Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

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• 作者：Maria Lisa Clodoveo ; Tiziana Dipalmo ; Pasquale Crupi…
• 关键词：Origanum vulgare L ; Thymus vulgaris L ; Olea europaea L ; Total phenol content ; Radical scavenging activity
• 刊名：Plant Foods for Human Nutrition
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：71
• 期：1
• 页码：81-87
• 全文大小：326 KB
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• 作者单位：Maria Lisa Clodoveo (1)
  Tiziana Dipalmo (1)
  Pasquale Crupi (1) (2)
  Viviana Durante (1)
  Vito Pesce (4)
  Isabella Maiellaro (4)
  Angelo Lovece (3)
  Annalisa Mercurio (3)
  Antonio Laghezza (3)
  Filomena Corbo (3)
  Carlo Franchini (3)
  
  1. Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
  2. CRA - Consiglio per la Ricerca in Agricoltura e l’analisi dell’economia agraria - Unità di ricerca per l’uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148-70010, Turi, BA, Italy
  4. Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Via Orabona, 4, 70126, Bari, Italy
  3. Department of Pharmacy-Pharmaceutical Sciences, University of Bari, via Orabona 4, 70126, Bari, Italy
  
• 刊物主题：Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology;
• 出版者：Springer US
• ISSN：1573-9104

文摘

Three different flavoring methods of olive oil were tested employing two different herbs, thyme and oregano. The traditional method consist in the infusion of herbs into the oil. A second scarcely diffused method is based on the addition of herbs to the crushed olives before the malaxation step during the extraction process. The third innovative method is the implementation of the ultrasound before the olive paste malaxation. The objective of the study is to verify the effect of the treatments on the quality of the product, assessed by means of the chemical characteristics, the phenol composition and the radical scavenging activity of the resulting oils. The less favorable method was the addition of herbs directly to the oil. A positive effect was achieved by the addition of herbs to the olive paste and other advantages were attained by the employment of ultrasound. These last two methods allow to produce oils “ready to sell”, instead the infused oils need to be filtered. Moreover, the flavoring methods applied during the extraction process determine a significant increment of phenolic content and radical scavenging activity of olive oils. The increments were higher when oregano is used instead of thyme. Ultrasound inhibited the olive polyphenoloxidase, the endogenous enzyme responsible for olive oil phenol oxidation. This treatment of olive paste mixed with herbs before malaxation was revealed as the most favorable method due to the best efficiency, reduced time consumption and minor labor, enhancing the product quality of flavored olive oil.