Nucciarelli Davide, García-González Diego L, Veneziani Gianluca, Urbani Stefania, Daidone Luigi, Esposto Sonia, Taticchi Agnese, Selvaggini Roberto, Servili Maurizio
Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
Instituto de la Grasa (CSIC), Ctra. Utrera, km 1, Edif. 46, 41013 Sevilla, Spain.
Foods. 2024 Sep 26;13(19):3073. doi: 10.3390/foods13193073.
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions that can affect their activities. Coratina and Peranzana cultivars were processed to assess the influence of different technologies for fruit breaking (crushing and stoning) with and without controlled oxygen addition during this critical phase. The study of volatile compounds revealed that the enzymes that are responsible for their genesis during the technological process were significantly affected by oxygen addition in both the systems of fruit crushing. The results from the stoning technology proved that the quality improvement was a consequence of the prevention of the seed breaking and the oxidation catalyzed by the olive stone enzymes. In Peranzana EVOOs, it was possible to increase the aldehyde concentration up to 97% using stoning technology with a 0.2 L/min oxygen addition compared with traditional crushing. At the same time, non-significant reductions in phenolic compounds were detected when comparing crushing and stoning with and without the addition of oxygen, and similar trends were observed for the two studied cultivars. The sensory analyses confirmed the differences in phenolic and volatile composition detected in the EVOO samples.
特级初榨橄榄油（EVOO）提取工艺的改进涉及对橄榄果实内源性酶的妥善管理以及所有可能影响其活性的工艺条件。对科拉蒂纳（Coratina）和佩兰扎纳（Peranzana）品种进行加工，以评估在这个关键阶段，不同果实破碎技术（压榨和去核）在添加和不添加受控氧气情况下的影响。挥发性化合物的研究表明，在两种果实压榨系统中，工艺过程中负责其生成的酶受到氧气添加的显著影响。去核技术的结果证明，品质的提高是防止种子破碎以及橄榄核酶催化氧化的结果。在佩兰扎纳特级初榨橄榄油中，与传统压榨相比，采用添加0.2升/分钟氧气的去核技术，醛浓度可提高至97%。同时，在比较添加和不添加氧气的压榨与去核时，未检测到酚类化合物有显著减少，两个研究品种呈现相似趋势。感官分析证实了特级初榨橄榄油样品中检测到的酚类和挥发性成分的差异。
