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1. The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

Author:
Pollastri, L.,   et al.   ; Ranalli, A.; Contento, S.; Iannucci, E.;     Show all 4 Authors
Source:
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
ISSN:
0950-5423
Subject:
tocopherols; volatile compounds; sensory evaluation; enzymes; olive oil; food processing; beta-carotene; acylglycerols; food composition; color; xanthophylls; chlorophyll; alcohols; phenolic compounds
Abstract:
... The composition of three virgin olive oil varieties (Caroleo, Coratina and Leccino) was investigated after extraction with a new enzyme processing aid called Bioliva. Comparisons with reference oils extracted without using the biological preparation were made. The oils extracted by enzymes showed the following features: (i) higher contents of total phenols, o-diphenols, major free and hydrolysable ...
DOI:
10.1046/j.1365-2621.2003.00632.x