Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits

We investigated the influence of technology, storage and exposure on quality parameters, minor components, oxidative stability and antioxidant activity in two extra virgin olive oils of Bosana cv, obtained from whole (WO) and de-stoned fruits (DO), processed with a two-phase decanter. DO oils showed great stability and, consequently, had a longer shelf-life than WO oils. During storage, the former maintained lower values of free acidity, higher values of chlorophylls, carotenoids and a-tocopherol, longer oxidative stability and higher antioxidant activity than the latter. Peroxide indices were not significantly different between the two oils, while spectrophotometric indices, during storage, increased more in DO oils than in WO oils. The total phenol content behaviour patterns during storage were very similar in both oil samples, with a higher value in WO oils. Exposure to light significantly decreased the chlorophylls, carotenoid, phenol, a-tocopherol and stability values, as expected, but antioxidant activity was not influenced by exposure conditions.

E' stata studiata l'influenza della tecnologia, del tempo di conservazione e della esposizione alla luce sui parametri qualitativi di due oli extra vergini ottenuti da olive denocciolate (DO) o intere (WO) della varietà Bosana ed estratti con decanter a due fasi. Gli oli denocciolati hanno evidenziato una maggiore stabilità e conseguentemente una migliore shelf life.