Abstract

Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage.Whole and stoned olives, picked at 2 different maturation index (MI), were submitted tomalaxation for 45min and extracted by a 3-phase continuous system. A 90-minmalaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K232 and K270 indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at lowMI and by stoned olives. After 12 mo, all the oils were still included into the “extra-virgin” category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes.

Autore Pugliese

• Gambacorta Giuseppe , Faccia Michele

Tutti gli autori

• GAMBACORTA G.;FACCIA M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2010

ISSN

0022-1147

ISBN

Non Disponibile

Numero di citazioni Wos

19

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

30

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile