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Modulation of Olive Oil Quality Using NaCl as Extraction Coadjuvant
Author(s) -
Pérez Ana G.,
Romero Carmen,
Yousfi Khaled,
García José M.
Publication year - 2008
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-008-1252-8
Subject(s) - extraction (chemistry) , food science , chemistry , pigment , olive oil , lutein , salt (chemistry) , chromatography , carotenoid , organic chemistry
The use of four concentrations of common salt (NaCl) used as coadjuvant for the extraction of virgin olive oil has been tested on a laboratory scale and the quality attributes of the oils obtained were compared to those obtained with talc as coadjuvant. The oils extracted from Picual fruits after NaCl addition were not significantly affected in terms of the physicochemical requirements established for extra virgin olive oil, the best level of quality of this produce. Addition of NaCl during the extraction process was positively correlated with the presence of o ‐diphenol compounds and the stability of the oils obtained. Moreover the use of NaCl resulted in a significant increase in contents of pigments (β‐carotene, lutein and chlorophylls a and b ) and volatile compounds in the oils.