Influence of Extraction Techniques on Physicalchemical Characteristics and Volatile Compounds of Extra Virgin Olive Oil

• Volpe Maria Grazia

  Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche

• Cunzo Fausta De

  Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche Dipartimento di Scienze e Tecnologie, Università degli Studi del Sannio

• Siano Francesco

  Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche

• Paolucci Marina

  Dipartimento di Scienze e Tecnologie, Università degli Studi del Sannio

• Barbarisi Costantina

  Dipartimento di Biologia Funzionale e Strutturale, Università degli Studi di Napoli Federico II, Complesso Universitario di Monte Sant’Angelo

• Cammarota Giancarlo

  Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche

抄録

The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet light absorption K₂₃₂ and K₂₇₀, total polyphenols, antioxidant capacity, volatile compounds and olfactory characteristics by electronic nose. The two centrifugation systems showed better free acidity and peroxides value but total polyphenol content was particularly high in extra virgin olive oil produced by patented HADC system. Same volatile substances that positively characterize the oil aroma were found in higher amount in the two centrifugation systems, although some differences have been detected between DC and HADC system, other were found in higher amount in extra virgin olive oil produced by T system. The electronic nose analysis confirmed these results, principal component analysis (PCA) and correlation matrix showed the major differences between EVOO produced by T and HADC system. Taken together the results showed that DC and HADC systems produce EVOO with better characteristics than T system and patented HADC is the best extraction system.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 63 (9), 875-883, 2014

  公益社団法人 日本油化学会

キーワード

• extra virgin olive oil
• extraction technologies
• quality
• volatile compounds
• electronic nose

詳細情報

• CRID: 1390001204093089024
• NII論文ID: 130004677770
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess14053
• COI: 1:STN:280:DC%2BC2M%2FisFKrtQ%3D%3D
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 025704124
• PubMed: 25132087
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025704124
• Web Site: https://www.jstage.jst.go.jp/article/jos/63/9/63_ess14053/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可