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Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency.
- Source :
- Plant Foods for Human Nutrition; Mar2016, Vol. 71 Issue 1, p81-87, 7p
- Publication Year :
- 2016
-
Abstract
- 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- OLIVE oil
OLIVE oil analysis
PRODUCT quality
COMPARATIVE studies
FREE radical scavengers
PHENOL content of food
PLANT extracts
PLANT protein metabolism
PHENOL analysis
ANALYTICAL chemistry techniques
FLAVORING essences
FOOD handling
LEAVES
RESEARCH methodology
MEDICAL cooperation
OINTMENTS
OLIVE
OREGANO
OXIDATION-reduction reaction
OXIDOREDUCTASES
PHENOLS
RESEARCH
TASTE
THYMES
EVALUATION research
Subjects
Details
- Language :
- English
- ISSN :
- 09219668
- Volume :
- 71
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Plant Foods for Human Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 113638416
- Full Text :
- https://doi.org/10.1007/s11130-016-0528-7