Hot water dipping of olives (Olea europaea) for virgin oil debittering.
J Agric Food Chem
; 53(21): 8248-52, 2005 Oct 19.
Article
em En
| MEDLINE
| ID: mdl-16218671
ABSTRACT
Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range of temperatures between 60 and 72 degrees C for 3 min. Immediately after treatment, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the temperature used. Fruit heating at > or =60 degrees C for 3 min did not cause significant changes in acidity, UV absorption, peroxide index, and panel test score of the oils obtained but decreased its oxidative stability. Oils extracted from heated fruit showed higher concentrations of chlorophylls and carotenes and lower total phenol content.
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Base de dados:
MEDLINE
Assunto principal:
Paladar
/
Óleos de Plantas
/
Olea
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Manipulação de Alimentos
/
Frutas
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Temperatura Alta
Idioma:
En
Ano de publicação:
2005
Tipo de documento:
Article