engleski

Influence of flash thermal treatment on antioxidant activity of virgin olive oil

Innovative technologies are being widely studied for their application in the production of virgin olive oil. Flash thermal treatment is one of these techniques, since the regulation of temperature allows control over complex enzyme systems that affect the nutritional value, oxidative stability and sensory profile of virgin olive oil [1-3]. The aim of this study was to determine the effects of flash thermal treatment (both cooling and heating) on the antioxidant activity of virgin olive oil from four different varieties (Oblica, Rosulja, Istarska bijelica and Levantinka). Flash thermal treatment was applied at 6 different temperatures in the range of 15-40 °C. It was used as a malaxation pretreatment for the production of virgin olive oil on a laboratory scale using the Abencor system. The antioxidant activity of the produced oils was determined using the DPPH method previously described by Kraljić et al [4]. The results show a significant influence of the variety and pretreatment on the antioxidant activity of virgin olive oil, as well as their interaction. Rosulja had the highest antioxidant activity (90.8% on average) compared to the other three varieties (84.3, 75.6 and 74.8% for Oblica, Istarska bijelica and Levantinka, respectively). In relation to the applied flash thermal treatment, Oblica, Rosulja and Levantinka showed significantly higher antioxidant activity at the highest temperature (40 °C), while Istarska bijelica responded better to mild temperatures (20-30 °C).

antioxidant activity, DPPH method, electron paramagnetic resonance, flash thermal treatment, virgin olive oil

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