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Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing
Alfonso Ranalli1, Nello Costantini1, Gabriella De Mattia1
1Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, I-65013 Città S Angelo, Pescara, Italy.
Journal of the Science of Food and Agriculture
|January 19, 2018
Summary
Direct olive oil extraction yields superior quality oil with higher beneficial compounds and sensory scores compared to indirect methods. This method enhances oxidative stability and overall quality.
Area of Science:
- Agricultural Chemistry
- Food Science
- Organic Chemistry
Background:
- Olive oil production involves separating oil from olive paste.
- Centrifugation is a key method for oil extraction.
- Different centrifugation modes may impact oil quality and composition.
Purpose of the Study:
- To compare the quality of olive oils extracted by direct versus indirect centrifugation.
- To identify key chemical and physical differences between oils from the two methods.
Main Methods:
- Olive pastes were processed using direct centrifugation.
- Olive pastes were processed using indirect centrifugation (percolation followed by centrifugation).
- Extracted oils were analyzed for phenolic compounds, volatiles, tocopherols, sterols, chlorophylls, and other parameters.
Main Results:
- Direct centrifugation yielded oils with higher total phenols, hydroxytyrosol, volatiles, tocopherols, sterols, and waxes.
- Indirect centrifugation yielded oils with higher triterpene dialcohols and chlorophylls.
- Oils from direct extraction showed higher turbidity, oxidative stability, and sensory scores.
Conclusions:
- Direct centrifugation is a more effective method for producing high-quality olive oil.
- The direct method preserves beneficial compounds and enhances oxidative stability.
- Both extraction methods demonstrated comparable oil yields.
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