A New Patented System to Filter Cloudy Extra Virgin Olive Oil
Tullia Gallina Toschi.
The aim of this investigation was to evaluate the chemical and sensory quality of three extra virgin olive oils
(EV1-3) subjected to a new patented system to clarify cloudy oils through the insertion of an inert flow gas (argon) in
olive oil mass. For this purpose, several quality parameters were determined on the three clarified (EVC1-3) and untreated
(EVNC1-3) samples. In particular, the system patented by the University of Bologna and Sapio (a private company that
supplies gas for industrial and research sectors) was applied to a 50 L batch of each oil after its production by a low-scale
mill. The EV samples were bottled and stored at room temperature and kept in darkness before analysis. Basic quality indices
including free acidity, peroxide value, specific absorption in the conjugated triene region and sensory analysis, as
well as the composition of the major (fatty acids) and minor (tocopherols, polar phenols, volatiles, water) compounds
were determined after three months of storage. The oxidative stability under stress conditions was also assessed. The main
results concern the higher overall quality of the EV samples clarified by the patented system compared to untreated ones.
The quantity of water significantly decreased in all clarified samples. Above all, the non-clarified oils showed a tendency
to quickly develop off-flavors over time and to decrease their oxidative stability.
Keywords: Clarified edible oil, extra virgin olive oil, filtration systems, inert gas, minor compounds, quality parameters, cloudy, patented system, storage, stability
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