The influence of the olive oil processing steps [paste malaxation (PM), decanter centrifugation (DC), and vertical centrifugation (VC)] on the dissolved oxygen (DO) concentration in virgin olive oil (VOO) right after production was investigated at industrial plant scale for two successive years. The influence of this parameter on quality decay during shelf life, assessed by peroxide value (PV) analysis, was also monitored. The VC step showed the higher oxygenation effect (50% increase in comparison to the control), and a good linear regression (r2 = 0.83) was found between the initial DO con- centration and the PV after 2 days. An 18-months shelf life test, performed on VOO sampled before and after the VC, indicated the slowest decay kinetics in the oils with the lower initial DO concentration, i.e. the non-centrifuged oils.

Influence of the extraction process on dissolved oxygen in olive oil / A. Parenti; P. Spugnoli; P. Masella; L. Calamai. - In: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. - ISSN 1438-7697. - STAMPA. - 109 issue 12:(2007), pp. 1180-1185. [10.1002/ejlt.200700088]

Influence of the extraction process on dissolved oxygen in olive oil

PARENTI, ALESSANDRO;SPUGNOLI, PAOLO;MASELLA, PIERNICOLA;CALAMAI, LUCA
2007

Abstract

The influence of the olive oil processing steps [paste malaxation (PM), decanter centrifugation (DC), and vertical centrifugation (VC)] on the dissolved oxygen (DO) concentration in virgin olive oil (VOO) right after production was investigated at industrial plant scale for two successive years. The influence of this parameter on quality decay during shelf life, assessed by peroxide value (PV) analysis, was also monitored. The VC step showed the higher oxygenation effect (50% increase in comparison to the control), and a good linear regression (r2 = 0.83) was found between the initial DO con- centration and the PV after 2 days. An 18-months shelf life test, performed on VOO sampled before and after the VC, indicated the slowest decay kinetics in the oils with the lower initial DO concentration, i.e. the non-centrifuged oils.
2007
109 issue 12
1180
1185
A. Parenti; P. Spugnoli; P. Masella; L. Calamai
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/326567
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