The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Abstract

Summary The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o‐diphenols, major free and hydrolysable phenols, tocopherols, chlorophylls, pheophytins (Mg‐free chlorophyll derivatives), β‐carotene, major xanthophylls (lutein, violaxanthin and neoxanthin), agreeable volatiles, long‐chain aliphatic alcohols and superior triterpene alcohols; (ii) lower contents of disagreeable volatiles; (iii) higher sensory scoring and resistance to autoxidation; (iv) higher values of Naudet's integral colour index, carotenoid colour index, chroma and 1,2‐diglycerides/1,3‐diglycerides ratio and (v) lower values of lightness. These findings suggested that the oil's analytical pattern was meaningfully improved following this novel enzyme treatment.