PROCEDURE OF ANTIOXIDATIVE EXTRACTION OF OLIVE OIL WITH HIGH CONTENT IN ANTIOXIDANTS (Machine-translation by Google Translate, not legally binding)

摘要

Olive oil extraction procedure that allows obtaining an oil with a high content of antioxidants, avoiding the losses that occur during the current conventional extraction procedures, maintaining in turn organoleptic parameters similar to extra virgin olive oils (AOVES) resulting from said conventional extraction methods. The procedure differs from the conventional one mainly in that the phases of mechanical milling of the olives and shake of the paste obtained are suppressed, which are those in which the main risks of loss of antioxidants proper to the olive are produced. The oil obtained by this procedure has a maximum acidity of 0.2gr/100gr, compared to the legal maximum of 0.8 gr/100gr, and a high content of antioxidants, with a minimum of 7000 mg/kg, of which 800 mg correspond to the sum of biophenols and tocopherols and 6200 to squalene. (Machine-translation by Google Translate, not legally binding)