Changes in the oxidative stability of olive oil have been evaluated following several experimental trials for olive fruit processing. Oil samples were produced by a low scale mill under three different conditions: addition of saturated citric acid solution as a co-adjuvant, addition of whole fruits of lemon or bergamot. Citric acid solution added to the samples during malaxation significantly increased oxidative stability of oils. While olive paste milled with bergamots showed significantly higher antioxidant activity than the control sample, the addition of lemon fruits did not exert the same effect.
L. Cerretani, A. Bendini, A. Poerio, T. Gallina Toschi (2008). Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. AGRO FOOD INDUSTRY HI-TECH, 19, 64-66.
Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils.
CERRETANI, LORENZO;BENDINI, ALESSANDRA;POERIO, ALBA;GALLINA TOSCHI, TULLIA
2008
Abstract
Changes in the oxidative stability of olive oil have been evaluated following several experimental trials for olive fruit processing. Oil samples were produced by a low scale mill under three different conditions: addition of saturated citric acid solution as a co-adjuvant, addition of whole fruits of lemon or bergamot. Citric acid solution added to the samples during malaxation significantly increased oxidative stability of oils. While olive paste milled with bergamots showed significantly higher antioxidant activity than the control sample, the addition of lemon fruits did not exert the same effect.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
