Grasas y Aceites, Vol 59, No 3 (2008)

Analytical characteristics of olive oils produced by two different extraction techniques, in Portuguese olive variety ‘Galega Vulgar’


https://doi.org/10.3989/gya.2008.v59.i3.517

Luís Vaz-Freire
Departamento de Fitotecnia, Instituto de Ciências Agrárias e Mediterrânicas, Universidade de Évora, Portugal

José Manuel J. Gouveia
Departamento de Agro-Indústrias e Agronomia Tropical, Instituto de Agronomia Universidade Técnica de Lisboa, Portugal

Ana Maria Costa Freitas
Departamento de Fitotecnia, Instituto de Ciências Agrárias e Mediterrânicas, Universidade de Évora, Portugal

Abstract


A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante category.

Keywords


Extraction technique; ‘Galega Vulgar’; Olive oil; Technology

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