Integral centrifuges for olive oil extraction. The qualitative characteristics of products

Abstract

Abstract Oil extraction experiments with three olive varieties (Coratina, Nebbio, and Grossa di Cassano) were carried out to compare the two‐phase centrifugal decanter with conventional three‐phase equipment. The results showed that the two‐phase centrifugal extractor renders better qualitative characteristics in the oils, which were comparable to pressed or filtered oils. The two‐phase decanter product exhibited higher contents of polyphenols, ortho ‐diphenols, hydroxytyrosol, tocopherols, trans ‐2‐hexenal and total aromatic volatile substances. Furthermore, the oils received a higher sensorial score and were characterized by higher values of oxidative stability and campersterol/stigmasterol ratio; lower values of turbidity, alcohol index and chromatic indices; lower content of pigments, steroid hydrocarbons, stigmastatriene, waxes and aliphatic and triterpenic alcohols.