Analysis of extra virgin olive oils from stoned olives

Journal of the Science of Food and Agriculture2004Vol. 85(4), pp. 662–670

Citations Over TimeTop 12% of 2004 papers

Nádia Mulinacci, Catia Giaccherini, Marzia Innocenti, Annalisa Romani, Franco Francesco Vincieri, Federico Marotta, Alissa Mattei

Abstract

Abstract This paper focuses on comparing the main chemical characteristics of 16 fresh commercial samples of extra virgin olive oil obtained from four harvest years (1999–2002) and derived from both stoned and whole fruits. The qualitative and quantitative contents of minor polar compounds (MPCs) together with other reference analytical parameters (acidity, peroxides, UV absorption values and Rancimat test) were evaluated. An investigation of the MPCs and oil composition obtained from only stoned olives was also carried out. The acidity values of the oils from stoned fruits were always similar to or lower than those of the corresponding oils from whole fruits. For almost all the samples from stoned olives a better resistance to oxidation was revealed in comparison with the corresponding traditional oils. Five pairs obtained from the 2000 and 2001 harvests showed higher concentrations of both MPCs and hydroxytyrosol derivatives in the oils from stoned fruits, in agreement with their higher Rancimat values. Overall, our findings with regard to acidity values, % hydrolysis, the Rancimat test and the qualitative and quantitative distribution of MPCs suggest a higher antioxidant capacity of the oils from stoned olives. Copyright © 2004 Society of Chemical Industry

Citations Over TimeTop 12% of 2004 papers

Abstract

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