title: Has the use of talc an effect on yield and extra virgin olive oil quality?
abstract: The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and using physical coadjuvants. It is well known that, generally, increasing temperature of malaxation gives an increase in oil extraction yield due to a reduction in oily phase viscosity; however, high malaxation temperature can compromise the nutritional and health values of extra virgin olive oil, leading to undesirable effects such as accelerated oxidative process and loss of volatile compounds responsible for oil flavor and fragrance. The addition of physical coadjuvants in olive oil processing during the malaxation phase, not excluded by EC regulations owing to its exclusively physical action, is well known to promote the breakdown of oil/water emulsions and consequently make oil extraction easier, thus increasing the yield. Among physical coadjuvants, micronized natural talc is used for olive oil processing above all for Spanish and Italian olive cultivars. The quality of extra virgin olive oil depends on numerous variables such as olive cultivar, ripeness degree and quality, machines utilized for processing, oil storage conditions, etc. However, the coadjuvants utilized in olive processing can also influence virgin olive oil characteristics. The literature highlights an increase in oil yield by micronized natural talc addition during olive processing, whereas no clear trend was observed as regards the chemical, nutritional and sensory characteristics of extra virgin olive oil. Although an increase in oil stability was reported, no effect of talc was found on the evolution of virgin olive oil quality indices during storage. © 2016 Society of Chemical Industry.
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Francesco
authors: F
authors: Caponio
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Giacomo
authors: G
authors: Squeo
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Graziana
authors: G
authors: Difonzo
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Antonella
authors: A
authors: Pasqualone
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Carmine
authors: C
authors: Summo
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126, Bari, Italy.
authors: Vito Michele
authors: http://orcid.org/0000-0002-5964-026X
authors: VM
authors: Paradiso
mesh_terms: D004355:Drug Stability; D004655:Emulsions; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D006868:Hydrolysis; D007558:Italy; D009753:Nutritive Value; D000069463:Olive Oil / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D013627:Talc / Q000494:pharmacology*; D013649:Taste; D024505:Tocopherols / Q000032:analysis; D014783:Viscosity; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004655:Emulsions; D000069463:Olive Oil; D010636:Phenols; D055549:Volatile Organic Compounds; D013627:Talc; D024505:Tocopherols
keywords: micronized natural talc; oil yield; physical coadjuvant; quality; virgin olive oil