Influences of using enzymatic complexes in the second centrifugation of olive paste
DOI:
https://doi.org/10.3989/gya.2006.v57.i3.52Keywords:
Enzymes, Oil mill, Olive oil, Second centrifugationAbstract
Virgin olive oil is a natural fruit juice that conserves the flavor, aroma, vitamins and all the properties of the fruit from which it comes, being, in addition, the only vegetal oil that can be consumed as “virgin” or completely unrefined.
The extraction of the juice from the olive is carried out exclusively by mechanical means in the first centrifugation step, in order to obtain directly consumable virgin olive oil. The use of enzymatic complexes in the process of a second centrifugation step has been contemplated in order to obtain a greater yield of refinable virgin oil.
With this work, we attempt to demonstrate an increase in the yield of oil extraction with the use of an enzymatic complex in the second centrifugation and to confirm that its use does not affect the quality of the oils obtained
Downloads
References
Mínguez-Mosquera, M., Gallardo-Guerrero, L., Roca, M. (2002) Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling. JAOCS 79, 93-99. doi:10.1007/s11746-002-0440-7
Ranalli, A., Lucera, L., Contento, S., Simone, N., Del Re, P. (2004). Bioactive constituents, flavors and aromas of virgin olive oils obtained by processing olives with a natural enzyme extract. Eur. J. Lipid Sci. Technol. 106, 187-197. doi:10.1002/ejlt.200300863
Silvia A., Camperi-Roque A. (1996).Enzimas usadas en los procesos de la industria alimentaria. Ciencia Hoy. Revista de Divulgación Científica y Tecnológica. Volumen 6-Nº 33-1996.
Sineiro, J., Domínguez, H., Núñez, M.J. (1998) Influencia del tratamiento enzimático en la calidad de aceites vegetales. Grasas y Aceites 49, 191-202.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
