Influence of the extraction process on dissolved oxygen in olive oil |
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| Authors: | Alessandro Parenti Paolo Spugnoli Piernicola Masella Luca Calamai |
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| Affiliation: | 1. Dipartimento di Ingegneria Agraria e Forestale, Facoltà di Agraria, Università degli Studi di Firenze, Florence, Italy;2. Dipartimento di Scienza del Suolo e Nutrizione della Pianta, Facoltà di Agraria, Università degli Studi di Firenze, Florence, Italy |
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| Abstract: | The influence of the olive oil processing steps [paste malaxation (PM), decanter centrifugation (DC), and vertical centrifugation (VC)] on the dissolved oxygen (DO) concentration in virgin olive oil (VOO) right after production was investigated at industrial plant scale for two successive years. The influence of this parameter on quality decay during shelf life, assessed by peroxide value (PV) analysis, was also monitored. The VC step showed the higher oxygenation effect (50% increase in comparison to the control), and a good linear regression (r2 = 0.83) was found between the initial DO concentration and the PV after 2 days. An 18‐months shelf life test, performed on VOO sampled before and after the VC, indicated the slowest decay kinetics in the oils with the lower initial DO concentration, i.e. the non‐centrifuged oils. |
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| Keywords: | Dissolved oxygen extraction peroxide value shelf life olive oil |
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