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

Ranalli, A., Pollastri, L., Contento, S., Iannucci, E.
International journal of food science & technology 2003 v.38 no.1 pp. 17-27
tocopherols, volatile compounds, sensory evaluation, enzymes, olive oil, food processing, beta-carotene, acylglycerols, food composition, color, xanthophylls, chlorophyll, alcohols, phenolic compounds
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 phenols, tocopherols, chlorophylls, pheophytins (Mg-free chlorophyll derivatives), beta-carotene, major xanthophylls (lutein, violaxanthin and neoxanthin), agreeable volatiles, long-chain aliphatic alcohols and superior triterpene alcohols; (ii) lower contents of disagreeable volatiles; (iii) higher sensory scoring and resistance to autoxidation; (iv) higher values of Naudet's integral colour index, carotenoid colour index, chroma and 1,2-diglycerides/1,3-diglycerides ratio and (v) lower values of lightness. These findings suggested that the oil's analytical pattern was meaningfully improved following this novel enzyme treatment.