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Advisor(s)
Abstract(s)
At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect
of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arbequina olives, on the
oils’ chemical-sensory quality, was evaluated. Despite the extra virgin olive oil classification, compared with the
water incorporation (1.2–6.2%), extraction without water addition resulted into oils that showed less primary
oxidation (lower peroxide values and K232), greater total phenolic content (+12–22%) and higher oxidative
stability (+22–31%). No water addition increased the oils secoiridoids content (+5–13%), mainly oleacein
(+27–79%). Oils extracted without water addition had a more intense ripe fruity sensation (≥ +11%) but lower
fruit intensities (at least - 4%). Thus, the quality and stability of the cv. Arbequina oils can be favoured if
extracted without adding water during the olives industrial milling.
Description
Keywords
Olive oil Industrial extraction Water addition Phenolic profile Sensory analysis Electronic tongue Potentiometry Chemometrics