Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils
作者： Brigida Jiménez , Araceli Sánchez-Ortiz , Ana Rivas
DOI: 10.1111/IJFS.12592
关键词:
摘要: Summary The main objective of this study was to evaluate the influence malaxation time (Mt) and ripening stage on oil quality phenolic compounds Hojiblanca Picual virgin olive oils. In both varieties oil, content oxidative stability decreased as progressed. The total level tocopherols diminished by up 40% fruit ripened. compositions palmitic, stearic, lignoceric, oleic, linoleic linolenic acids were significantly influenced process. present work shows that an increased Mt promoted increase free acidity (up 13.3%) 11.6%) negatively affected concentration phenols. Further research is required determine stages conditions for all achieve a satisfactory balance between improvement yield composition.
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