Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety

Authors

  • M. Benito Universidad de Zaragoza
  • R. Oria Universidad de Zaragoza
  • A. C. Sánchez-Gimeno Universidad de Zaragoza

DOI:

https://doi.org/10.3989/gya.010209

Keywords:

Degradation, Olive, Olive oil, Processing, Quality, Storage

Abstract


The aim of this work was to study how the delay time between harvesting and processing affects the physicochemical and nutritional parameters of Racimilla olive (Olea europaea L.) oil. The physicochemical parameters (titratable acidity, peroxide value, coefficients of specific extinction and pigments content) changed remarkably. The nutritional parameters such as fatty acids profile, total phenols and vitamin E also suffered a change with the delay in processing. Physicochemical and nutritional parameter modifications were detrimental to olive oil quality. In conclusion, a delay in processing after harvesting is not efficient to preserve the physicochemical and nutritional quality of the olive oil from the Racimilla variety.

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Published

2009-09-30

How to Cite

1.
Benito M, Oria R, Sánchez-Gimeno AC. Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety. Grasas aceites [Internet]. 2009Sep.30 [cited 2024Mar.19];60(4):382-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/589

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Research