Analytical Quality and Genuineness of Enzyme‐extracted Virgin Olive Oil

Abstract

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.

Characterization of different olive pulp and kernel oils

“…These data were in good agreement with the codex fatty acid range (Codex Alimentarius, 2003) with some minor exceptions that could be due to the harvest year, cultivar classification, and genetic factors (Gurdeniz et al, 2008;Inglese et al, 1996;Ranalli et al, 1997Ranalli et al, , 2003.…”

Addition of enzymes complex during olive oil extraction improves oil recovery and bioactivity of Western Australian Frantoio olive oil

“…In particular, oil recovery of Sample VH was significantly increased by 41% ( P < 0.001) when compared to the Control. Similar observations have also been reported by other researchers using the Dritta , Coratina , Leccino , Caroleo varieties of olives grown in Italy and Spain (Ranalli & De Mattia, 1997; Ranalli et al. , 1999, 2003a,b).…”

“…However, such information is not widely available, especially for Australian Frantoio olives, one of the most extensively grown olive cultivars in Western Australia for olive oil production because of its high oil yield (Taylor & Burt, 2007). From the limited amount of study conducted in this area, it appears that a combination of enzymes could act better than a single enzyme in breaking down the layers of olive cell wall constituted of pectin, cellulose and hemicelluloses (Ranalli & De Mattia, 1997;Ranalli et al, 1999Ranalli et al, , 2003a. Further study is necessary to understand the phenomenon, particularly on the quality of Australian oil extracted with enzymes complex.…”

Laboratory‐scale optimization of olive oil extraction: Simultaneous addition of enzymes and microtalc improves the yield

“…The effect on olive extractability and olive oil characteristics resulting from the simultaneous addition of microtalc and enzymes has never been studied. However, several studies on the effect of each one of these adjuvants on olive oil extraction yield have been published . Thus, the aim of this study was (i) to optimize the operation conditions of the laboratory‐scale Abencor olive oil extractor system, in the absence of processing aids and (ii) to evaluate the combined effect of adding natural microtalc and a commercial enzyme preparation on the extraction yield, quality, and composition of the olive oils extracted from two Portuguese olive cultivars (“Cobrançosa” and “Galega Vulgar”).…”

“…Enzyme preparations are used as processing aids in several food industries. In olive oil technology, several promising studies were performed with the addition of blends of hemicellulases, cellulases, and pectinases [4][5][6][14][15][16][17][18]. However, at the moment, the addition of adjuvants with biochemical action is not allowed by the EU legislation (Regulation EC No.…”