No abstract

Virgin olive oils extracted with an enzyme complex were characterized with respect to the control oils by: (1) higher contents of major individual phenols (free ϩ ϩ ϩ ϩ ϩ aglycons), o-diphenols, total phenols, tocopherols, pleasant volatiles (including those from lipoxygenase pathway), green (chlorophylls and pheophytins) and yellow (carotenoids) lipochromes, higher aliphatic and triterpene alcohols, phytol, citrostadienol, triterpene dialcohols, and steroids; (2) lower contents of unpleasant volatiles and waxes; (3) higher values of chroma, integral color index, and 1,2-diglycerides/1,3-diglycerides ratio; (4) higher sensory, bitter, spicy, and green fruit scorings; and (5) lower values of lightness and turbidity. The organophosphorus pesticide residues were usually not detected in the oils produced with or without enzyme.

The effects of three new enzyme processing aids, Cytolase o, Maxoliva and Bioliva, were investigated during mechanical olive oil extraction experiments. Three major olive varieties, Dritta, Caroleo and Coratina were processed with a pressing system. Reference extractions, without using the enzyme preparations, were also carried out. All three enzyme formulations increased both yields and quality level of oil (because of higher contents of natural antioxidants, volatiles, tocopherols and other key unsaponifiable components). Flavor, aroma and shelf‐life were affected positively. The effects of Cytolase O and Maxoliva enzyme preparations were statistically (P 0.05) but in general not substantially much more significant than those of Bioliva preparation. The qualitative and quantitative results achieved lead us to propose that the use of these enzyme formulations be officially recognized in olive‐producing countries throughout the world. This will allow the yields and the qualitative standard of the product to be significantly improved.