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Vertical centrifugation of virgin olive oil under inert gas
Author(s) -
Masella Piernicola,
Parenti Alessandro,
Spugnoli Paolo,
Calamai Luca
Publication year - 2012
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.201100400
Subject(s) - chemistry , inert , olive oil , centrifugation , inert gas , phenols , pulp and paper industry , chromatography , oxygen , organic chemistry , food science , engineering
Abstract Virgin olive oil vertical centrifugation under inert gas (IVC) was compared with conventional vertical centrifugation in contact with air (CVC). IVC gives a strong reduction of the oil oxygenation in terms of reduced dissolved oxygen concentration and oxidative indexes (peroxide values and K232). Minor compounds (chlorophyll and total phenols) and volatile compounds were not affected by the treatment. Practical applications: A technical implementation of inertized vertical separators appears a practicable solution to preserve virgin olive oil quality traits. This can be easily implemented both by the mill owner with homemade adjustment of the existing machines and by plant industrial manufacturers.