Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1999-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/693 |
| _version_ | 1818649687159209984 |
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| author | G. Lercker N. Frega R. Bocci M. Mozzon |
| author_facet | G. Lercker N. Frega R. Bocci M. Mozzon |
| author_sort | G. Lercker |
| collection | DOAJ |
| description | Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation. |
| first_indexed | 2024-12-17T01:38:17Z |
| format | Article |
| id | doaj.art-0149c503e1c04edf865087ea880b46dc |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T01:38:17Z |
| publishDate | 1999-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-0149c503e1c04edf865087ea880b46dc2022-12-21T22:08:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141999-12-0150644845310.3989/gya.1999.v50.i6.693683Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.G. Lercker0N. Frega1R. Bocci2M. Mozzon3Istituto di Industrie Agrarie, Universitá degli Studi di BolognaDip. di Biotecnologie Agrarie ed Ambientali, Universitá degli Studi di AnconaD.I.S.T.A.M., Sez. di Industrie e Tecnologie Alimentan, Universitá degli Studi di FirenzeDip. di Biotecnologie Agrarie ed Ambientali, Universitá degli Studi di AnconaOlive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/693crushingoil-olive paste separationoliveoxidative stabilitypaste kneadingvirgin olive oil. |
| spellingShingle | G. Lercker N. Frega R. Bocci M. Mozzon Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. Grasas y Aceites crushing oil-olive paste separation olive oxidative stability paste kneading virgin olive oil. |
| title | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
| title_full | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
| title_fullStr | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
| title_full_unstemmed | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
| title_short | Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste. |
| title_sort | volatile constituents and oxidative stability of virgin olive oils influence of the kneading of olive paste |
| topic | crushing oil-olive paste separation olive oxidative stability paste kneading virgin olive oil. |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/693 |
| work_keys_str_mv | AT glercker volatileconstituentsandoxidativestabilityofvirginoliveoilsinfluenceofthekneadingofolivepaste AT nfrega volatileconstituentsandoxidativestabilityofvirginoliveoilsinfluenceofthekneadingofolivepaste AT rbocci volatileconstituentsandoxidativestabilityofvirginoliveoilsinfluenceofthekneadingofolivepaste AT mmozzon volatileconstituentsandoxidativestabilityofvirginoliveoilsinfluenceofthekneadingofolivepaste |