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%
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill / L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi. - ELETTRONICO. - 27:(2004), pp. N05-1-N05-11. (Intervento presentato al convegno 27 International Symposium on Capillary Chromatography tenutosi a RIVA DEL GARDA nel 31 maggio-4 giugno 2004).
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%I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
