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Do extraction procedures affect olive oil quality and stability?

D D Ben Miled1, A Smaoui, M Zarrouk

  • 1Laboratoire d'Adaptation et d'Amélioration des Plantes, INRST, B.P. 95, 2050 Hammam-Lif, Tunisia.

Biochemical Society Transactions
|February 15, 2001
PubMed
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Olive oil quality and stability were assessed over 17 months. Extraction methods (pressing vs. centrifuging) showed no significant differences, with olive variety being the key factor in oil changes during storage.

Area of Science:

  • Agricultural Science
  • Food Science
  • Chemistry

Background:

  • Olive oil quality is influenced by extraction methods and storage.
  • Understanding the stability of virgin olive oil is crucial for consumers and producers.

Purpose of the Study:

  • To compare the quality and stability of virgin olive oil extracted by discontinuous (pressing) and continuous (centrifuging) methods.
  • To evaluate the impact of storage duration on key analytical parameters of olive oil.
  • To determine if extraction system or olive variety primarily influences oil stability.

Main Methods:

  • Virgin olive oils from two varieties were extracted using pressing and centrifuging.
  • Oils were stored for 17 months, with quality parameters monitored periodically.

Related Experiment Videos

  • Analytical parameters included acidity, peroxide value, polyphenol, chlorophyll, fatty acid composition, and triacylglycerol species.

    • Main Results:

    • No significant differences in quality parameters were observed between pressing and centrifuging methods.
    • Olive oil quality parameters remained largely unchanged or varied within a similar range during storage, irrespective of extraction method.
    • Olive variety, rather than the extraction system, was found to be the primary determinant of oil stability.
    • Oils from the continuous system exhibited higher polyphenol content, potentially enhancing oxidative stability.

    Conclusions:

    • Extraction method (pressing vs. centrifuging) does not significantly impact virgin olive oil quality and stability.
    • Olive variety plays a more critical role in determining the long-term stability of olive oil.
    • Continuous extraction may yield oils with higher polyphenol content, offering improved resistance to oxidation.