , biology , neuroscience
The effects of the cold percolation system on the quality 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.