Olive oil of Tonda Iblea variety growing in the province of Reggio Calabria (Italy) was investigated. The so called traditional-discontinuous system by means of grindstone mill and pressure of the olive paste was compared with the so called modern-continuous system by means of hammer crusher and centrifugation of the olive paste. Acidity, peroxide number, spectrophotometric indices in the UV, total phenols by spectrophotometry, Rancimat index, chlorophills, carotenes, color indices, sensory analysis, aliphatic alcohols, terpenic alcohols, sterols, fatty acids, waxes and phenols by HPLC were determined. No differences were found about fatty acids. Differences were found about acidity, peroxide number, spectrophotometric indices in the UV, total phenols by spectrophotometry, Rancimat index, chlorophills, carotenes, color indices, aliphatic alcohols, terpenic alcohols, sterols, waxes and phenols by HPLC. All parameters were closed in the limits for extra virgin olive oil edited by the European Communities (EC) and by the International Olive Oil Council (IOOC).
È stato studiato l’olio di oliva prodotto dalla varietà Tonda Iblea coltivata in provincia di Reggio Calabria. Il cosiddetto sistema tradizionalediscontinuo costituito da frangitore a molazze e pressa è stato confrontato con il cosiddetto sistema moderno-continuo costituito da frangitore a martelli e decanter centrifugo. Sono stati determinati l’acidità, il numero di perossidi, gli indici spettrofotometrici, i fenoli totali allo spettrofotometro, l’indice Rancimat, le clorofille, i caroteni, gli indici di colore, gli alcoli alifatici, gli alcoli terpenici, gli steroli, gli acidi grassi, le cere e i fenoli per HPLC. Non sono state rilevate differenze a carico degli acidi grassi. Differenze sono emerse a carico di acidità, numero di perossidi, indici spettrofotometrici, fenoli totali allo spettrofotometro, indice Rancimat, clorofille, caroteni, indici di colore, alcoli alifatici alcoli terpenici, steroli, cere e fenoli per HPLC. Tutti i parametri riscontrati rientrano nei limiti editi dalle Comunità Europee (CE) e dal Consiglio Oleicolo Internazionale (COI), per gli oli extra vergini di oliva
Caratterizzazione dell'olio di oliva della cv. Tonda Iblea coltivata in provincia di Reggio Calabria, in funzione di due tecnologie di trasformazione / Giuffre', Angelo Maria. - In: LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE. - ISSN 0035-6808. - 82:3(2005), pp. 135-141.
Caratterizzazione dell'olio di oliva della cv. Tonda Iblea coltivata in provincia di Reggio Calabria, in funzione di due tecnologie di trasformazione
Giuffrè Angelo Maria
2005-01-01
Abstract
Olive oil of Tonda Iblea variety growing in the province of Reggio Calabria (Italy) was investigated. The so called traditional-discontinuous system by means of grindstone mill and pressure of the olive paste was compared with the so called modern-continuous system by means of hammer crusher and centrifugation of the olive paste. Acidity, peroxide number, spectrophotometric indices in the UV, total phenols by spectrophotometry, Rancimat index, chlorophills, carotenes, color indices, sensory analysis, aliphatic alcohols, terpenic alcohols, sterols, fatty acids, waxes and phenols by HPLC were determined. No differences were found about fatty acids. Differences were found about acidity, peroxide number, spectrophotometric indices in the UV, total phenols by spectrophotometry, Rancimat index, chlorophills, carotenes, color indices, aliphatic alcohols, terpenic alcohols, sterols, waxes and phenols by HPLC. All parameters were closed in the limits for extra virgin olive oil edited by the European Communities (EC) and by the International Olive Oil Council (IOOC).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.