Grasas y Aceites, Vol 50, No 6 (1999)

Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

G. Lercker
Istituto di Industrie Agrarie, Universitá degli Studi di Bologna, Italy

N. Frega
Dip. di Biotecnologie Agrarie ed Ambientali, Universitá degli Studi di Ancona, Italy

R. Bocci
D.I.S.T.A.M., Sez. di Industrie e Tecnologie Alimentan, Universitá degli Studi di Firenze, Italy

M. Mozzon
Dip. di Biotecnologie Agrarie ed Ambientali, Universitá degli Studi di Ancona, Italy


Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation.


Crushing; Oil-olive paste separation; Olive; Oxidative stability; Paste kneading; Virgin olive oil.

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Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)

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