Reduction of oil bitterness by heating of olive (Olea europaea) fruits

被引:73
作者
García, JM [1 ]
Yousfi, K [1 ]
Mateos, R [1 ]
Olmo, M [1 ]
Cert, A [1 ]
机构
[1] CSIC, Inst Grasa, Dept Fisiol & Tecnol Prod Vegetales, Seville 41012, Spain
关键词
Olea europaea; postharvest; olive oil bitterness; olive thermal treatment;
D O I
10.1021/jf001302n
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 degreesC during 24 h and at 40 degreesC 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 less than or equal to 40 degreesC 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 degreesC and heating at > 40 degreesC yielded oils with less oxidative stability. Oils obtained from olives heated at greater than or equal to 40 degreesC 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.
引用
收藏
页码:4231 / 4235
页数:5
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