Olive oil extraction. Role of the biotechnologies. Pt.2
1994
Ranalli, A. | Costantini, N. (Istituto Sperimentale per l'Elaiotecnica, Pescara (Italy))
The effect of the olivex enzymatic complex on olive oil extraction by the centrifugation system was studied. The Leccino, Dritta and Caroleo varieties were processed. It was observed that the olive oil yield was higher for more than 1% when the olive pastes were treated by the enzymatic system. This finding was corroborated by the very lower oil percentage ascertained in the effluent. The same enzymatic formulation, moreover, induced an improvement, although not very significant, of some qualitative characteristics of the oil produced. In fact, on this oil was found that: the pholyphenols and o-diphenols content, the sensorial score and the GQ/1 and GQ/2 global qualitative indices values resulted higher, while the U.V. spectrophotometric indices values appeared lower. On the contrary the peroxide index values were higher. The induction time, evaluated by the accelerated swift test, was longer, indicating a longer shelf-life. The oil appeared more limpid and transparent and showed a better chromatic tonality. Finally lesser contents of chlorophylls and phaeophytins, lower percentages of unsaponifiable, and higher contents of total sterols were found
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