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Título: | Reduction of oil bitterness by heating of olive (Olea europaea) fruits |
Autor: | García Martos, José M. CSIC ORCID ; Yousfi, Khaled CSIC; Mateos, Raquel CSIC ORCID ; Olmo, Manuel CSIC ORCID; Cert, Arturo CSIC | Fecha de publicación: | 2001 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 49(9): 4231-4235 (2001) | Resumen: | Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at the green mature stage of ripening, were heated at 30, 40, 45, and 50 °C during 24 h and at 40 °C during 24, 48, and 72 h, respectively. Just after treatments, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruit heating at ≤40 °C during 24 h did not produce significant changes of acidity, UV absorption, peroxide index, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 °C and heating at >40 °C yielded oils with less oxidative stability. Oils obtained from olives heated at ≥40 °C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a good correlation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found. | Versión del editor: | https://doi.org/10.1021/jf001302n | URI: | http://hdl.handle.net/10261/243705 | DOI: | 10.1021/jf001302n | ISSN: | 0021-8561 |
Aparece en las colecciones: | (IG) Artículos |
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