engleski

Comparison of the quality and fatty acid profile of VOOs produced by different technological processes

Virgin olive oil (VOO) is unique vegetable oil that is obtained directly from olive fruit using only mechanical processing. That way it contains a great number of valuable bioactive compounds that are responsible for its specific taste and aroma, but also for health promoting beneficial properties. The type of technological process for olive oil production has strong influence on quality and chemical composition of produced oil. In this paper we studied the influence of different technological processes on the quality and fatty acid profile of VOOs produced in Dalmatia. We took in consideration traditional processing using hydraulic press, modern centrifugal system by two phases and laboratory olive oil plant (Abencor mc2) with controlled producing parameters. In all obtained samples we analyzed basic quality indicators (FFA - free fatty acids expressed % of oleic acid, PV – peroxide value expressed as mmol O2/kg, K-numbers (UV spectrophotometric indices K232 and K270) [1], total phenolic content (TPC) expressed as mg of gallic acid per kg of oil [2], fatty acid composition [3, 4] and also sensory analyses according official EC [1] and IOC methodology [5]. All oils produced by centrifugal process and by laboratory oil mill were in category of extra virgin olive oil, while majority of samples obtained by traditional hydraulic press were in lower categories. Also sensory analyses confirmed lower quality for traditionally produced olive oils. Oils produced by laboratory plant had stronger positive sensory attributes (fruitiness, bitterness and pungency). Values for TPC showed notable differences among oil samples depending on processing type, as well as fatty acid profile for certain olive oil which is discussed in this paper.

fatty acid, olive oil, processing, quality, sensory analyses

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