Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

dc.contributor.authorValli, Enrico
dc.contributor.authorAyyad, Ziad
dc.contributor.authorGarcia-Salas, Patricia
dc.contributor.authorCevoli, Chiara
dc.contributor.authorAfaneh, Ibrahim Abdullah
dc.contributor.authorBendini, Alessandra
dc.contributor.authorToschi, Tullia Gallina
dc.date.accessioned2019-01-30T07:28:06Z
dc.date.available2019-01-30T07:28:06Z
dc.date.issued2018-12-25
dc.description.abstractFiltration 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.en_US
dc.identifier.issn0963-9969
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/4630
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectExtra virgin olive oilen_US
dc.subjectFiltrationen_US
dc.subjectInert gas clarificationen_US
dc.subjectVolatilesen_US
dc.subjectPhenolicsen_US
dc.subjectShelf-lifeen_US
dc.titleInfluence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oilsen_US
dc.typeArticleen_US
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