Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety

Autor:	M. Benito, R. Oria, A. C. Sánchez-Gimeno
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2009
Předmět:	degradation olive olive oil processing quality storage Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 60, Iss 4, Pp 382-387 (2009)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.010209
Popis:	The aim of this work was to study how the delay time between harvesting and processing affects the physicochemical and nutritional parameters of Racimilla olive (Olea europaea L.) oil. The physicochemical parameters (titratable acidity, peroxide value, coefficients of specific extinction and pigments content) changed remarkably. The nutritional parameters such as fatty acids profile, total phenols and vitamin E also suffered a change with the delay in processing. Physicochemical and nutritional parameter modifications were detrimental to olive oil quality. In conclusion, a delay in processing after harvesting is not efficient to preserve the physicochemical and nutritional quality of the olive oil from the Racimilla variety.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/776c8e68e4594054b166b95cf2538930 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF