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Improving olive oil quality using CO 2 evolved from olive pastes during processing
Author(s) -
Parenti Alessandro,
Spugnoli Paolo,
Masella Piernicola,
Calamai Luca,
Pantani Ottorino Luca
Publication year - 2006
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/ejlt.200600182
Subject(s) - chemistry , phenols , food science , chromatography , organic chemistry
The effect of blanketing with CO 2 , naturally evolved during malaxation of olive pastes, on the quality of virgin olive oil was investigated at lab‐scale. The O 2 depletion was monitored along with CO 2 emission to confirm the previously hypothesized accelerated respiration. Malaxation experiments were conducted for 180 min both in sealed (SC) and in the traditional open‐to‐air conditions to ascertain whether the oil quality was affected by O 2 concentration as afforded by CO 2 blanketing. The quality of olive oils obtained at different time intervals was monitored by total acidity, peroxide value (PV), specific extinction coefficients K 232 and K 270 , total chlorophyll and total hydrophilic phenols, and HPLC hydrophilic phenols profile. A rapid decrease in oxygen concentration and a simultaneous increase in CO 2 concentration were recorded, confirming the accelerated respiration. The oil produced in SC showed a lower PV and K 232 coefficient and a higher chlorophyll (10–17 mg/kg) and hydrophilic phenols (110 mg/kg) concentration. No differences in total acidity and K 270 coefficient were observed. The hydrophilic phenols profile indicated that, at least for the Frantoio cultivar and an advanced ripeness state, the maximal extraction is generally achieved already after 20 min. Most of the individual hydrophilic phenols have higher concentrations (up to 50%) in SC.