Influenza di due variabili di processo sulla stabilità ossidativa di un olio extravergine di oliva (cv. peranzana) ottenuto con diversi impianti industriali

The performances of two different extraction systems, the most widespread in Italy for virgin olive oil production, have been compared. With this aim, virgin olive oil was obtained from diseased olives by both traditional and continuous industrial plants; in particular, the crushing time and the malaxation temperature, considering the two process typologies respectively, were evalued. The analytical data related to the main quality parameters (free acidity, peroxide number, UV spectrophotometric indices and organoleptic analysis), to quali-quantitative phenolic fraction (total phenols and ?-diphenols by both spectrophotometric and HPLC-DAD/MSD analyses), to the antiradical power of the latter (DPPH assay) and to the oxidative stability index by forced conditions (OSI time), were compared. This comparison highlighted that the application of the two technological processes is able to affect the commodity marketing and sensorial quality of olive oils obtained from diseased olives.