| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191513 | Food Chemistry | 2006 | 5 Pages |
This work was carried out to assess the influence of two extration methods (two-phase centrifugation and pressure) on oil quality from four olive varieties cultivated at Traslasierra Valley, Córdoba, Argentina. Analysis of the effect of the extraction system, on the values of analytical determinations, revealed statistically significant differences in some parameters, mainly in free fatty acid and phenol contents, and K270 values. Oxidative stability showed a significant positive correlation with phenol content. Most of the quality indices and fatty acid compositions showed significant variations among olive varieties. Nevadillo variety had the highest values of oleic acid, whereas Manzanilla was noteworthy for its higher content of phenolic compounds. Accordingly, pressure-extracted oil from the Manzanilla variety presented better oxidative stability.
