학술논문
CALCIUM CARBONATE EFFECT ON ALKYL ESTERS AND ENZYMATIC ACTIVITIES DURING OLIVE PROCESSING.
Document Type
Article
Author
Source
Subject
*FATTY acid analysis
*POLYPHENOLS
*CULTIVARS
*PROCESSED foods
*FOOD industry
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Language
ISSN
1120-1770
Abstract
The effect of coadjuvants during olive oil processing on the oxidative enzymes and the content of fatty acid alkyl esters (FAAE) has been investigated. Two Italian olive cultivars, at different ripening degree, were processed immediately after harvesting or after 5 and 12 days of storage. The results highlighted a general decrease of FAAE and a significant increase in the PPO and POD activities due to the coadjuvant use. The increased oxidases activity could lead to a reduction of oils phenolic compounds. [ABSTRACT FROM AUTHOR]