Stoning olives has been proposed as an alternative to crushing the whole fruit during the oil extraction process. Seven pairs of oils obtained from stoned and non stoned olives from five different cultivars were evaluated to determine the effect of the proposed technology on oil quality. The main organoleptic and physico-chemical parameters as well as resistance to oxidation showed no obvious influence of stoning on oil quality. Chemometric analysis of the data showed the oils grouped according to genetics (cultivar) more than to technology. Lipoxygenase activity in the paste from whole and stoned olives showed no effect due to the technology. Furthermore, the stone does not contribute significantly to increasing the lipoxygenase activity in the olive paste.
Effect of fruit stoning on olive oil quality
Patumi M;
2003
Abstract
Stoning olives has been proposed as an alternative to crushing the whole fruit during the oil extraction process. Seven pairs of oils obtained from stoned and non stoned olives from five different cultivars were evaluated to determine the effect of the proposed technology on oil quality. The main organoleptic and physico-chemical parameters as well as resistance to oxidation showed no obvious influence of stoning on oil quality. Chemometric analysis of the data showed the oils grouped according to genetics (cultivar) more than to technology. Lipoxygenase activity in the paste from whole and stoned olives showed no effect due to the technology. Furthermore, the stone does not contribute significantly to increasing the lipoxygenase activity in the olive paste.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
