The characteristics of percolation olive oils produced with a new processing enzyme aid

Theee olive Varieties (Leccino, Coratina and Dritta) were processed using t he percolation-centrifugation system with a new olive enzyme processing aid , 'Cytolase 0'. The enzyme adjuvant led to oils characterized (with respect to reference oils) mostly by: (i) higher contents of total phenols, o-diph enols, tyrosol- and hydroxytyrosol-aglycones, tocopherols, trans-2-hexenal and other pleasant aromatic volatile compounds, and triterpene alcohols. (i i) higher values of oxidative stability and carotenoid colour index; (iii) higher ratios of 1,2-diglycerides/1,3-diglycerides, campesterol/stigmastero l, trans-2-hexenal/hexanal, and trans-2-hexenal/total aroma (iv) lower valu es of turbidity; (v) similar values of acidity, peroxide index, carbonyl in dex, UV (ultraviolet) spectrophotometric indices and alcoholic index; (vi) similar contents of saturated fatty acids, unsaturated fatty acids, triglyc erides, diglycerides, sterols, and green lipochromes; and (vii) similar sen sory score. Stigmastadienes, trans-oleic, trans-linoleic, and trans-linolen ic acid isomers were not detected. Hence, the enzyme adjuvant produced bett er qualitative characteristics and higher extraction outputs.