Reduction of oil bitterness by heating of olive (Olea europaea) fruits |
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| Authors: | García J M Yousfi K Mateos R Olmo M Cert A |
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| Institution: | Instituto de la Grasa (CSIC), Departamento de Fisiología y Tecnología de Productos Vegetales, Avenida Padre García Tejero 4, 41012 Sevilla, Spain. jmgarcia@cica.es |
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| Abstract: | Olives (Olea europaea) of the Manzanilla and Verdial varieties, harvested at the green mature stage of ripening, were heated at 30, 40, 45, and 50 degrees C during 24 h and at 40 degrees C during 24, 48, and 72 h, respectively. Just after treatments, oils were physically extracted from the olives. Olive heating promotes a reduction of oil bitterness in direct relationship to the time and temperature used. Fruit heating at < or =40 degrees C during 24 h did not produce significant changes of acidity, UV absorption, peroxide index, panel test score, or oxidative stability of the obtained oils. Both longer treatments at 40 degrees C and heating at >40 degrees C yielded oils with less oxidative stability. Oils obtained from olives heated at > or =40 degrees C showed higher concentrations of chlorophylls and carotenes. For each olive variety, a good correlation between oil bitterness and content of hydroxytyrosol secoiridoid derivatives was found. |
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