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Copyright of Investigación Agraria is the property of Investigacion Agraria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of BIOAGRO is the property of Revista BIOAGRO and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Response surface methodology was employed to evaluate the effects of two technological co-adjuvants in virgin olive oil extraction from the Hojiblanca olive variety with a Iow ripening index: the addition of talc during the malaxation of the olive paste step, water addition during the same step and olive paste storage over a small period of time. Ranges of operation were established as foIIows: talc addition, 0-2 % (w/w); water addition, 0-20 % (w/w); and storage time, 0-36 h. Mathematical models and statistical analyses (ANOVA) were performed in order to evaluate the effects of theses factors on oil yield and quality of olive oils obtained. Using a confidence level of 95 %, oil yield, acidity, peroxide index, K270 and Chlorophyll contents, models are significant. The addition of talc is more effective in improving oil yield and paste storage is also useful to improve oil yield although a Ioss of oil quality is observed; but all the olive oil obtained may be characterized as extra virgin olive oil according to the regulations of the European Union. [ABSTRACT FROM AUTHOR]