Modulation of olive oil quality using NaCl as extraction coadjuvant

被引：16

作者：

Perez, Ana G. ^{[1
]}

Romero, Carmen ^{[1
]}

Yousfi, Khaled ^{[1
]}

Garcia, Jose M. ^{[1
]}

机构：

[1] Inst Grasa CSIC, Dept Fisiol & Tecnol Prod Vegetales, Seville 41012, Spain

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2008年 / 85卷 / 07期

关键词：

Olea europaea; olive oil; quality; phenolic compounds; pigments; aroma; stability;

D O I：

10.1007/s11746-008-1252-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The use of four concentrations of common salt (NaCl) used as coadjuvant for the extraction of virgin olive oil has been tested on a laboratory scale and the quality attributes of the oils obtained were compared to those obtained with talc as coadjuvant. The oils extracted from Picual fruits after NaCl addition were not significantly affected in terms of the physicochemical requirements established for extra virgin olive oil, the best level of quality of this produce. Addition of NaCl during the extraction process was positively correlated with the presence of o-diphenol compounds and the stability of the oils obtained. Moreover the use of NaCl resulted in a significant increase in contents of pigments (beta-carotene, lutein and chlorophylls a and b) and volatile compounds in the oils.

引用

页码：685 / 691

页数：7

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