CHARACTERIZATION OF OLIVE OIL PRODUCED WITH A NEW ENZYME PROCESSING AID

By carrying out olive oil extraction experiments with three olive vari eties (Dritta, Coratina, and Leccino), a new processing cytolase enzym e aid was tested. The oils, obtained with the enzyme adjuvant upon ext raction, were characterized (with respect to reference oils) by: (i) r elatively higher content of natural antioxidants (free and linked phen ols, ortho-diphenols, tocopherols), trans-2-hexenal, total aromatic su bstances, chlorophyllic pigments, and steroid hydrocarbons; (ii) sligh tly lower content of aliphatic alcohols, triterpene alcohols, triterpe ne dialcohols, beta-sitosterol, and total sterols; (iii) slightly high er values of integral color index, resistance to autoxidation, and glo bal quality indices; (iv) lower values of carotenoid color index, alco holic index and some qualitative ratios, such as trans-2-hexenal/hexan al, trans-2-hexenal/total aroma, campesterol/stigmasterol; and iv) a h igher sensory score. Hence, they exhibited better overall qualitative characteristics. The enzyme adjuvant, in addition, led to higher oil e xtraction outputs.