title: Hot water dipping of olives (Olea europaea) for virgin oil debittering.
abstract: 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.
authors.affiliation: Instituto de la Grasa (CSIC), Departamento de Fisiología y Tecnología de Productos Vegetales, Avda. Padre García Tejero 4, 41012 Sevilla, Spain. jmgarcia@cica.es
authors.forename: José M
authors.initials: JM
authors.lastname: García
authors.forename: Khaled
authors.initials: K
authors.lastname: Yousfi
authors.forename: Jesús
authors.initials: J
authors.lastname: Oliva
authors.forename: M Teresa
authors.initials: MT
authors.lastname: García-Diaz
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Pérez-Camino
mesh_terms: 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
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D014867:Water