Journal of Food Processing & Technology

Gino Ciafardini

Publications

• Research Article
  Improvement of Commercial Olive Oil Quality through an Evaluation of the Polyphenol Content of the Oily Fraction of the Olive Fruit during its Period of Maturation
  Author(s): Gino Ciafardini and Zullo BAGino Ciafardini and Zullo BA
  
  The quality of commercial olive oil can be improved by selecting the olives during the period of harvesting when fruits are characterized by an optimal degree of maturation. In this research, a Mild Sample Handling (MSH) method (able to minimize the enzymatic degradation of the polyphenol during the sample preparation) was applied in order to study the dynamics of the polyphenol content of the oily fraction of the fruits during their maturation and the results were compared with those obtained through an Ordinary Laboratory Method (OLM). In the oily fraction of the olives during their maturation, a different dynamics and a higher concentration of total polyphenols was found when the MSH method was applied. This method, in comparison with the OLM, respects to a greater extent the phenolic composition of the original oily fraction of the fruits. This feature makes the MSH method suitabl.. View More»
  DOI: 10.4172/2157-7110.1000397

  Abstract PDF