Izvorni znanstveni članak
Influence of Small Amount of Water Addition in the Extraction Process on the Olive Oil Yield and Phenolic Compounds
Anja Novoselić
; Institute of Agriculture and Tourism, Poreč, Croatia
Dora Klisović
; Institute of Agriculture and Tourism, Poreč, Croatia
Marina Lukić
; Institute of Agriculture and Tourism, Poreč, Croatia
Ivana Horvat
; Institute of Agriculture and Tourism, Poreč, Croatia
Igor Lukić
; Institute of Agriculture and Tourism, Poreč, Croatia
Karolina Brkić Bubola
; Institute of Agriculture and Tourism, Poreč, Croatia
Sažetak
Climate changes have a significant influence on rainfall quantity, on the loss of soil
humidity and consequently loss of water in olive fruit. The loss of fruit moisture could result
in dry olive paste during oil production, which makes extraction of olive oil difficult and
could lead to lower oil yield. Addition of water during the malaxation process is suggested
to overcome this problem, but this could cause a reduction of the phenolic compounds in
obtained oil. The aim of this study was to investigate the effect of the addition of a small
amount of water (5% w/w) in 'Leccino' cv. olive paste during malaxation on the oil yield,
extractability index and oil phenolic profile. The intention was to investigate whether it was
possible to achieve the benefit of improved oil extractability and at the same time preserve the
major proportion of valuable phenolic compounds. The addition of 5% of water to the olive
paste during malaxation had no influence on oil yield and extractability index. On the other
hand, water addition caused an increase in the concentration of total secoiridoids and total
flavonoids, while total simple phenolic compounds decreased. The obtained results pointed
out that even if a small amount of water addition during malaxation had no significant
influence on oil yield and extractability index, the resulting changes in oil phenolic profile
indicated the possibility of a positive influence on its oxidative stability, and consequently
extension of its shelf life.
Ključne riječi
virgin olive oil, water addition, malaxation, oil yield, phenolic compounds
Hrčak ID:
263055
URI
Datum izdavanja:
30.9.2021.
Posjeta: 760 *