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Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing Aid
Author(s) -
Ranalli A.,
Malfatti A.,
Cabras P.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04607.x
Subject(s) - chemistry , triterpene , phytol , phenols , food science , wax , carotenoid , terpenoid , unsaponifiable , lightness , chromatography , organic chemistry , biochemistry , medicine , physics , alternative medicine , pathology , optics
Virgin olive oils extracted with an enzyme complex were characterized with respect to the control oils by: (1) higher contents of major individual phenols (free + aglycons), o‐diphenols, total phenols, tocopherols, pleasant volatiles (including those from lipoxygenase pathway), green (chlorophylls and pheophytins) and yellow (carotenoids) lipochromes, higher aliphatic and triterpene alcohols, phytol, citrostadienol, triterpene dialcohols, and steroids; (2) lower contents of unpleasant volatiles and waxes; (3) highervalues of chroma, integral color index, and 1,2‐diglycerides/1,3‐diglycerides ratio; (4) higher sensory, bitter, spicy, and green fruit scorings; and (5) lower values of lightness and turbidity. The organophosphorus pesticide residues were usually not detected in the oils produced with or without enzyme.