Dept. of Engineering and Management of the Agricultural, Livestock and Forest Systems, Univ. of Bari, Via Amendola 165/A, 70126 Bari, Italy
J Food Sci. 2010 Apr;75(3):C229-35. doi: 10.1111/j.1750-3841.2010.01516.x.
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 to malaxation for 45 min and extracted by a 3-phase continuous system. A 90-min malaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K(232) and K(270) 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 low MI 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.
This study could represent a helpful tool for oil-makers to improve the marketing of extra-virgin olive oils produced from cultivars with very high phenolic contents, such as Coratina, generally not adequately appreciated by consumers because of their excessive bitterness and pungent taste. These oils, when extracted from whole olives, are generally consumed after a certain period of time (at least 6 mo) during which a decrease in the phenolic content occurs. The results of the present work demonstrate that oils extracted from olives picked at low maturation index can be marketed immediately after production if subjected to stoning and malaxed for a short time. This procedure allows to adjust the phenolic content and to obtain a high flavor and a well-balanced taste.
在 12 个月的储存期内，评估了 Coratina 橄榄的特级初榨橄榄油的质量指数、抗氧化化合物和抗氧化活性。在 2 个不同成熟指数（MI）下采摘的整粒和去石橄榄进行 45 分钟的揉捻，然后通过三相连续系统提取。还对去石橄榄进行了 90 分钟的揉捻试验。监测了以下参数：游离酸度、过氧化物值、K(232)和 K(270)指数、感官特征、总酚含量（TPC）、酚类图谱、生育酚化合物和抗氧化活性（AA）。从 MI 较低的橄榄和去石橄榄中获得的油具有最高的 TPC、AA 和感官评分。12 个月后，所有油仍被归入“特级初榨”类别，而从 MI 最低的整粒橄榄中获得的油由于具有浓郁的水果味和平衡的辛辣味和苦味，具有最佳的感官特性。
本研究可为油制造商提供有用的工具，以提高从具有非常高酚含量的品种（如 Coratina）生产的特级初榨橄榄油的市场推广，由于其过度的苦味和辛辣味，这些油通常不受消费者的青睐。这些油从整粒橄榄中提取出来后，通常要在一定时间（至少 6 个月）后才能消费，在此期间酚类含量会下降。本工作的结果表明，如果对采摘成熟度指数较低的橄榄进行去石和短时间揉捻，这些油可以在生产后立即上市，如果对采摘成熟度指数较低的橄榄进行去石和短时间揉捻，可以立即上市。这样的程序可以调整酚类含量，获得浓郁的风味和平衡的口感。
