Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils
Date
2018-12-25
Authors
Valli, Enrico
Ayyad, Ziad
Garcia-Salas, Patricia
Cevoli, Chiara
Afaneh, Ibrahim Abdullah
Bendini, Alessandra
Toschi, Tullia Gallina
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the
current study, different aliquots of extra virgin olive oils were subjected to filtration with a traditional filter press
or an innovative patented alternative process of clarification by insufflating inert gas such as nitrogen and argon;
all treated samples and, as control unfiltered ones, were stored for one year to evaluate the effects of these
technologies on the quality of oil during shelf-life. Basic quality indexes, diglycerides, phenolics and volatiles, as
well as the sensory characteristics of samples, were determined at 4 month intervals during storage. According to
the volatile compounds, phenolics and sensory analysis, the novel technique had a beneficial effect on the
storage of extra virgin olive oils; accordingly, this process could be exploited by the olive oil industry.
Description
Keywords
Extra virgin olive oil, Filtration, Inert gas clarification, Volatiles, Phenolics, Shelf-life