In this paper two monovarietal extra-virgin olive oils, obtained by olives of Ghiacciolo and Nostrana di Brisighella cvv., were produced by two different extraction plants, a two phases decanter low-scale mill and a continuous two phases and a half industrial plant. The olive ripening index, the fatty acid analysis by capillary gas chromatography (CGC), the spectrophotometric determinations of phenols and o-diphenols, the phenolic profile by HPLC-DAD/MSD and the oxidative stability by OSI (Oxidative Stability Instrument), together with the sensory analysis of the oils produced were evaluated. Independently from the olive processing plant, the oils from the two cultivars showed different fatty acid (particularly the C18:1/C18:2 ratio) and phenol compositions and different oxidative stabilities. Concerning to the extraction system, for both cultivars the oxidative resistance, the content of phenols and%

L. Cerretani, A. Bendini, A. Rotondi, G. Lercker, T. Gallina Toschi (2004). Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill. KORTRIJK : I.O.P.M.S. - Research Institute for Chromatography.

Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill

CERRETANI, LORENZO;BENDINI, ALESSANDRA;LERCKER, GIOVANNI;GALLINA TOSCHI, TULLIA
2004

Abstract

In this paper two monovarietal extra-virgin olive oils, obtained by olives of Ghiacciolo and Nostrana di Brisighella cvv., were produced by two different extraction plants, a two phases decanter low-scale mill and a continuous two phases and a half industrial plant. The olive ripening index, the fatty acid analysis by capillary gas chromatography (CGC), the spectrophotometric determinations of phenols and o-diphenols, the phenolic profile by HPLC-DAD/MSD and the oxidative stability by OSI (Oxidative Stability Instrument), together with the sensory analysis of the oils produced were evaluated. Independently from the olive processing plant, the oils from the two cultivars showed different fatty acid (particularly the C18:1/C18:2 ratio) and phenol compositions and different oxidative stabilities. Concerning to the extraction system, for both cultivars the oxidative resistance, the content of phenols and%
2004
Proceedings of the 27 International Symposium on Capillary Chromatography
N05-1
N05-11
L. Cerretani, A. Bendini, A. Rotondi, G. Lercker, T. Gallina Toschi (2004). Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill. KORTRIJK : I.O.P.M.S. - Research Institute for Chromatography.
L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/57042
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