Ammar Sonda, Zribi Akram, Ben Mansour Amir, Ayadi Mohamed, Abdelhedi Ridha, Bouaziz Mohamed
Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax.
J Oleo Sci. 2014;63(4):311-23. doi: 10.5650/jos.ess13180. Epub 2014 Mar 5.
The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed olive oil was classified as an ordinary virgin olive oil. The analysis of the effect of the processing (two- and three-phases) on the analytical determinations values, revealed statistically significant differences (p<0.05) in some parameters, mainly in oxidative stability, antioxidant activity, total waxes, total phenols, o-diphenols and α-tocopherol contents as well as phenolic composition. The phenolic composition values were higher in the extra-virgin olive oil obtained from the two-phase system than in that obtained from the three-phase processing because it does not require the addition of water to the olive paste. Nevertheless, they were lower in the ordinary virgin olive oil (repassed olive oil) which was obtained by introducing hot water to the wet residues into the centrifugation processing at two-phases, than those in the extra-virgin olive oils obtained from the two- and three-phase processing.
开展本研究是为了确定橄榄油加工过程中使用的不同加工系统对三种Chemlali橄榄油的化学成分、品质和稳定性的影响。在这些橄榄油中，两种被归类为特级初榨橄榄油，第三种名为回榨橄榄油，被归类为普通初榨橄榄油。对加工（两相和三相）对分析测定值的影响进行分析后发现，某些参数存在统计学上的显著差异（p<0.05），主要体现在氧化稳定性、抗氧化活性、总蜡质、总酚、邻二酚和α-生育酚含量以及酚类成分上。两相系统获得的特级初榨橄榄油中的酚类成分值高于三相加工获得的特级初榨橄榄油，因为两相系统不需要向橄榄糊中加水。然而，通过在两相离心加工过程中向湿残渣中引入热水而获得的普通初榨橄榄油（回榨橄榄油）中的酚类成分值低于两相和三相加工获得的特级初榨橄榄油中的酚类成分值。
