Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics.

摘要

The aim of this review is to describe different filtration systems of extra virgin olive oil (EVOO): (a) to remove suspended solids, (b) to eliminate humidity and making the oil brilliant, (c) cross-flow filtration and (d) new filtration systems based on filter bag and the flow of an inert gas. During filtering operations quantitative and qualitative changes take place, especially on minor components, which are of great value in establishing of the quality of EVOO. The present review focuses on the effect of these different filtration systems in the minor fraction of EVOO with particular emphasis on waxes, carbonyl compounds, pigments, lipophilic and hydrophilic phenols, phospholipids and proteins