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Hot water dipping of olives (Olea europaea) for virgin oil debittering.

Authors
  • García, José M
  • Yousfi, Khaled
  • Oliva, Jesús
  • García-Diaz, M Teresa
  • Pérez-Camino, M Carmen
Type
Published Article
Journal
Journal of agricultural and food chemistry
Publication Date
Oct 19, 2005
Volume
53
Issue
21
Pages
8248–8252
Identifiers
PMID: 16218671
Source
Medline
License
Unknown

Abstract

Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range of temperatures between 60 and 72 degrees C for 3 min. Immediately after treatment, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the temperature used. Fruit heating at > or =60 degrees C for 3 min did not cause significant changes in acidity, UV absorption, peroxide index, and panel test score of the oils obtained but decreased its oxidative stability. Oils extracted from heated fruit showed higher concentrations of chlorophylls and carotenes and lower total phenol content.

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