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
Citation