Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update-Reference-Cited by-同舟云学术

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update

Published:2023-07-31 Issue:15 Volume:12 Page:2918
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Frangipane Maria Teresa¹^ORCID,Cecchini Massimo²^ORCID,Monarca Danilo²^ORCID,Massantini Riccardo¹³^ORCID

Affiliation:

1. Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy

2. Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy

3. Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy

Abstract

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/15/2918/pdf

Reference49 articles.

1. European Community (2001). Commission regulation No 1513/2001 of 23 July 2001 amending regulations No 136/66/EEC and

2. (EC) No 1638/98 as regards the extension of the period of validity of the aid scheme and the quality strategy for olive oil. Off. J. Eur. Communities, L201, 4e7.

3. IOC (2005, November 01). Sensory Analysis of Olive Oil Method for the Organoleptic Assessment of Virgin Olive Oil. COI/T.20/Doc. No 15/Rev. 10, 2018. Available online: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T20-Doc.-15-REV-10-2018-Eng.pdf.

4. Filtration process of extra virgin olive oil: Effect on minor components, oxidative stability and sensorial and physicochemical characteristics;Cerretani;Trends Food Sci. Technol.,2010

5. Influence of filtration on volatile compounds and sensory profile of virgin olive oils;Koprivnjak;Food Chem.,2012