Naslov
Impact of different malaxation conditions on the overall quality of virgin olive oils from 'Oblica'

Autori
Žanetić, Mirella ; Jukić Špika, Maja ; Stipišić, Renato ; Čelan, Mihaela ; Svilović, Sandra

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts, 8. International Olive Symposium / - Split, 2016, 183-185

ISBN
978-953-99819-8-1

Skup
8. International Olive Symposium

Mjesto i datum
Split, Hrvatska, 10.10.2016. - 14.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
virgin olive oil ; malaxation time ; temperature ; olive oil quality ; oxidative stability

Sažetak
Malaxation (kneading) is the crucial step during olive fruit processing into virgin olive oil (VOO) that exerts a significant influence on the overall quality and final phenolic profile of produced VOO. It also significantly affects oxidative stability of VOO and thus its storage time limit. The effect of three different malaxation times (30, 45, 60 min) were evaluated on the VOO produced by using 100% olives of the Oblica variety at laboratory scale (Abencor mc2). Mixing of olive pastes was monitored at three different temperatures (26, 36, 46oC) for each of three malaxation regimes. The total phenolic content, oxidative stability, antioxidant activity and both chemical and sensory quality parameters were monitored in the fresh VOO and during one-year storage of the oil in sealed bottles stored in the dark at room temperature under the protected atmosphere of inert gas (nitrogen). The best quality parameters (FFA, PV) showed oil samples obtained at 26oC and 30 min. The values of K-numbers were all inside the limits for VOO, except of those oils processed at 46oC (at all three malaxation times). This high malaxation temperature affected the K270 number the most. The oils from Oblica obtained with the shortest kneading time (30 min) and at the lowest temperature had the highest quantity of phenols and a high oxidative stability, compared to the samples produced with a more prolonged kneading at the same temperature. These same olive oils showed also the best sensory properties and harmony between green fruity, bitter and pungent. The unusual exceptions are oils produced at 46oC that all had high levels of total phenols, but in the same time were out of VOO category (regarding K270 numbers).

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Kemijsko inženjerstvo, Prehrambena tehnologija

POVEZANOST RADA