Densimetric sorting can improve the quality of olive oil in Italy

게시됨 2024년 12월 9일

Tridge 요약

A study has discovered the importance of post-harvest sorting of olives using a non-destructive method based on density to control olive oil quality. The research, which involved extracting oil from olives and analyzing it using advanced techniques, found that low-density olives had a higher maturation index, better oxidative stability, and higher polyphenol content, resulting in a superior quality extra virgin olive oil. This method is crucial for the industrial production of high-quality olive oil and caters to the diverse sensory preferences of consumers.

면책 조항: 위의 요약은 정보 제공 목적으로 Tridge 자체 학습 AI 모델에 의해 생성되었습니다.

원본 콘텐츠

An Italian dish is probably incomplete without a dash of extra virgin olive oil. Due to its rich flavour, versatile taste and health benefits, extra virgin olive oil is an indispensable item in our kitchen pantries. Regular intake of extra virgin olive oil helps prevent heart disease, improves chronic inflammation and combats cancer. There are numerous factors that can affect the quality of olives and olive oil. This includes cultivar, tree age, environment, harvest time and storage conditions. Scientists have recently discovered that post-harvest sorting can be of paramount importance in controlling the olive and olive oil quality. To address this, they have developed a relatively new, easy-to-implement and non-destructive method of olive sorting based on density. Using a saline solution for densimetric sorting, they reported the effects of density as well as harvest time. They extracted oil from olives using a micro-extraction apparatus, centrifuge and separating funnel. For ...

출처: New Food Magazine