The effects of processing aids and techniques on olive oil extractability and oil quality índices

E.  Khaleghi; H.  Norozi Moghadam; S.M.H.  Mortazavi

doi:10.3989/gya.0217221

Autores/as

E. Khaleghi Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz https://orcid.org/0000-0003-4979-2478
H. Norozi Moghadam Graduate Master of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz https://orcid.org/0000-0002-8740-2429
S.M.H. Mortazavi Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz https://orcid.org/0000-0002-5310-8926

DOI:

https://doi.org/10.3989/gya.0217221

Palabras clave:

Aceite de oliva, Características cualitativas, Coadyuvantes de elaboración, Perfil de ácidos grasos, Rendimiento de aceite

Resumen

Este estudio se llevó a cabo para investigar los efectos de los coadyuvantes del procesamiento y técnicas, como talco (2 % p/p), carbonato de calcio (2 % p/p), inmersión en agua tibia (45 °C), tratamiento combinado (inmersión en agua tibia + carbonato de calcio al 2%) y control (sin adición de coadyuvante) sobre la extractabilidad y calidad del aceite de oliva ‘Tarom 7’ en un diseño de bloques completos al azar con tres repeticiones. Los resultados mostraron que no hubo diferencias significativas en el contenido de carotenoides, K₂₃₂, perfil de ácidos grasos y el valor de Cox del aceite obtenido de frutos no tratados y tratados con coadyuvantes de procesamiento. El mayor contenido de clorofila (0,84 mg/kg), contenido de fenoles totales (236,94 mg/kg), extractabilidad de la pasta (8,5%) y los valores más bajos de peróxidos (0,32 meqO₂/kg) y K₂₇₀ (0,38) se obtuvieron para el aceite extraído con 2 % de talco. De acuerdo con los resultados, se puede sugerir que el tratamiento con talco al 2% podría tener un efecto positivo sobre la calidad del aceite de oliva y la extractabilidad de la pasta.

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