The antioxidant fraction was evaluated following several experimental methods for olive fruit processing. Two extra virgin olive oils (EVOO) extracted by a low scale mill (with and without the de-stoning phase) were compared to samples obtained with a continuous three phase industrial plant. The EVOO produced by the industrial plant with a three phase decanter showed lower oxidative stability than the oils obtained by the low scale mill; in this last case, this work reports the effects of the technological procedure relative to stone removal.
L. CERRETANI, O. BACCOURI, A. BENDINI (2008). Improving of oxidative stability and nutritional properties of virgin olive oils by fruit de-stoning. AGRO FOOD INDUSTRY HI-TECH, 19, 21-23.
Improving of oxidative stability and nutritional properties of virgin olive oils by fruit de-stoning
CERRETANI, LORENZO;BENDINI, ALESSANDRA
2008
Abstract
The antioxidant fraction was evaluated following several experimental methods for olive fruit processing. Two extra virgin olive oils (EVOO) extracted by a low scale mill (with and without the de-stoning phase) were compared to samples obtained with a continuous three phase industrial plant. The EVOO produced by the industrial plant with a three phase decanter showed lower oxidative stability than the oils obtained by the low scale mill; in this last case, this work reports the effects of the technological procedure relative to stone removal.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
