Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra virgin olive oil obtained by different industrial processing system

The main purpose of the present work was to evaluate the effects of some technological parameters on the oxidative stability of an extra-virgin olive oil (cv. Peranzana), obtained by two different extraction plants (pressure and continuous, by three phases decanter). The measure of the oil resistance to oxidation was carried out by OSI (Oxidative Stability Instrument). The estimation of phenols and polyphenols was realized by spectrophotometric and HPLC-DAD/MSD analyses. Ultraviolet indices (K232 K270 and ?K), free acidity degree, peroxide value (POV) and discrimination sensory analysis (triangular test) were carried out to give a complete qualitative picture of the oil. All the data were statistically elaborated to emphasize eventual significant differences, related to the variation of the two technological parameters considered.