Incidence of the processing parameters of the olive fruits on the chromatic and analytical characteristics of the oils
1992
Ranalli, A. (Istituto Sperimentale per l'Elaiotecnica, Pescara (Italy))
The Author studied the effect of technological parameters on the characteristics of the olive oils obtained from the fruits of varieties "Leccino", "Dritta", and "Caroleo" processed at industrial level. On the oils obtained the content of clorophylls a and b, of pheophytins a and b, carotenoids (lutein, beta-carotene, violaxanthin and neoxanthin), the clorophyllic and carotenoid indices, and other parameters related to the colour and quality of the oil were determined. The oils obtained by perculation system, crushing the olives by a grindstone mill, were less coloured but of better quality with respect to the oils obtained crushing the olive by a mobile hammer crusher. The oils produced by the direct centrifugation system, crushing the olives by a fixed hammer crusher, were more coloured but of lower quality compared to the oils obtained by the same technological system in which the olive grinding was carried out with a mobile hammer crusher. Finally, the oils extracted by the perculation system evidenced a lower chromatic intensity and better qualitative characteristics in comparison with the oils obtained by the direct centrifugation system
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