Influence of Filtration on Composition of Olive Oils

Bubola, Karolina Brkić; Koprivnjak, Olivera

doi:10.1016/b978-0-12-404699-3.00031-7

Cited by 4 publications

(4 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…e aim of filtration is eliminate these to increase oil shelf-life. Several changes in the oil composition can occur during filtration, such as changes in the phenol and volatile compound content or the color of the oil [18,19]. Natural sedimentation is more favorable than filtration in delaying the oxidative deterioration of oil; nevertheless, filtration provides a more stable sensory profile than do sedimentation and decantation [20].…”

Section: Introductionmentioning

confidence: 99%

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Vidal

Alcalá

Torres

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

Centrifugation, storage, and filtration of olive oil were evaluated in an oil mill to determine their effect on the final quality of virgin olive oil. The main functions of these processes are to clarify the olive oil by removing water, solids, and other possible suspended particles. Although some changes were detected in the oil quality parameters after these processes, all the samples were extra virgin olive oil. The phenolic and volatile compound content of the olive oil was influenced by vertical centrifugation processing. Significantly, vertical centrifugation led to a 53% reduction in ethanol content. Oil storage before filtration resulted in a significant increase of around 30% in the peroxide index, while the antioxidant capacity decreased by 78%. Comparison of the results for filtered and unfiltered oil samples revealed that the most significant change was the reduction in the photosynthetic pigment content, with a decrease of around 50% in chlorophyll. Due of all this, the conditions applied in vertical centrifugation and the time of storage of the olive oils should be further controlled, enabling cleaning and decantation but avoiding the reduction of the antioxidant capacity and the content of phenolics compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Vidal

Alcalá

Torres

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Immediately after extraction, the virgin olive oil contains particles of olive fruit and vegetable water, which could deteriorate its quality (7). To stabilize the product prior to bottling and selling on the market and to diminish its sensory deterioration during storage, oil clarification is commonly applied.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Bubola

Lukic

Lukić

et al. 2019

Food technol. biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.

show abstract

“…The filtration procedure is most often carried out as a final step of the CPO elaboration process and is one of the commonly used stabilization processes for cold-pressed oils [25,26]. The downside of this oil clarification method is the possible loss of valuable CPO components such as phenols and carotenoids, and also changes in the color of the oil [27]. According to the literature, natural sedimentation followed by decantation can be more favorable than filtration in delaying oxidative deterioration and minimizing the loss of the healthy components of the oil [24].…”

Section: Introductionmentioning

confidence: 99%

Effects of Centrifugation on the Oxidative Stability and Antioxidant Profile of Cold-Pressed Rapeseed Oil during Storage

Dordevic,

Gablo,

Dordevic Janickova

et al. 2023

Processes

View full text Add to dashboard Cite

The recognition and growing consumption of cold-pressed rapeseed oil (CPRO) is due to by its unique, health-promoting properties; it is a rich source of omega-3 fatty acids and antioxidants. Nevertheless, the high content of unsaturated fatty acids and plant tissue particles makes CPRO more susceptible to oxidation. These pro-oxidant plant particles can be eliminated via centrifugation, thus improving the quality and stability of CPRO. Therefore, we aimed to determine whether the clarification of CPRO via centrifugation affects its quality parameters, pigment and phenolic profile, and antioxidant properties. These characteristics were analyzed and compared between centrifuged CPRO and CPRO clarified via natural decantation. Changes were monitored for 6 months of oil storage at 22 °C. Based on the results, no changes in the oxidation profile were found between centrifuged CPRO and decantated CPRO. When the storage is longer than 1 month, centrifugation is more beneficial with regard to delaying hydrolytic deterioration, while decantation provides slightly better pigment and polyphenol profiles. We did not observe that centrifugation improved the oil’s antioxidant properties. Further research should be continued to establish the effects of centrifugation on CPRO quality, including parameters such as rapeseed quality, maturity degree, varieties, and stricter storage conditions.

show abstract

Influence of Filtration on Composition of Olive Oils

Cited by 4 publications

References 34 publications

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Effects of Centrifugation on the Oxidative Stability and Antioxidant Profile of Cold-Pressed Rapeseed Oil during Storage

Contact Info

Product

Resources

About