INFLUENCE OF 02 ON THE QUALITY OF VIRGIN OLIVE OIL DURING MALAXATION

The aim of this work was to investigate the effect of malaxation operating conditions on virgin olive oil quality. Legal, sensory and nutritional parameters of olive oil were evaluated by identifying the role played by enzymes. A comparison was made between oil obtained from a traditional malaxation plant and oil obtained from malaxation equipment (LOM) able to work at low oxygen level and temperature. Research results showed that, during malaxation, oxygen had an effect on both phenolic compounds and fatty acids, mainly favouring enzyme phenomena. Malaxation at a low oxygen level was found to be selective for the formation of both phenolic and C6 compounds. Oil obtained from malaxation LOM equipment was shown to be richer in both aldehydes such as trans-2-hexenal and phenolic compounds than oil obtained from traditional processing.