工业生产的橄油与橄叶共同磨的储存过程中的组成变化
Anja Novoselić1, Tullia Gallina Tosci2, Dora Klisović3
1Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia.
Foods (Basel, Switzerland)
|January 11, 2024
概括
在加工过程中添加橄叶显著增强了特级初橄油.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 化学 化学 化学
背景情况:
- 橄油质量受到生物活性化合物的影响.
- 提升橄树叶等副产品的价值可以提高可持续性.
- 工业加工方法会影响最终的油成分.
研究的目的:
- 为了研究用和挥发性化合物丰富莱奇诺品种橄油.
- 评估工业生产过程中添加橄叶 (2.5%) 的影响.
- 为了评估储存期间油品质,成分和氧化稳定性的变化.
主要方法:
- 工业规模的橄油生产,有或没有添加橄叶.
- 对油品质量参数的分析,包括脂肪酸,化合物,二氧化和叶绿素.
- 测量挥发性化合物,氧化稳定性指数和感觉特征.
- 评估石油产量和糊的提取能力.
主要成果:
- 橄叶添加增加了总素 (+29.55%),二氧化 (+29.43%),叶绿素 (+47.59%) 和油稳定性指数 (+18.70%).
- 观察到C5挥发物增加 (+10.50%) 和C6挥发物减少 (-10.48%).
- 积极的感官属性加剧,石油产量增加 (+27.17%).
- 发现对初始油质有轻微的负面影响,但12个月储存后的好处仍然存在.
结论:
- 在加工过程中加入橄叶是一种可行的策略,以生物活性化合物丰富橄油.
- 这种方法增强了氧化稳定性和感官特性,同时提高了石油产量.
- 该研究为优化橄油生产和副产品价值化提供了宝贵的知识.
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