Hot water dipping of olives (Olea europaea) for virgin oil debittering.
Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range of temperatures between 60 and 72 degrees C for 3 min. Immediately after treatment, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the temperature used. Fruit heating at > or =60 degrees C for 3 min did not cause significant changes in acidity, UV absorption, peroxide index, and panel test score of the oils obtained but decreased its oxidative stability. Oils extracted from heated fruit showed higher concentrations of chlorophylls and carotenes and lower total phenol content.
García
José M
JM
Instituto de la Grasa (CSIC), Departamento de Fisiología y Tecnología de Productos Vegetales, Avda. Padre García Tejero 4, 41012 Sevilla, Spain. jmgarcia@cica.es
Yousfi
Khaled
K
Oliva
Jesús
J
García-Diaz
M Teresa
MT
Pérez-Camino
M Carmen
MC
D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D031658:Olea; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D010938:Plant Oils; D013649:Taste; D014867:Water
D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D014867:Water