title: Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).
abstract: The aim of the research was to evaluate the effect of calcium carbonate (1%, 2%, and 4% of addition) at two different particle sizes (2.7μm and 5.7μm), added at the beginning of the malaxation phase, on both the extraction yield and the quality of oil obtained from Coratina olives at different ripening index. The results showed that calcium carbonate significantly increased the extraction yield of olive oil, more than affecting chemical indices. In particular, for less ripened olives, 1-2% of larger particle size calcium carbonate addiction determined a significant increase of the extraction effectiveness, ranging from 4.0 to 4.9%, while more ripened olives required higher amounts of coadjuvant (2-4% when using the larger particle size and 4% when using the smaller one), with a significant increase of the extraction yield up to 5%. Moreover, an increase of pungent perception was observed in some cases when adding calcium carbonate to more ripened olives.
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Squeo
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Silletti
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Summo
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
authors.forename: V M
authors.initials: VM
authors.lastname: Paradiso
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Pasqualone
authors.affiliation: University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, I-70126 Bari, Italy. Electronic address: francesco.caponio@uniba.it.
authors.forename: F
authors.initials: F
authors.lastname: Caponio
mesh_terms: D000863:Antacids / Q000494:pharmacology*; D002119:Calcium Carbonate / Q000494:pharmacology*; D031658:Olea / Q000737:chemistry* / Q000145:classification; D000069463:Olive Oil / Q000737:chemistry* / Q000302:isolation & purification; D010938:Plant Oils / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D000863:Antacids; D000069463:Olive Oil; D010938:Plant Oils; D002119:Calcium Carbonate
keywords: Calcium carbonate; Coadjuvant; Extraction yield; Oil quality; Virgin olive oil