Author(s):
Marx, Ítala ; Casal, Susana ; Rodrigues, Nuno ; Cruz, Rebeca ; Veloso, Ana C.A. ; Pereira, J.A. ; Peres, António M.
Date: 2022
Persistent ID: http://hdl.handle.net/10198/25531
Origin: Biblioteca Digital da UPB
Project/scholarship:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/00690/2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/04469/2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB/50006/2020/PT;
info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH/BD/137283/2018/PT;
Subject(s): Olive oil; Industrial extraction; Water addition; Phenolic profile; Sensory analysis; Electronic tongue; Potentiometry; Chemometrics
Description
At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the water incorporation (1.2–6.2%), extraction without water addition resulted into oils that showed less primary oxidation (lower peroxide values and K232), greater total phenolic content (+12–22%) and higher oxidative stability (+22–31%). No water addition increased the oils secoiridoids content (+5–13%), mainly oleacein (+27–79%). Oils extracted without water addition had a more intense ripe fruity sensation (≥ +11%) but lower fruit intensities (at least - 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if extracted without adding water during the olives industrial milling.
