Ferro Miguel D, Cabrita Maria João, Herrera José M, Duarte Maria F
Alentejo Biotechnology Center for Agriculture and Agro-Food (CEBAL)/Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal.
MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, CEBAL, 7801-908 Beja, Portugal.
Foods. 2023 Jan 13;12(2):380. doi: 10.3390/foods12020380.
The establishment of operation protocols for olive oil (OO) extraction at non-industrial scale is crucial for research purposes. Thus, the present study proposes a simple and cost-effective method for OO extraction at the laboratory scale (LS) level. To validate the proposed methodology, industrial OO extraction (IS) was performed in parallel, using the same cultivars ‘Galega vulgar’ (GV), ‘Cobrançosa’ (COB) and ‘Arbequina’ (ARB) collected from the same orchards, within the same period. Obtained results showed highest extractability for COB and ARB, of about 53%, while GAL showed 50%. All produced OO showed values lower than the regulated limits for the physicochemical parameters (acidity, K232, K268 and ΔK), classifying them as extra virgin OO (EVOO). Highest total phenolic content was observed for COB, with no significant differences (p-value > 0.05) between extraction methods. Regarding fatty acid composition, oleic acid (C18:1) showed the lowest percentage for ARB, with about 66% and 68%, for LS and IS, respectively, and the highest for GV with about 72% for both LS and IS. Furthermore, all samples from both extraction methods were compared to the European Community Regulation, with fatty acid composition within the regulated levels for EVOO. This work showed promising results regarding extraction yields and OO extractability, as well as its quality parameters.
建立非工业规模的橄榄油（OO）提取操作方案对于研究目的至关重要。因此，本研究提出了一种在实验室规模（LS）水平上简单且经济高效的OO提取方法。为了验证所提出的方法，同时进行了工业OO提取（IS），使用在同一时期从同一果园收集的相同品种‘Galega vulgar’（GV）、‘Cobrançosa’（COB）和‘Arbequina’（ARB）。获得的结果表明，COB和ARB的提取率最高，约为53%，而GAL为50%。所有生产的OO的理化参数（酸度、K232、K268和ΔK）值均低于规定限值，将它们归类为特级初榨橄榄油（EVOO）。COB的总酚含量最高，提取方法之间无显著差异（p值>0.05）。关于脂肪酸组成，油酸（C18:1）在ARB中的百分比最低，LS和IS分别约为66%和68%，在GV中最高，LS和IS均约为72%。此外，将两种提取方法的所有样品与欧盟法规进行比较，脂肪酸组成在EVOO的规定水平内。这项工作在提取产量、OO提取率及其质量参数方面显示出了有前景的结果。
