Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils.

• Jukić Špika, Maja ^[1] ; Žanetić, Mirella ^[1] ; Kraljić, Klara ^[2] ; Soldo, Barbara ^[3] ; Ljubenkov, Ivica ^[3] ; Politeo, Olivera ^[4] ; Škevin, Dubravka ^[2]
  1. [1] Inst. for Adriatic Crops and Karst Reclamation
  2. [2] Faculty of Food Technology and Biotechnology, Univ. of Zagreb
  3. [3] Faculty of Science, Univ. of Split
  4. [4] Faculty of Chemical Technology, Dept. of Biochemistry and Food Chemistry, Univ. of Split

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• Localización: Journal of food science, ISSN 0022-1147, Vol. 84, Nº 4, 2019, págs. 877-885
• Idioma: inglés
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• Resumen

  • The quality parameters, a variety of microcomponents, and the sensory characteristics of Oblica and Leccino cv. virgin olive oils (VOOs) were evaluated before and after filtration process adopted in order to estimate the individual varietal compositional changes. The dynamics of the formation of hydrolytic and oxidative changes in unfiltered (UF) and filtered (F) oils was asses by comparing level of free fatty acids (FFA), peroxide value (PV), and spectrophotometric indices periodically during 1 year of oil storage. An analysis of phenolics, tocopherols, and fatty acids was determined by chromatographic (HPLC and GC) and spectrometric methods, oxidative stability by Rancimat method while sensory analyses of obtained olive oils were performed by a trained professional panel. Single monovarietal VOO loses phenols in different rate with the applied filtration. Total secoiridoids decreases significantly in "Oblica" VOOs while no changes in their concentrations were found between unfiltered and filtered "Leccino" oils. Intensity of desired sensory properties decreases with filtration. In "Leccino" VOOs decrease of oxidative stability was more pronounced. After 12 months of storage, filtered "Leccino" VOOs had significantly lower FFA values than observed for the unfiltered counterparts. Further, there were no significant changes in PV and K270 values between unfiltered and filtered oils of both studied varietal oils. Storage time influenced more studied quality parameters than filtration, during which PV of unfiltered oils faster deteriorate. The highest changes between stored and corresponding fresh samples were exhibited in unfiltered "Oblica" VOOs. PRACTICAL APPLICATION: Quality enhancement of olive oil is constantly being done professionally and scientifically. The information provided in this study can be used in the industry of olive oil for improve the phenolic content, oxidative stability, and the sensory quality of virgin olive oils. The findings of stability test could be guidelines for mindful leading of the oil finishing up to bottling.; © 2019 Institute of Food Technologists®.