Caponio Francesco, Monteleone Julieta I, Martellini Giovanni, Summo Carmine, Paradiso Vito M, Pasqualone Antonella
University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit.
J Oleo Sci. 2014;63(11):1125-32. doi: 10.5650/jos.ess14134. Epub 2014 Oct 7.
An experimental investigation was carried out with the aim to evaluate the effect of talc on the extraction yield and quality of extra virgin olive oils from Coratina olives after production and during storage. A significant effect of talc, added in the malaxer, on both yield and oil quality was observed. The addition of 1% talc lead to a 15% decrease of the residual oil in the olive-pomace, while higher amounts of talc did not determine further significant variations. The use of talc caused also a significant decrease of the peroxide value and tocopherols and a significant increase of carotenoids, chlorophylls, phenols, antioxidant activity and K270, while no influence was detected on free fatty acids and K232. Finally, during storage the differences among the oils were maintained as immediately after their production, with the exception of chlorophylls.
进行了一项实验研究，旨在评估滑石粉对科拉蒂纳橄榄生产后及储存期间特级初榨橄榄油的提取率和品质的影响。观察到在搅拌机中添加滑石粉对产量和油质均有显著影响。添加1%的滑石粉可使橄榄果渣中的残油减少15%，而滑石粉用量增加并未导致进一步的显著变化。使用滑石粉还导致过氧化值和生育酚显著降低，类胡萝卜素、叶绿素、酚类、抗氧化活性和K270显著增加，而对游离脂肪酸和K232未检测到影响。最后，在储存期间，除叶绿素外，各油之间的差异与生产后立即观察到的相同。
