Do extraction procedures affect olive oil quality and stability?
Quality and stability of olive oil extracted using discontinuous (pressing) or continuous (centrifuging) procedures were studied. Virgin olive oils extracted from two olive varieties were stored for 17 months. Analytical parameters of oil quality (acidity, peroxide value, polyphenol content, chlorophyll amount, fatty acid composition and triacylglycerol molecular species) were followed at different time intervals. Our results showed that no differences exist between the two types of tested mill, since the studied parameters were unchanged or varied slightly in the same range during the time of oil conservation. Changes depend on olive varieties rather than extraction systems used. Moreover, oils produced by the continuous system contain comparatively higher levels of polyphenols, which may confer to them greater resistance against oxidation for long-term storage.
Ben Miled
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DD
Laboratoire d'Adaptation et d'Amélioration des Plantes, INRST, B.P. 95, 2050 Hammam-Lif, Tunisia.
Smaoui
A
A
Zarrouk
M
M
Chérif
A
A
D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry / Q000302:isolation & purification / Q000592:standards*; D013997:Time Factors; D014416:Tunisia
D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils