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Characterization of olive oil produced with a new enzyme processing aid
Author(s) -
Ranalli Alfonso,
De Mattia Gabriella
Publication year - 1997
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/s11746-997-0032-1
Subject(s) - stigmasterol , chemistry , extraction (chemistry) , campesterol , food science , aroma , phenols , carotenoid , unsaponifiable , triterpene , hexanal , squalene , autoxidation , chromatography , organic chemistry , cholesterol , biochemistry , sterol , medicine , alternative medicine , pathology
By carrying out olive oil extraction experiments with three olive varieties (Dritta, Coratina, and Leccino), a new processing cytolase enzyme aid was tested. The oils, obtained with the enzyme adjuvant upon extraction, were characterized (with respect to reference oils) by: (i) relatively higher content of natural antioxidants (free and linked phenols, ortho ‐diphenols, tocopherols), trans ‐2‐hexenal, total aromatic substances, chlorophyllic pigments, and steroid hydrocarbons; (ii) slightly lower content of aliphatic alcohols, triterpene alcohols, triterpene dialcohols, β‐sitosterol, and total sterols; (iii) slightly higher values of integral color index, resistance to autoxidation, and global quality indices; (iv) lower values of carotenoid color index, alcoholic index and some qualitative ratios, such as trans ‐2‐hexenal/hexanal, trans ‐2‐hexenal/total aroma, campesterol/stigmasterol; and (v) a higher sensory score. Hence, they exhibited better overall qualitative characteristics. The enzyme adjuvant, in addition, led to higher oil extraction outputs.