PRESERVED OLIVE PASTE

The present invention refers to a method for the preservation of olive oil that consists of freezing and optionally vacuum-packing the paste obtained from olive grinding. Furthermore, the invention also comprises the olive paste obtained through the preservation method and the procedure to obtain olive oil and the olive oil obtained through this method.

Background of the invention

Olive oil is extracted from olives (Olea europaea L. sensu lato), which is the fruit of the olive tree. The composition of this fruit at the time of harvesting varies greatly, depending on the variety of olives, the soil, the weather and the crop. Olive oil is a live product and therefore special care is required when it is processed and stored. If the oil is processed or stored in deficient conditions, it goes through certain changes that alter it (rancidity, aroma, colour, etc).

In order to prevent the negative changes from taking place during the storage, olive oil is currently stored in mills under the following conditions:

- Built of waterproof material in order to allow them to be washed before they are filled with new oil.

- They are made of inert material which cannot react against the oil. - They do not absorb odours.

- They do not contain materials that speed up the rancidity process.

- They do not absorb light and humidity.

- They are kept at constant temperature, if possible, 15° C, due to the fact that higher temperatures encourage the rancidness and low temperatures cause the oil to get blurry.

However, this kind of storage is expensive and can lead to the accumulation of a layer of non-soluble material during storage that can ferment and cause unpleasant odours in the olive oil. In order to avoid this, the oil must be strained, a treatment that must sometimes be repeated several times before bottling. During these procedures, the olive oil must be

exposed to the air as briefly as possible in order to avoid oxidation or rancidity. Also, the volatile compounds that develop during extraction become less dominant during oil storage with the emergence of volatile compounds from chemical oxidation.

Furthermore, in order to prevent the olive oil from losing its excellent properties, it must not be stored for long periods of time. If this is inevitable, it must be stored in a place where there is no excessive heat or humidity, far from the light and from intense odours, due to the fact that the oil has the peculiar feature of absorbing intense odours fast, and these odours may be harmful to the features of this liquid.

Most of the abovementioned changes that the olive oil goes through during storage depend on enzyme reactions; these reactions not only cause adverse effects in the flavour and aromatic profiles but can also cause positive changes that could produce qualitative and quantitative differences in quality. Some of the enzymes or enzymes pathways that have a positive influence on the olive oil organoleptic characteristics are:

- The lipoxygenase (LOX) pathway: a cascade of enzymes that can oxidise free polyunsaturated fatty acids to C ₅ and C ₆ volatile compounds responsible for the virgin olive oil sensory attributes (Angerosa et al., 1999), and the olive flavour (Sabatini & Marsilio, 2007).

- β-Glucosidases: enzymes responsible for the hydrolization of oleuropein and ligstroside to relative aglycons, which are more soluble in oil and, hence, more separable from olive paste than the glucosidic forms, that helps increasing the concentration of secoiridoids compounds on olive oil (natural antioxidants), contributing to stability, flavour and the nutritional features of virgin olive oil.

- Hydroperoxide lyases (HPL): Enzyme responsible for catalysing the cleavage of fatty acid hydroperoxides, producing volatile aldehydes and oxoacids. The enzyme isoform that uses 13-hydroperoxides produces C6 aldehydes responsible for the green aroma of olive oil.

- Alcohol dehydrogenase (ADH): Enzyme responsible for catalysing the reversible reduction of aliphatic aldehydes to alcohols contributing to the aroma of vegetable products.

- Alcohol acetyl transferase (AAT) Enzyme responsible for catalysing the formation of acetate esters through acetyl-CoA derivatives.

On the other hand, some of the enzymes that have a negative influence on the olive oil organoleptic characteristics are polyphenoloxidase (PPO) and peroxidise (POD). This enzymes are responsible for the oxidation of phenolic compounds (i.e., secoiridoids), resulting in a reduced phenolic concentration of oil. This oxidation reduces the organoleptic and sensitive characteristics, oxidative stability and nutritional quality of virgin olive oil (Vierhuis et al. 2001 ).

In this regard, and in order to preserve high quality virgin olive oil, various processes have been proposed in the state of the art. The general criteria for preserving vegetable material is to apply very low temperatures or dehydratation in order to reduce the enzymatic activity, thus increasing the stability of the material.

Processes such as those that combine malaxation under low oxygen levels, follow by an immediate freezing of the olive paste using liquid nitrogen and high pressure (Migliorini et al. 2006) or processes consisting on drying under vacuum at temperatures less or equal to - 8O ⁰ C, or at reduce pressure of 10 ^~3 - 10 ^~1 bar the olive material after the malaxation process and press it in order to obtain a lipid composition containing lipid-soluble and water-soluble antioxidants are known in the art. This antioxidants are then use to protect the food and cosmetic products from oxidation.

However, the use of liquid nitrogen or the process of dehydrating by drying the olive material results in a complete inactivation of the enzymatic activity, stopping the positive enzymes from releasing the phenols, with the subsequent decrease of the organoleptic and nutritional characteristics and the potential beneficial health effects of olive oil polyphenols (Visioli & GaIIi, 1998).

Consequently, there is still a need to develop a simple and commercial process to preserve high quality virgin olive oil for long periods of time.

Brief description of the drawings

Figure 1 shows the evolution of the Peroxide Index on different controls in Arbequina (1 : initial control, 2: control 1 month, 3: control 3 months, 4: control 6 months, 5: control 12 months).

Figure 2 shows the evolution of acidity on different controls in Arbequina (1 : initial control, 2: control 1 month, 3: control 3 months, 4: control 6 months, 5: control 12 months).

Figure 3 shows the evolution of the Peroxide Index on different controls in

Piqual (1 : initial control, 2: control 1 month, 3: control 3 months, 4: control 6 months).

Figure 4 shows the evolution of the K _27O Index in Arbequina on different controls (1 : initial control, 2: control 1 month, 3: control 3 months, 4: control 6 months, 5: control 12 months).

Figure 5 shows the evolution of the K232 Index in Arbequina on different controls (1 : initial control, 2: control 1 month, 3: control 3 months, 4: control 6 months, 5: control 12 months).

Description of the Invention

The present invention refers to a method for the preservation of olive oil that consists on directly freezing at a temperature between 0 C ⁰ and about - 40 C ⁰ , and optionally vacuum-packing, the paste directly obtained from olive grinding. The paste use in this invention (from hereinafter referred as paste of the invention) is obtained by grinding the olives to obtain a

homogeneous paste which is then directly freeze, not the paste obtain after the malaxation process which in itself implies stirring the paste in order to obtain a continuous oleous phase, which facilitates the separation of the oil from the rest of the oil components during the stage previous to the separation where the paste can be slightly heated in order to provoke a reduction of the oil viscosity and facilitate the formation of the oleous phase and its separation. The phase separation that occurs during the malaxation process increases the possibilities that an alteration of the organoleptic and physicochemical properties of the oil is produced. Thus, the preserved and frozen olive paste of the invention results in an olive oil with surprisingly superior analytical and sensory characteristics in comparison with other preservation methods.

Olive oil is a product with extremely complex physico-chemical and organoleptic features. The preservation of these features is essential for the product to keep those properties (taste, odour, etc), which make it a vital component of all balanced diets.

Therefore, the proper preservation of olive oil is essential for maintaining the oil's nutritious and organoleptic properties. The olive oil preservation method corresponding to this invention makes it possible to obtain high quality olive oil easily and quickly from the preserved and frozen olive paste. The paste results in an olive oil with physico-chemical and organoleptic features higher than those from the oil obtained through other preservation methods, and therefore it allows obtaining excellent quality virgin olive oil for longer periods. Additionally, the preserved frozen olive paste makes it possible to obtain extra virgin olive oil instantaneously as needed, during long periods of time. Thus, any person in any part of the world would have access to an olive oil obtained at the same time of consumption, thereby preserving its physico-chemical and organoleptic features.

Freezing of vegetable material usually takes place with the formation of extra-cellular and intra-cellular water crystals, which could break the cell walls. Conventional wisdom accepts that the quicker the temperature drops during freezing, the more rapidly freezing occurs and the better preserve is

the vegetable material. That is because enzymes are inactivated and the water crystallization takes place with the formation of small crystals that do not or scarcely break the cell membranes.

The oil in the olives is contained in the mesocarp vacuoles, in a particular type of vacuole called a lipovacuole. Enzymes of olives have been detected in different localizations, mainly on the mesocarp, and in the cytoplasm, lipid bodies and chloroplast.

Oleic acid, the main compound of the olive oil (about 70 - 80 % in weight)! has a cryoscopic melting point of about -10 ⁰ C at conventional pressures, and crystallizes more slowly than water due to the fact that water has a melting point of about 0 C ⁰ at conventional pressures. Thus, when slowly freezing at a temperature between 0 C ⁰ and about 22 C ⁰ the olive paste directly obtained from olive grinding, we are putting into contact those enzymes liberated during the grinding process and those liberated by the rupture of cell membranes by the large extra-cellular and intra-cellular water crystals formed during the freezing process with the oil drops. Thus, accelerating the oxidative process, but also producing some volatile compounds necessary for the sensorial features that indicate the quality of the virgin olive oil. Surprisingly, this cell wall degradation during the mechanical grind of the olives and the formation of large extra-cellular and intra-cellular water crystals increases the concentration of enzymes like β- Glucosidases and the interval of time in which they act, resulting in a release of phenolic compounds in the oil thus increasing its oxidative stability.

Thus, the present preservation method results in an olive oil enriched on phenolic compounds, due to, among other things, the prolonged contact of enzymes responsible for the hydrolysis of oleuropein and ligstroside to relative aglycons, which are more soluble in oil and, hence, more separable from olive paste than the glucosidic forms.

In order to demonstrate the olive oil quality obtained from the preserved frozen olive paste of this invention, several operational controls have been performed on two different varieties of olives (Arbequina and Picual) In

order to do that, studies have been conducted in comparison with other forms of oil preservation in different periods of time. Other forms of preservation used were: refrigerated or frozen preserved olives, olive oil preserved at ambient temperature and oil obtained from the preserved frozen olive paste of this invention. Those experiments are shown in examples 2 and 3 herein.

Through these experiments, it was proven (see Table II) that the acidity of the oils obtained has been kept stable during the first and third month, with a value of approximately 0.20, except for the oil obtained from preserved refrigerated olives, which had a high value of 0.67 on the first month and 1.21 on the third month. Therefore, it can be determined that the acidity of the oil obtained from preserved refrigerated olives loses the property of extra virgin oil after the third month of preservation. Values demined during the sixth month and one year, surprisingly point out that the acidity of the oils obtained from the freezing olive paste according to the present invention, is well below the one determined with other preservation methods. Thus, supporting the fact that the current preservation method preserves the physicochemical and organoleptic quality of the oil.

It is observed that the peroxide index (Pl) of the different preserved oils (see Table II) has lower values than usual, taking into account that the usual range of oils obtained from the Arbequina is between 7 and 11 mEq/Kg. However the Pl of the olive oil preserved at ambient temperature shows a clear tendency to increase as time goes by. It is only necessary to observe the Pl values obtained on the third month, where it is also observed that there is a significant difference between the preserved frozen paste olive oil with a Pl of 3.9 and the oil preserved at ambient temperature with a Pl of 6.4. However, the Pl values obtained on the sixth month and one year for the oil obtained from the preserved frozen olive oil paste were inferior to the values for the third month (table II, Fig. 1 and Fig.2). That supports the previously said hypothesis that there might be an increase in the phenolic concentration due to the way in which the paste was conserved.

The results shown on Tables III and IV demonstrate how the refrigerated and frozen preserved olives do not render olive oils with proper sensory characteristics, as some defects have appeared in them. It can also be seen that there is a worse compensation of oil preserved at ambient temperature in the third month in comparison with the oil obtained from the preserved frozen olive paste of this invention.

As for Tables V and Vl, a clearly positive tendency can be observed regarding the oil obtained from the preserved frozen olive paste Picual, which equals that corresponding to Arbequina.

Therefore, a first feature of this invention refers to a method of olive oil preservation (hereinafter called preservation method of this invention), which consists of freezing at a temperature of between 0 C ⁰ and about -40 C ⁰ , and optionally vacuum-packing, directly the paste obtained from ground olives, preferably as soon as the said paste has been obtained or within a period of time that allows the obtained olive oil to maintain the proper physical-chemical and organoleptic features that make it suitable for human or animal consumption.

The preservation method of this invention may be applied to the obtained paste from the grinding of any kind of olives, preferably but not limited to the following varieties: Picual, Hojiblanca, Lechin, Picudo, Arbequina, Cornicabra, Verdial or Empeltre and more preferably to any of the varieties shown on Table VII and even more preferably to any of the 262 varieties, which are grouped in four categories: main, secondary, disperse and local, all of which are grown in Spain.

Table VII

In a preferred embodiment of the invention, the preservation method is carried out through the washing of the olives before treatment and the elimination of vegetable parts such as leaves and vegetable remains. Then, the paste is prepared by grinding the olives in order to break the intermediate layer vacuoles (pulp) of the olive which have oil drops inside,

and thus allow its extraction. This treatment is performed using different types of mills.

The paste thus obtained can be vacuum packing for example by freezing in low permeability bags or by vacuum-packing in order to preserve its properties.

In another preferred embodiment, the preserved frozen olive paste of this invention is frozen at a temperature between 0 ⁰ C and -40 ⁰ C. In a more preferred embodiment, the preserved frozen olive paste of this invention is frozen at a temperature between 0 ⁰ C and - 22 C ⁰ or -5 ⁰ C and -18 ⁰ C. In an even more preferred embodiment, the preserved frozen olive paste of this invention is frozen at a temperature between -5 ⁰ C and -15 ⁰ C or . -7 ⁰ C and -10 ⁰ C

A second feature of this invention refers to the preserved frozen, vacuum- packed or not, olive paste obtained by the preservation method hereof where that paste might be given all kinds of shapes and sizes, which makes it suitable for industrial or home marketing.

The preserved frozen, vacuum-packed or not, olive paste might comprise any kind of substance that improves its physical-chemical and organoleptic features or its state of preservation. For example, this may included but is not limited to anti-oxidants, fragrance, colourings, preservatives, spices, etc...

A third feature of this invention refers to the procedure through which the oil is obtained (hereinafter procedure through which the oil is obtained in this invention) from the preserved frozen, vacuum-packed or not, olive paste which comprises at least the following: a) emulsion or stirring of the paste and b) decanting or centrifuging the emulsion. Optionally, the oil thus obtained may be filtered.

In a preferred embodiment, the obtaining of olive oil through the paste of this invention may use the following treatments:

o Stirring of the paste (malaxation)

This procedure consists of stirring the paste in order to obtain a continuous oleous phase, which facilitates the separation of the oil from the rest of the oil components during the stage previous to the separation where the paste can be slightly heated in order to provoke a reduction of the oil viscosity and facilitate the formation of the oleous phase and its separation. However, the temperature should not be higher than 30 ⁰ C during the stirring process in order to minimize the oxidation processes and the loss of volatile components by means of evaporation, thus making it possible to obtain quality oils.

The stirring time must be enough for the solid, aqueous and oleous phases to get grouped and obtain a uniform mass temperature. Excessive stirring is not recommended as this could provoke a reduction of the content of polyphenols in the oil and the loss of fragrance. The stirring time is usually in the range of 10-60 minutes, preferably between 30-45 minutes.

This procedure may also take place through the addition of hot water, approximately 300 ml_ per Kg. of paste. In this case the procedure consists of stirring the paste for 10-30 minutes without adding water, trying to keep the temperature stable and later, boiling water is added and the stirring goes on for another 5-15 minutes.

o Centrifugation of the paste

The previous extraction of oil is achieved through centrifugation. At this stage, the solid phase (composed of skin, pulp and olive bones) separates from the liquid phase formed by the olive paste and which is collected in a decanter.

o Decanting of the oil

The liquid phase obtained during the centrifugation stage is separated into two phases: oil and aqueous phase (alpecin) through decanting. The decanting time must be enough to produce the separation of phases and

be able to collect the oil from the upper part and bottle it. The usual decanting time is between 5-15 minutes.

In a preferred embodiment of the invention, a stage could be added between the stirring and the emulsion, which would consist of the pressing of the emulsion in order to separate the solid part from the liquid part.

In a preferred embodiment of the oil obtaining method of this invention, the paste might turn into an emulsion with any other kind of substance and/ or food, such as, without restriction, fruit, fungi, algae, in order to later press the emulsion, centrifuge it and decant it in order to obtain different organoleptic feature oil depending on the user.

The preservation of preserved frozen, vacuum-packed or not, olive paste as well as obtaining olive oil shall be easily performed at home and/ or in industrial environments by means of the proper equipment for the emulsion and/or stirring of the paste and the centrifugation, decanting and/or pressing thereof.

A fourth feature of this invention refers to the olive oil obtained from the preserved frozen and/ or vacuum-packed paste hereof.

Within the context of this invention, acidity is one of the chemical characteristics which define oil quality. Thus, a high degree of acidity is abnormal in the oil produced by the breakage of the molecules of triglycerides through the ester bonds.

The degree of acidity of the oil represents the contents of free fat acids expressed as a percentage of the oleic acid.

Within the context of this invention, the peroxide index (Pl) is a parameter of oil quality. It assesses the state of oxidation of the oil. During oil oxidation, the hyper oxides transfer to other substances and this index also indicates the damage that might have been suffered by certain components such as α-tocopherols (Vitamin E) and polyphenols. The peroxides result from the existent oxidation in a sample at a certain time and they are the

first products of fat oxidation. This index measures the primary degree of oxidation of the oil, that is, the content of hyper oxides and it indicates the state of preservation thereof. The peroxide index detects oil oxidation before it is organoleptically detected, in spite of its variability and low representation in respect to the global oxidation state of oil together with the photomethcal spectrum under UV light (K ₂₃₂ and K ₂₇ o), parameters that also indicate the state of oxidation of the oil, that is, from the beginning of oxidation until the time of rancidity.

The median of the peroxide index is based on the determination of the quantity of peroxides that are present in the samples ("meq" of active O ₂ /kg of oil) that cause the oxidation of potassium iodide under working conditions.

Within the context of this invention, the UV test gives indications about the oil quality, its state of preservation and the changes induced by technological processes (such as refining.) The absorptions at these wavelengths are due to the fact that there are conjugated dienes are measured at 232 nm, and conjugated trienes at 270 nm. These absorption values are expressed in specific extinction, conventionally as K, called coefficient of extinction. This method provides a first impression about the olive oil freshness.

Within the context of this invention, the applicable limits to determine the oil quality are those shown in Regulation EEC No. 2568/91 , modified by

Regulation (EC) No. 1989/2003 that states a value of acidity lower than

0.8%, the peroxide index with a maximum of 20 mEq O ₂ /kg and 0.22 and

2.5 for the absorption at 270 nm and 232 nm, respectively, in extra virgin olive oils. For virgin olive oils, the maximum limit of acidity is 2% and the absorption at 270 nm is 0.25 and 2.6 for 232 nm. The peroxide index is equal to 20 mEq O ₂ /kg.

Within the context of this invention and in relation to the sensory data shown in the examples (Tables IV and Vl), the oil is classified under the denominations stated below, depending on the median defects and the

median «fruited» (fruity) attribute. The median defect is the median of the negative attributes detected with more intensity.

The value of the solid variation coefficient for this negative attribute must be equal to or lower than 20%.

a) Extra virgin olive oil: the median defect is equal to 0 and that corresponding to the «fruited>> attribute is higher than 0. b) Virgin olive oil: the median defect is higher than 0 and lower than or equal to 2.5 and that corresponding to the «fruited» attribute is higher than 0. c) Most pure olive oil: the median defect is higher than 2.5 or lower than or equal to 2.5 and that corresponding to the «fruited» attribute is equal to 0.

Within the context of this invention and in relation to the specific vocabulary has been developed for virgin oil sensory descriptors (lOOC, 1987; lOOC, 1996 ) the positive attributes of virgin olive oil are explained as:

Fruity (fruited): the basic positive attribute of virgin olive oil, characteristic of oil from healthy, fresh fruits, either ripe or unripe. The aroma of the oil from unripe olives is generally characterised by grassy or leafy attributes whereas virgin olive oil from ripe fruits is characterised by aromatic flavours (lOOC, 1987).

Bitter, the primary taste produced by dilute aqueous solutions of various substances such as quinine, caffeine and many alkaloids. It is the characteristic taste of olive oil from olives that are green or turning colour (lOOC, 1987).

Pungent the biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are unripe (lOOC, 1987).

The common defects of sensory quality of the oil are described using the vocabulary below:

Fusty (accumulate olives): a characteristic flavour of oil from olives stored in piles of notable thickness or in jute sacks for long periods before extraction and undergoing an advanced stage of anaerobic fermentation. This is a common defect, especially with small processing plants that lack sufficient fruit storage space (lOOC, 1996). The total quantity of volatile compounds is high in fusty oil, with esters and acids contributing significantly to the fusty perception (Morales et al., 2005).

Musty-humid: a characteristic flavour of oils from fruit infested with large numbers of fungi and yeast as a result of storage at low temperature and high humidity. Fungi have the ability to oxidise free fatty acids to volatile compounds such as 2-heptanone and 2-nonanone. On the other hand, yeasts readily reduce carbonyl compounds (lOOC, 1996; Morales et al., 2005).

Muddy sediment a characteristic flavour of oil that has been left in contact with the sediment for a long time (lOOC, 1996).

Winey-vinegary: a flavour mainly due to the process of fermentation in the olives, leading to the formation of acetic acid, ethyl acetate and ethanol. It is a flavour reminiscent of wine or vinegar (lOOC, 1996; Morales et al., 2005).

Rancid: a flavour of oils that have undergone oxidation. The main contributors are unsaturated aldehydes (lOOC, 1996; Morales et al., 2005).

Below are examples that illustrate this invention:

Examples of embodiment of the invention

Example 1 :

In order to perform this invention, the feasibility of preserving olive and/or olive paste to obtain olive oil immediately before consumption was studied. In order to achieve this objective, the following experiment was planned for each olive variety:

• Whole olive preservation (refrigerated and frozen)

• Olive paste preservation (refrigerated and frozen.) In order to obtain the paste, the olives were washed and the leaves removed; they were then ground to obtain a homogeneous paste. Then, part of that paste was refrigerated at an approximate temperature of 5 C ⁰ , and another part of the paste was preserved frozen at an approximate temperature of - 18 C ⁰ .

• Follow-up with control of the oil obtained from the paste and other preservation methods. • Analytical control of the oil obtained through the peroxide index and that of dienes and trienes.

The oil was first prepared to control its evolution over time, preserving it at this ambient temperature, refrigerated and frozen.

Example 2: Evolution of analytical and sensory parameters of the Arbequina

The activities performed up to the one-month control for this variety were:

• The acquisition of Arbequina olives at the Salomό Cooperative Association (Tarragona.)

• Obtaining of oil and olive paste for study. In order to do so, oil was initially prepared from the Arbequina olives, the said oil was preserved at ambient temperature in order to control its evolution as time went by and the whole olives and the paste were preserved (refrigerated and frozen)

• Analytical control of initial oil

• Obtaining of oil from the olives and paste preserved after a month of treatment and on the third month.

• Analytical control and taste of the obtained oils.

The first control of the oil at ambient temperature after its extraction was performed and the following values obtained:

• Peroxide Index = 5.8 meq/Kg (S=0.4 meq/Kg; RSD=6.7%) and

• Total acidity = 0.20 g oleic acid/100 g oil

The sensory analysis of this oil did not show any defects.

The second control of oil was performed one month after the first. Table I below shows the analytical results obtained:

Table I

The "Max" values stated in the Table correspond to the extra virgin olive oil. In the case of virgin olive oil these values are the following: maximum acidity 2.0, K270 maximum 0.25. n.d. non-determined

The third control was performed after three months of the first control, the fourth control at six months and the fifth control at 12 months.

In Table Il below there is a summary of the evolution of analytical parameters during the first year for the Arbequina:

Table

The "Max" values stated in the Table correspond to the extra virgin olive oil. In the case of virgin olive oil these values are the following: maximum sourness 2.0, K270 maximum 0.25. n.d. non-determined

Once, the third (3 months) and fourth (6 months) control were performed, the hedonic tasting of the oils obtained through different treatments, i.e. from the frozen paste, the refrigerated olive and the frozen olive, was performed by an expert from the La Garriga (Lleida) area who remarked

that the best oil was that obtained from the frozen paste and detected a defect called dead olive aroma in the oil obtained from the frozen olives. Tables III and IV show the results obtained from this tasting:

Table

The sensorial analysis showed in Tables IV nd Vl were made by the Panell de Tast Oficial d ^' Olis Verges d ^' Oliva de Catalunya.

Example 3: Evolution and analytical and sensory parameters of Picual

The activities performed up to the control corresponding to the first month for this variety were:

• The acquisition of Picual olives.

• Obtaining of Picual preserved frozen oil and olive paste for preservation study. • Analytical and sensory control of initial oil

• Analytical and sensory control of oils after the first month of control

The first control of Picual oil at ambient temperature after extraction was performed and the following values were obtained:

• Peroxide Index = 6.1 meq O ₂ /Kg oil (Maximum 20 meq O ₂ /Kg oil)

• Index K ₂₇ O= 0.08 (Maximum 0.22)

• Total acidity = 0.30 g oleic acid/100 g oil

The sensory analysis of this oil has not shown any defects.

The second control of this oil was performed one month after the first control, the third one at 3 months, and the fourth one at 6 months.

Table V below shows the analytical results obtained:

Table V

After the second control was performed, the hedonic tasting of the oils obtained using the different treatments was performed, the results of which are shown on Table Vl below:

Table Vl

The results for Picual show a similar tendency to those already seen in example 2 for the Arbequina.

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