Improving virgin olive oil quality by means of innovative extracting biotechnologies.
Three major virgin olive oil varieties (Dritta, Leccino, and Coratina) extracted by a modern centrifugation system aided with a new plant enzyme preparation (having prevalently pectolytic activity) were characterized. These oils showed a clearly enhanced quality standard, owing to higher levels of some important minor components (phenolics, volatiles, tocopherols, carotenes, and chlorophylls) and to frequently lower concentrations of oxidized triglycerides and diglycerides. The oils were therefore characterized by lower susceptibility to oxidation and longer shelf life, and their flavor, aroma, and color features appeared to be significantly improved. The saponifiable fraction was practically not affected as the enzymatic effects involved only the membranes of the oil droplets, where the nonglyceridic compounds are essentially located.
Ranalli
Alfonso
A
Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Citta S. Angelo, Pescara, Italy. ranalliaf@libero.it
Gomes
Tommaso
T
Delcuratolo
Debora
D
Contento
Stefania
S
Lucera
Lucia
L
D001709:Biotechnology; D004075:Diglycerides / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010860:Pigments, Biological / Q000378:metabolism; D010938:Plant Oils / Q000378:metabolism* / Q000592:standards*; D014280:Triglycerides / Q000378:metabolism
D004075:Diglycerides; D000069463:Olive Oil; D010860:Pigments, Biological; D010938:Plant Oils; D014280:Triglycerides