|ISHS Acta Horticulturae 586: IV International Symposium on Olive Growing
THE USE OF BIOTECHNOLOGY MEANS DURING OIL MECHANICAL EXTRACTION PROCESS: RELATIONSHIP WITH SENSORY AND NUTRITIONAL PARAMETERS OF VIRGIN OLIVE OIL QUALITY
|Authors: ||M. Servili, R. Selvaggini, A. Taticchi, M. Baldioli, G.F. Montedoro|
|Keywords: ||phenols, secoiridoids, volatile compounds, antioxidants, enzymatic preparations, virgin olive oil.|
The concentration of phenolic compounds in the oil is affected by the complexion of these compounds with the colloids of pastes that can reduce their release in the oil during processing.
So far however, PPO and POD activities can also affect their concentration during processing while the LPO catalyze the formation of volatile compounds responsible for the green flavour of oil.
The effect of the addition of enzyme commercial preparations, during malaxation, and the influence of the O2 level in the malaxed pastes on the phenolic and volatile concentration were studied.
Enzyme commercial preparations improved phenolic concentration in the paste oil and vegetation waters.
The use of N2 flush during malaxation reduced the oxidation of phenols while hardly modified volatile compounds responsible for the green flavour of oil related to LPO activity.
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