title: Influence of extraction techniques on physical-chemical characteristics and volatile compounds of extra virgin olive oil.
abstract: The purpose of this study was to investigate three types of extraction methods of extra virgin olive oil (EVOO) from the same cultivar (Ortice olive cultivar): traditional or pressing (T) system, decanter centrifugation (DC) system and a patented horizontal axis decanter centrifugation (HADC) system. Oil samples were subjected to chemical analyses: free acidity, peroxide value, ultraviolet light absorption K232 and K270, total polyphenols, antioxidant capacity, volatile compounds and olfactory characteristics by electronic nose. The two centrifugation systems showed better free acidity and peroxides value but total polyphenol content was particularly high in extra virgin olive oil produced by patented HADC system. Same volatile substances that positively characterize the oil aroma were found in higher amount in the two centrifugation systems, although some differences have been detected between DC and HADC system, other were found in higher amount in extra virgin olive oil produced by T system. The electronic nose analysis confirmed these results, principal component analysis (PCA) and correlation matrix showed the major differences between EVOO produced by T and HADC system. Taken together the results showed that DC and HADC systems produce EVOO with better characteristics than T system and patented HADC is the best extraction system.
authors.affiliation: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche.
authors.forename: Maria Grazia
authors.initials: MG
authors.lastname: Volpe
authors.forename: Fausta
authors.initials: F
authors.lastname: De Cunzo
authors.forename: Francesco
authors.initials: F
authors.lastname: Siano
authors.forename: Marina
authors.initials: M
authors.lastname: Paolucci
authors.forename: Costantina
authors.initials: C
authors.lastname: Barbarisi
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Cammarota
mesh_terms: D002498:Centrifugation / Q000379:methods*; D055598:Chemical Phenomena; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D009812:Odorants; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000302:isolation & purification*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D055549:Volatile Organic Compounds