Characterization of olive oil produced with a new enzyme processing aid

By carrying out olive oil extraction experiments with three olive varieties (Dritta, Coratina, and Leccino), a new processing cytolase enzyme aid was tested. The oils, obtained with the enzyme adjuvant upon extraction, were characterized (with respect to reference oils) by: (i) relatively higher content of natural antioxidants (free and linked phenols, ortho-diphenols, tocopherols), trans-2-hexenal, total aromatic substances, chlorophyllic pigments, and steroid hydrocarbons; (ii) slightly lower content of aliphatic alcohols, triterpene alcohols, triterpene dialcohols, beta-sitosterol, and total sterols; (iii) slightly higher values of integral color index, resistance to autoxidation, and global quality indices; (iv) lower values of carotenoid color index, alcoholic index and some qualitative ratios, such as trans-2-hexenal/hexanal, trans-2-hexenal/total aroma, campesterol/stigmasterol; and iv) a higher sensory score. Hence, they exhibited better overall qualitative characteristics. The enzyme adjuvant, in addition, led to higher oil extraction outputs.