Abstract
Abstract The effects of three new enzyme processing aids, Cytolase o, Maxoliva and Bioliva, were investigated during mechanical olive oil extraction experiments. Three major olive varieties, Dritta, Caroleo and Coratina were processed with a pressing system. Reference extractions, without using the enzyme preparations, were also carried out. All three enzyme formulations increased both yields and quality level of oil (because of higher contents of natural antioxidants, volatiles, tocopherols and other key unsaponifiable components). Flavor, aroma and shelf‐life were affected positively. The effects of Cytolase O and Maxoliva enzyme preparations were statistically (P 0.05) but in general not substantially much more significant than those of Bioliva preparation. The qualitative and quantitative results achieved lead us to propose that the use of these enzyme formulations be officially recognized in olive‐producing countries throughout the world. This will allow the yields and the qualitative standard of the product to be significantly improved.
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