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A influência da utilização de gás inerte na estabilidade oxidativa dos azeites virgens nos depósitos de armazenamento
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Resumo(s)
The aim of this work was to evaluate the stability of olive oil during six months of
storage in stainless steel tanks (similar to those used in the mills). For this, six oil mill
tanks were used, three with a normal atmosphere and three more with a modified
atmosphere, with nitrogen, since the olive oil easily reacts with oxygen and suffers
oxidative deterioration. The purpose was to determinate if olive oil stored in tanks with
a non reactive atmosphere maintains its initial characteristics for a longer period of
time. A Spanish variety was selected, Arbequina, that presents lower oxidation stability,
relative to other olive oil varieties. Every month, different chemical analyses were
performed: acidity, peroxide, index, spectrophotometry, tocopherols, polyphenols,
oxidative stability and triacylglycerols oxidation. The olive oil stored with a normal
atmosphere showed a slightly higher oxidative deterioration when compared with the
olive oil stored in the tanks with a modified atmosphere, but no significant differences
were found between the two different kinds of atmospheres except in triacylglycerols
oxidation. In the sensorial analysis the oil mill tanks with a non reactive atmosphere
presented a greater intensity in the “fruity”, “spicy” and “sweet” attributes, and also had
a better final classification
Descrição
Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Vegetais
Palavras-chave
olive oil Arbequina nitrogen storage tanks oxidative deterioration azeite azoto depósitos de armazenamento oxidação