The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil

• Published in: Food chemistry Vol. 78; no. 2; pp. 207 - 211
• Main Authors: Gimeno, E., Castellote, A.I., Lamuela-Raventós, R.M., De la Torre, M.C., López-Sabater, M.C.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-08-2002; Elsevier
• Subjects: absorption; acidity; alpha-tocopherol; Antioxidant compounds; beta-carotene; Biological and medical sciences; centrifugation; Extraction method; Fat industries; fatty acid composition; Food industries; Fundamental and applied biological sciences. Psychology; harvesting; lipid content; olives; peroxide value; phenolic compounds; Phenols; Quality; Ripening; ultraviolet radiation; Virgin olive oil; α-tocopherol; β-carotene; Ripening; Virgin olive oil; Extraction method; Quality; Antioxidant compounds; Phenols; β-carotene; α-tocopherol; Fruit; Physical dressing; Centrifuging; Extraction process; Harvesting date; α-Tocopherol; Vegetable oil; Olive oil; Edible oil; Antioxidant; Olive; Chemical composition; Betacarotene
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(01)00399-5

We studied the effects of harvesting and two processing systems (two-phase centrifugation and three-phase centrifugation) on olive oil quality. Oils extracted from high quality olives do not differ in free acidity, peroxide value and ultraviolet light absorption. Nor was the fatty acid composition affected. However, the antioxidant content of the oil was higher from green olives than from ripe olives. On the other hand, we determined that neither extraction method affects the presence of α-tocopherol and β-carotene, however, the phenolic content is higher in the two-phase method due to the addition of lukewarm water that is used to dilute the olive paste.