| Abstract: | Theee olive varieties ( Leccino , Coratina and Dritta ) were processed using the percolation–centrifugation system with a new olive enzyme processing aid, 'Cytolase 0'. The enzyme adjuvant led to oils characterized (with respect to reference oils) mostly by: (i) higher contents of total phenols, o -diphenols, tyrosol- and hydroxytyrosol-aglycones, tocopherols, trans -2-hexenal and other pleasant aromatic volatile compounds, and triterpene alcohols; (ii) higher values of oxidative stability and carotenoid colour index; (iii) higher ratios of 1,2-diglycerides/1,3-diglycerides, campesterol/stigmasterol, trans -2-hexenal/hexanal, and trans -2-hexenal/total aroma; (iv) lower values of turbidity; (v) similar values of acidity, peroxide index, carbonyl index, UV (ultraviolet) spectrophotometric indices and alcoholic index; (vi) similar contents of saturated fatty acids, unsaturated fatty acids, triglycerides, diglycerides, sterols, and green lipochromes; and (vii) similar sensory score. Stigmastadienes, trans -oleic, trans -linoleic, and trans -linolenic acid isomers were not detected. Hence, the enzyme adjuvant produced better qualitative characteristics and higher extraction outputs. |
