Abstract
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.
Highlights
Extra virgin olive oil (EVOO), an essential ingredient of the Mediterranean diet, is a product of a huge commercial, healthy, and sensory quality, thanks to the antioxidant activity due to the presence of bioactive compounds such as mono and polyunsaturated fatty acids, phytosterols, phenolic and volatile compounds, whose concentration varies according to the technological conditions, agronomic practices, genetic and geographical origin of the cultivars [1]
Different technological processes have been applied on three local cultivars to evaluate the impact of ultrasound technologies on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils
The present study describes for the first time, simultaneously, the main qualitative, nutritional, and sensorial characteristics of EVOOs derived from three autochthonous cultivars in Italy, characteristic of the Apulia region (Peranzana and Coratina) and the Lazio region (Canino)
Summary
Extra virgin olive oil (EVOO), an essential ingredient of the Mediterranean diet, is a product of a huge commercial, healthy, and sensory quality, thanks to the antioxidant activity due to the presence of bioactive compounds such as mono and polyunsaturated fatty acids, phytosterols, phenolic and volatile compounds, whose concentration varies according to the technological conditions, agronomic practices, genetic and geographical origin of the cultivars [1]. In order to study the effects of technological processes on EVOO and table olives, the Italian Ministry of Agricultural, Food, and Forestry Policies approved and financed special research projects (Tracciabilità INFOrmativa e innovazioni di processo e di prodotto nella filiera delle OLIVe da olio e da mensa “INFOLIVA” and Miglioramento della qualità, sostenibilità e sicurezza d’uso nella DE-Amarizzazione delle OLIVe da tavola attraverso processi innovativi a scala pilota “DEAOLIVA”) In this context, different technological processes (hammer crusher without ultrasound treatment, hammer crusher and ultrasound treatment, de-stoning machine without ultrasound treatment, and de-stoning machine and ultrasound treatment) have been applied on three local cultivars to evaluate the impact of ultrasound technologies on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils. The present study describes for the first time, simultaneously, the main qualitative, nutritional, and sensorial characteristics of EVOOs derived from three autochthonous cultivars in Italy, characteristic of the Apulia region (Peranzana and Coratina) and the Lazio region (Canino)
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