Apulian virgin olive oils: The peranzana cultivar in the province of foggia. Oil quality in relation to olive harvest-time and oil extraction technologies. Note 1. The biological stability

摘要

A study on the quality of olive oil was carried out. Peranzana cultivar in the Apulian region was tested Fruits were collected in three different stages of ripening in the crop year 1993/94, from November to January. Free acidity, peroxide number and DELTAK increased during olives ripening whereas induction times, ch-lorophyll and carotenes decreased. Samples produced by means of metal crusher and centrifugation of the olive paste had a larger quantity of carotenes and chlorophyll, a higher acidity percentage and peroxide number, a smaller total polyphenols content and a lower induction time than samples produced by means of stone mill and cetrifugation of the olive paste.