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| Effect of two phase centrifugal pressing technology on the physicochemical indexes and oxidative stability of virgin olive oil |
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| DOI： |
| KeyWord:virgin olive oil two phase centrifugal technology physicochemical index oxidative stability polyphenol variety |
| FundProject:国家自然科学青年基金（31901728） |
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| Abstract: |
| The quality of olive oil not only depends on its variety, but also depends on pressing technology. With three varieties of olive fruit (Arbequina, Ezhi 8 and Koroneiki) as raw materials, the effects of two phase centrifugal pressing technology on the fatty acid composition, color, acid value, peroxide value, ultraviolet absorbance, minor component content, antioxidant activity and oxidative stability of virgin olive oils were studied and compared with three phase centrifugal pressing technology. The results showed that under the conditions of malaxation temperature 30 ℃ and malaxation time 45 min, the quality of virgin olive oil was better. The virgin olive oil of Koroneiki had the highest polyphenol content and the best oxidative stability. Compared with olive oils produced with three phase centrifugal pressing technology,the polyphenol content in virgin olive oil produced with two phase centrifugal pressing technology increased significantly. |
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