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.

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.
L. Cerretani; A. Bendini; A. Poerio; T. Gallina Toschi
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/61245
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