Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits
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- 作者：José ; M. Garcí ; a ; Khaled Yousfi ; Raquel Mateos ; Manuel Olmo ; and Arturo Cert
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：September 2001
- 年：2001
- 卷：49
- 期：9
- 页码：4231 - 4235
- 全文大小：54K
- 年卷期：v.49,no.9(September 2001)
- ISSN：1520-5118
文摘
Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at the green mature stageof ripening, were heated at 30, 40, 45, and 50 
C during 24 h and at 40 C during 24, 48, and 72 h,respectively. Just after treatments, oils were physically extracted from the olives. Olive heatingpromotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruitheating at 
40 C during 24 h did not produce significant changes of acidity, UV absorption, peroxideindex, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 Cand heating at >40 C yielded oils with less oxidative stability. Oils obtained from olives heated at
40 C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a goodcorrelation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found.Keywords: Olea europaea; postharvest; olive oil bitterness; olive thermal treatment
C during 24 h and at 40 C during 24, 48, and 72 h,respectively. Just after treatments, oils were physically extracted from the olives. Olive heatingpromotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruitheating at 40 C during 24 h did not produce significant changes of acidity, UV absorption, peroxideindex, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 Cand heating at >40 C yielded oils with less oxidative stability. Oils obtained from olives heated at40 C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a goodcorrelation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found.Keywords: Olea europaea; postharvest; olive oil bitterness; olive thermal treatment