Naslov
Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition

Autori
Brkić Bubola, Karolina ; Lukić, Marina ; Mofardin, Irena ; Butumović, Anamarija ; Koprivnjak, Olivera

Izvornik
LWT - Food Science and Technology (0023-6438) 84 (2017); 370-377

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Virgin olive oil ; Filtration ; Decantation ; Quality ; Composition

Sažetak
The aim of this study was to compare changes of quality and compositional characteristics (fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska bjelica cv. virgin olive oils clarified by filtration at an industrial scale (filter press equipped with cellulose filters) and those clarified by natural sedimentation and decantation, as well as the influence of filtration of virgin olive oils on sterols and triterpene dialcohols composition. There were no significant differences in hydrolytic deterioration and sensory score during whole storage period between filtered and naturally sedimented oil samples. After 6 months, natural sedimentation was more favorable as regards delaying of oxidative deterioration, while filtration provided more stable sensory profile. As regards total phenols the impact of clarifying procedure was dependent on cultivar and fruit ripeness degree and it was more emphasized than the impact of storage. Filtration slightly affected the fatty acids composition, but natural sedimentation and decantation had no effect on it. Nevertheless, filtration did not compromise the confirmation of virgin olive oil authenticity according to the fatty acid composition, as well as according to sterols and triterpene dialcohols.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA