COMPARATIVE-EVALUATION OF THE OLIVE OIL GIVEN BY A NEW PROCESSING SYSTEM

To evaluate the level of quality of the olive oil given by a new proce ssing system we compared it with the percolation oil, which is known t o be of high quality. The new product was characterized by the followi ng: (i) higher contents of tocopherols, tyrosol- and hydroxytyrosol-ag lycones, volatile aromatic substances, sterols, triterpene alcohols an d lipochromes, and higher values of 1,2-diglycerides/1,3-diglycerides and campesterol/stigmasterol ratios, colour indices and turbidity; (ii ) lower contents of waxes and triterpene dialcohols, and lower values for spectrophotometric indices, carbonyl index, Wolffs ratio (K-232/K- 270), acidity, and peroxide number; (iii) similar contents of phenols, o-diphenols, free tyrosol, free hydroxytyrosol, triglycerides, stigma stadienes, and aliphatic alcohols, similar sensory score, and similar value of resistance to autoxidation, alcohol index, overall quality in dices, and fatty acid composition.