Criado Maria N, Romero Maria P, Motilva Maria J
Department of Food Technology, CeRTA-TPV, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
J Agric Food Chem. 2007 Jul 11;55(14):5681-8. doi: 10.1021/jf070303d. Epub 2007 Jun 19.
The aim of this work was to determine the transfer of the chloroplast pigment fractions during the virgin olive oil extraction process, in relation to different factors: the ripening stage of the olive fruits, the irrigation water applied to the olive tree, and the addition of natural microtalc (NMT) during the oil extraction process. Results showed that the percentage of chloroplast pigments transferred from the olive paste to the oil increases with the ripening of the olive fruit (raw material). An excess of the water irrigation applied to the olive tree shows a reduction in the biosynthesis of chloroplast pigments in olive fruits, which is reflected in a low concentration in the virgin oils. Furthermore, the percentage of pigment transfer from the olive paste to the oil during the extraction process is reduced by irrigation, mainly of the chlorophyll fraction. The addition of NMT during the malaxation step produced an increase in the percentage of the total pigments transferred from the olive paste to the oil, in relation to nonaddition.
这项工作的目的是确定初榨橄榄油提取过程中叶绿体色素组分的转移情况，这与不同因素有关：橄榄果实的成熟阶段、施加给橄榄树的灌溉水以及在油提取过程中添加天然滑石粉（NMT）。结果表明，从橄榄糊转移到油中的叶绿体色素百分比随着橄榄果实（原材料）的成熟而增加。施加给橄榄树的过量灌溉水会导致橄榄果实中叶绿体色素的生物合成减少，这反映在初榨油中的浓度较低。此外，灌溉会降低提取过程中从橄榄糊转移到油中的色素百分比，主要是叶绿素组分。与不添加相比，在搅拌步骤中添加NMT会使从橄榄糊转移到油中的总色素百分比增加。
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